Sifat Sensoris, Kadar Protein dan Zat Besi pada Cookies Daun Kelor

Abstract

Cookies are high-energy and sugar snack that is popular in adolescents. Adolescents have
a risk of infected anemia. One ingredient food that contains protein and iron which is good for
preventing anemia is Moringa oleifera L leaves. This study aims to determine the effect of adding
Moringa leaves on sensory properties, protein, and iron levels in cookies. This research is using
the True Experiment method with a Completely Randomized Design (CRD). The number of
variations in the treatment in this study was P0=0 grams of moringa leaves, P1=5 grams, P2=10
grams, P3=15 grams. Test for sensory properties using the hedonic test, the protein content test
used the Kjedahl method and the iron test used the Spectrophotometric method. The statistical
test of protein and iron levels used ANOVA. The results showed the best treatment is cookies with
the addition of 10 grams of Moringa leaves (P2). The highest protein content in P3 was 24.609%,
and the lowest at P0 18.023% and showed significant differences between treatments. The highest
of iron levels in P3 0.015%, and the lowest at P0 0.003% and showed significant differences
between treatments. The addition of moringa leaves to cookies affects sensory properties,
increases levels of protein and iron.
Keywords : Cookies, moringa leaves, protein, iron, sensory properties