Electronic Theses and Dissertation

Nadia Larasati. (2025). Pemanfaatan Daun Kelor (Moringa oleifera) Sebagai Pewarna Alami dalam Pembuatan Mie Basah. [Skripsi. Universitas Syiah Kuala]. Dibawah bimbingan Dra. Zuraini M, M.Pd dan Yuli Heirina Hamid, S.Pd, M.Si.

Daun kelor (Moringa oleifera) merupakan tanaman tropis yang memiliki berbagai manfaat, termasuk sebagai sumber pewarna alami. Penelitian ini bertujuan untuk (1) mengetahui proses pengolahan daun kelor menjadi pewarna alami, (2) pengaruh penambahan bubuk kelor terhadap karakteristik organoleptik mie basah, (3) resep standar mie basah dengan pewarna alami daun kelor, serta (4) daya terima konsumen terhadap produk yang dihasilkan. Pendekatan penelitian ini menggunakan metode kuantitatif dan jenis penelitian eksperimen. Data dikumpulkan melalui uji organoleptik yang melibatkan panelis ahli (dosen) berjumlah 4 orang dari Departemen PKK FKIP USK, serta uji penerimaan oleh 40 panelis konsumen. Hasil penelitian menunjukkan bahwa daun kelor dapat diolah menjadi bubuk yang berfungsi sebagai pewarna alami tanpa mengubah kualitas mie basah. Mie basah dengan pewarna alami daun kelor perlakuan pertama (MB1) memperoleh nilai rata-rata warna 7 (agak hijau army cerah), aroma 5,2 (tidak beraroma langu), tekstur 5,9 (kenyal), dan rasa 5,2 (enak).Resep standar mie basah daun kelor: tepung protein tinggi, tepung tapioka, bubuk kelor, garam, telur ayam ras, air. Nilai rata-rata hasil uji konsumen menunjukkan bahwa MB1 paling disukai dari segi warna 4,65 (sangat suka), aroma 4,41 (suka), tekstur 4,66 (sangat suka), dan rasa 4,63 (sangat suka). Hasil uji hipotesis menunjukkan pada perlakuan pertama (MB1), terdapat pengaruh penggunaan pewarna alami daun kelor terhadap karakteristik organoleptik mie basah, dengan demikian Ha diterima.

Kata kunci: Daun Kelor (Moringa oleifera), Pewarna Alami, Mie Basah.

Nadia Larasati. (2025). Utilization of Moringa Leaves (Moringa oleifera) as Natural Colorant in Making Wet Noodles [Thesis. Syiah Kuala University]. Under the guidance of Dra. Zuraini M, M.Pd and Yuli Heirina Hamid, S.Pd, M.Si. Moringa leaves (Moringa oleifera) are a tropical plant that has various benefits, including as a source of natural dye. This study aims to (1) determine the processing of moringa leaves into natural dyes, (2) assess the effect of adding moringa powder on the organoleptic characteristics of wet noodles, (3) establish a standard recipe for wet noodles using natural moringa leaf dye, and (4) evaluate consumer acceptance of the resulting product. The research approach used quantitative methods and an experimental study design. Data were collected through organoleptic tests involving four expert panelists (lecturers) from the Department of PKK FKIP USK, as well as acceptance tests by 40 consumer panelists. The results showed that moringa leaves can be processed into powder that functions as a natural dye without altering the quality of wet noodles. Wet noodles with moringa leaf natural coloring in the first treatment (MB1) obtained an average color score of 7 (light army green), aroma score of 5.2 (no off-putting odor), texture score of 5.9 (chewy), and taste score of 5.2 (delicious). Standard recipe for moringa leaf wet noodles: high-protein flour, tapioca flour, moringa powder, salt, chicken eggs, water. The average consumer test results showed that MB1 was the most preferred in terms of color 4.65 (very liked), aroma 4.41 (liked), texture 4.66 (very liked), and taste 4.63 (very liked). The hypothesis test results indicate that in the first treatment (MB1), there is an effect of using natural moringa leaf coloring on the organoleptic characteristics of wet noodles, thus accepting the alternative hypothesis (Ha). Keywords: Moringa leaves (Moringa oleifera), Natural Colorant, Wet Noodles.