Pengembangan Produk Keciput Dengan Substitusi Tepung Daun Kelor (Moringa Oleifera L.) Dan Tepung Pisang Kepok (Musa Paradisiaca L.)
Keywords:
Fiber, Moringa Leaf Flour, Kepok Banana Flour FiberAbstract
Introduction: The phenomena of obesity is an interesting and important issue to address because of its serious implications for health and society as a whole. The lack of fiber in the diet is one of the factors that can lead to obesity. Moringa leaf flour and kepok banana flour with fiber content of about 19.2 grams and 5.3 grams per 100 grams, respectively, have the potential to help reduce obesity due to their high fiber content
Methods: The method used in this research is an experimental method with a complete randomized design of 3 treatments in the form of F0 as control, F1 (5 grams of moringa leaf flour: 25 grams of kepok banana flour), and F2 (10 grams of moringa leaf flour: 50 grams of kepok banana flour). Nutritional content analysis using Nutrisurvey application and non-parametric statistical tests using Friedman and Wilcoxon Signed Rank tests.
Result: The results showed that the fiber content increased significantly in treatment F2 with a fiber content of 6.1 grams per 100 grams of product. In addition, there was no significant difference in aroma, texture and taste in each treatment with a significance value of P>0.05. However, there was a significant difference in color with a significance value of P<0.05.
Conclusion:There is an effect of the substitution of moringa leaf flour and kepok banana flour in making keciput products on fiber content and acceptability. The F2 treatment has a higher fiber content and has the highest average acceptability in terms of texture, aroma, and taste
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