KARAKTERISTIK MUTU FISIKOKIMIA DAN ORGANOLEPTIK GREENIES CAKE DAUN KELOR (Moringa oleifera L.)
| Main Authors: | falinrungi, Armila, Rahmatu, Rostiati, Hutomo, Gatot Siswo |
|---|---|
| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
AGROTEKBIS
, 2019
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| Online Access: |
http://jurnal.untad.ac.id/jurnal/index.php/Agrotekbis/article/view/15154 http://jurnal.untad.ac.id/jurnal/index.php/Agrotekbis/article/view/15154/11324 |
Daftar Isi:
- Leaf is one part of Moringa plant that has been widely researched on its nutrient content and usefulness. Moringa leaves are very rich in nutrients including calcium, iron, protein, vitamin A, vitamin B and vitamin C. In addition to direct consumption of fresh leaves, moringa can also be processed into flour or powder that can be used as a base material for food products, such as pudding, cake, nuggets, biscuits, crackers etc. Greenies cake in this research is a cake similar to the chocolate brownies except the chocolate is replaced with moringa leaf juice. This study aimed to determine the nutritional content and organoleptic level best for the greenies cake made from various concentrations of Moringa juice. A completely randomized design (CRD) and a randomized block design (RBD) with a single factor were used. Annova was employed to find the significancy of the treatments and then further tested using Honestly Significant Difference test (HSD) at 5% or 1% level significance. Results showed that the nutrient content and the organoleptic tests were found best in the greenies cake contained moringa juice at concentration of 9%.