Leko, Oktavianus Pati (2022) PENAMBAHAN TEPUNG DAUN KELOR TERHADAP MUTU ORGANOLEPTIK DAN KADAR ZAT BESI (Fe) PADA DIM SUM. Diploma thesis, Poltekkes Kemenkes Denpasar Jurusan Gizi 2022.
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Abstract
ABSTRACT ADDITION OF MORAGE LEAF FLOUR TOWARDS ORGANOLEPTIC QUALITY AND IRON LEVELS IN DIM SUM Dim sum is a snack with the addition of Moringa leaf flour which has high nutritional value. This study aims to determine the effect of adding Moringa leaf flour to the organoleptic quality of Dim Sum. The type of research used in this research is experimental research with a randomized block design (RAK). The study was conducted with 5 treatments, namely P1 addition of 10 grams, P2 20 grams, P3 30 grams, P4 40 grams and P5 50 grams Moringa leaves per serving, with 3 replications. The results of organoleptic testing showed that the addition of different concentrations of Moringa leaves had a very significant effect on taste quality, color quality, aroma quality, texture quality and overall acceptance. The addition of different Moringa leaf flour treatments to iron levels ranged from 5.83 mg – 12.37 mg. The addition of Moringa leaf flour in P1 treatment with a concentration of 2.5% (10 g) was the most acceptable treatment organoleptically with an iron (Fe) content of 8.46 mg, organoleptic quality test taste with an average value of 2.86 (savory), color with an average value of 2.81 (light green), aroma with an average value of 2.47 (rather unpleasant), texture with an average value of 2.67 (soft chewy), and overall acceptance with an average score of 2.71 (like). The best treatment for dim sum is the addition of 2.5% Moringa leaf flour with an iron (Fe) content of 8.46 mg so that it can meet the needs of iron (Fe) snacks per day in adolescents. Key words : Dim sum, Youth, Moringa Leaf Flour, Iron (Fe) content
| Item Type: | Thesis (Diploma) |
|---|---|
| Uncontrolled Keywords: | Dim sum, Youth, Moringa Leaf Flour, Iron (Fe) content |
| Subjects: | L Education > L Education (General) S Agriculture > SB Plant culture |
| Divisions: | Jurusan Gizi > Prodi D4 |
| Depositing User: | Oktavianus Pati Leko |
| Date Deposited: | 14 Dec 2022 05:43 |
| Last Modified: | 14 Dec 2022 05:43 |
| URI: | http://repository.poltekkes-denpasar.ac.id/id/eprint/10169 |
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