Pemanfaatan tepung jewawut (Setaria italica) dan daun kelor (Moringa oleifera) dalam pembuatan pie crust=Utilization of foxtail millet (Setaria italica) and kelor leaves (Moringa oleifera) in pie crust

Limardi, Priscilia (2020) Pemanfaatan tepung jewawut (Setaria italica) dan daun kelor (Moringa oleifera) dalam pembuatan pie crust=Utilization of foxtail millet (Setaria italica) and kelor leaves (Moringa oleifera) in pie crust. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Jewawut (Setaria italica) dan daun kelor (Moringaoleifera) merupakan bahan pangan yang mengandung protein dan serat pangan yang tinggi. Tujuan penelitian ini untuk memanfaatkan jewawut dan daun kelor sebagai sumber serat dan sumber protein pada pembuatan pie crust dengan tiga jenis lemak berbeda (butter, shortening, margarin). Jewawut diproses terlebih dahulu untuk menjadi tepung dengan dua macam perlakuan yaitu perlakuan basah dengan melakukan perendaman dan perlakuan kering. Perlakuan terbaik dipilih berdasarkan analisis asam oksalat dan analisis protein pada tepung jewawut. Perlakuan basah dengan perendaman dipilih sebagai perlakuan terbaik. Pie crust dibuat dengan menambahkan daun kelor dengan 4 konsentrasi, yaitu 0%, 10%, 20%, dan 30% dan menggunakan tuga jenis lemak berbeda yaitu butter, shortening, dan margarin. Setiap formulasi dianalisis protein, serat dan sifat sensoris untuk menentukan formulasi terbaik. Formulasi pie crust terbaik yang dipilih adalah pie crust dengan penambahan daun kelor sebanyak 20% dan menggunakan butter sebagai lemaknya. / Foxtail millet (Setaria italica) and Kelor leaves (Moringa oleifera) are foodstuffs containing high protein and dietary fibre. The purpose of this research is to utilize the foxtail millet and kelor leaves as a source of fiber and protein source in the manufacture of pie crust with three different types of fats (butter, shortening, margarine). Foxtail millet is processed first to be flour with two kinds of treatments that are wet treatment by doing soaking and dry treatment. The best treatment is chosen based on the analysis of oxalic acid and protein analysis in the foxtail millet flour. Wet treatment with immersion is selected as the best treatment. Pie crust is made by adding kelor leaves with 4 concentrations, which are 0%, 10%, 20%, and 30% and using Tuga different types of fats are butter, shortening, and margarine. Each formulation is analyzed proteins, fibers and sensory properties to determine the best formulations. The best formulation of pie crust chosen is pie crust with the addition of kelor leaves as much as 20% and use butter as fat.

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