Optimization Of Formula Crackers Enhanced With Kelor (Moringa Oleifera) Leaves Using Mixture Design Method

Abstract

This study aimed to obtain the optimal formulation in the manufacture of moringa crackers using the D-Optimal Mixture Method. The research stages were carried out divided into three stages, including: (1) characterization of moringa leaves powder and crackers; (2) determining the raw material for crackers from cassava starch, mocaf, and wheat flour; (3) optimization of the formula crackers by adding moringa leaves powder using the Mixture Design method. A combination of flour (46.43 %) and moringa powder (4.57 %) resulted in an optimum moringa crackers formulation. This formulation could provide hardness 2470.65 g, fracturabillity 297 mm, moisture 3.58%, ash 3.48%, protein 12.45%, color 4.07, aroma 4.03, taste 3.73, and overall 3.97. The moringa crackers prepared using showed the best solution for this combination of variables with a desirability value of 0.554.