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All Journal Jurnal Teknologi Pangan dan Industri Perkebunan
Sefia Dian Mariska
Institut Ilmu Kesehatan Nahdlatul Ulama Tuban
Agriculture, Biological Sciences & Forestry

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Analisis Daya Terima Snack Bar Substitusi Tepung Daun Kelor (Moringa oliefera) Dan Tepung Kacang Hijau (Vigna radiate L) Sefia Dian Mariska; Lilia Faridatul Fauziah
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 6 No 2 (2026)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/ptpz6493

Abstract

Anemia is a common health problem experienced by many women, especially adolescents. This condition is characterized by low hemoglobin levels in the blood, making it unable to meet the body's physiological needs. The main cause of anemia in adolescents is iron deficiency due to increased nutritional requirements during the rapid growth phase. Therefore, it is necessary to consume foods rich in iron and protein to support the optimal formation of red blood cells. This study aims to determine the effect of substituting moringa leaf flour and mung bean flour in snack bar formulation on acceptability or organoleptic quality, including color, taste, aroma, and texture. The research method used was True Experimental with a Completely Randomized Design (CRD), consisting of four treatment levels and six replications. The treatments applied were the ratios of wheat flour : moringa leaf flour : mung bean flour, namely P0 (100:0:0), P1 (0:70:30), P2 (0:30:70), and P3 (0:50:50). The results showed a significant effect on organoleptic quality based on the Kruskal-Wallis test (p<0.05), and further Post Hoc Kruskal-Wallis analysis showed significant differences among treatments. In conclusion, the substitution of moringa leaf flour and mung bean flour affected the snack bar’s acceptability, particularly in color, taste, aroma, and texture.
Co-Authors Fauziah, Lilia Faridatul