Pengaruh Perbandingan Tepung Tempe dan Tepung Terigu serta Penambahan Bubuk Daun Kelor terhadap Karakteristik Mutu Cookies

Abstract

This study was conducted with the aim to determine the effect of the ratio of tempeh flour to wheat flour and the addition of moringa leaf powder on the quality characteristics of cookies. The method used in this study was a completely randomized design (CRD) with two factors, namely the ratio of tempe flour to wheat flour (0%: 100%, 10%: 90%, 20%: 80%, and 30%: 70%) and the addition of moringa leaf powder (0%, 3%, 6%, and 9%). The parameters analyzed were moisture content, ash content, fat content, protein content, carbohydrate content, crude fiber content, color index, color organoleptic, aroma organoleptic, taste organoleptic, texture organoleptic and general acceptance organoleptic. The results of the research that has been carried out, namely the ratio of tempeh flour with wheat flour, gave a highly significant effect (P<0,01) on moisture content, ash content, fat content, protein content, carbohydrate content, and crude fiber content but gives a different effect not significant (P>0,05) on color index, color organoleptic, aroma organoleptic, taste organoleptic, texture organoleptic and general acceptance organoleptic. The addition of moringa leaf powder gave a significant effect (P<0,01) on ash content, protein content, carbohydrate content, crude fiber content, color index, color organoleptic, taste and general acceptance and was not significantly different (P>0,05) on water content, fat content, aroma organoleptic and texture organoleptic. The interaction between the ratio of tempeh flour to wheat flour and the addition of moringa leaf powder gave a significant effect (P<0,01) on protein content and crude fiber content. The percentage ratio of tempeh flour to wheat flour 10%:90% and moringa leaf powder 3% produced the best quality cookies.