PENGARUH PENAMBAHAN DAUN KELOR TERHADAP KARAKTERISTIK MUTU PIZZA

Lidya Lestari, Ida Ayu Putu (2020) PENGARUH PENAMBAHAN DAUN KELOR TERHADAP KARAKTERISTIK MUTU PIZZA. Diploma thesis, Poltekkes Denpasar.

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Abstract

PENGARUH PENAMBAHAN DAUN KELOR TERHADAP KARAKTERISTIK MUTU PIZZA ABSTRAK Pizza merupakan roti berbentuk bundar dengan rasa gurih yang ditambahkan topping utama yaitu daun kelor. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan daun kelor yang berbeda terhadap karakteristik mutu pizza secara kimia dan organoleptik. Jenis penelitian yang digunakan pada penelitian ini adalah penelitian Eksperimental dengan Rancangan Acak Kelompok (RAK). Penelitian dilakukan dengan 5 perlakuan yaitu P1 penambahan 10 gram, P2 15 gram, P3 20 gram, P4 25 gram dan P5 30 gram daun kelor per porsi, dengan 3 kali ulangan. Hasil pengujian organoleptik menunjukkan bahwa penambahan konsentrasi daun kelor yang berbeda berpengaruh nyata terhadap warna, aroma, rasa, tekstur, penerimaan keseluruhan, mutu rasa dan mutu aroma. Perlakuan penambahan daun kelor yang berbeda berpengaruh nyata terhadap kadar protein dan kadar zat besi, tetapi tidak berpengaruh nyata pada kadar air. Penambahan daun kelor dalam perlakuan P1 (10 gram per porsi) merupakan perlakuan yang paling diterima secara organoleptik dengan kadar zat besi (Fe) sebesar 87,74 mg/L, kadar protein sebesar 12,37%bb, kadar air sebesar 49,30%, uji organoleptik warna dengan nilai rata-rata 4,02 (suka), tekstur dengan nilai rata-rata 4,17 (suka), aroma dengan nilai rata-rata 3,58 (netral), rasa dengan nilai rata-rata 4,03 (suka), mutu aroma dengan nilai rata-rata 2,76 (agak langu), mutu rasa dengan nilai rata- rata 2,79 (agak gurih) dan penerimaan secara keseluruhan dengan nilai rata-rata 4,49 (suka). Perlakuan P1 dalam 1 porsi (175 gram) pizza mengandung zat besi (Fe) sebesar 15,35 mg dan protein sebesar 21,65 gram. Hal tersebut menunjukkan bahwa dalam 1 porsi pizza dapat memenuhi kebutuhan protein dan zat besi snack perhari untuk remaja putri. Kata kunci : Pizza, Daun Kelor, Kadar Zat Besi (Fe), Kadar Protein EFFECT OF ADDITION OF MORINGA LEAVES AGAINST PIZZA QUALITY CHARACTERISTICS ABSTRACT Pizza is a round bread with a savory taste that is added to the main topping, which is moringa leaves. This study aims to determine the effect of the addition of different moringa leaves on chemical and organoleptic quality characteristics of pizza. This type of research used in this study is an experimental research with Randomized Block Design (RCBD). The study was conducted with 5 treatments, namely the addition of P1 10 grams, P2 15 grams, P3 20 grams, P4 25 grams and P5 30 grams of Moringa leaves per serving, with 3 replications. Organoleptic test results showed that the addition of different concentrations of moringa leaves had a significant affect on color, aroma, taste, texture, overall acceptance, taste quality and aroma quality. The treatment of the addition of different Moringa leaves significantly affects the protein content and iron content, but does not significantly affect the water content. The addition of Moringa leaves in the treatment of P1 (10 grams per serving) is the most organoleptic accepted treatment with iron (Fe) content of 87.74 mg / L, protein content of 12.37% bw, water content of 49.30% , color organoleptic tests with an average value of 4.02 (likes), textures with an average value of 4.17 (likes), aroma with an average value of 3.58 (neutral), taste with an average value of 4, 03 (likes), aroma quality with an average value of 2.76 (somewhat unpleasant), taste quality with an average value of 2.79 (somewhat savory) and overall acceptance with an average value of 4.49 (likes). P1 treatment in 1 serving (175 grams) of pizza containing iron (Fe) of 15.35 mg and protein of 21.65 grams. This shows that in 1 portion of pizza can meet the needs of protein and iron snacks per day for young women. Keywords: Pizza, Moringa Leaves, Iron (Fe) Levels, Protein Levels

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