Tingkat Kesukaan Kue Lapis dengan Penambahan Daun Kelor

Authors

  • Indah Sinawang Cahyani Universitas Ahmad Dahlan
  • Alisha Deanna Hernawan Universitas Ahmad Dahlan
  • Larasati Larasati Universitas Ahmad Dahlan
  • Putri Amanah Sulaeman Universitas Ahmad Dahlan
  • Retnosyari Septiyani Universitas Ahmad Dahlan
  • Retty Ikawati Universitas Ahmad Dahlan

DOI:

https://doi.org/10.12928/jfc.v3i1.3598

Keywords:

daun kelor, kue lapis moringa, tepung terigu

Abstract

Daun kelor memiliki karakteristik yaitu bau yang khas sehingga tidak disukai. Daun kelor merupakan tanaman lokal yang mengandung zat gizi yang tinggi, namun pemanfaatannya sebagai bahan pangan masih sangat rendah. Agar zat gizi yang terkandung dalam daun kelor dapat dimanfaatkan tubuh, maka perlu diolah menjadi makanan yang digemari oleh masyarakat seperti kue lapis. Penelitian ini dilakukan untuk mengetahui pengaruh variasi penambahan ekstrak daun kelor terhadap kualitas sensoris kue lapis moringa baik dari segi warna, rasa, tekstur, dan aroma. Perbandingan penambahan daun kelor diantaranya 1:2 (60 gram daun kelor:120 gram terigu), 1:1 (120 gram daun kelor:120 gram terigu), dan 2:3 (120 gram daun kelor:180 gram terigu). Kue lapis yang diperoleh selanjutnya dinilai tingkat kesukaannya. Kue lapis dengan penambahan kelor yang berbeda memberikan penilaian atribut sensoris serta tingkat kesukaan yang berbeda. Kue lapis dengan perbandingan 1:1 (120 gram daun kelor:120 gram terigu) merupakan kue lapis yang paling disukai.

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Published

2020-06-30

Issue

Vol. 3 No. 1 [Juni 2020]

Section

Articles

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