Pengaruh Substitusi Tepung Daun Kelor (Moringa Oleifera) Terhadap Kadar Serat dan Tekstur Produk Snack Bar
DOI:
https://doi.org/10.55123/insologi.v5i4.8699Keywords:
Dietary Fiber, Moringa Oleifera L., Snack Bar, TextureAbstract
The inadequate dietary fiber intake among the Indonesian population contributes to an increased risk of degenerative diseases, including diabetes mellitus. The utilization of Moringa oleifera L. as a functional food ingredient has attracted considerable attention due to its relatively high fiber content and its potential to enhance the nutritional quality of ready-to-eat food products. This study aimed to investigate changes in dietary fiber content and the textural characteristics of snack bars formulated with different levels of moringa leaf flour incorporation. An experimental approach employing a Completely Randomized Design (CRD) was applied, consisting of four treatment formulations with moringa leaf flour substitution levels of 0%, 5%, 10%, and 15%, each conducted in duplicate. Dietary fiber content was determined using the AOAC enzymatic-gravimetric method, while textural properties were evaluated using a Texture Analyzer. Statistical analysis was performed using One-Way ANOVA followed by Duncan’s Multiple Range Test (DMRT) to identify differences among treatments. The findings demonstrated that increasing the proportion of moringa leaf flour significantly affected both dietary fiber content and the texture of the snack bars (p < 0,05), with fiber levels increasing from 2,51% to 6,87%. The 15% formulation met the criteria for a high-fiber food product, whereas the 5% and 10% formulations were classified as sources of dietary fiber. These results highlight the potential of moringa leaf flour as a valuable ingredient for the development of highly functional snack bar products.
Downloads
References
Adawiyah, D. R., Wefiani, F. P., & Patricia, K. (2022). Karakterisasi Serat Pangan, Kapasitas Pengikatan Air dan Kemampuan Emulsifikasi Biji Selasih dan Chia. Jurnal Mutu Pangan : Indonesian Journal of Food Quality, 8(2), 63–69. https://doi.org/10.29244/jmpi.2021.8.2.63
Age, S. (2021). Pengaruh Pemberian Rebusan Daun Kelor Terhadap Penurunan Kadar Glukosa Darah Diabetes Melitus. Journal Health and Science, 5(2), 252-256 https://doi.org/10.35971/gojhes.v5i2.10383
Amin, F. A., Puspita, T., & Suwita, K. (2025). Effect of Sorghum bicolor L. and Moringa oleifera Leaf Flour Substitution on the Nutritional and Organoleptic Quality of Snack Bars for Type 2 Diabetes Mellitus Patients. Pangan Dan Aplikasinya, 9(1), 67–82. https://doi.org/10.21580/ns.2025.9.1.177298287
Astuti, S., Suharyono, A., & Anayuka, S. A. (2019). Sifat Fisik dan Sensori Flakes Pati Garut dan Kacang Merah dengan Penambahan Tiwul Singkong Physical and Sensory Properties of Arrowroot Starch and Red Beans Flakes with Tiwul Cassava Addition. Jurnal Penelitian Pertanian Terapan, 19(3), 225–235. https://doi.org/10.12871/jppt.v19i3.1440
Azizaah, E. N., Supriyanto, & Indarto, C. (2022). Profil Tekstur Snack Bar Tepung Jagung Talango Yang Diperkaya Antioksidan Dari Tepung Kelor (Moringa oleifera L.). JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI), 7(2), 100-108. https://doi.org/10.33061/jitipari.v7i2.7511
Bidura, I., Partama, I. B. G., Utami, I. A. P., Candrawati, D., Puspani, E., Suasta, I. M., Warmadewi, D. A., Okarini, I. A., Wibawa, A. A. P., Nuriyasa, I. M., & Siti, N. W. (2020). Effect of Moringa oleifera leaf powder in diets on laying hens performance, β-carotene, cholesterol, and minerals contents in egg yolk. IOP Conference Series: Materials Science and Engineering, 823(1). https://doi.org/10.1088/1757-899X/823/1/012006
BPOM RI. (2016). Peraturan Kepala Badan Pengawas Obat dan Makanan Republik Indonesia Nomor 13 Tahun 2016 tentang Pengawasan Klaim pada Label dan Iklan Pangan Olahan. Berita Negara Republik Indonesia Tahun 2016 Nomor 887.
