PENAMBAHAN SARI DAUN KELOR (Moringa oleifera Lam.) SEBAGAI SUMBER SERAT PADA YOGHURT

Widyanna, Abdullah wate (2025) PENAMBAHAN SARI DAUN KELOR (Moringa oleifera Lam.) SEBAGAI SUMBER SERAT PADA YOGHURT. Diploma thesis, UIN RADEN INTAN LAMPUNG.

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Abstract

ABSTRAK Yoghurt merupakan produk fermentasi susu yang digemari karena kandungan gizinya, namun secara alami memiliki kadar serat yang rendah. Inovasi penambahan bahan pangan lokal seperti daun kelor (Moringa oleifera Lam.), yang dikenal kaya serat dan zat gizi, menjadi salah satu alternatif peningkatan nilai fungsional yoghurt. Penelitian ini bertujuan untuk menganalisis pengaruh penambahan sari daun kelor (Moringa oleifera Lam.) terhadap kadar serat kasar dan mutu organoleptik yoghurt. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) dengan empat perlakuan konsentrasi sari: 0% (kontrol), 3%, 5%, dan 7%. Analisis kadar serat dilakukan secara gravimetri, sedangkan uji organoleptik (penampakan, bau, rasa, dan konsistensi) melibatkan 20 panelis tidak terlatih menggunakan skala hedonik. Pengujian lain meliputi uji pH, kadar asam (titrasi), kadar abu (gravimetri), total padatan, dan uji coliform (metode tuang). Hasil penelitian menunjukkan bahwa penambahan sari daun kelor meningkatkan kadar serat kasar secara signifikan, dengan nilai tertinggi pada konsentrasi 7%. Uji organoleptik menunjukkan semua perlakuan masih dapat diterima oleh panelis (nilai >3), tanpa perbedaan signifikan antar perlakuan (p>0,05). Nilai pH berada dalam kisaran 4,15–4,19, kadar asam antara 0,4239%–0,5366%, dan kadar abu 0,5511%–0,7804%, seluruhnya sesuai standar mutu yoghurt, total padatan tertinggi tercatat pada perlakuan 7% (11,8602%), cemaran coliform 0 CFU/g menunjukkan peningkatan kualitas fisik produk. Secara keseluruhan, penambahan sari daun kelor tidak hanya menambah kandungan serat dan mineral, tetapi juga tetap mempertahankan mutu yoghurt dalam batas standar yang ditetapkan. Kata kunci: kadar abu, kadar asam, mutu organoleptik, ph, sari daun kelor, serat, yoghurt. ABSTRACT Yoghurt is a fermented milk product that is favored for its nutritional content, but it naturally has a low fiber content. The innovation of adding local food sources such as moringa leaves (Moringa oleifera Lam.), known for being rich in fiber and nutrients, becomes one alternative to enhance the functional value of yoghurt. This study aims to analyze the effect of adding moringa leaf extract (Moringa oleifera Lam.) on the crude fiber content and the organoleptic quality of yoghurt. This research uses a Completely Randomized Design (CRD) with four treatment concentrations of extract: 0% (control), 3%, 5%, and 7%. The fiber content analysis was conducted gravimetrically, while the organoleptic test (appearance, smell, taste, and texture) involved 20 untrained panelists using a hedonic scale. Other tests included pH testing, acid content (titration), ash content (gravimetry), total solids, and coliform testing (pour method). The research results show that the addition of moringa leaf extract significantly increases the crude fiber content, with the highest value at a concentration of 7%. Organoleptic tests indicate that all treatments are still acceptable to the panelists (score >3), with no significant differences between treatments (p>0.05). The pH value is in the range of 4.15–4.19, acidity levels between 0.4239%–0.5366%, and ash content 0.5511%–0.7804%, all complying with yogurt quality standards, with the highest total solids recorded at the 7% treatment (11.8602%), and coliform contamination at 0 CFU/g indicates an improvement in the physical quality of the product. Overall, the addition of moringa leaf extract not only increases the fiber and mineral content but also maintains the yogurt quality within the established standard limits. Keywords: acidity level, ash content, fiber, moringa leaf extract, organoleptic quality, pH, yoghurt.

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