DAYA TERIMA BOLU CUKKE DENGAN PENAMBAHAN TEPUNG DAUN KELOR (MORINGA OLEIFERA)

Risnawati1, Lydia Fanny2, Zakaria2, Retno Sri Lestari2

1Alumni, Jurusan Gizi, Politeknik Kesehatan Kemenkes, Makassar

2Jurusan Gizi, Politeknik Kesehatan Kemenkes, Makassar

ABSTRACT

Background :In South Sulawesi are the hallmark of a Cukke Sponge Cake especially in Soppeng, cukke sponge cake known as food traditional cakes. Cukke a typical sponge cakes bugis which has a sweet taste that is often found among people especially the Bugis community (Soppeng). Besides the manufacture of sponge cukke using the addition of sugar and palm sugar that can be used in terms of aroma and color.

Objective :To improve the nutritional value of cukke sponge cake researchers interested in making cukke sponge cake with the addition of moringa leaf powder (Moringa Oleifera). This study aims to determine the acceptability of cukke sponge cake with the addition of moringa leaf powder (Moringa Oleifera).

Method :This research is pre experiment. Panelists were students majoring in nutrition. Then the results were processed using SPSS program further data is presented in tabular form and narrative.

Result : The results showed that the received power cukke cake with the addition of Moringa leaf powder panelists really like at a concentration of 1%, which is the aspect of color as much as 83%, as much as 88% aspect flavor, aroma aspect as much as 83%, and texture aspects as much as 82%. Cukke received power with the addition of flour sponge leaves of Moringa (Moringa oleifera) panelists were really like at a concentration of 1%.

Conclusion :In the manufacture of sponge cukke with the addition of Moringa leaf powder formula should use a concentration of 1% since, the aspect of color, flavor, aroma, and texture of the most highly preferred by the panelists.

Keywords : Receive Power, Cukke Sponge Cake, Moringa Leaf

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