THE EFFECT OF MORINGA LEAVES FLOUR AND ROASTING TIME ON THE QUALITY OF COOKIES MOCAF (Modified Cassava Flour)

Abstract

This study aims to determine the effect of addition moringa leaf powder and long roasting on the quality of biscuit from mocaf. The research uses Complete Randomized Design (CRD) factorial with (2) two replication. Factor I is addition of moringa leaf powder with password (T) which consists of 4 standard, namely : T₀ = 0%, T₁ = 3%, T₂ = 6%, and T₃ =9%. Factor II is long roasting with password (L) which consists of 4 standard, namely : L₁ = 5 minute, L₂ = 10 minute, L₃ = 15 minute, and L₄ = 20 minute. Parameter analyzed were : protein, carbohydrate, organoleptic : colour, aroma, and taste. Statistical analysis result on each parameter gives the following conclusion : the higest protein 7,096% in treatment T₃ and the lowest protein 5,827% in treatment T₀. The higest protein 7,233% in treatment L₄ and the lowest protein 5,982% in treatment L₁. The higest carbohydrate 69,408% in teratment T₃ and the lowest carbohydrate 68,620% in treatment T₀. The higest carbohydrate 69,225% in teratment L₄ dan the lowest carbohydrate 68,782% in treatment L₁. The higest colour 3,575 in treatment T₀ and the lowest colour 3,062 in treatment T₃. The higest colour 3,512 in teratment L₄ and lowest colour 3,062 in treatment L₁. The higest aroma 3,286 in treatment T₀ and lowest aroma 2,362 in treatment T₃. The higest aroma 2,998 in treatment L₄ and the lowest aroma 2,640 in treatment L₁. The higest taste 4,980 in treatment T₀ and the lowest taste 2,552 in treatment T₃. The higest taste 3,205 in treatment L₄ and the lowest taste 2, 846 in treatment L₁.

Keyword : Cassava, moringa leaves, mocaf.