THE EFFECT OF MORINGA LEAF FLOUR (Moringa oleifera), AND OAT MEAL (Quaker® Oats) ON THE WATER CONTENT, ASH CONTENT AND ORGANOLEPTICS OF PEANUT SNACK BAR

Abstract

Snack bars are solid food in the form of sticks and are a mixture of various dry ingredients such as cereals, nuts, dried fruits which are combined into one with the help of a binder.The purpose of this study was to determine the effect of adding moringa leaves and oatmeal on water content, ash content and organoleptic properties of vegetable snack bars. This study used a two-factorial Completely Randomized Design (CRD), namely moringa leaf flour (K): 5% (K1), 10% (K2) and 15% (K3) and oatmeal (O): 10% (O1), 20% (O2) and 30% (O3). The best treatment was in the K1O1 treatment, namely the addition of 5% moringa leaf flour and the addition of 10% O1 oatmeal with a water content of 8.47%, ash content of 1.62%, aroma (4.35, like), color (3.27, normal), and crispiness (4.37, like) and texture (3.30, like).