Cervera-Chiner, L., Sanz, A., García-Mares, F. J., Castelló, M. L., & Ortolá, M. D. (2024). The Effect of the Incorporation of Dried Moringa Leaf Powder on the Physicochemical and Sensory Properties of Snack Crackers. 10. https://doi.org/10.3390/blsf2024037010
Engelen, A. (2018). Analisis kekerasan, kadar air, warna dan sifat sensoripada pembuatan keripik daun kelor. Journal of Agritech Science, 2(2), 10-15. https://doi.org/10.30869/jasc.v2i1.173
Fahlia, N. (2020). Pengaruh Substitusi Tepung Daun Morange (Moringa Oleifera Lam.) Terhadap Sifat Organoleptik Dan Kadar Kalsium Snack Bar. Jurnal Gizi dan Pangan Soedirman , 4 (2), 216-228. https://doi.org/10.20884/1.jgipas.2020.4.2.2794
Giuberti, G., Bresciani, A., Cervini, M., Frustace, A., & Marti, A. (2021). Moringa oleifera L. leaf powder as ingredient in gluten-free biscuits: Nutritional and physicochemical characteristics. European Food Research and Technology, 247(3), 687-694. https://doi.org/10.1007/s00217-020-03656-z
Gopalakrishnan, L., Doriya, K., & Kumar, D. S. (2016). Moringa oleifera: A review on nutritive importance and its medicinal application. In Food Science and Human Wellness, 5(2), 49–56. https://doi.org/10.1016/j.fshw.2016.04.001
Granato, D., Barba, F. J., Bursa´cbursa´c, D., Kovačevi´c, K., Lorenzo, J. M., Cruz, A. G., & Putnik, P. (2020). Functional foods: Product development, technological trends, efficacy testing, and safety. Annual review of food science and technology, 11(1), 93-118. https://doi.org/10.1146/annurev-food-032519
International Diabetes Federation. (2021). IDF Diabetes Atlas (10th ed.). Brussels, Belgium: International Diabetes Federation.
Iswara, J. A., Julianti, E., & Nurminah, M. (2019). Karakteristik tekstur roti manis dari tepung, pati, serat dan pigmen antosianin ubi jalar ungu. Jurnal Pangan dan Agroindustri, 7(4), 12-21. https://doi.org/10.21776/ub.jpa.2019.007.04.2
Kementerian Kesehatan Republik Indonesia. (2020). Peraturan Menteri Kesehatan Republik Indonesia tentang Angka Kecukupan Gizi yang Dianjurkan untuk Masyarakat Indonesia. Jakarta: Kemenkes RI.
Khoerunisa, P., Fizriani, A., & Tubagus, R. (2024). Chemical Characteristics and Acceptability of Bagelen Dry Bread with the Addition of Moringa Leaf Flour (Moringa Oleifera Lam). FoodTech: Jurnal Teknologi Pangan, 7(1), 16–25. https://doi.org/10.26418/jft.v7i1.79426
Lestari, T. A., Jumiono, A., Fanani, M. Z., & Akil, S. (2022). Proses Pengolahan Telur Beku. Jurnal Ilmiah Pangan Halal, 4(1), 35-39. https://doi.org/10.30997/jiph.v4i1.9829
Manggabarani, S., Tanuwijaya, R. R., & Abriyani, A. H. (2023). Formulasi Snack Bar Pisang Mas dengan Substitusi Daun Kelor terhadap Karakteristik Fisik dan Kandungan Gizi sebagai Pangan Fungsional Ibu Menyusui. Journal of Nursing and Health Science, 3(1), 9–16. https://doi.org/10.58730/jnhs.v3i1.214
Mpalanzi, V. T., Chaula, D. N., & Wenaty, A. (2023). Textural, cooking quality and sensory acceptability of noodles incorporated with Moringa Leaf and sardine powders. European Journal of Nutrition and Food Safety, 15(10), 1-20. DOI: 10.9734/EJNFS/2023/v15i101341
Mulyo, G. P., Sukowati, S. A., Sulaeman, A., Rahmat, M., Saleky, Y. W., Syarief, O., & Fauziyah, R. N. (2022). Analysis of liability and protein content of soybean biscuits with Ambon banana as an alternative to emergency food for the elderly. Slovak Journal of Food Sciences, 16, 568-578. doi. 10.5219/1753
Nawai, F. A., Pramono, A., Afifah, D. N., & Ratna Noer, E. (2023). Pengaruh Konsumsi Kukis’Mangpis’ Terhadap Pemeriksaan Gula Darah Perver Dan Vena Subjek Obesitas. Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research), 46(2), 57-68. https://doi.org/10.36457/pgm.v46i2.751
Nur’aini, H., Widawati, L., Ningsih, N. S., & Prasetya, A. (2022). Formulasi dan karakteristik mutu snack bar berbasis tepung pisang jantan (Musa paradisiaca var paradisiaca) dan tepung ampas tahu. Jurnal Agroqua: Media Informasi Agronomi dan Budidaya Perairan, 20(2), 543-554. https://doi.org/10.32663/ja.v20i2.3179
Priyanto, A. D., & Nisa, F. C. (2016). Formulasi Daun Kelor dan Ampas Daun Cincau Hijau Sebagai Tepung Komposit pada Pembuatan Mie Instan. Jurnal Teknologi Pertanian, 17(1), 29-36
Rahardjo, M., & Sihombing, M. (2026). Physical and sensory characteristics of sourdough bread with local superfood leaf flour substitution. AGROMIX, 17(1), 1-11. https://doi.org/10.35891/cn010q46
Rahim, A., Herlianti, & Rostiati. (2019). Karakteristik kimia dan organoleptik teh daun kelor (Moringa oleifera Lam.) berdasarkan ketinggian tempat tumbuh. Ghidza: Jurnal Gizi dan Kesehatan, 3(2), 59-62. https://doi.org/ 10.22487/j26227622.2019.v3.i2.14043
Rejeki, S., Faradilla, R. F., Elvira, I., & Nadila. (2024). Analisis Asupan Energi, Karbohidrat, dan Serat dari Pangan Pokok di Wilayah Non Pertanian di Kota Baubau 2022. Jurnal Gizi Ilmiah, 11(1), 35-41. https://doi.org/10.46233/jgi.v11i1.1193
Rosida, D. F., Putri, N. A., & Oktafiani, M. (2020). Karakteristik Cookies Tepung Kimpul Termodifikasi (Xanthosoma sagittifolium) Dengan Penambahan Tapioka. AGROINTEK, 14(1), 45–56. https://doi.org/10.21107/agrointek.v14i1.6309
Sandhya, J. J., & Chinnathambi, K. (2024). Development of millet based moringa amla snack bar for iron deficiency in adolescents. Nutrición clínica y dietética hospitalaria, 44(2).
