Nadira Anggita Amalia, Satrijo Saloko, Siska Cicilia

EFFECT OF THE RATIO OF MOCAF-KEPOK BANANA COMPOSITE FLOUR AND MORINGA LEAF FLOUR ON THE CHARACTERISTICS OF BAKED BROWNIES

Introduction

Effect of the ratio of mocaf-kepok banana composite flour and moringa leaf flour on the characteristics of baked brownies. Explore the impact of mocaf-kepok banana and moringa leaf flour ratios on baked brownie characteristics. Discover optimal blend for improved moisture, protein, texture, and sensory appeal.

Abstract

This study aimed to determine the effect of the composite flour ratio of mocaf–kepok banana flour and moringa leaf flour on the characteristics of baked brownies. A Completely Randomized Design (CRD) was used with the ratio of mocaf–kepok banana flour to moringa flour as the treatment factor, consisting of six levels: 100%:0%; 95%:5%; 90%:10%; 85%:15%; 80%:20%; and 75%:25%. The parameters analyzed included moisture content, ash content, protein content, texture (using a Texture Analyzer with a TA10 Cylinder), color (measured with a Colorimeter CS10 HangZhou), and organoleptic properties (aroma, taste, texture, and color). Data were analyzed using Analysis of Variance (ANOVA) at a 5% significance level with Co-Stat software, followed by Duncan's Multiple Range Test (DMRT) at the same significance level for significantly different results. The best treatment was found in brownies with a 75%:25% ratio of mocaf–kepok banana flour to moringa flour, which resulted in a moisture content of 20.56%; ash content of 2.14%; protein content of 12.80%; texture of 7.68 N; and color (L* value) of 20.61%, and organoleptically the brownies had a dark brown color, slightly grassy aroma, slightly dense texture, slightly bitter taste, and were moderately liked by panelists.

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