PENGARUH PENAMBAHAN TEPUNG DAUN KELOR DALAM PEMBUATAN COOKIES DENGAN SUBSTITUSI TEPUNG KENTANG TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK

Cookies are classified as pastries with a hard but crunchy texture made from wheat flour. In an effort to reduce food exports to foreign countries, potato starch is substituted. In addition, in an effort to increase the nutritional content of cookies, Moringa leaf flour is added as a source of antioxidants. The purpose of this study was to determine the effect of the concentration of Moringa leaf flour on the physicochemical and organoleptic characteristics of cookies substituted with potato flour and to determine the best treatment of concentration of addition of Moringa leaf flour on the quality of cookies so that they can be accepted by the panelists. This study used a simple Completely Randomized Design (CRD), namely the concentration of addition of Moringa leaf flour which consisted of 5 treatments, namely F0 (0% Moringa leaf flour), F1 (5% Moringa leaf flour), F2 (10% Moringa leaf flour), F3 (15% Moringa leaf flour), F4 (20% Moringa leaf flour). The tests carried out included antioxidant activity, water content, ash, fat, protein, carbohydrates, fracture strength, and organoleptic (taste, aroma, color, texture). Data analysis was performed by parametric statistical analysis using the ANOVA (Analyst of Variance) test of 5 treatment samples. If the treatment affects the observation parameters, it will be further tested using DMRT (Duncan's Multiple Ranges Test) = 5%. The results showed that the different concentrations of Moringa leaf flour had a significant effect on antioxidant activity, water content, ash, fat, protein, carbohydrates, fracture power, and organoleptic (taste, aroma, color, texture) cookies. Cookies with the best treatment were F1 treatment with antioxidant activity value 31.32%, water content 3.05%, ash content 0.44%, fat content 33.46%, protein content 5.83%, carbohydrate content 57.20 %, frakturability 10.82 N and taste organoleptic test with a score of 5.72 (not bitter), aroma 5.52 (not unpleasant), color 5.24 (slightly bright green), and texture 6.24 (crispy)