Effect of Moringa (Moringa oleifera) Flour on Physical and Chemistry Qualities of Duck Meat Traditional Crackers
Dinda Salsabila,
Aris Sri Widati,
Eny Sri Widyastuti
Abstract:The low nutritional content of traditional crackers and typical taste of ordinary crackers is an opportunity to make crackers that have more nutritional value and have a delicious flavour. The aim of this research was to determine the effect of adding moringa flour (Moringa oleifera) on the quality of duck meat traditional crackers in terms of physical and chemical quality. Duck meat traditional crackers were added with moringa flour to improve taste and increase nutrition. The research treatments included P0 … Show more
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