PENERIMAAN KONSUMEN TERHADAP PENAMBAHAN TEPUNG DAUN KELOR (Moringa oleifera Lamk) PADA PROSES PEMBUATAN FILLER COKELAT PRALINE SEBAGAI BAHAN INGREDIENT FUNGSIONAL

Abstract

Praline chocolate is one of the confectionery product that has become a favorite as a snack. With the development of the times, many variotions and innovations has been added into making a praline chocolate. The addition of functional ingredient became an option for making the variations of praline chocolate. Kelor leaves is one of the Indonesian plants which has high nutritional properties. In addition to its nutrition compound, this plant also has a potential as a functional food due to its beneficial effect for human health. In order to make the functional properties of kelor leaves can be utilized by the body and also be accepted by human taste in every age, it is needed to combine these two products appropriately as a final product. The objectives of this research was to determine the suitable concentration of kelor leaves flour as a praline chocolate filler and  also to know how was the consumer acceptance of kelor leaves flour as a praline chocolate filler by using intensity rating test and hedonic test. The research was conducted by using hedonic test on 30 panelists as respondents. The data of this research was analyzed by using ANOVA test. The result showed that the addition of kelor leaves flour up to 22.3% did not affect the color, sweetness, aroma, and texture of praline chocolate filler significantly by consumer acceptance.