Karakteristik Bakpao Berdasarkan Penambahan Ekstrak Cair Daun Kelor (Morina Oleifera)

Marta, Ni Wayan Vera Sri (2019) Karakteristik Bakpao Berdasarkan Penambahan Ekstrak Cair Daun Kelor (Morina Oleifera). Diploma thesis, Poltekkes Denpasar.

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Abstract

Bakpao merupakan jenis roti berbahan dasar tepung terigu yang dikukus dan memiliki tekstur lembut. Pada umumya bakpao memiliki warna dasar putih, semakin pesatnya dunia kuliner, warna bakpao semakin beranekaragam. Sehingga salah satu yang bisa dijadikan sebagai pewarna alami adalah daun kelor, karena mengandung klorofil. Penelitian ini bertujuan untuk menentukan karakteristik bakpao berdasarkan penambahan ekstrak cair daun kelor, menentukan mutu organoleptik meliputi : warna, tekstur, aroma, rasa, penerimaan secara keseluruhan, mutu warna dan mutu aroma, menganalisis kadar abu, kadar air, kadar protein, kadar lemak, kadar karbohidrat dan kapasitas antioksidan pada bakpao daun kelor. Penelitian ini menggunakan metode eksperimental dengan jenis rancangan acak kelompok (RAK). Terdapat 5 perlakuan dengan penambahan ekstrak cair daun kelor 4% v/b, 6% v/b, 8% v/b, 10% v/b dan 12% v/b. Hasil sidik ragam pada bakpao daun kelor terhadap rasa, aroma, tekstur, warna, penerimaan secara keseluruhan, mutu warna dan mutu aroma didapatkan hasil yang berbeda nyata. Bakpao dengan karakteristik terbaik yaitu pada penambahan ekstrak cair daun kelor 4% v/b dengan karakteristik warna, tekstur, aroma, rasa dan penerimaan secara keseluruhan disukai, mutu warna kuning kehijauan dan mutu aroma tidak langu, dan mutu objektif yaitu kadar abu 1,35%, kadar air 38,67%, kadar protein 6,83%, kadar 3,21%, kadar karbohidrat 49.92% dan kapasitas antioksidan 23,74 mg/L GAEAC. Kata kunci : Daun kelor, bakpao, organoleptik, antioksidanvii CHARACTERISTICS OF BAKPAO BASED ON THE ADDITION OF LIQUID EXTRACT OF KELOR LEAF (Moringa Oleifera) ABSTRACT Bakpao is a type of bread made from flour which is steamed steamed and has a soft texture. In general, bakpao have a white base color, the faster the culinary world, the more diverse the color of the bakpao. So one that can be used as a natural dye is Moringa leaf because it contains chlorophyll. This study aims to determine the characteristics of bakpao based on the addition of liquid extract of Moringa leaves, determine organoleptic quality including: color, texture, smell, taste, overall acceptance, color quality and smell quality, analyze ash content, moisture content, protein content, fat content, carbohydrate levels and antioxidant capacity in Moringa leaf bakpao. This study used an experimental method with a randomized block design type (RBD). There were 5 treatments with the addition of liquid extract of Moringa leaves 4% v/w, 6% v/w, 8% v/w 10% v/w and 12% v/w. The results of variance on Moringa leaf bakpao for taste, smell, texture, color, overall acceptance, color quality and smell quality were obtained significantly different results. Bakpao with the best characteristics is the addition of 4% v/w moringa leaf extract with the characteristics of color, texture, smell, taste and overall acceptance preferred, the quality of greenish yellow color and smell quality is not unpleasant, and the objective quality is ash content 1,35%, 38.67% moisture content, 6.83% protein content, 3.21% levels, 49.92% carbohydrate content and 23.74 mg / L GAEAC antioxidant capacity. Keywords: Moringa leaves, bakpao, organoleptics, antioxidants

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