Effect Of Mixing Moringa Leaf Extract (Moringa oleifera) On The Physicochemical And Organoleptic Properties Of Nata De Coco

Abstract

Research on the Effect of Mixing Moringa Leaf Extract (Moringa oleifera) aims to analyze the physicochemical characteristics of nata de coco by mixing Moringa leaf extract and test the panelists' preference for (color, aroma, texture and taste) of nata de coco by mixing Moringa leaf extract. The method used in this study was a completely randomized design (CRD) with four treatments of mixing coconut water and moringa leaf extract consisting of: A 85%: 15%, B 80%: 20%, C 75%: 25%, D 70% :30% with three repetitions. Observation variables were nata thickness, texture, color (color grab application), moisture content, crude fiber and organoleptic preference level of panelists. The results showed that nata de coco by mixing Moringa leaf extract obtained physicochemical properties; nata thickness 0.23 - 0.49 cm, texture was 25,55 -26.67mm/g/sec, color (color grab application) L 55,70 - 69.07, a* 2,60 – 7,47, b* 16.97 -19,00, moisture content 39.18-41.88%, crude fiber content 2,33% - 5,3%. The level of preference for nata de coco by mixing moringa leaf extract; color 3,04 – 5,16 (Sligtly Dislike – Somewhat Like), aroma 3,80 – 4,40 (Neutral), texture 4,20 – 4,48 (Neutral), taste 3,24 – 4,28 (Sligtly Dislike – Neutral).

Keywords: Nata De Coco; Organic; Moringa Leaves

Abstrak

Penelitian Pengaruh Pencampuran Ekstrak Daun Kelor (Moringa oleifera) bertujuan untuk menganalisis karakteristik fisikokimia nata de coco dengan pencampuran ekstrak daun kelor dan menguji tingkat kesukaan panelis terhadap (warna, aroma, tekstur dan rasa) nata de coco dengan pencampuran ekstrak daun kelor. Metode penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL)dengan 4 perlakuan pencampuran air kelapa dan ekstrak daun kelor yang terdiri dari: A 85% : 15%, B 80% : 20 %, C 75% : 25%, D 70% : 30%  dengan 3 kali pengulangan. variabel pengamatan yaitu ketebalan nata, tekstur, warna (aplikasi color grab), kadar air, serat kasar dan organoleptik tingkat kesukaan panelis. Hasil penelitian menunjukkan nata de coco dengan pencampuran ekstrak daun kelor diperoleh sifat fisikokimia; ketebalan nata 0,23 - 0,49 cm, tektur 25,55 - 26,67mm/g/dt, warna (aplikasi color grab) L 55,70 - 69,07, a* 2,60 -7,47, b* 16,97 - 19,00, kadar air 39,18 - 41,88%, kadar serat kasar 2,33 - 5,33%. Tingkat kesukaan nata de coco dengan pencampuran ekstrak daun kelor; warna 3,04 - 5,16 (Agak Tidak Suka - Agak Suka), aroma 3,80 - 4,40 (Netral), tekstur 4,20 - 4,48 (Netral), rasa 3,28 - 4,28 (Agak Tidak Suka - Netral)

Kata Kunci : Nata De Coco; Organik; Daun Kelor