Diversifikasi pangan menjadi salah satu solusi dalam mempertahankan kedaulatan pangan. Usaha yang dapat dilakukan melalui diversifikasi pangan yaitu dengan memanfaatkan potensi tanaman kelor (Moringa oleivera) menjadi olahan makanan yang kaya akan antioksidan dan protein. Daun kelor (Moringa oleifera) memiliki fungsi yang sangat baik terhadap kesehatan seperti anti-hipertensi, anti kanker dan antimikroba. Penggunaan tepung daun kelor dapat digunakan sebagai prevensi untuk penyakit diabetes mellitus. Serbuk daun kelor berperan dalam memperbaiki sistem imun dan kandungan zat-zat bioaktif kelor yang telah dianalisa adalah beta carotene yang berfungsi sebagai phagocitotic activity. penelitian ini bertujuan untuk memanfaatkan daun kelor menjadi olahan makanan (kue kering) yang kaya antioksidan dan sumber protein. Penelitian ini dilaksanakan di Laboratorium Teknologi Hasil Pangan Pertanian Fakultas Pertanian Universitas Borneo Tarakan. Penelitian ini merupakan penelitian satu faktor dengan total 4 perlakuan yang di ulang sebanyak 6 kali, sehingga terdapat 24 satuan percobaans. Perlakuannya yaitu P0 = control (Tanpa penambahan tepung kelor), P1 = 30 gram tepung daun kelor + 200 gram terigu, P2 = 60 gram tepung daun kelor + 200 gram terigu, P3 = 90 gram tepung daun kelor + 200 gram terigu. Data yang diperoleh dianalis sidik ragam dan di uji lanjut dengan uji beda nyata jujur taraf 5%. Berdasarkan hasil uji protein membuktikan dengan penambahan tepung kelor menambah nilai protein dan aktivitas antioksidan dari kue kering.
Kata Kunci: Diversifikasi, Tanaman Kelor, Kue Kering, Protein, Antioksidan

One way to mainitain food sovereignty is through food variety. Utilizing the ability of Mmoringa olefera plants to produce processed foods high in protein and antioxidants is one way to diversity food sources. Moringa oleifera leaves, which have remarkable anti-cancer, anti-hypertension, and antibacterial properties. Diabetes mellitus can be prevented with the usage of Moringa leaf powder. the immune system is strengthened by Moringa leaf powder, which also has anticancer and antioxidant properties. in this study, moringa leaves will be used to make processed foods (pastries) that are high in protein and antioxidant. This study was carried out at the universitas borneo tarakan's laboratory of agricultural foods product technology, which is part of the faculty of agriculture. This study was a one-factor study with a total of 4 treatments which were repeated 6 times, so there were 24 experimental units. The treatments were P0 = control (without the addition of moringa flour), P1 = 30 grams of moringa flour + 200 grams of flour, P2 = 60 grams of moringa flour + 200 grams of flour, P3 = 90 grams of moringa flour + 200 grams of flour. The data obtained were analyzed for variance and further tested with an honest significant difference test at the 5% level. Based on the results of the protein test, it was proven that the addition of moringa flour increased the protein value and antioxidant activity of pastries. Keywords: Diversification, Moringa Plants, Cookies, Protein, Antioxidant