PENGARUH SUBSTITUSI TEPUNG DAUN KELOR (MORINGA OLEIFERA L.) TERHADAP KERENYAHAN DAN MUTU SENSORIS ALMOND CRISPY

FITRIANI, . (2025) PENGARUH SUBSTITUSI TEPUNG DAUN KELOR (MORINGA OLEIFERA L.) TERHADAP KERENYAHAN DAN MUTU SENSORIS ALMOND CRISPY. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh substitusi tepung daun kelor (Moringa oleifera L) terhadap kualitas fisik dan sensoris Almond Crispy. Tepung daun kelor digunakan sebagai bahan substitusi tepung terigu dengan tiga tingkat perlakuan: 5%, 10%, dan 15%. Penelitian dilakukan di Laboratorium Pastry & Bakery, Program Studi Pendidikan Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta mulai April 2024 hingga juni 2025. Evaluasi produk meliputi uji organoleptik oleh 45 panelis terlatih terhadap aspek warna, rasa, aroma, kerenyahan, kerapuhan, dan ketebalan, serta uji fisik menggunakan alat texture profile analyzer (TPA). Analisis data menggunakan uji Kruskal Wallis dan Tuckey’s. Hasil menunjukkan bahwa tepung daun kelor tidak berpengaruh signifikan terhadap kualitas fisik dan sebagian besar aspek sensoris, namun terdapat pengaruh signifikan pada warna, dan rasa butter. Substitusi 5% memberikan hasil terbaik pada warna, rasa butter, rasa daun kelor, kerapuhan dan ketebalan, sementara 10% terbaik pada aspek kerenyahan dan aroma butter. Substitusi 15% memberikan aroma daun kelor dan rasa manis yang paling menonjol. Berdasarkan karakterisitik tepung daun kelor yang mirip matcha menunjukan potensi besar sebagai bahan inovatif dalam industri makanan ringan. Penelitian ini merekomendasikan substitusi 5-10% untuk hasil sensoris terbaik dan mendorong pengembangan lebih lanjut pangan berbasis daun kelor. ***** This study aims to analyze the effect of substituting moringa leaf powder (Moringa oleifera L) on the physical and sensory quality of Almond Crispy. Moringa leaf powder was used as a substitute for wheat flour with three treatment levels: 5%, 10%, and 15%. The research was conducted at the Pastry and Bakery Laboratory of Culinary Education Department Faculty of Engineering, Universitas Negeri Jakarta from April 2024 to June 2025. Product evaluation included organoleptic testing by 45 trained panelists on aspects of color, taste, aroma, crispiness, brittleness, and thickness, as well as physical testing using a texture profile analyzer (TPA). Data analysis was conducted using the Kruskal-Wallis test and Tuckey's post-hoc test. The results showed that moringa leaf powder had no significant effect on physical quality and most sensory aspects, but it did have a significant effect on color and butter flavor. The 5% substitution gave the best results for color, butter flavor, moringa leaf flavor, brittleness and thivkness while the 10% substitution was best for crispiness and butter aroma. The 15% substitution gave the most prominent moringa leaf aroma Based on the characteristics of sweetness and moringa leaf powder, which is similar to matcha, it shows great potential as an innovative ingredient in the snack food industry. This study recommends a substitution of 5-10% for the best sensory results and encourages further development of moringa-based local food products.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Nur Riska, M. Si ; 2). Dr. Ir. Mahdiyah, M. Kes
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Fitriani .
Date Deposited:	14 Aug 2025 02:04
Last Modified:	14 Aug 2025 02:04
URI:	http://repository.unj.ac.id/id/eprint/60822

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