Titi Mutiara Kiranawati, Laili Hidayati, Anggi Martiningtyas Januwati Saputri, Ria Aprilia Sari, Hendra Susanto
This research is an experimental study aiming at determining the protein content, digestibility, color, texture, and hedonic quality of taste and aroma in plain bread with the substitution of Moringa leaf flour from Madura island as much as 5%, 10%, and 15%. Data were analyzed using the current One Way ANOVA and continued with LSD. The research results showed that white bread with the addition of 15% kelor leaf flour had the highest value in protein content (9.82%), digestibility value (93.35%), and texture (10.50 N/cm2). Interestingly, the significant b∗ value (28.2) was found in 10% kelor leaf supplementation while the L∗ value (46.25), a∗ value (18.95), taste (3.89), flavor (4.00) were significantly higher in the addition of 5% kelor leaf flour. Therefore, the combined ingredients with kelor leaf flour in bread making can increase the nutritional value and significantly changes the bread morphology-related surface color. © 2021 Author(s).
Department of Industrial Technology, Faculty of Engineering, Universitas Negeri Malang, Malang, Indonesia; Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Negeri Malang, Malang, Indonesia; Department of Biotechnology, Faculty of Mathematics and Natural Sciences, Universitas Negeri Malang, Malang, Indonesia
