STUDI PEMBUATAN SNACK BAR FORMULA TEPUNG (OAT-MOCAF) DENGAN FORTIFIKASI TEPUNG DAUN KELOR (Moringa oleifera)
| Main Author: | Soraya, Netty |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2018
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| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/43303/1/PENDAHULUAN.pdf http://eprints.umm.ac.id/43303/2/BAB%20I.pdf http://eprints.umm.ac.id/43303/3/BAB%20II.pdf http://eprints.umm.ac.id/43303/4/BAB%20III.pdf http://eprints.umm.ac.id/43303/5/BAB%20IV.pdf http://eprints.umm.ac.id/43303/6/BAB%20V.pdf http://eprints.umm.ac.id/43303/7/LAMPIRAN.pdf http://eprints.umm.ac.id/43303/ |
Daftar Isi:
- In fulfilling nutrition, Snack bar as a practical food is usually made of soy flour, wheat. However, snack bars can be replaced with mocaf flour as local basic materials. Considering that wheat flour is an imported commodity, so that mocaf flour is able to receduce the use of wheat flour. Mocaf snack bar needs to be accumulated by functional compounds from Moringa which are antioxidants. Additionally, Moringa leaves can give color to the product. The research method used in this study was: Randomized Block Design (RAK Factor) within 2 factors. The first factor was the oat-mocaf flour formula in which they are 40: 60%, 35: 65% and 30: 70%. The second factor was the accumulation of Moringa leaf flour concentration which was 3%, 5% and 7%. The analyzed parameters were water content, ash content, protein content, fat content, carbohydrate, texture, antioxidant, color (a), and organoleptic (taste, aroma, preference, color). The results showed that there were interaction of oat-mocaf flour by the accumulation of Moringa leaf flour toward water content, ash content, protein content, fat content, carbohydrate, antioxidant, color (a-), and organoleptic (taste, aroma, preference, color)