Pengaruh Penambahan Serbuk Daun Kelor (Moringa oleifera) Terhadap Komposisi Proksimat, Kadar Fenol, dan Evaluasi Sensoris Selai Daun Kelor
https://doi.org/10.58466/lipida.v4i1.1665
Kata Kunci:
Moringa, Selai, Malnutrisi, Proximate, SensoriAbstrak
Perubahan pola hidup sehat memprioritaskan sumber pangan sehat dan bergizi untuk diolah menjadi produk yang umum dan disukai oleh masyarakat seperti mengolah daun kelor menjadi selai sebagai upaya penurunan angka malnutrisi. Metode pengolahan selai daun kelor mangacu pada proses pengolahan selai secara umum, namun cukup sulit karena karakteristik daun kelor yang berbeda dengan buah-buahan.
Penelitian ini bersifat eksperimental bertujuan mengembangkan teknik pengolahan selai berbahan daun kelor dan mengevaluasi produk dengan uji proksimat, kandungan fenol dan sifat sensorik. Sampel uji terdiri dari selai dengan penambahan serbuk daun kelor yang berbeda P0 (kontrol), P1 (1%), P2 (1,5%), dan P3 (2%).
Pengolahan data hasil analisa secara statistik menggunakan ANOVA (p>0,05). Terjadi kenaikan pada kadar abu, protein, lemak dan kadar serat walaupun tidak ada perbedaan signifikan. Kadar abu naik dari persentase kontrol 0,847% menjadi 3,65% (P3) begitu juga protein dari 1,323% (kontrol) menjadi 2,078% (P3). Pada lemak kenaikan dari 1,121% (P1) menjadi 1,126% (P3) sedangkan pada kadar serat dengan nilai kontrol terendah kemudian naik 1,22% (P1) menjadi 1,54% (P3). Sebaliknya, terjadi penurunan kadar air dan kadar karbohidrat dimana kadar air dari 34,19% (P1), 33,86% (P2), menjadi 33,43% (P3) sedangkan pada karbohidrat dari 58,86% (P1), 58,98 % (P2), dan 56,79% (P3) dengan nilai tertinggi pada kontrol (62,65%). Penerimaan produk selai daun kelor secara keseluruhan oleh panelis mendapatkan skor antara 4,2-6,95 (netral-suka) dimana pada aroma, rasa, tekstur, dan rasa mendapatkan respon suka hingga sangat suka. Berbeda dengan warna yang semakin menurun dengan semakin bertambahnya persentase serbuk daun kelor.
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