Electronic Theses and Dissertation

Mocaf dikenal berpotensi sebagai pengganti terigu dalam pembuatan crackers, akan tetapi perlu penambahan bahan lain untuk melengkapi kadar nutrisinya seperti penambahan bubuk daun kelor. Selain itu, jenis ragi/yeast yang digunakan pada pembuatan crackers adalah yeast komersial, namun pada penelitian ini menggunakan yeast alami yaitu sourdough yang dikenal memiliki berbagai manfaat terutama bagi kesehatan. Tujuan penelitian ini adalah untuk mengetahui pengaruh persentase sourdough dan persentase bubuk daun kelor (Moringa oleifera) terhadap karakteristik fisikokimia dan sensori crackers berbahan dasar tepung mocaf. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktor yaitu persentase sourdough (S1= 40 %, S2= 60 % dan S3= 80 %) dan persentase bubuk daun kelor (K1= 3% dan K2= 5%) terhadap total tepung mocaf yang digunakan. Masing-masing perlakuan dilakukan pengulangan sebanyak 3 kali ulangan sehingga diperoleh 18 satuan percobaan. Selanjutnya, dilakukan pengujian terhadap masing-masing sampel yang meliputi kadar air, kadar abu, kadar abu tidak larut asam, kadar protein, uji warna dan uji organoleptik dengan metode hedonik dengan 7 skala numerik yaitu (1) sangat tidak suka, (2) tidak suka, (3) agak tidak suka, (4) netral, (5) agak suka, (6) suka dan (7) sangat suka. Hasil terbaik ditentukan dengan uji rangking. Hasil yang diperoleh kemudian dianalisis kadar lemak dan kadar karbohidrat (by difference). Data yang diperoleh dari masing-masing pengujian dianalisis dengan ANOVA, dan apabila terdapat pengaruh yang nyata atau pengaruh yang sangat nyata maka dilanjutkan dengan Duncan’s Multiple Range Test (DMRT). Berdasarkan hasil analisis dapat dilihat bahwa penambahan sourdough pada crackers mocaf dapat meningkatkan kadar air dan kadar abu, serta memberikan pengaruh terhadap nilai L* pada uji warna crackers mocaf, sedangkan penambahan bubuk daun kelor dapat meningkatkan kadar nutrisi pada crackers mocaf, yaitu kadar abu dan kadar protein, serta memengaruhi nilai b* pada uji warna dan tekstur pada uji hedonik. Analisis uji warna menunjukkan bahwa berdasarkan nilai L*, persentase bubuk daun kelor menyebabkan warna cracker menjadi lebih gelap dibandingkan dengan sampel kontrol yang lebih terang dan cenderung ke warna putih dan berdasarkan nilai b* menyatakan bahwa crackers memiliki nilai + (cenderung ke kuning) daripada biru. Uji hedonik menunjukkan nilai rata-rata tekstur pada crackers mocaf 4,18 (netral), warna 4,46 (netral), aroma 3,97 (netral), rasa 3,73 (netral) dan overall 4,46 (netral). Crackers mocaf dengan sourdough 40% dan bubuk daun kelor 5% (S1K2) merupakan formula terbaik berdasarkan uji rangking, dengan kandungan kadar air 4,65%, kadar abu 3,43%, kadar abu tidak larut asam 0,0019%, kadar protein 11,37%, lemak 14,39% dan karbohidrat 66,14%.

Mocaf is known to have the potential as a substitute for wheat flour in making crackers, but it needs the addition of other ingredients to complete its nutritional content such as the addition of moringa leaf powder. In addition, the type of yeast used in making crackers is commercial yeast, but in this study using natural yeast, namely sourdough, which is known to have various benefits, especially for health. The purpose of this study was to determine the effect of sourdough percentage and Moringa oleifera leaf powder percentage on the physicochemical and sensory characteristics of crackers made from mocaf flour. This study used a Completely Randomized Design (CRD) with two factors, namely the percentage of sourdough (S1 = 40%, S2 = 60% and S3 = 80%) and the percentage of moringa leaf powder (K1 = 3% and K2 = 5%) to the total mocaf flour used. Each treatment was repeated 3 times so that 18 experimental units were obtained. Next, testing was conducted on each sample including water content, ash content, acid insoluble ash content, protein content, color test and organoleptic test using the hedonic method with 7 numerical scales, namely (1) very dislike, (2) dislike, (3) rather dislike, (4) neutral, (5) rather like, (6) like and (7) very like. The best results were determined by ranking test. The results obtained were then analyzed for fat content and carbohydrate content (by difference). Data obtained from each test were analyzed using ANOVA, and if there was a significant effect or a very significant effect, it was continued with Duncan's Multiple Range Test (DMRT). Based on the results of the analysis, it can be seen that the addition of sourdough to mocaf crackers can increase the water content and ash content, and affect the L* value in the mocaf cracker color test, while the addition of moringa leaf powder can increase the nutritional content of mocaf crackers, namely ash content and protein content, and affect the b* value in the color and texture test in the hedonic test. The color test analysis shows that based on the L* value, the percentage of moringa leaf powder causes the cracker color to be darker compared to the control sample which is lighter and tends to white and based on the b* value states that the crackers have a + value (tends to yellow) rather than blue. The hedonic test shows an average texture value in mocaf crackers of 4.18 (neutral), color 4.46 (neutral), aroma 3.97 (neutral), taste 3.73 (neutral) and overall 4.46 (neutral). Mocaf crackers with 40% sourdough and 5% moringa leaf powder (S1K2) is the best formula based on the ranking test, with a water content of 4.65%, ash content of 3.43%, acid insoluble ash content of 0.0019%, protein content of 11.37%, fat content of 14.39% and carbohydrate content of 66.14%.