PENGARUH FORTIFIKASI TEPUNG DAUN KELOR TERHADAP AKTIVITAS ANTIOKSIDAN, SIFAT FISIKOKIMIA DAN SENSORIS TEMERODOK

Abstract

This research aims was to determine the effect of moringa leaves flour fortification on antioxidant activity, physicochemical and sensory properties of temerodok. The method used in this research was an experimental method with a single factor Completely Randomized Design, i.e. fortification of moringa leaves flour (0%, 2.5%, 5%, 7.5% and 10%). The parameters observed were antioxidant activity, moisture, ash, color and sensory (aroma, color, taste and texture). Each treatment was repeated four times to obtain 20 experimental units. Data were analyzed using Analysis of Variance with a level of 5% using CoStat software. If there were significant differences, further tests were carried out using the Orthogonal Polynomial method at the 5% level. The result of the study showed that fortification of moringa leaves flour had a significantly different effect on the antioxidant activity, moisture, ash, color and sensory properties of temerodok. The higher the concentration of moringa leaves flour, so the higher the level of antioxidant activity, moisture, ash and the greener the color. Temerodok which had the highest antioxidant activity was the fortification of 10% moringa leaves flour. The best treatment according to sensory parameters was 2.5% of moringa leaves flour fortification in temerodok which produced a color hedonic response favored by the panelists; the aroma, taste and texture were somewhat liked by the panelists.