ISSN 2615-0387 (Online) Jurnal Ilmiah Ilmu dan Teknologi Rekayasa, 5 (1), 2023 https://ejournal.polsub.ac.id/index.php/jiitr 1 KARAKTERISTIK ROTI TAWAR SUBSTITUSI TEPUNG BEKATUL DENGAN PENAMBAHAN TEPUNG DAUN KELOR (Moringa oleifera) Intan Pawiwara 1 , Desy Triastuti 2 , Ridwan Baharta 3* 123) Jurusan Agroindustri, Politeknik Negeri Subang Jl. Brigjen Katamso No. 37 (Belakang RSUD), Dangdeur, Subang, Jawa Barat 41211 Email: rbaharta@gmail.com ABSTRAK Roti tawar substitusi tepung bekatul merupakan modifikasi roti tawar sebagai sumber karbohidrat dan serat. Penambahan tepung daun kelor yang kaya akan protein dapat meningkatkan kandungan gizi dalam roti tawar. Proyek Akhir ini bertujuan untuk mengetahui karakteristik fisikokimia, organoleptik dan menentukan formulasi terbaik dengan penambahan tepung daun kelor. Rancangan yang digunakan yaitu rancangan acak lengkap 1 faktor penambahan tepung daun kelor, 4 perlakuan ( P0 0%, P1 1%, P2 2% dan P3 3%), 3 kali ulangan. Parameter pengamatannya yaitu daya kembang, kadar air, kadar serat, kadar protein dan uji organoleptik (warna, rasa, aroma dan tekstur). Data dianalisis menggunakan ANOVA dan dilanjutkan dengan uji Duncan pada taraf signifikan 5% sedangkan data kadar protein dianalisis secara deskriptif. Hasil penelitian penambahan tepung daun kelor memberikan pengaruh nyata terhadap kadar serat, kadar protein dan organoleptik (rasa dan aroma), namun, tidak memberikan pengaruh nyata terhadap daya kembang, kadar air dan organoleptik (warna dan tekstur). Perlakuan terbaik secara fisikokimia dalam pembuatan roti tawar yaitu perlakuan P3 (3%) dengan menghasilkan daya kembang 43,87 cm, kadar air 37,39%, kadar serat kasar 13,49% dan kadar protein 8,10% dan perlakuan terbaik secara organoleptik yaitu perlakuan P1 (1%) pada tingkat kesukaan panelis terhadap warna, rasa, aroma dan tekstur yang cukup disukai panelis. Kata Kunci: Daun Kelor, Roti Tawar Substitusi Tepung Bekatul ABSTRACT Abstract. Bread substituted with bran flour is a modification of white bread as a source of carbohydrates and fiber. The addition of Moringa leaf flour which is rich in protein can increase the nutritional content of white bread. This final project aims to determine the physicochemical, organoleptic characteristics and determine the best formulation with the addition of Moringa leaf flour. The design that used was completely randomized design with 1 additional factor of Moringa leaf flour, 4 treatments (P0 0%, P1 1%, P2 2% and P3 3%), 3 replicates. Parameters observed were swellability, moisture content, fiber content, protein content and organoleptic tests (color, taste, aroma and texture). The data were analyzed using ANOVA and continued with Duncan's test at a significant level of 5% while the protein content data were analyzed descriptively. The results of the study that the addition of Moringa leaf flour had a significant effect on fiber content, protein content and organoleptic (taste and aroma), however, it did not have a significant effect on swellability, moisture content and organoleptic (color and texture). The best physicochemical treatment in the manufacture of white bread was P3 treatment (3%) which produced 43.87 cm of swelling power, 37.39% water content, 13.49% crude fiber content and 8.10% protein content and the best treatment was organoleptic. namely the P1 (1%) treatment on the panelists' preference for color, taste, aroma and texture which were quite liked by the panelists. Keywords: Moringa Leaves, Bread Substitute for Rice Flour *Penulis Korespondensi Diterima : 27 Februari 2023. Disetujui : 31 Maret 2023. Dipublikasikan : 31 Maret 2023