2025Journal articleFree to read

Pengaruh Substitusi Tepung Daun Kelor (Moringa Oleifera L) Terhadap Kualitas Fisik Dan Mutu Sensoris Almond Crispy

Fitriani Fitriani, Nur Riska, Mahdiyah Mahdiyah

JURNAL ILMIAH WAHANA PENDIDIKAN

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh substitusi tepung daun kelor (Moringa oleifera L) terhadap kualitas fisik dan mutu sensoris Almond Crispy. Tepung daun kelor digunakan sebagai bahan substitusi tepung terigu dalam tiga level perlakuan, yaitu 5%, 10%, dan 15%. Metode eksperimen dilakukan di Laboratorium Pastry & Bakery Universitas Negeri Jakarta mulai April 2024. Evaluasi produk meliputi uji organoleptik terhadap aspek warna, rasa, aroma, kerenyahan, kerapuhan, dan ketebalan oleh 45 panelis agak terlatih serta uji kualitas fisik (kerenyahan) menggunakan alat texture analyzer. Analisis data menggunakan uji Kruskal Wallis dan uji lanjut Tuckey’s. Hasil penelitian menunjukkan bahwa substitusi tepung daun kelor tidak berpengaruh signifikan terhadap kualitas fisik (kerenyahan) dan sebagian besar aspek sensoris. Namun, terdapat pengaruh signifikan pada aspek warna, rasa manis, dan rasa butter. Substitusi 5% memberikan hasil terbaik untuk warna, rasa butter, dan rasa daun kelor, sementara 10% paling disukai dalam aspek kerenyahan dan aroma butter. Substitusi 15% memberikan aroma daun kelor paling menonjol. Dengan karakteristiknya yang kaya gizi dan mirip matcha, tepung daun kelor menunjukkan potensi besar sebagai bahan inovatif dalam industri makanan ringan, khususnya Almond Crispy. Penelitian ini merekomendasikan penggunaan substitusi sebesar 5–10% untuk hasil sensoris terbaik serta mendorong pengembangan lebih lanjut pangan lokal berbasis daun kelor.

Abstract text comes from PubMed, OpenAlex or Europe PMC and belongs to the authors and publisher.

Study type

Food science / processing

Making, milling, storing or using matcha in foods.

Assigned automatically from the title, abstract and subject terms.

Topics

Processing, milling and quality Aroma, flavor and sensory Food products and applications

Matcha is mentioned in passing here (named in the abstract).

Keywords and subject terms

Moringa oleifera leaf flour wheat flour substitution sensory quality physical properties crispness texture color flavor aroma local food ingredients snacks

Cite this study

Fitriani Fitriani, Nur Riska, Mahdiyah Mahdiyah. (2025). Pengaruh Substitusi Tepung Daun Kelor (Moringa Oleifera L) Terhadap Kualitas Fisik Dan Mutu Sensoris Almond Crispy. JURNAL ILMIAH WAHANA PENDIDIKAN.

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