Electronic Theses and Dissertation

Kelor (Moringa oleifera) merupakan tanaman monokotil dalam familia Moringaceae. Kelor (Moringa oleifera) adalah tumbuhan yang kaya nutrisi dan tidak jarang disebut “miracle tree” dikarenakan seluruh bagian tanaman kelor sangat berguna bagi kehidupan masyarakat. Penelitian ini bertujuan untuk: (1) Menganalisis karakteristik organoleptik pada moringa kebab dengan penambahan tepung daun kelor (Moringa oleifera), (2) Menstandardisasikan resep moringa kebab dengan penambahan tepung daun kelor (Moringa oleifera), dan (3) Menganalisis daya terima konsumen terhadap moringa kebab dengan penambahan tepung daun kelor (Moringa oleifera). Metode penelitian yang dilakukan adalah metode eksperimen dengan pendekatan kuantitatif. Tempat penelitian dilakukan di Laboratorium Tata Boga Prodi PKK FKIP USK. Data uji penerimaan dianalisis menggunakan analisis varian (anava) satu jalur, kemudian dilanjutkan dengan uji LSD (Least Significant Different) pada taraf signifikan 0,05. Hasil uji pengamatan dan uji penerimaan secara keseluruhan dapat diperoleh bahwa narasumber dan konsumen menyukai moringa kebab pada perlakuan kedua (MKO1) dengan penambahan 3 g (1,5%) tepung daun kelor (Moringa oleifera) dan memperoleh nilai rata-rata tertinggi 22,425 pada uji pengamatan serta 4,05 pada uji penerimaan. Hipotesis yang diajukan dapat diterima (H1) karena terdapat pengaruh karakteristik organoleptik (warna, aroma, tekstur, dan rasa) pada moringa kebab dan terdapat daya terima konsumen. Kesimpulan pada penelitian ini bahwa penggunaan tepung daun kelor (Moringa oleifera) dapat memberikan pengaruh terhadap warna, aroma, tekstur dan rasa serta penerimaan konsumen pada moringa kebab.

Moringa (Moringa oleifera) is a monocot plant in the family Moringaceae. moringa (Moringa oleifera) is a plant that is rich in nutrients and is often called the "miracle tree" because all parts of the moringa plant are very useful for people's lives. Kebab is a fast food that originated in the Middle East. Kebab is characterized by thin bread (tortilla), with sliced meat, vegetables, sauce and mayonnaise. This study aims to: (1) analyze the organoleptic characteristics of moringa kebab with the addition of moringa leaf flour (Moringa oleifera), (2) standardize moringa kebab recipes with the addition of moringa leaf flour (Moringa oleifera), and (3) analyze consumer acceptance of moringa kebab with the addition of moringa leaf flour (Moringa oleifera). The research method used is an experimental method with a quantitative approach. The place of research was carried out at the Catering Laboratory of the PKK FKIP USK Study Program. Acceptance test data were analyzed using one-way analysis of variance (ANAVA), then continued with the LSD (Least Significant Different) test at a significant level of 0.05. The results of the observation test and overall acceptance test can be obtained that the informants and consumers like moringa kebab in the second treatment (MKO1) with the addition of 3 g (1.5%) moringa leaf flour (Moringa oleifera) and obtain the highest average value of 22,425 in the test. observation and 4.05 on the acceptance test. The hypothesis in this study can be accepted (H1) because there is an influence of organoleptic characteristics (colour, aroma, texture, and taste) on moringa kebabs and there is an influence on consumer acceptance of moringa kebabs. The conclusion of this study is that the use of moringa leaf flour (Moringa oleifera) can have an effect on the color, aroma, texture and taste as well as consumer acceptance of moringa kebabs.