Electronic Theses and Dissertation

Penelitian ini bertujuan untuk mengetahui pengaruh rasio tepung mocaf dan tepung kulit pisang raja serta pengaruh penambahan tepung daun kelor terhadap karakteristik kimia dan sensori kukis sehingga dapat diterima oleh konsumen. penelitian ini menggunakan rancangan acak kelompok (rak) faktorial yang terdiri dari 2 faktor. faktor pertama yaitu rasio tepung kulit pisang raja dan tepung daun kelor yang terdiri dari 3 taraf yaitu 55%:45% (p1), 60%:40% (p2) dan 65%:35% (p3). faktor kedua adalah konsentrasi tepung daun kelor dengan 3 taraf yaitu 4% (k1), 6% (k2) dan 8% (k3) dilakukan dengan pengulangan sebanyak 3 kali. hasil dari penelitian menunjukkan interaksi antara perbandingan tepung daun kulit pisang dan tepung mocaf dengan konsentrasi tepung daun kelor berpengaruh sangat nyata (p≤0,01) terhadap kadar air dan kadar abu dan berpengaruh nyata (p≤0,05) hedonik keseluruhan dari kukis.. faktor perbandingan antara tepung kulit pisang raja dan tepung mocaf berpengaruh sangat nyata (p≤0,01) terhadap kadar lemak dan hedonik tekstur dari kukis. sedangkan faktor konsentrasi daun kelor berpengaruh sangat nyata (p≤0,01) terhadap kadar protein kukis dan berpengaruh nyata (p≤0,05) terhadap hedonik tekstur kukis serta. berdasarkan pengamatan kimia kukis, kadar air kukis yang didapat pada penelitian ini berkisar antara + 2,07-3,87%, kadar abu + 2,13-4,9%, kadar lemak + 11,27-13,47%, kadar protein + 2,47-3,30% dan kadar serat 16-3-19,77%. berdasarkan uji hedonik terhadap kukis didapat rerata dari atribut warna 3,53-3,93 (netral), aroma 4,59-4,04 (netral), 3,22-4,00 (netral), tekstur 2,97-4,21 (netral), dan keseluruhan 3,19-4,07 (netral).

This study aims to determine the effect of the ratio of mocaf flour and plantain peel flour and the effect of the addition of moringa leaf flour on the chemical and sensory characteristics of cookies so that they can be accepted by consumers. This study uses a Factorial Group Random Design (RAK) consisting of 2 factors. The first factor is the ratio of plantain peel flour and moringa leaf flour which consists of 3 levels, namely 55%:45% (P1), 60%:40% (P2) and 65%:35% (P3). The second factor is the concentration of moringa leaf flour with 3 levels, namely 4% (K1), 6% (K2) and 8% (K3) carried out by repeating 3 times. The results of the study showed that the interaction between the comparison of banana peel leaf flour and mocaf flour with the concentration of moringa leaf flour had a very real effect (P≤0.01) on the moisture content and ash content and had a real effect (P≤0.05) on the overall hedonic of the cookies. The comparison factor between plantain peel flour and mocaf flour had a very real effect (P≤0.01) on the fat content and hedonic texture of the cookies. Meanwhile, the concentration factor of moringa leaves had a very real effect (P≤0.01) on the protein content of cookies and had a real effect (P≤0.05) on the hedonic texture of cookies as well. Based on the observation of cookie chemistry, the moisture content of the cookies obtained in this study ranged from + 2.07-3.87%, ash content + 2.13-4.9%, fat content + 11.27-13.47%, protein content + 2.47-3.30% and fiber content 16-3-19.77%. Based on the hedonic test on cookies, the average color attributes were 3.53-3.93 (neutral), aroma 4.59-4.04 (neutral), 3.22-4.00 (neutral), texture 2.97-4.21 (neutral), and overall 3.19-4.07 (neutral).