CHARACTERISTICS OF BAKPAO BASED ON THE ADDITION OF LIQUID EXTRACT OF KELOR LEAF (Moringa Oleifera)

Abstract

Bakpao is a type of bread made from flour which is steamed steamed and has a soft texture. In general, bakpao have a white base color, the faster the culinary world, the more diverse the color of the bakpao. So one that can be used as a natural dye is Moringa leaf because it contains chlorophyll. This study aims to determine the characteristics of bakpao based on the addition of liquid extract of Moringa leaves, determine organoleptic quality including: color, texture, smell, taste, overall acceptance, color quality and smell quality, analyze ash content, moisture content, protein content, fat content, carbohydrate levels and antioxidant capacity in Moringa leaf bakpao. This study used an experimental method with a randomized block design type (RBD). There were 5 treatments with the addition of liquid extract of Moringa leaves 4% v/w, 6% v/w, 8% v/w 10% v/w and 12% v/w. Based on ANOVA, organoleptic quality bakpao for taste, smell, texture, color, overall acceptance, color quality and smell quality were obtained significantly different results. Bakpao with the best characteristics is the addition of 4% v/w moringa leaf extract with the characteristics of color, texture, smell, taste and overall acceptance preferred, the quality of greenish yellow color and smell quality is not unpleasant, and the objective quality is ash content 1,35%, 38.67% moisture content, 6.83% protein content, 3.21% levels, 49.92% carbohydrate content and 23.74 mg / L GAEAC antioxidant capacity.