Sari, A. R., & Siqhny, Z. D. (2022). Profil tekstur, daya rehidrasi, cooking loss mie kering substitusi pasta labu kuning dan pewarna alami. Jurnal Agritechno, 92-102.https://doi.org/10.20956/at.vi.710
Sereda, O., Melnyk, O., Marenkova, T., Koshel, O., & Bokovets, S. (2024). The rheological characteristics of the dough for semi-finished biscuits with the addition of crickets flour. Slovak Journal of Food Sciences/Potravinarstvo, 18, 468-479.
Simanjutak, Yosefa, R., Agus, S., dkk. (2022). Snack Bar Sorgum dan Kacang Merah rendah Indeks Glikemik sebagai makanan selingan Tinggi Serat Penderita Diabetes Melitus. Jurnal Gizi dan Dietetik,1(2),78-85
Suryani, D., Kustiani, A., & Adyas, A. (2025). Pengaruh substitusi tepung daun kelor (moringa oleifera) terhadap daya terima, tekstur, daya simpan, dan jumlah total kapang pada snack bar cadelo. JOURNAL OF Qualitative Health Research & Case Studies Reports, 5(4), 520-529.
Sofiyanti, S., megawati FAjrin, A., & Ulfah, K. (2025). Profil Risiko Metabolik dan Gaya Hidup Wanita Usia Subur (WUS) di Indonesia: Analisis Data Survei Kesehatan Indonesia (SKI) 2023. Jurnal Penelitian Keperawatan Kontemporer, 5(5), 463-473. https://doi.org/10.59894/jpkk.v5i5.1120
Utama, C. S., Sulistiyanto, B., Barus, O., & Haidar, M. F. (2022). Kualitas Kimia dan Profil Serat Bekatul Gandum dengan Kadar Air dan Lama Pemanasan Berbeda. Jurnal Aplikasi Teknologi Pangan, 11(1), 26–33. https://doi.org/10.17728/jatp.11457
Wetri, H., Elvandari, M., & Sefrina, L. R. (2022). Mutu Penambahan Tepung Daun Kelor (Moringa Oleifera L) Pada Abon Lele Sebagai Makanan Alternatif Pencegah Anemia. Ghidza: Jurnal Gizi Dan Kesehatan, 6(1), 120–127. https://doi.org/10.22487/ghidza.v6i1.506
Zainuddin, N. M., & Hajriani, S. (2021). Proses Pembuatan Bubuk Daun Kelor (Moringa Oleifera L.,) Sebagai Tambahan Makanan Fungsional Berdasarkan Suhu dan Lama Pengeringan yang Berbeda. Jurnal Agritechno, 116–121. https://doi.org/10.20956/at.v14i2.518
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2026 Tata Indira, Dwi Sarbini
This work is licensed under a Creative Commons Attribution 4.0 International License.
Hak cipta pada setiap artikel adalah milik penulis.
Penulis mengakui bahwa INSOLOGI (Jurnal Sains dan Teknologi) sebagai publisher yang mempublikasikan pertama kali dengan lisensi Creative Commons Attribution 4.0 International License.
Penulis dapat memasukan tulisan secara terpisah, mengatur distribusi non-ekskulif dari naskah yang telah terbit di jurnal ini kedalam versi yang lain, seperti: dikirim ke respository institusi penulis, publikasi kedalam buku, dan lain-lain. Dengan mengakui bahwa naskah telah terbit pertama kali pada INSOLOGI (Jurnal Sains dan Teknologi).
