Snackbar Fungsional Kaya Protein dan Antioksidan dari Tepung Sorgum (Sorghum Bicolor L.) dengan Penambahan Tepung Daun Kelor (Moringa Oleifera L.) dan Pemanis Gula Aren

Abstract

This study was aimed to determine the effect of the addition of moringa flour and palm sugar concentration on the chemical characteristics, organoleptic and the best formulation of moringa snackbar. This study used a factorial Completely Randomized Design (CRD) method, namely the addition of moringa flour (K): (3%, 6%, 9%, and 12%) and palm sugar concentration (A): (10%, 15%, 20% and 25%). The parameters analyzed were water content, ash content, fat content, protein content, antioxidant activity and hedonic organoleptic tests, namely color, aroma, taste, texture, and general acceptance.The results of the study showed that the addition of moringa flour had a highly significant effect (P<0.01) on water content, ash content, fat content, protein content, carbohydrate content, antioxidants, organoleptic hedonic color, taste, and general acceptance. The effect was not significant (P>0.05) on organoleptic hedonic aroma and texture. Meanwhile, the addition of palm sugar had a highly significant effect (P<0.01) on water content, ash content, carbohydrate content, antioxidants and organoleptic hedonic taste. The effect was not significant (P>0.05) on protein content, fat content, organoleptic hedonic color, aroma, texture and general acceptance. The interaction between the addition of moringa leaf flour and palm sugar sweetener had a highly significant effect (P<0.01) on water content, ash content, carbohydrate content, antioxidants, and hedonic organoleptic taste and had no significant effect on fat content, protein content, hedonic organoleptic color, aroma, texture, and general acceptance. The best treatment was produced in the K3A2 treatment, namely the addition of 9% moringa flour and 15% palm sugar concentration. The best treatment was tested for antioxidant activity and obtained a value of 52.68%