Development of Green Banana Cake (Pisang ijo) Products using Kelor Leaf (Moringa oleifera Lam) as a Food Dye and Flour Substitute

Pisang ijo is one of the traditional cakes in South Sulawesi which is very popular within the community. Pisang ijo is made from Moringa oleifera leaf flour and extract, wheat flour, plantain, sugar, and salt which is processed using steaming methods. Pisang ijo was served with vanilla sauce. The purpose of the study was to describe the process of making moringa leaf flour and extract, knowing how to process it and find out the results of organoleptic tests of green banana cake by using the substitution of moringa leaf extract (F1) and moringa leaf flour (F2). The research method used was an organoleptic test method using 30 investigators divided into three groups: 10 expert examiners, 10 trained investigators, and 10 untrained investigators. Laboratory tests using spectrophotometric were carried out to determine the nutritional content of moringa leaf flour and extract. The organoleptic test results show that from the aspect of color, the most preferred product by the panelists is the F1 product which produces a lighter green color. The F2 product is less bright. The hedonic test results of aroma, texture, and sense show that the product most preferred by the panelists is the F2 product. Proximate test results indicate a better nutritional content in F2 products, i.e., the protein and vitamin C content are higher, which are 3.38% and 153.2 μg g −1 , respectively than the F1 product.