PERBEDAAN MUTU ORGANOLEPTIK, KADAR ZAT BESI (Fe) DAN KADAR AIR BERDASARKAN PENAMBAHAN TEPUNG DAUN KELOR (Moringa Oleifera) PADA STIK SUNA CEKUH

Metya Eka Sumitri, Ni Luh (2026) PERBEDAAN MUTU ORGANOLEPTIK, KADAR ZAT BESI (Fe) DAN KADAR AIR BERDASARKAN PENAMBAHAN TEPUNG DAUN KELOR (Moringa Oleifera) PADA STIK SUNA CEKUH. Diploma thesis, Poltekkes Kemenkes Denpasar Jurusan Gizi 2026.

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Abstract

DIFFERENCES IN ORGANOLEPTIC, QUALITY OF IRON (Fe) AND WATER CONTENT BASED ON THE ADDITION OF MORINGA LEAF FLOUR (Moringa Oleifera) TO SUNA CEKUH STICKS ABSTRACT Sticks are a snack often consumed by the public that can be developed into a nutritious snack by adding moringa leaf flour (Moringa Oleifera). These sticks are varied by adding Balinese spices, namely suna cekuh. This study aims to determine the difFerences in organoleptik quality of the addition of moringa leaf flour to suna cekuh sticks. The type of research used is an experimental method with a Randomized Block Design (RAK). The gradation of the addition of moringa leaf flour from the weight of wheat flour consists of 2.5%, 5%, 7.5%, 10%, and 12.5%, each of which is carried out with three replications. The results showed that the difference in the addition of moringa leaf flour significantly affected the level of preference, including color, aroma, taste, texture, and overall acceptance, as well as hedonik quality (color, aroma, and taste), and chemical quality including iron (Fe) and water content. The best treatment was obtained in P3 with the addition of 7.5% moringa leaf flour from the weight of wheat flour. This treatment has a preferred level of neutral color with a goldenbrown color quality, a preFerred aroma with a non-ofFensive aroma quality, a preFerred taste with a savory taste quality, a neutral texture, and a preFerred overall acceptance. Chemically, this treatment contains iron (Fe) of 32.89 mg/100g and a water content of 2.61%. Keywords: Sticks, moringa leaf flour, organoleptik, iron (Fe), water content PERBEDAAN MUTU ORGANOLEPTIK, KADAR ZAT BESI (Fe) DAN KADAR AIR BERDASARKAN PENAMBAHAN TEPUNG DAUN KELOR (Moringa Oleifera) PADA STIK SUNA CEKUH ABSTRAK Stik merupakan makanan ringan yang sering dikonsumsi masyarakat yang dapat dikembangkan menjadi camilan bergizi melalui penambahan tepung daun kelor (Moringa Oleifera). Stik ini divariasikan dengan menambahkan bumbu bali yaitu suna cekuh. Penelitian ini bertujuan untuk mengetahui perbedaan mutu organoleptik penambahan tepung daun kelor terhadap stik suna cekuh. Jenis penelitian yang digunakan adalah metode eksperimental dengan Rancangan Acak Kelompok (RAK). Gradasi penambahan tepung daun kelor dari berat tepung terigu terdiri dari 2,5%, 5%, 7,5%, 10%, dan 12,5%, yang masing-masing dilakukan dengan tiga kali ulangan. Hasil penelitian menunjukkan bahwa perbedaan penambahan tepung daun kelor berpengaruh nyata terhadap tingkat kesukaan, meliputi warna, aroma, rasa, tekstur, dan penerimaan keseluruhan, serta mutu hedonik (warna, aroma, dan rasa), dan mutu kimia yang meliputi kadar zat besi (Fe) dan kadar air. Perlakuan terbaik diperoleh pada P3 dengan penambahan 7,5% tepung daun kelor dari berat tepung terigu. Perlakuan ini memiliki tingkat kesukaan warna netral dengan mutu warna coklat keemasan, aroma disukai dengan mutu aroma tidak langu, rasa disukai dengan mutu rasa gurih, tekstur netral, serta penerimaan keseluruhan disukai. Secara kimia, perlakuan ini mengandung zat besi (Fe) sebesar 32,89 mg/100g dan kadar air sebesar 2,61%. Kata kunci: Stik, tepung daun kelor, organoleptik, zat besi (Fe), kadar air

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