2025Journal articleFree to read

Analisis Eksperimen Penggunaan Daun Kelor sebagai Alternatif Ekonomis Matcha dalam Pembuatan Cookies yang Lebih Sehat

Felicia Natalia, Vishnuvardhana Sahishnu Soeprapto

JIIP - Jurnal Ilmiah Ilmu Pendidikan

Abstract

Penelitian ini menggunakan metode eksperimen dengan faktor tunggal, di mana daun kelor digunakan sebagai substitusi matcha dalam pembuatan Cookies. Terdapat empat percobaan dalam penelitian ini: Cookies dengan 10 gram matcha, serta Cookies dengan daun kelor sebesar 3 gram, 6,5 gram dan 9,5 gram. Analisis dilakukan dengan 5 panelis terbatas dan 20 panelis agak terlatih melalui uji organoleptik guna mengukur tingkat kesukaan panelis terhadap warna, aroma, rasa, dan tekstur Cookies. Hasil data dianalisa menggunakan uji Normalitas, uji Kruskal Wallis dan uji Mann WhitneyU. Selain itu, dilakukan uji laboratorium untuk mengetahui kandungan nutrisi dalam Cookies. Penilaian uji Hedonik produk Cookies yang paling di sukai oleh panelis adalah Produk B dengan tingkat nilai rata – rata pada Warna 3.12, Aroma 3.12, Rasa 3.24, Tekstur 3.4. Dilakukan uji Proksimat dan uji Kalsium terhadap sampel B dan sampel A sebagai pembanding.

Abstract text comes from PubMed, OpenAlex or Europe PMC and belongs to the authors and publisher.

Study type

Food science / processing

Making, milling, storing or using matcha in foods.

Assigned automatically from the title, abstract and subject terms.

Topics

Aroma, flavor and sensory Food products and applications

Matcha is a main subject here (named in the title).

Keywords and subject terms

moringa leaves cookies healthy food sensory evaluation hedonic test proximate composition calcium content consumer preferences functional foods

Cite this study

Felicia Natalia, Vishnuvardhana Sahishnu Soeprapto. (2025). Analisis Eksperimen Penggunaan Daun Kelor sebagai Alternatif Ekonomis Matcha dalam Pembuatan Cookies yang Lebih Sehat. JIIP - Jurnal Ilmiah Ilmu Pendidikan. https://doi.org/10.54371/jiip.v8i9.9102

DOI: 10.54371/jiip.v8i9.9102

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