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All Journal Jurnal Gizi dan Pangan Jurnal Gizi JURNAL GIZI INDONESIA LINK Jurnal Media Gizi Indonesia (MGI) Jurnal Kebidanan Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya AcTion: Aceh Nutrition Journal Jurnal Kesehatan Sport and Nutrition Journal Prosiding Seminar Nasional Unimus
Fitriyanti, Addina Rizky
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Humanities Computer Science & IT Engineering Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health

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Journal : Jurnal Kesehatan

 1 
Analisis Zat Gizi Dan Karakteristik Sensoris Pukis Substitusi Tepung Mocaf Dengan Penambahan Tepung Daun Kelor Fitriyanti, Addina Rizky; Pratiwi, Afinda; Sunarto, Sunarto; Luqyana, Novia Salma
Jurnal Kesehatan Vol 13 No 1 (2025): April
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/j-kes.v13i1.565

Abstract

Pukis cake is a traditional cake from Indonesia which is semi-circular in shape with yellow on the top and brown on the bottom. In general, pukis cakes are made from wheat flour, eggs, granulated sugar, margarine, yeast and coconut milk. Wheat flour as a raw material for making pukis serves as a structure builder and binds the other ingredients. As local food products develop, they can be substituted using mocaf flour and Moringa leaf flour. This research aims to determine the effect of substituting mocaf flour with the addition of moringa leaf flour on the nutritional value and sensory characteristics of pukis cakes. This research was purely experimental with a Completely Randomized Design (CRD) with 4 treatments and 6 repetitions. The percentage treatment of wheat flour, mocaf flour, and Moringa leaf flour is between P0 (250:0:12.5), P1 (187.5:62.5:12.5), P2 (125:125:25), and P3 (62.5:187.5:37.5). The results showed that the highest sugar content was in P3 (10.3%), fat content in P1 (13%), protein content in P1 (26.5), crude fiber content in P3 (18.4%), and water content. at P2 (28.6%). P1 substitution can increase the proportion of glucose, fat, protein and crude fiber; but reduce the proportion of water. P2 substitution can increase the proportion of glucose, crude fiber, and water; but reduces the proportion of fat and protein. P3 substitution can increase the proportion of glucose, crude fiber, and water; but reduces the proportion of fat and protein. The substitution of mocaf flour and Moringa leaf flour reduced the sensory color, taste, texture and aroma on pukis cake.
Co-Authors Adyani, Kartika Agus Suyanto Arwin Muhlishoh Assidhiq, Mohamad Reza Assidhiq, Mohammad Reza Asysyifa, Rayyana Aurora Nur Dewi, Luthfia Dyah Nur Subandriani, Dyah Nur Erin Ratna Kustanti Erma Handarsari Estuasih Dyah Pertiwi, Estuasih Dyah Etika Ratna Noer Hagnyonowati Hagnyonowati Ihsani, Arina Nurul Joko Teguh Isworo Kartika Nugraheni Kusmiyati Tjahjono Latrobdiba, Zahra Maharani Luqyana, Novia Salma Mohammad Sulchan Muhammad Sulchan Noviardhi, Astidio Nur Aini, Fatimah Sahri Pratiwi, Afinda Putri, Adelia Andini Putri, Sri Hapsari Suhartono Ria Purnawian Sulistiani, Ria Purnawian Safitri, Yuliani Dewi Setyaningtiyas, Tika Sulistyaningrum, Hersanti Sunarto Sunarto Swari, Sasmita Dewi Ratna Ulfa, Zulfi Aulia Widyastuti, Rani Yunan Kholifatuddin Sya’di