INOVASI KUE LUMPUR SURGA DENGAN SUBSTITUSI TEPUNG MOCAF DAN PENAMBAHAN DAUN KELOR SEBAGAI JAJANAN SEHAT

Abstract

This experimental research aims to determine the effect of modified cassava flour (MOCAF) substitution levels (25%, 50%, 75%) and the addition of moringa leaf powder (5%) on the organoleptic properties (color, aroma, texture, taste, overall preference) of lumpur surga cake. Data collection involved 30 semi-trained panelists using a 1-5 hedonic scale evaluation sheet. The data were analyzed quantitatively using One-Way ANOVA via SPSS version 29, followed by Duncan's test if significant effects were observed. The results showed a significant effect on the color and overall preference attributes, while aroma, texture, and taste showed no significant differences. The formulation with 75% MOCAF substitution was determined as the best product, obtaining the highest preference score (4.30). The application of thick coconut milk in this two-layer innovation effectively masked the earthy aroma of moringa and maintained a melting texture, making this product a potential healthy functional snack without eliminating its traditional flavor.