@phdthesis{repoupi144209,
           title = {KARAKTERISTIK SENSORI KERUPUK GENDAR DENGAN 
PENAMBAHAN KACANG KORO PEDANG DAN DAUN KELOR},
            year = {2025},
            note = {https://repository.upi.edu/cgi/users/home?screen=EPrint::Edit\&eprintid=144209\&stage=core\#t

SINTA ID: 5994650
SINTA ID: 5994030},
           month = {August},
          school = {Universitas Pendidikan Indonesia},
             url = {http://repository.upi.edu},
        abstract = {Kerupuk gendar merupakan salah satu makanan tradisional berbahan dasar nasi yang 
digemari masyarakat karena teksturnya renyah dan cita rasanya khas akan tetapi, 
kandungan gizinya relatif rendah karena dominan karbohidrat. Penelitian ini bertujuan 
mengetahui karakteristik sensorik kerupuk gendar dengan penambahan kacang koro 
pedang (Canavalia ensiformis) dan daun kelor (Moringa oleifera) sebagai upaya 
peningkatan nilai gizi dan pemanfaatan pangan lokal. Metode yang digunakan adalah 
eksperimen dengan rancangan acak lengkap (RAL), yaitu perbandingan persentase kacang 
koro pedang dan daun kelor terhadap berat total nasi putih, terdiri dari tiga formulasi: KG
843 (17\% kacang koro pedang : 3\% daun kelor), KG-295 (21\% kacang koro pedang : 4\% 
daun kelor), dan KG-617 (25\% kacang koro pedang : 5\% daun kelor). Uji Karakteristik 
sensori dilakukan oleh 5 panelis ahli dan 30 panelis tidak terlatih menggunakan skala 
hedonik pada atribut warna, aroma, rasa, tekstur dan kesan keseluruhan. Data dianalisis 
dengan ANOVA dan dilanjutkan uji Duncan jika terdapat perbedaan signifikan. Hasil 
penelitian menunjukkan bahwa penambahan kacang koro pedang dan daun kelor 
berpengaruh nyata terhadap warna, rasa, aroma, tekstur dan keseluruhan, akan tetapi tidak 
signifikan pada bentuk kerupuk gendar. Formulasi terbaik adalah KG-843, dengan nilai 
tertinggi pada sebagian besar kriteria penilaian. Disimpulkan bahwa penambahan kacang 
koro pedang dan daun kelor berpengaruh terhadap karakteristik sensori dan dapat 
meningkatkan gizi kerupuk gendar tanpa menurunkan karakteristik sensori kerupuk 
gendar, sehingga berpotensi menjadi cemilan bergizi. 
Kerupuk gendar is a traditional Indonesian snack made from rice, favored by the public for 
its crunchy texture and distinctive flavor. However, its nutritional content is relatively low 
as it is predominantly composed of carbohydrates. This study aimed to determine the 
sensory characteristics of kerupuk gendar with the addition of jack bean (Canavalia 
ensiformis) and moringa leaves (Moringa oleifera) as an effort to improve its nutritional 
value and utilize local food resources. The research employed an experimental method 
using a Completely Randomized Design (CRD), comparing the percentage of jack bean 
and moringa leaves relative to the total weight of white rice in three formulations: KG-843 
(17\% jack bean : 3\% moringa leaves), KG-295 (21\% : 4\%), and KG-617 (25\% : 5\%). 
Sensory evaluation was conducted by five expert panelists and thirty untrained panelists 
using a hedonic scale to assess color, aroma, taste, texture, and overall impression. Data 
were analyzed using ANOVA followed by Duncan's Multiple Range Test when significant 
differences were found. The results indicated that the addition of jack bean and moringa 
leaves had a significant effect on color, taste, aroma, texture, and overall impression, but 
no significant effect on the shape of kerupuk gendar. The best formulation was KG-843, 
which achieved the highest scores in most evaluation criteria. It was concluded that the 
addition of jack bean and moringa leaves affected the sensory characteristics and could 
improve the nutritional value of gendar crackers without reducing sensory characteristics 
of kerupuk gendar, thus making them a potentially nutritious snack.},
        keywords = {Karakteristik Sensori, Kerupuk Gendar, Kacang Koro Pedang, Daun Kelor

Sensory Characteristics, Kerupuk Gendar, Jack Bean, Moringa Leaves},
          author = {Riki Fatoni, - and Ellis Endang Nikmawati, - and Ai Mahmudatussa'adah, -}
}