Afviva Nissa, - (2023) KARAKTERISTIK ORGANOLEPTIK, NUTRISI, DAN UMUR SIMPAN KUE BOLU PISANG DENGAN PENAMBAHAN DAUN KELOR (Moringa oleifera) DAN KAYU MANIS (Cinnamomum verum). S1 thesis, Universitas Pendidikan Indonesia.
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Abstract
ABSTRAK Kue bolu pisang merupakan makanan ringan yang banyak digemari, namun nutrisinya kurang dan tinggi kalori. Nutrisi dari kue bolu pisang dapat ditingkatkan dengan cara fortifikasi oleh bahan yang bernutrisi salah satunya adalah daun kelor (Moringa oleifera). Kue bolu pisang yang ditambahkan bubuk daun kelor diproses dengan cara dikukus. Umur simpan kue bolu kukus cukup singkat sehingga diperlukan penambahan bahan yang mengandung senyawa antimikroba salah satunya kayu manis (Cinnamomum verum). Penelitian ini bertujuan untuk mengetahui pengaruh penambahan bubuk daun kelor (MOLP) dan bubuk kayu manis (CVP) terhadap produk kue bolu pisang kukus. Metode yang digunakan dalam penelitian ini meliputi preparasi MOLP dan CVP, produksi kue bolu pisang sebanyak 8 varian yaitu C0, C1, C2, C3 dengan komposisi tepung terigu, dan MOLP (0%,12%,15%,18%) dan CP0, CP1, CP2, CP3 dengan komposisi tepung terigu, CVP 2% dan bubuk daun kelor (0%,12%,15%,18%). Hasil produksi kemudian diuji organoleptik, kandungan nutrisi (kadar air, abu, lemak, serat, protein, karbohidrat dan besar kalori), kadar mineral kalium dan umur simpan dengan mengamati perubahan pH selama tujuh hari pada tiga suhu yang berbeda yaitu -15oC, 5¬oC dan 25oC. Hasil uji organoleptik menunjukkan bahwa C2 (tanpa penambahan CVP) dan CP2 (dengan penambahan CVP) merupakan sampel dengan komposisi terbaik. Hasil karakterisasi nutrisi didapatkah bahwa terjadi kenaikan pada kadar abu, serat, protein, dan karbohidrat akibat penambahan MOLP dan CVP tetapi terjadi penurunan terhadap kadar air, lemak dan kalori. Hasil analisis umur simpan menunjukan bahwa CP2 memiliki umur simpan terpanjang dibandingkan sampel lainnya. ABSTRACT Banana sponge cake is a snack that is popular with many people, but it lacks nutrition and high in calories. The nutrition of banana sponge cake can be increased by fortifying it with nutritious ingredients, one of which is Moringa leaves (Moringa oleifera). Banana sponge cake added with Moringa leaf powder is processed by steaming. The shelf life of steamed sponge cake is short, so it is necessary to add ingredients containing antimicrobial compounds, one of which is cinnamon (Cinnamomum verum). This study aims to determine the effect of adding Moringa leaf powder (MOLP) and cinnamon powder (CVP) to steamed banana sponge cake. The methods used in this study included the preparation of moringa leaf powder and cinnamon powder; production of 8 variants of banana sponge cakes, namely C0, C1, C2, C3 with a composition of wheat flour, and Moringa leaf powder (0%, 12%, 15%, 18%) and CP0, CP1, CP2, CP3 with a composition of wheat flour, cinnamon powder 2% and moringa leaf powder (0%, 12%, 15%, 18%). The production results were then tested for organoleptic, nutritional content (water content, ash, fat, fiber, protein, carbohydrates and high calories), potassium mineral content and shelf life by observing changes in pH for seven days at three different temperatures, namely -15oC, 5oC dan 25oC.The organoleptic test results showed that C2 (without the addition of cinnamon) and CP2 (with the addition of cinnamon) were the samples with the best composition. The nutritional characterization results showed that there was an increase in ash, fiber, protein, and carbohydrate content due to the addition of MOLP and CVP. However, there was a decrease in water, fat and calorie content. The results of the shelf life analysis showed that CP2 had the longest shelf life compared to the other sample.
| Item Type: | Thesis (S1) |
|---|---|
| Additional Information: | Link google scholar: https://scholar.google.com/citations?hl=en&user=MOq1X4gAAAAJ ID Sinta dosen pembimbing : Florentina Maria Titin Supriyanti : 6682493 Zackiyah : 6683065 |
| Uncontrolled Keywords: | Daun kelor (Moringa oleifera), kayu manis (Cinnamomum verum), kue bolu pisang, nutrisi, organoleptik, umur simpan. |
| Subjects: | L Education > L Education (General) |
| Divisions: | Fakultas Pendidikan Matematika dan Ilmu Pengetahuan Alam > Jurusan Pendidikan Kimia > Program Studi Kimia (non kependidikan) |
| Depositing User: | Afviva Nissa |
| Date Deposited: | 03 Oct 2023 04:57 |
| Last Modified: | 03 Oct 2023 04:57 |
| URI: | http://repository.upi.edu/id/eprint/108483 |
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