Proximate Test and Organoleptic Test on the Characteristics of the Moringa Layer Cake

Authors

  • Cici Wulandari
  • Budaraga IK
  • Wellyalina Wellyalina
  • Napassawan Liamnimitr

DOI:

https://doi.org/10.25077/aijans.v1.i01.9-17.2020

Abstract

Tradisional food from Indonesian that is a layer cake. Layer cake is usually made in with many variant colour. Beside that a layer cake made by rice powder, wheat powder, and starch powder. The taste is chewy, legit, and sweet making this cake liked by all circles. The purpose is to know a quality of layer cake with adding moringa leaf powder and adding moringa leaf powder with treatmet 5 test and 3 times test. The resull of analysis using anova with test and continve test Duncan’s New Multiple Range Test (DMNRT). The resull showing if adding moringa leaf power have infiuence with a layer cake quality and adding moringa leaf power in organoleptik fase into a layer cake is two percent (2%).

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Published

2023-09-12

How to Cite

Wulandari, C., IK, B., Wellyalina, W., & Liamnimitr, N. (2023). Proximate Test and Organoleptic Test on the Characteristics of the Moringa Layer Cake. Andalasian International Journal of Agriculture and Natural Sciences (AIJANS), 1(01), 9-17. https://doi.org/10.25077/aijans.v1.i01.9-17.2020