PENERIMAAN SENSORI ROTI JAGUNG YANG DIFORTIFIKASI TEPUNG DAUN KELOR (Moringa oleifera)

Maria susana Medho (Politeknik Pertanian Negeri Kupang)
Endeyani V. Mohamad (Politeknik Pertanian Negeri Kupang)

Partner
Vol 26, No 1 (2021): EDISI JULI 2021

This study aims at evaluating the level of preference for Moringa cornbread. The research was conducted with variations in the concentration of Moringa leaf flour (KK): KK1 = 1%; KK2 = 3%; KK3 = 5%; KK4 = 7%. The parameters analyzed included the level of preference for color, texture, taste, aroma. The results showed that the hedonic value of color, texture, taste, and aroma was highest in 5% Moringa leaf flour and was not significantly different from the addition of 3% Moringa leaf flour, meaning that the panelists liked the bright green color, soft texture, sweet and not bitter taste with a little unpleasant aroma The lowest hedonic value was the addition of 7% Moringa leaf flour, which means that the panelist didn’t like dark green, the texture was rather hard, rough, inelastic, bitter taste and a dry impression wrinkled in the mouth and smelled unpleasant.  Key Words:  Reception, Sensoric, Bread, Corn, Moringa