ABSTRAK Cake merupakan salah satu produk yang umumnya dibuat menggunakan bahan baku tepung terigu. Pada penelitian ini pembuatan cake dilakukan dengan mengganti tepung terigu dengan tepung krekel (singkong terfermentasi) serta penambahan tepung daun kelor. Tujuan dari penelitian adalah mengetahui formulasi terbaik tepung daun kelor dan SP (emulsifier) terhadap karakteristik fisik, kimia, sensoris, dan tekstural cake. Penelitian menggunakan Rancangan Acak Lengkap (RAL) factorial dengan dua faktor, yaitu proporsi SP dan proporsi tepung daun kelor. Terdapat 2 taraf proporsi SP (10 dan 20%) dan 4 taraf proporsi tepung daun kelor (0 (kontrol), 2,5, 5, dan 7,5%) dengan 2 kali pengulangan. Parameter penelitian yang diuji meliputi warna, volume pengembangan, Aw (aktfitas air), pH,kadar air, sensoris (warna, aroma, tekstur, rasa, dan keseluruhan), serta tekstur (hardness, springiness, cohesiveness, gumminess, chewiness, dan resilience). Hasil penelitian menunjukkan bahwa proporsi tepung daun kelor dapat meningkatkan nilai warna (a) dan tekstur cake (hardness, gumminess, dan chewiness), serta menurunkan nilai warna (L, dan b), volume pengembangan cake, Aw, pH,karakteristik sensoris, dan tekstur (springiness, cohesiveness, dan resilience). Sedangkan proporsi SP mengakibatkan kenaikan kadar air,volume pengembangan,dan warna (b), serta menurunkan Aw, pH dan tekstur cake (hardness, chewiness, resilience). Kata kunci: cake, gluten free, daun kelor

ABSTRACT Cake is one of the products that are generally made using wheat flour. In this research, cake made by substituting wheat flour with krekel flour (fermented cassava) and addition of moringa flour and emulsifier . The purpose of this research is to know the best formulation of Moringa Leaf Flour and SP (emulsifier) for physical, chemical, sensory, and textural cake characteristics. The research used Factorial Randomized Design (RAL) with two factors, there are the proportion of SP and the proportion of moringa flour. There are 2 levels of SP proportions (10 and 20%) and 4 proportions of moringa flour (0 (control), 2.5, 5, and 7.5%) with 2 replications. The research parameters tested include colour, developing volume, Aw (water activity), pH, moisture content, sensory (colour, flavour, texture, taste, and overall), as well as texture (hardness, springiness, cohesiveness, gumminess, chewiness, and resilience ). The results showed that the proportion of moringa flour can increase the colour value (a*) and cake texture (hardness, gumminess, and chewiness), and decrease the colour value (L *, and b*), cake developing volume, Aw, pH, sensory characteristics, and texture (springiness, cohesiveness, and resilience). While the proportion of SP resulted in increased moisture content, development volume, and color (b*), and decreased Aw, pH and cake texture (hardness, chewiness, resilience). Keywords: cake, gluten free, moringa leaves

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