PENGARUH SUBSTITUSI TEPUNG DAUN KELOR (Moringa oleifera L.) TERHADAP ORGANOLEPTIK, NILAI GIZI DAN AKTIVITAS ANTIOKSIDAN BROWNIES KUKUS BERBASIS TEPUNG BERAS MERAH (Oryza nivara L.) SEBAGAI PANGAN FUNGSIONAL

Abstract

ABSTRACT This study aimed to determine the effect of Moringa leaf (Moringa oleifera L) flour substitution on organoleptic characteristics, nutritional values, and antioxidant activity of brownies made from brown rice (Oryza nivara L.) flour. This study used a completely randomized design (CRD) consisting of five types of treatment, namely substitution of Moringa leaf flour (K0 = 0%, K1 = 5%, K2 = 10%, K3 = 15%, and K4 = 20%). Data were analyzed using the Analysis of Variance (ANOVA) method and then followed with Duncan's Multiple Range Test (DMRT) test with a 95% confidence level (α = 0.05). The most preferred product was the K2 treatment (10% Moringa leaf flour substitution) with assessment scores of color, aroma, taste, and texture reached 4.1 (like), 4.18 (like), 4.17 (like), and 3.83 (like), respectively. The selected product contained 30.42% water, 2.11% minerals, 8.65 fat, 10.29% protein, and 48.57% carbohydrate. The results show that substitution of Moringa leaf flour had a very significant effect on organoleptic characteristics of color, aroma, and taste, and had a significant effect on the organoleptic characteristics of texture. The organoleptic assessment shows that the product was accepted (preferred) by panelists. Brownies with Moringa leaf flour substitution met the standards of SNI 01-0222-1995 for water and ash content as well as SNI 01-3840-1995 for fat content. It also had an antioxidant activity with increasing % inhibition as the concentration of Moringa leaf flour increases. Keywords: Brown Rice Flour, Moringa Leaf Flour, Nutritional Value, Antioxidant Activity, Brownies ABSTRAK Penelitian ini bertujuan untuk menentukan pengaruh substitusi tepung daun kelor (Moringa oleifera L) terhadap nilai organoleptik, nilai gizi, aktivitas antioksidan brownies kukus berbasis tepung beras merah (Oryza nivara L.). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 5 jenis perlakuan yaitu substitusi tepung daun kelor yaitu (K0 = 0%, K1 5%, K2 = 10%, K3 = 15% dan K4 = 20%). Analisis data dilakukan dengan metode Analysis of Varian (ANOVA) dengan uji lanjut Duncan’s Multiple Range Test (DMRT) dengan taraf kepercayaan 95% (α=0,05). Hasil penelitian terbaik brownies kukus berbasis tepung beras merah yaitu perlakuan K2 (substitusi tepung daun kelor 10%) dengan skor penilaian terhadap warna sebesar 4,1 (suka), aroma sebesar 4,18 (suka), rasa sebesar 4,17 (suka), tekstur sebesar 3,83 (suka), kadar air sebesar 30,42%, kadar abu sebesar 2,11%, kadar lemak sebesar 8,65, kadar protein sebesar 10,29% dan kadar karbohidrat sebesar 48.57%. Berdasarkan hasil penelitian substitusi tepung daun kelor berpengaruh sangat nyata terhadap karakteristik organoleptik warna, aroma, dan rasa, dan berpengaruh nyata terhadap karakteristik organoleptik tekstur brownies kukus berbasis tepung beras merah terbaik, penilaian organoleptik dapat diterima dan disukai oleh panelis. Brownies dengan substitusi tepung daun kelor memenuhi standar berdasarkan SNI 01-0222-1995 untuk kadar air, kadar abu, SNI 01-3840-1995 untuk kadar lemak dan memiliki aktivitas antioksidan yang % inhibisinya meningkat seiring dengan meningkatnya kosentrasi tepung daun kelor. Kata kunci: Tepung Beras Merah, Tepung Daun Kelor, Nilai Gizi, Aktivitas Antioksidan, Brownie