Pengaruh Substitusi Serbuk Daun Kelor (Moringa oleifera L.) Pada Pembuatan Nugget Ayam Terhadap Penilaian Organoleptik dan Nilai Gizi

Abstract

ABSTRACT This study aimed to analyze the effect of Moringa leaf flour substitution on the organoleptic characteristic and the nutritional values of chicken nuggets. This study used a one-factor completely randomized design (CRD) with four levels of treatment, namely S0 (100% corn starch: 0% Moringa leaf flour), S1 (90% corn starch: 10% Moringa leaf flour), S2 (80% corn starch: 20% Moringa leaf flour), and S3 (70% corn starch: 30% Moringa leaf flour). The organoleptic assessment and nutritional content were analyzed using analysis of variance (ANOVA) and if it had a significant effect on the observed variables, then continued with Duncan’s multiple range test (DMRT) at 95% confidence level (α=0.05). Moringa leaf powder substitution showed a very significant effect (p 0.05) on organoleptic tests of color, aroma, taste, and texture. The results show that the product with the highest organoleptic assessment was the S3 treatment (70% corn starch: 30% Moringa leaf flour) with preference rating scores for color, aroma, taste, and texture reaching 3.60 (like), 3.44 (like), 3.58 (like), and 3.43 (like), respectively. The analysis of nutritional values show that the S3 product contained 37,023% moisture, 7,053% ash, 12,772% fat, 29,571% protein, 8,801% carbohydrate, and 14.55% iron. The moisture and carbohydrate contents of the chicken nuggets product did not meet the national standard but the organoleptic assessment shows that it was accepted (preferred) by panelists. Keywords: Chicken nuggets, Moringa leaf flour ABSTRAK Penelitian ini bertujuan untuk mempelajari pengaruh subtitusi tepung daun kelor pada pembuatan nugget ayam terhadap uji organoleptik dan nilai gizi produk. Peneltian ini menggunakan Rancangan Acak Lengkap (RAL) satu faktor dengan 4 taraf perlakuan, yaitu S0 (Tepung Maizena 100%: Serbuk Daun Kelor 0%), S1 (Tepung Maizena 90%: Serbuk Daun Kelor 10%), S2 (Tepung Maizena 80%: Serbuk Daun Kelor 20%), S3 (Tepung Maizena 70%: Serbuk Daun Kelor 30%). Analisis data dalam penelitian diperoleh dari hasil penelitian organoleptik dan kandungan gizi. Data dianalisis dengan menggunakan sidik ragam Analisis of Variances (ANOVA) dan apabila berpengaruh nyata terhadap variabel pengamatan, maka dilanjutkan dengan uji Duncan Multiple Range Test (DMRT) pada taraf keprcayaan 95% (α=0,05). Subtitusi serbuk daun kelor menunjukkan pengaruh yang sangat nyata (p 0,05) pada uji organoleptik warna, aroma, rasa, dan tekstur. Hasil penelitian nugget ayam terpilih berdasarkan uji organoleptik adalah perlakuan S3 (Tepung Maizena 70%: Serbuk Daun Kelor 30%). Dengan skor penilaian kesukaan terhadap warna sebesar 3,60 (suka), aroma 3,44 (suka), rasa 3,58 (suka), tekstur 3,43 (suka) serta analisis kandungan nilaii gizi meliputi kadar air, kadar abu, kadar lemak, kadar protein, kadar karbohidrat dan kadar zat besi, dengan nilai berturut-turut 37,023 %, 7,053 %, 12,772 %, 29,571 %, 8,801 %, 14,55%. Berdasarkan hasil penelitian kandungan nilai gizi nugget ayam pada komponen kadar air dan karbohidrat belum memenuhi SNI namun berdasarkan penilaian organoleptik dapat diterima (disukai) panelis.Kata Kunci: Nugget Ayam, Serbuk Daun Kelor