creators_name: RANI JUNIARTI, 1514051107
creators_id: -
type: other
datestamp: 2022-04-02 22:39:32
lastmod: 2022-04-02 22:39:32
metadata_visibility: show
title: PENGARUH FORMULASI TEPUNG DAUN KELOR (Moringa oleifera
Lamk) DAN TAPIOKA TERHADAP SIFAT FISIK DAN SENSORI

TORTILA JAGUNG
ispublished: pub
subjects: 630
full_text_status: restricted
abstract: Tujuan dari penelitian ini adalah untuk mendapatkan formulasi tepung daun kelor
dan tapioka terhadap karakteristik fisik dan sensori tortilla jagung. Penelitian ini
disusun dalam Rancangan Acak Kelompok Lengkap (RAKL) dengan faktor
tunggal dan empat ulangan. Faktor yang dikaji yaitu jumlah tapioka (T) dan
tepung daun kelor (DK) yang terdiri dari enam formulasi K1(30%:0%), K2
(28%:2%), K3 (26%:4%), K4 (24%:6%), K5 (22%:8%),dan K6 (20%:10%) (b/b).
Data yang diperoleh diuji kesamaan ragamnya dengan menggunakan uji Bartlet.
Data dianalisis dengan sidik ragam untuk mendapatkan penduga ragam galat,
Analisis data dilanjutkan dengan menggunakan uji BNJ pada taraf 5%. Hasil
penelitian menunjukan bahwa formulasi yang berbeda antar perlakuan
memberikan perbedaan dan mempengaruhi warna, bau, tekstur, rasa, kekerasan
pada tortila jagung. Perlakuan yang sesuai terdapat pada fomulasi tapioka 28%

dan tepung tapioka 2 % dengan karakteristik warna 3,73 (hijau kekuningan), bau
4,045 (tidak langu), tekstur 4,50 ( renyah), rasa 4,46 (tidak pahit) , kekerasan
387,41 gF (gram gaya), kadar air 1,88%, kadar lemak 28,59%, kadar protein
28,53%, serat kasar 14,61%, kadar abu 2,68% , karbohidrat 23,71%, zat besi
66,87 mg/Kg dan kalsium 2245,61 mg/Kg.

Kata kunci : tortila jangung, daun kelor, tepung daun kelor, kekerasan The aimed of the research was to obtain the formulation of Moringa leaves and
tapioca leaflets on the physical and sensory characteristics of corn tortillas. The
research was arranged factorially in Randomized Complete Block Design
(RCBD) with one factor and four replications. The factors were the amount of
tapioca (T) and Moringa leaf flour (DK) consisting of six formulations K1 (30%:
0%), K2 (28%: 2%), K3 (26%: 4%), K4 ( 24%: 6%), K5 (22%: 8%), and K6
(20%: 10%) (b / b). The data obtained were tested for the similarity of variance
using the Bartlet test. Data were analyzed by variance to obtain error estimators,
data analysis was continued using the honestly significance diffirence (HSD)test
at the level of 5%. The results showed that different formulations between
treatments made a difference and affected the color, smell, texture, taste, hardness
of corn tortillas. The appropriate treatment is found in 28% tapioca fomulation
and 2% tapioca flour with color characteristics of 3.73 (yellowish green), smell

4.045 (not unpleasant), texture 4.50 (crunchy), taste 4.46 (not bitter), hardness
387.41 gF (gram style), water content 1.88%, fat content 28.59%, protein content
28.53%, crude fiber 14.61%, ash content 2.68%, carbohydrates 23.71%, iron
66.87 mg / Kg and calcium 2245.61 mg / Kg.

Keywords: tortilla corn chips, moringa leaf, moringa leaf flour, hardness
date: 2019
date_type: published
publisher: FAKULTAS PERTANIAN
place_of_pub: UNIVERSITAS LAMPUNG
id_number: 1514051107
citation:   RANI JUNIARTI, 1514051107  (2019) PENGARUH FORMULASI TEPUNG DAUN KELOR (Moringa oleifera Lamk) DAN TAPIOKA TERHADAP SIFAT FISIK DAN SENSORI TORTILA JAGUNG.  FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG.     
document_url: http://digilib.unila.ac.id/57250/1/ABSTRACT%20%28ABSTRAK%29.pdf
document_url: http://digilib.unila.ac.id/57250/2/SKRIPSI%20FULL.pdf
document_url: http://digilib.unila.ac.id/57250/3/SKRIPSI%20TANPA%20PEMBAHASAN.pdf