Electronic Theses and Dissertation

Tanaman kelor merupakan tanaman yang dapat tumbuh di berbagai ketinggian. Secara umum kelor dapat tumbuh subur hingga ketinggian diatas 700 meter di atas permukaan laut (mdpl). Pengeringan daun kelor bertujuan untuk mengurangi kadar air sehingga daun awet dan mudah disimpan, serta dapat diolah menjadi berbagai produk. Salah satu pengeringan yang umum digunakan yaitu dengan menggunakan oven. Penelitian ini bertujuan untuk mengetahui pengaruh ketinggian tempat tumbuh dan suhu pengeringan terhadap kandungan nutrisi bubuk daun daun kelor (Moringa oleifera L.). Penelitian ini dilaksanakan di Kabupaten Aceh Besar, Provinsi Aceh. Sampel penelitian diambil dari dataran rendah (Desa Lamseupung, Kebun Percobaan Fakultas Petanian Universitas Syiah Kuala dan Desa Seulimum), dataran sedang (Desa Suka Damai, Desa Suka Mulya dan Desa Sare) dan dari dataran tinggi (Desa Sere, Desa Sepang dan Desa Cinta Maju). Analisis nutrisi telah dilaksanakan di Laboratorium Ilmu dan Teknologi Benih dan Laboratorium Analisis Pangan dan Hasil Pertanian, Fakultas Pertanian, Universitas Syiah Kuala, Darussalam-Banda Aceh. Waktu pelaksanaan penelitian pada Januari - April 2025. Menggunakan Rancangan Acak Kelompok pola faktorial 3 x 4 dengan 3 ulangan: faktor pertama ketinggian tempat; dataran rendah (T1), dataran sedang (T2) dan dataran tinggi (T3). Faktor kedua suhu pengeringan; suhu 30°C (S1), suhu 40°C (S2), suhu 50°C (S3) dan suhu 60°C (S4). Hasil penelitian menunjukkan bahwa ketinggian tempat tumbuh kelor berpengaruh nyata terhadap uji warna L (kecerahan) serta berpengaruh tidak nyata terhadap kadar vitamin C, kadar air, kadar abu, kadar lemak, kadar protein, kadar serat, kadar karbohidrat, uji warna a (merah), uji warna b (kuning) dan uji organoleptik (warna, tekstur, aroma, dan penerimaan keseluruhan). Suhu pengeringan berpengaruh sangat nyata terhadap uji warna a (merah) serta berpengaruh tidak nyata terhadap kadar vitamin C, kadar air, kadar abu, kadar lemak, kadar protein, kadar serat, kadar karbohidrat, uji warna L (kecerahan), uji warna b (kuning) dan uji organoleptik (warna, tekstur, aroma, dan penerimaan keseluruhan). Tidak terdapat interaksi yang nyata antara ketinggian tempat dan suhu pengeringan terhadap parameter yang diamati.

Moringa plants are plants that can grow at various heights. In general, Moringa can flourish to a height above 700 meters above sea level (masl). Moringa leaves drying aims to reduce water content so that leaves are durable and easily stored, and can be processed into various products. One of the commonly used drying is to use an oven. This study aims to determine the effect of the height of the growth and drying temperature on the nutritional content of Moringa leaf leaf powder (Moringa oleifera L.). This research was conducted in Aceh Besar Regency, Aceh Province. The research sample was taken from the lowlands (Lamseupung Village, the Experimental Garden of the Faculty of Pananian Syiah Kuala University and Seulimum Village), Medium Plains (Suka Damai Village, Suka Mulya Village and Sare Village) and from the highlands (Sere Village, Sepang Village and Cinta Maju Village). Nutritional analysis has been carried out in the Laboratory of Science and Technology Seeds and Laboratory of Food Analysis and Agricultural Products, Faculty of Agriculture, Syiah Kuala University, Darussalam-Banda Aceh. Research Implementation Time in January - April 2025. Using a random design group factorial pattern 3 x 4 with 3 replications: the first factor of the height of the place; Lowlands (T1), Medium Plain (T2) and Highlands (T3). The second factor of drying temperature; temperature 30 ° C (S1), temperature 40 ° C (S2), temperature 50 ° C (S3) and temperature 60 ° C (S4). The results showed that the height of the place where Moringa grew significantly had a significant effect on the color test L (brightness) and the unreal effect on vitamin C levels, water content, ash content, fat content, protein content, fiber content, carbohydrate content, color tests A (red), color B (yellow) and organoleptic test (color, texture, aroma, and overall acceptance). The drying temperature has a very significant effect on the color test A (red) and is not significant effect on vitamin C levels, water content, ash content, fat content, protein content, fiber content Carbohydrate content, color test L (brightness), color B (yellow) and organoleptic test (color, texture, aroma, and overall acceptance). There is no real interaction between the height of the place and the drying temperature of the observed parameters.