This research aims to seek the method of making noodles through a substitution using Moringa oleifera leaf flour functioning to maintain its lactagogum effects. The method of the research, meanwhile, is in vivo using Wistar Rats (Rattus norvegicus) and weighing method is used in obtaining data. A number of treatments were conducted in this research including standard food, noodles without any Moringa oleifera leaf flour, sautéed Moringa noodles, steamed noodles, and boiled noodles in which the results of these are compared to the mice that have not ever breastfed and the ones have. In this case, the data obtained are in the form of mammae female mice. The result of the research then reveals that the female rat given with the sautéed Moringa noodles have more mammary glands and its offspring averagely have higher weight increase compared to other. It then can be concluded that noodles with a sautéing processing method are the ones with the best treatment.
Composite flour ratio Tengger potato starch and flour made with the aim of Moringa leaves as a substitute for wheat flour containing gluten and casein to be used as raw material products GFCF (Gluten Free Casein Free). The experimental design use completely randomized design consisted of four treatments (ratio of Tengger's potato starch and moringa leaf powder 100%: 0%, 96%: 4%, 95%: 5% and 94%: 6%) and three replications; and then analyzed to determine the proximate contents (water, ash, protein, fat, crude fiber, carbohydrates) and physical properties (color, water absorption, temperature gelatinization starch). Data were statistically tested using ANOVA and Duncan's Multiple Range Test (DMRT). Results showed that the ratio of composite flour and potato starch flour Moringa leaves Tengger significantly different with the content of the proximate and physical properties. The best composite flour which is approaching the characteristics of wheat flour is composite flour with a ratio of potato starch Tengger and flour of Moringa leaves 94%: 6% moisture content 9.940 g / 100g, ash content of 2.045 g / 100g, protein content of 3.090 g / 100 g, levels 0.286 g fat / 100 g, crude fiber content of 0.597 g / 100 g, carbohydrate levels 84.638 g / 100 g, and the physical properties include brightness level of 82.79, the value of 1.56 greenish, yellowish 59.66 value, water absorption 129.861 %, and the starch gelatinization temperature 62,5oC. Composite flour potato starch ratio Tengger and moringa leaf powder can be used in products that do not require high development namely pastry products such as cookies and snacks.
Plant-derived pigments are becoming increasingly important globally as a potential source of biocolours for their versatility and avoiding the health hazards caused by synthetic colours. The use of additives such as preservatives, artificial flavours, and artificial coloring can cause allergic reactions in consumers, and chemical compounds can build up in the body. Previous studies on food colors have focused primarily on synthetic and chemical colors, their stability, metabolism and toxicity, but recent attention has been directed to the biochemical aspects of plant-derived food colors and studies of their utilization. One of the plants that can be used as a dye was the Telang flower. Telang flower (Clitoria ternatea L.) was a flower that has the potential to be an alternative natural food coloring agent in an effort to minimize the use of synthetic dyes and has antioxidant compounds that are beneficial to the body. This study aims to determine the amount of use of butterfly pea flower extract, to analyze the effect of different treatments with the addition of carrageenan and lemon on antioxidant activity and physical properties (viscosity and color). Jelly drink from butterfly pea flower extract in this study used a factorial completely randomized design (RALF) with three levels each. The first factor is carrageenan (0.25%, 0.50%, 0.75%) and the second factor is lemon concentration (1%, 2%, and 3%). Each treatment was repeated 3 times. The results of this study indicate that the difference in the use of the addition of carrageenan: lemon has a significant effect on antioxidant activity, viscosity, and color of jelly drink with telang flower juice. It can be concluded that the higher the concentration of carrageenan and lemon, the higher the antioxidant activity and viscosity produced, and the use of lemon and carrageenan can affect the physical properties of the Jelly drink product with butterfly pea flower juice.
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