The Effect of Moringa Leaf Flour (Moringa oleifera) and Soybean Oil (Glycine max) on the Moringa Noodles Organoleptic Characteristics
Pengaruh Tepung Daun Kelor (Moringa oleifera) dan Minyak Kedelai (Glycine max) terhadap Karakteristik Organoleptik Mie Kelor
DOI:
https://doi.org/10.21070/ups.8140Keywords:
Moringa Oleifera, Noodles, Healty Food AlternativeAbstract
Moringa leaves (Moringa oleifera) are known as one of the food ingredients that are rich in vitamins, minerals, protein, and antioxidants. This study aims to evaluate the characteristics of noodles made from moringa leaves mixed with soybean oil. The experimental design used a randomized block design (RBD) with two factors, namely the proportion of high protein wheat flour and moringa leaves (85%: 15%), (90%: 10%), (95%: 5%) and a mixture of soybean oil and xanthan gum (15%, 20%, 25%). Organoleptic analysis was conducted on color, taste, aroma, and texture using hedonic test. The results showed that the parameters of color, taste, and aroma showed a significant effect between treatments with the treatment of the proportion of wheat flour 95%; and moringa flour 5% added with 25% soybean oil concentration as the most preferred treatment for panelists. Texture results did not show significant differences between treatments.
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