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PENGARUH SUBSTITUSI TEPUNG DAUN KELOR (Moringa Oleifera) TERHADAP KUALITAS SENSORIK, KANDUNGAN ZAT BESI (Fe) DAN AKTIVITAS ANTIOKSIDAN ROTI TAWAR

Jurnal Sains dan Teknologi Pangan · Vol. 5 No. 4 (2020)

DOI
10.33772/jstp.v5i4.14512
ISSN
2527-6271
Published
2020-10-08
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACT The purpose of this study was to determine the effect of the substitution of Moringa leaf flour on bread making on sensory quality, iron content, and antioxidant activity of bread. This study used a completely randomized design (CRD) with 4 treatments, namely R0 control (100% wheat flour), R1 (96% wheat flour: 4% moringa leaf flour), R2 (92% wheat flour: 8% moringa leaf flour), R3 (88% wheat flour: 12% moringa leaf flour). Data were analyzed using Duncan's Multiple Range Test (DMRT) at the 95% confidence level (α = 0.05). The parameters observed were organoleptic assessments (color, aroma, texture, and taste) analysis of iron content and antioxidant activity. The R1 treatment with the composition of wheat flour (96%) and Moringa leaf flour (4%) was the preferred composition of the panelists with a score of color, aroma, texture and taste i.e. 3.75% (like), 3.57% (slightly like), 3.62% (like), and 3.64% (rather like), respectively. The white bread product (R3) had the highest iron content and antioxidant content, namely 4.91% and 35.006 μg / mL, respectively. Keywords: White Bread, wheat Flour, moringa Leaf Flour, iron, and antioxidant activity.ABSTRAKTujuan dari penelitian ini untuk mengetahui pengaruh substitusi tepung daun kelor pada pembuatan roti tawar terhadap kualitas sensorik, kandungan zat besi dan aktivitas antioksidan roti tawar. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan yaitu R0 kontrol (tepung terigu 100%), R1 (tepung terigu 96%: tepung daun kelor 4%), R2 (tepung terigu 92%: tepung daun kelor 8%), R3 (tepung terigu 88%: tepung daun kelor 12%). Data dianalisis menggunakan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (α=0,05). Parameter yang diamati adalah penilaian organoleptik (warna, aroma, tekstur, dan rasa) analisis kandungan zat besi dan aktivitas antioksidan. Perlakuan R1 dengan komposisi tepung terigu (96%) dan tepung daun kelor (4%) merupakan komposisi yang disukai panelis dengan skor warna, aroma, tekstur dan rasa berturut-turut 3.75% (suka), 3.57% (agak suka), 3.62% (suka), dan 3.64% (agak suka). Produk roti tawar (R3) memiliki kandungan zat besi antioksidan tertinggi berturut-turut yaitu 4.91%, dan 35.006 μg/mL.Kata Kunci: Roti tawar, tepung terigu, tepung daun kelor, zat besi dan aktivitas antioksidan.

