PENGARUH DAUN KELOR (MORINGA OLEIFERA) DAN HIDROKOLOID TERHADAP KARAKTERISTIK ORGANOLEPTIK ROTI TAWAR NON-GLUTEN

Abstract

Moringa leaves (Moringa Oleifera) are one of the plants that are rich in phytochemical content that is beneficial for body health. The high protein content in moringa leaves can be used as a substitute for wheat flour in making non-gluten white bread. Therefore, the purpose of this study was to make non-gluten white bread by substituting flour that is rich in protein such as moringa leaf flour and a combination of hydrocolloid types such as xanthan gum and glucomannan which can increase panelist acceptance of the hedonic quality of aroma, taste, color, texture, and overall non-gluten white bread. Completely Randomized Design (CRD) factorial consisting of 2 factors. Factor 1 is the type of hydrocolloid (H) concentration 1.5%) consisting of 3 levels: H1 = xanthan gum, H2 = glucomannan, and H3 = xanthan gum: glucomannan (0.75%: 0.75%). Factor 2 is the concentration of moringa leaf flour (K) which consists of 3 levels: K1 = 1%, K2 = 1.5% and K3 = 2%. The concentration of moringa leaves has a very significant effect on taste, color, aroma and overall. The average acceptance of panelists for the color attribute is 3.77 (neutral), taste 3.46 (slightly dislike), texture 3.54 (neutral) and overall 3.90 (neutral). Based on the ranking test, the best formulation was obtained in the treatment of a mixture of hydroloid xanthan gum and glucomannan (1.5%) and a concentration of moringa leaves 1% (H3K1).