Article Per Year (5 Year)
p-Index From 2020 - 2025
0.23
P-Index
This Author published in this journals
All Journal AGROTEKBIS: Jurnal Ilmu Pertanian
Muhammad Faras M.L
Mahasiswa Program Studi Agroteknologi Fakultas Pertanian Universitas Tadulako, Palu
Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
KARAKTERISTIK PROTEIN DAN SENSORI DORAYAKI DARI EKSTRAK DAUN KELOR Muhammad Faras M.L; Rostiati Dg. Rahmatu; Syahreni Kadir
AGROTEKBIS : JURNAL ILMU PERTANIAN (e-journal) Vol 10 No 6 (2022): Desember
Publisher : Fakultas Pertanian, Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The objective of this research was to determine the optimal concentration of Moringa leaf extract to enhance the protein content and consumer preference of Moringa dorayaki cake. The study utilized five levels of treatments with varying concentrations of Moringa leaf extract (0%, 5%, 10%, 15%, and 20%) for protein analysis. The data analysis employed a Completely Randomized design with the Tukey’s HSD test for protein analysis, and a Randomized Block design (RBD) with 15 panellists for sensory tests. The results showed a significant effect of the Moringa leaf extract concentration on protein content, with concentrations of 0%, 5%, 10%, 15%, and 20% yielding protein contents of 6.81%, 8.71%, 9.16%, 10.28%, and 11.23%, respectively. The sensory test results indicated no significant effect, and the panellists enjoyed the Moringa dorayaki cake at all concentrations. Therefore, the optimal concentration for protein content was found to be 20%, while all concentrations were equally preferred by the panellists.
Co-Authors Rostiati Dg Rahmatu Syahreni Kadir