Profil Mutu dan Uji Sensori Bolu Kukus dengan Substitusi MOCAF (Modified Cassava Flour) dan Bubuk Daun Kelor

Abstract

Steamed sponge cake is a traditional snack made from wheat flour. Consuming too much flour will have a bad impact on health, such as can trigger blood sugar levels so it is necessary to reduce wheat consumption. Local food ingredient that can be used as a substitute for flour is a MOCAF (Modified Cassava Flour). MOCAF can be a source of complex carbohydrates with good starch digestibility and low glycemic index. However, MOCAF has low nutritional content so to oncrease the steamed sponge cake can add ingredients that are rich in protein and high in antioxidants it is moringa leaf powder. The aim of this study was to determine the optimal formulation of MOCAF and Moringa leaf powder in a steamed sponge cake at ratios of 100:0 (F1), 95:5 (F2), 90:10 (F3), 85:15 (F4), 80:20 (F5), and 75:25 (F6) on colour, texture, protein content, antioxidant activity, total polyphenols and sensory preference testing. This reserch used a one-factor Completely Randomized Design (CRD), the ratio of the addition of MOCAF and Moringa leaf powder with 3 repetitions for each sample. The results showed that F4 with 85% MOCAF and 15% moringa leaf powder was the optimal formulation. The colour (brightness) value of sample F4 is 58.83; texture (hardness) 12.65 g/mm, protein content 12.41%, total polyphenol 4.25 mg GAE/g, antioxidant activity 20.68%, color preference test score 6.17, aroma preference test score 5.53, texture preference test score 5.76, taste preference test score 5.67, and overall preference test score 7.10.