PROXIMATE TEST AND ORGANOLEPTIC TEST ON THE CHARACTERISTICS OF THE MORINGA LAYER CAKE

Traditional food from Indonesia that is a layer cake. A layer cake is usually made in with many variant color. Beside that a layer cake can be made from rice powder, wheat powder, and starch powder. The taste is chewy, yummy, and sweet make this cake favored by all circles. The purpose is to know a quality of layer cake with adding moringa leaf powder and adding moringa leaf powder with treatment 5 test and 3 times test. The result of analysis using anova with test and continue test Duncan’s New Multiple Range Test (DMNRT). The result showing if adding moringa leaf powder have influence with a layer cake quality and adding moringa leaf powder in organoleptic phase into a layer cake is two percent (2%).


INTRODUCTION
The use of Moringa in Indonesia still unknown, generally only known as a vegetable menu. Apart from being fresh, Moringa can also be processed into a form of flour (powder). Furthermore, it can be used as a fortifying material to provide nutrients in various food products, such as processed pudding, cake, nuggets, biscuits, crackers and other preparations (Aminah et al. 2015).
Layer cake is a typical Indonesian food made from two colors stacked in layers. Usually layer cake is made with rice flour, flour, and starch. The taste is chewy, yummy and sweet to make this cake favored by all people. A good layer cake is usually red or green, because it is made with natural dyes namely pandan leaves or syrup, so the layer cake is safe for consumption for children and adults. To make layer cake is not too difficult it's just that each ingredient must be steamed one by one and the raw ingredients are also easily obtained (Nafisah and Muhsin, 2017). In previous studies about the addition of Moringa oleifera leaf flour to physicochemical and organoleptic canna cookies. The addition of moringa leaf flour significantly affected

Materials and Tools
The main ingredients are rice flour, starch and moringa leaves. The material used for chemical analysis consists of; (1) free fatty acid determination test; NaOH 0.1 N, 50 ml alcohol, 2 ml PP.

1.
Sorting Moringa leaves as much as 4 kg.

2.
Do the washing then drain

3.
Withering in the room for 3 days

4.
Milling leaves that have withered with a blender

Water content
The results of the diversity analysis showed that the difference in the concentration of Moringa leaf powder on the layer cake had a very significant effect (F count> F table at α = 0.01) on the moisture content of the layer cake produced ( Figure 1). Figure 1 shows the levels in Figure 1. The highest water content in treatment A was caused by the absence of Moringa leaf powder, so there was no water binding on the layer cake. While the lowest in treatment D was caused by Moringa leaves which had the ability to bind water and in treatment E there was an increase due to the very significant water content.

Figure 1. Water content
Water content is a characteristic that affects the texture and appearance of food ingredients and also determines its freshness and longevity. (Sugianto, 2016). High water content makes it easy for bacteria, molds and yeasts to reproduce so that changes will occur in foodstuffs that can accelerate spoilage (Winarno 2008).

Ash Content
The results of the diversity analysis showed a difference in the concentration of Moringa leaf powder on the layer cake had a very significant effect (F count> F table at α = 0.01) on the ash content of the layer cake produced (Figure 2).

Free Fatty Acids
The results of the diversity analysis showed that the difference in the concentration of Moringa leaf powder on the layer cake had a very significant effect (F count> F table at α = 0.01) on the free fatty acids of the layer cake produced (Figure 3).

Layer Cake Organoleptic
Organoleptic testing is carried out through sensory assessment, namely by tasting the taste, observing the texture, color and aroma of the product. This test is carried out by means of the sample made in accordance with the treatment formulation.

Taste
Panelists' assessment data on the taste of Moringa layer cake as a natural preservative are presented in Table 1.

Aroma
Panelist assessment data on the aroma of Moringa cake layers are presented in Table 2. Page | 14 strong compared to a concentration of 2%. Scent can be defined as something that is acceptable to the sense of smell. In order to produce odors, odorous substances must be volatile, slightly water soluble and slightly fat soluble. Testing of aroma is an important aspect in the food industry, because it can quickly provide an assessment of the acceptance of a product. The appearance of the smell of food is caused by the formation of volatile compounds. Aroma can also be used as a sign of damage to the product. For examples the result of heating or poor storage methods, or because of a defect in a product. The aroma of food also determines the delicacy of these food ingredients (Kartika, 1988).

Texture
Panelist assessment data on the texture of the Moringa layer cake is presented in Table 3. Information = texture value includes 7 = very, very like 6 = very, very like, 5 = like 4 = rather like 3 = dislike 2 = very, very dislike 1 = very, very dislike In treatment B the texture of the layer cake is chewy, while in treatment E the texture of the layer is hard or dense because Moringa leaves have the ability to bind water so that too much Moringa leaf powder gives the texture of the hard or dense layer cake. According to Rahmawati (2016) that the higher the distribution of Moringa leaves is used, the harder or denser the texture of the product. Food texture is largely determined by the content of water, fat, protein and carbohydrates. Texture is a pressure sensation that can be observed with the mouth (when bitten, chewed, and swallowed). The sensing of various textures includes wet, dry, hard, smooth, coarse, and oily (Noviyanti, et al. 2016).

Color
Panelist assessment data on the color of the Moringa layer cake is presented in Table 4. The color in treatment B was bright green due to the addition of moringa leaf powder, while the color in treatment E was dark green which was less attractive because of the large number of moringa leaf powder.
According to Alkham (2014) that Moringa leaves contain chlorophyll or green pigment which is usually found in green vegetables.

Recapitulation of Organoleptic Values
In general, organoleptic assessments can be recapitulated on the value of likes and likes of layer cake products as presented in Table 5. Information = value of layer cake recapitulation includes 7 = very, very like 6 = very like 5 = like 4 = rather like 3 = dislike 2 = very dislike 1 = very, very dislike The high average value of treatment B was due to each assessment of good taste, less pungent aroma, chewy texture, and bright green color which the panelists preferred, while treatment E had a low average value due to bitter taste, unpleasant or unpleasant aroma, texture. hard, and a deep green color that the panelists didn't like.
From the results of this recapitulation, it can be determined that the best product from the moringa layer cake, namely in treatment B (2% Moringa leaf powder concentration), in treatment B (2% Moringa leaf powder concentration) there are 3 parameters that have the highest organoleptic percentage value. The organoleptic radar recapitulation of moringa layer cake can be seen in Figure 4.

CONCLUSION
The addition of Moringa leaf powder affects the quality of the layer cake. The addition of appropriate Moringa leaf powder from an organoleptic perspective to the layer cake is 2%.