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Jurnal Teknologi Pertanian Gorontalo
Published by Politeknik Gorontalo
ISSN : 2502485X     EISSN : 25032992     DOI : 10.30869
Core Subject : Science, Agriculture, Engineering,
Agriculture, Biological Sciences & Forestry Automotive Engineering Civil Engineering, Building, Construction & Architecture Energy Engineering Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering
Jurnal Teknologi Pertanian Gorontalo (JTPG) adalah jurnal ilmiah yang dikelola oleh Program Studi Mesin dan Peralatan Pertanian Politeknik Gorontalo. Jurnal ini memuat hasil-hasil penelitian dan pengetahuan sistematis rekayasa dan teknologi dalam bidang teknologi mesin dan peralatan pertanian. Jurnal ini diterbitkan dua kali dalam setahun, yakni pada bulan Mei dan November.
Arjuna Subject : Teknik (semua kategori) - Teknik Mesin
Articles 111 Documents
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Pengaruh Substitusi Tepung Daun Kelor pada Pembuatan Dimsum sebagai Sumber Gizi Yulianti, Hesti; Nasution, Fachri Ibrahim; Rahman, Arief Fazlul; AR, Reiza Mutia; Prendika, Wimpy; Adiba, Iffadhiya Fathin
JTPG (Jurnal Teknologi Pertanian Gorontalo) Vol 10 No 2 (2025): Jurnal JTPG (November)
Publisher : PROGRAM STUDI MESIN DAN PERALATAN PERTANIAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30869/jtpg.v10i2.1503

Abstract

Moringa plants have high nutritional content, especially in the leaves, so they have benefits for human health. Various innovations in food processing technology utilize moringa not only as a vegetable but can be processed into various forms of processed food, one of which is dimsum. Dimsum based on moringa leaf flour is a new food product where moringa leaves have a role as fortification to fulfill nutrition in food. Based on the description, this study was conducted to determine the effect of moringa leaf flour substitution (5%, 10%, 15%) on the quality and sensory properties of dim sum. This study used a research design model used was an experimental with a completely randomized design (CRD) of one factor, namely the formulation of moringa leaf flour with 3 replications. The treatment in this study was the substitution of moringa leaf flour and tapioca flour with a formulation of 5%:95% (D132), 10%:90% (D231), and 15:85% (D213). The analysis included organoleptic testing with hedonic tests by 20 untrained panelists and proximate testing. The best sensory test results for 5% moringa leaf flour substitution had a significant effect on the sensory evaluation assessment of appearance 3,73 , flavor 3,45 , aroma 3,68 and texture 3,65. The proximate test results for 5% moringa leaf flour substitution obtained a protein value of 12.69%, fat 1.32%, ash content 1.2%, moisture content 66,11% and carbohydrate 18.68%

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