Titi Mutiara Kiranawati, Budi Wibowotomo, Nunung Nurjanah, Anggi Martiningtyas Januwati
This research focused mainly on the feasibility of using Moringa oleifera leaves powder (MOLP) as a biocolour on proximate content, color and consumer acceptance of Cendol traditional drinks. The addition of MOLP as much as 0%, 2.5%, 5%, 7.5% and 10% of the weight of sago flour used in making cendol dough. The study resulted adding MOLP to the manufacture of Cendol dough showed that the highest protein content was in Cendol with 10% MOLP (6.8%), and the lowest was in Cendol without the addition of MOLP (4.0). The highest fat content was found in Cendol with the addition of 10% MOLP (0.4%), and the lowest was in Cendol without the addition of MOLP (0.2%). The highest carbohydrate content was in Cendol with the addition of 10% MOLP (14.4%), and the lowest was in Cendol without the addition of MOLP (13.3%). The highest ash content was in Cendol with the addition of 10% MOLP (0.4%), and the lowest was in Cendol without the addition of MOLP (0.1%). The highest water content was found in Cendol without the addition of MOLP (82.4%) and the lowest in Cendol with 10% MOLP (78.090%). Meanwhile, the highest brightness level (L*) was found in Cendol without the addition of MOLP (88.6) and the lowest was found in Cendol with the addition of 10% MOLP (32.6). The highest level of redness was found in Cendol with the addition of 10% MOLP (20.4), and the lowest was in Cendol without MOLP. The highest yellowness level (b*) was found in Cendol without the addition of MOLP (27.7), and the lowest was found in Cendol with the addition of 10% MOLP (13.4). Based on data processing and the results of acceptance tests that have been carried out by four individual expert tasting panels and sensory analysis conducted on 35 untrained panels, it was found that cendol products with the addition of MOLP were favored in terms of color, smell, taste, texture, and is positively accepted as product innovation. This study suggests that MOLP can be used as a food additive as a biocolour. © 2023 Taylor & Francis Group, LLC.
Industrial Technology, Universitas Negeri Malang Fakultas Teknik, Malang, Indonesia
