Zakaria1, Salmiah1,Vani Dwi Visca Febriani2
1 Jurusan Gizi Poltekkes Kemenkes Makassar
2 Alumni D III Jurusan Gizi Poltekkes Makassar
Background : In general, moringa leaves have not been exploited intensively, which is still minimal utilization of Moringa leaves little is consumed as a vegetable. The content of the nutritional value of moringa leaf is very high especially in the form of moringa leaf powder, moringa leaf powder which is rich in protein, vitamins and minerals. One effort that can be done to improve the utilization of Moringa leaves and to overcome the problem of malnutrition is to create a kind of snack is cookies and brownies.
Objectives : This study aims to determine there ceived power of consumer sand analysis of nutrient composition of cookies and brownies with the substitution of flour steamed pandan leaf Moringa 0%, 5%, 10% and 15% of theas pects of taste, color, aroma and texture.
Methods : type of research is experimental research, using 25 trained panelists for a little cake cookies and 14 trained panelists for a little steamed pandan cake brownies.
Result/conclusion : The results ofthis study was obtained that panelists prefer cookies with flour substitution of 5% moringa leaf and steamed pandan brownies with moringa leaf powder substitution of 10%. Cookies and brownies with steamed pandan subtitusi moringa leaf powder 15% is not preferred.Cookies with moringa leaf powder substitution of 15% has the nutritional value of energy, protein, fat, calcium, iron, Vitamin A and Vitamin C which is higheras well as the steamed pandan brownies. Based on the test Friedmantestis known that there is a difference between the cookies with moringa leaf powder substitution 0%, 5%, 10% and 15% as well as the steamed pandan brownies.
Recomendation : Suggestions for further research, researcher scananalyze the nutritiona lcomposition by using attesting laboratory for nutritional value obtained is more accurate.
Keywords:Moringa leaf powder, cookies, brownies, power received and the nutritional value