Substitution of Moringa Leaf Flour and Banana Flour in Biscuit Making and Analysis of Acceptance and Content of Protein, Calcium, Iron

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Suherman Rate, Alhidayatullah, Kurnia Yusuf, Anto J. Hadi, Amir Mahmud Hafsa

Abstract

Moringa is one of the plants with a fairly wide distribution, has many uses, and has a high nutritional content. This study aims to find the best formula for making biscuits according to the results of organolaptic tests, then analyze the nutritional content of biscuits, including protein, calcium and iron. This study uses a laboratory experimental method with substitution treatment of Moringa leaf flour and banana flour on biscuits with a comparison of the formulations of wheat flour, Moringa leaf flour and banana flour with 5 treatments, namely F1: Commercial Biscuits as Control, F2: Biscuits with a ratio of 80%: 5 % : 15% , F3 : Biscuits with a ratio of 70% : 10% : 20%, F4 : Biscuits with a ratio of 60% : 15% : 25% , F5 : Biscuits with a ratio of 50% : 20% : 30%. Observations were made by analyzing the panelists' acceptance of the texture, aroma, color, and taste, as well as the protein, calcium, and iron content of biscuits. The results showed that the biscuits with the highest acceptability values ​​for texture, aroma, color, and taste were F1, F1, F1, and F1 treatments, respectively, while the lowest orgnoleptic values ​​in these tests were F3 and F5 treatments, respectively. , F5, F5, and F5. The highest content of calcium, protein, and iron were found in treatments F4, F5, and F5, respectively. Based on this research, Moringa leaves have the potential to be used as an ingredient for biscuits with the addition of banana flour. that the biscuits with the highest acceptability values ​​for texture, aroma, color, and taste were F1, F1, F1, and F1 treatments, respectively, while the lowest organoleptic values ​​in these tests were F3 and F5, F5, F5 treatments, respectively. , and F5. The highest content of calcium, protein, and iron were found in treatments F4, F5, and F5, respectively. Based on this research, Moringa leaves have the potential to be used as an ingredient for biscuits with the addition of banana flour. that the biscuits with the highest acceptability values ​​for texture, aroma, color, and taste were F1, F1, F1, and F1 treatments, respectively, while the lowest orgnoleptic values ​​in these tests were F3 and F5, F5, F5 treatments, respectively. , and F5. The highest content of calcium, protein, and iron were found in treatments F4, F5, and F5, respectively. Based on this research, Moringa leaves have the potential to be used as an ingredient for biscuits with the addition of banana flour.

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