Collaboration network of the authors

40 authors · 127 co-authorship links · showing the 40 most connected

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  • Universitas Halu Oleo
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Nur AsyikUniversitas Halu Oleo18
RH Fitri FaradillaAffiliation unknown13
Muhammad Syukri SadimantaraUniversitas Halu Oleo12
Hermanto HermantoUniversitas Halu Oleo12
LA KARIMUNAUniversitas Halu Oleo11
SRI WAHYUNIAffiliation unknown9
SRI REJEKIUniversitas Halu Oleo8
Tamrin TamrinUniversitas Halu Oleo7
Djukrana WahabAffiliation unknown6
Asnani AsnaniAffiliation unknown3
Mariani. LAffiliation unknown3
La RiandaAffiliation unknown2
Andi WidyantiAffiliation unknown2
Agung Putu Agus SaputraAffiliation unknown2
Diah Islamyati HarsyamAffiliation unknown2
Kadir KadirAffiliation unknown2
Irmawati IrmawatiAffiliation unknown2
ADAM MALIKUniversitas Halu Oleo1
KHAIRUN NISAUniversitas Halu Oleo1
Sakir SakirAffiliation unknown1
Sawalludin SawalludinAffiliation unknown1
SARAWA -Affiliation unknown1
Suwarjoyowirayatno SuwarjoyowirayatnoAffiliation unknown1
Wa Ode SarinaAffiliation unknown1
Stefiana Yunisa LakawaAffiliation unknown1
Maysuci AyunirAffiliation unknown1
Muhammad DilaAffiliation unknown1
Andi HaerulAffiliation unknown1
Wa Ode MeliAffiliation unknown1
Siti NgaropaAffiliation unknown1
Satria SatriaAffiliation unknown1
Muhamad HasjalAffiliation unknown1
Sardin SardinAffiliation unknown1
Febriani SafitriAffiliation unknown1
Rana AulianaAffiliation unknown1
Samsia SamsiaAffiliation unknown1
Nurlin NurlinAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/jstp/oai, first harvested 31 Okt 2026, last seen 31 Okt 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">PENGARUH SUBSTITUSI TEPUNG DAUN KELOR (Moringa Oleifera) TERHADAP KUALITAS SENSORIK, KANDUNGAN ZAT BESI (Fe) DAN AKTIVITAS ANTIOKSIDAN ROTI TAWAR</dc:title>
	<dc:creator>cengceng, cengceng</dc:creator>
	<dc:creator>ansharullah, ansharullah</dc:creator>
	<dc:creator>Baco, Abdu Rahman</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT The purpose of this study was to determine the effect of the substitution of Moringa leaf flour on bread making on sensory quality, iron content, and antioxidant activity of bread. This study used a completely randomized design (CRD) with 4 treatments, namely R0 control (100% wheat flour), R1 (96% wheat flour: 4% moringa leaf flour), R2 (92% wheat flour: 8% moringa leaf flour), R3 (88% wheat flour: 12% moringa leaf flour). Data were analyzed using Duncan's Multiple Range Test (DMRT) at the 95% confidence level (α = 0.05). The parameters observed were organoleptic assessments (color, aroma, texture, and taste) analysis of iron content and antioxidant activity. The R1 treatment with the composition of wheat flour (96%) and Moringa leaf flour (4%) was the preferred composition of the panelists with a score of color, aroma, texture and taste i.e. 3.75% (like), 3.57% (slightly like), 3.62% (like), and 3.64% (rather like), respectively. The white bread product (R3) had the highest iron content and antioxidant content, namely 4.91% and 35.006 μg / mL, respectively. Keywords: White Bread, wheat Flour, moringa Leaf Flour, iron, and antioxidant activity.ABSTRAKTujuan dari penelitian ini untuk mengetahui pengaruh substitusi tepung daun kelor pada pembuatan roti tawar terhadap kualitas sensorik, kandungan zat besi dan aktivitas antioksidan roti tawar. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan yaitu R0 kontrol (tepung terigu 100%), R1 (tepung terigu 96%: tepung daun kelor 4%), R2 (tepung terigu 92%: tepung daun kelor 8%), R3 (tepung terigu 88%: tepung daun kelor 12%). Data dianalisis menggunakan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (α=0,05). Parameter yang diamati adalah penilaian organoleptik (warna, aroma, tekstur, dan rasa) analisis kandungan zat besi dan aktivitas antioksidan. Perlakuan R1 dengan komposisi tepung terigu (96%) dan tepung daun kelor (4%) merupakan komposisi yang disukai panelis dengan skor warna, aroma, tekstur dan rasa berturut-turut 3.75% (suka), 3.57% (agak suka), 3.62% (suka), dan 3.64% (agak suka). Produk roti tawar (R3) memiliki kandungan zat besi  antioksidan tertinggi berturut-turut yaitu 4.91%, dan 35.006 μg/mL.Kata Kunci: Roti tawar, tepung terigu, tepung daun kelor, zat besi dan aktivitas antioksidan.</dc:description>
	<dc:publisher xml:lang="en-US">JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2020-10-08</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
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	<dc:identifier>https://ojs.uho.ac.id/index.php/jstp/article/view/14512</dc:identifier>
	<dc:identifier>10.33772/jstp.v5i4.14512</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 5, No 4 (2020): Jurnal Sains dan Teknologi Pangan</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v5i4</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/14512/10049</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2020 Jurnal Sains dan Teknologi Pangan</dc:rights>
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