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PENGARUH PENAMBAHAN EKSTRAK DAUN KELOR
(Moringa oleifera) PADA ADONAN TERHADAP DAYA TERIMA, KADAR
PROTEIN DAN SERAT COOKIES
Serly Zumrotin Aulia
PENDAHULUAN cookies merupakan salah satu produk yang digemari dan
sangat popular di kalangan masyarakat. Karena selain bergizi harganya pun
terjangkau. Daun kelor mempunyai kadar protein dan serat yang cukup tinggi.
Salah satu inovasi yang dapat dikembangkan yaitu dengan pembuatan cookies
ekstrak daun kelor yang diharapkan dapat digunakan sebagai pewarna hijau alami
pada makanan di karenakan ekstrak daun kelor mnnggandung klorofil yang cukup
tingi dan memberikan cita rasa yang berbeda sehingga dapat meningkatkan daya
terima dan kesukaan konsumen dan tujuan dari penambahan ekstrak daun kelor
yaitu dapat meningkatkan nilai gizi berupa kadar protein dan serat cookies
tersebut. Tujuan dari penelitian ini adalah untuk mengetahui daya terima berupa
(warna, aroma, tekstur, dan rasa) konsumen, serta untuk mengetahui kadar protein
dan serat pada produk cookies ekstrak daun kelor (Moringa oleifera).
METODE penelitian ini merupakan eksperimen menggunakan rancangan acak
lengkap (RAL), uji daya terima digunakan yaitu uji organoleptic metode hedonik
dengan 30 orang panelis tidak terlatih yang merupakan mahasiswa Prodi Ilmu
Gizi STIKes Baiturahim jambi, uji kandungan gizi diuji yaitu kadar protein dan
kadar serat. Data uji daya terima dianalisis dengan one-way Anova dan uji lanjut
Duncan, kandungan gizi dianalisis deskrptif.
HASIL Daya terima cookies dengan penambahan ekstrak daun kelor 0 ml (A1:
3,90 kategori agak suka), penambahan ekstrak daun kelor 5 ml (A2: 3,60 kategori
agak suka), penambahan ekstrak daun kelor 10 ml (A3: 4,60 kategori suka),
penambahan ekstrak daun kelor 15 ml (A4: 4,10 kategori suka). Formulasi terpilih
di peroleh pada penambahan ekstrak daun kelor 10 ml nilai rata-rata overall 4,13 (
kategori suka) Dengan kadar protein sebesar 6,11 % dan kadar serat sebesar
14,92%. Yang terkandung pada cookies penambahan ekstrak daun kelor terpilih
10 ml (A3).
KESIMPULAN Dari hasil penelitian dapat disimpulkan bahwa ada pengaruh
penambahan ekstrak daun kelor terhadap daya terima yang meliputi parameter
warna, aroma, rasa, dan tekstur dan overall cookis ekstrak daun kelor, di
dapatkan sampel A3 berbeda nyata (p

EFFECT OF ADDITIONAL MORAGE LEAF EXTRACT (Moringa oleifera) IN Dough on ACCEPTANCE, PROTEIN AND FIBER COOKIES
Serly Zumrotin Aulia
INTRODUCTION Cookies are one of the most popular and popular products among the public. Because apart from being nutritious, the price is also affordable. Moringa leaves have high protein and fiber content. One of the innovations that can be developed is by making Moringa leaf extract cookies which are expected to be used as a natural green colorant in food because Moringa leaf extract contains quite high chlorophyll and provides a different taste so as to increase consumer acceptance and preference and the purpose of this product. The addition of Moringa leaf extract can increase the nutritional value in the form of protein and fiber content of the cookies. The purpose of this study was to determine the acceptability of consumers (color, aroma, texture, and taste), as well as to determine the protein and fiber content in the product of Moringa leaf extract cookies (Moringa oleifera).
METHOD This research is an experiment using a completely randomized design (CRD), the acceptability test is used, namely the organoleptic hedonic test with 30 untrained panelists who are students of the Nutrition Science Study Program of STIKes Baiturahim Jambi, the nutritional content test is tested, namely protein content and fiber content. Acceptance test data were analyzed by one-way Anova and Duncan's further test, nutritional content was analyzed descriptively.
RESULTS Acceptance of cookies with the addition of 0 ml Moringa leaf extract (A1: 3.90 moderate category), the addition of 5 ml Moringa leaf extract (A2: 3.60 moderately like category), the addition of 10 ml Moringa leaf extract (A3: 4, 60 likes category), the addition of 15 ml Moringa leaf extract (A4: 4.10 likes category). The selected formulation was obtained by adding 10 ml of Moringa leaf extract with an overall average value of 4.13 (like category) with a protein content of 6.11% and a fiber content of 14.92%. The cookies contain the addition of 10 ml of selected Moringa leaf extract (A3).
CONCLUSION From the results of the study, it can be concluded that there is an effect of adding Moringa leaf extract to acceptability which includes parameters of color, aroma, taste, and texture and overall cooking of Moringa leaf extract, the A3 sample was significantly different (p