UJI ORGANOLEPTIK BOLU KUKUS DENGAN PROPORSI TEPUNG MOCAF (MODIFIED CASSAVA) DAN TEPUNG KELOR (MORINGA OLEIFERA)
Organoleptic Test of Steamed Sponge Cake with Proportions of Mocaf Flour and Moringa Flour
DOI:
https://doi.org/10.59896/gara.v19i2.268Keywords:
steamed sponge cake, mocaf flour, moringa flour, organolepticAbstract
Raw materials can increase the nutritional value of product. Raw materials with gluten-free and rich in nutrients are very beneficial for health. Mocaf flour (Modified Cassava Flour) and Moringa flour (Moringa oleifera) are gluten-free and rich in nutritional value. This study aims to find out how the organoleptic test value of steamed sponge cake with the proportion of mocaf flour and moringa flour. This study used a Completely Randomized Design (CRD). The research process began with making sponge cake by varying the amount of mocaf flour and moringa flour composition. Four variations of flour composition were used as treatments, namely: P1 =Moringa Flour 0%: Mocaf 100%, P2 =Moringa Flour 1%: Mocaf 99%, P3 =Moringa Flour 3%: Mocaf 97%, P4 =Moringa Flour 5%: Mocaf 95%. Data were analyzed by ANOVA using Microsoft Excel and IBM SPSS 25. If there is a difference, it is continued with the BNJ test at a significance level of 5%. The results showed that mixing the two types of flour as raw materials had a significant effect on all organoleptic parameters. The results of the hedonic test of Bolu Kukus showed that the highest level of preference was in the P2 treatment for all parameters tested.
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