Moringa oleifera L. An underutilized tree with macronutrients for human health

Melo, Virginia; Vargas, Nuris Rodríguez; Quirino, T.; Calvo, Concepción

doi:10.9755/ejfa.v25i10.17003

Cited by 30 publications

(33 citation statements)

References 9 publications

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“…Kadar lemak ikan manyung yaitu 0,2-2,9 g/100 g menurut Wheaton & Lawson (1985). Kadar lemak dari daun kelor 1,7 g/100g berdasarkan Melo et al (2013). Nilai kadar lemak penelitian ini jauh lebih rendah jika dibandingkan dengan kadar lemak bakso ikan tomang dari Sunardi et al (2018) yang dicampur rebung yaitu berkisar 2,4-3,7% begitu juga dengan penelitian bakso tempe kelor dari Hasniar et al (2019) yang memiliki kadar lemak 0,85-1,25%.…”

Section: Hasil Dan Pembahasan Proksimat Bakso Ikan Manyung Dengan Penambahan Daun Kelorunclassified

KARAKTERISASI KIMIA DAN UJI ORGANOLEPTIK BAKSO IKAN MANYUNG (Arius thalassinus, Ruppell) DENGAN PENAMBAHAN DAUN KELOR (Moringa oleiferea Lam) SEGAR DAN KUKUS

et al. 2021

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ABSTRAK.Penambahan daun kelor pada bakso dapat meningkatkan nilai gizi bakso. Penelitian ini bertujuan untuk mengetahui perlakuan terbaik pada penambahan daun kelor terhadap sifat kimia, sifat fisik dan organoleptik bakso ikan manyung. Penelitian ini menggunakan rancangan acak lengkap dengan perlakuan penelitian sebagai berikut; I0= tanpa penambahan daun kelor, I1= penambahan 10% daun kelor segar, I2= penambahan 10% daun kelor kukus, I3 = penambahan 5% daun kelor segar, dan I4 = penambahan 5% daun kelor kukus. Parameter yang diukur dalam penelitian ini adalah proksimat, Mg, Ca, organoleptik, profil tekstur, nilai L, a dan b bakso manyung. Perlakukan terbaik dipilih berdasarkan uji efektivitas metode de Garmo. Hasil menunjukan bahwa penambahan daun kelor pada bakso dapat meningkatkan kadar abu, Mg dan Ca. Bakso ikan dengan penambahan daun kelor 10% memiliki nilai Mg dan Ca yang lebih tinggi (p<0,05) dibandingkan bakso ikan dengan penambahan daun kelor 5%. Bakso ikan dengan penambahan daun kelor segar memiliki nilai Mg dan Ca lebih tinggi (p<0,05) dibandingkan bakso ikan dengan penambahan daun kelor kukus. Penambahan daun kelor dapat meningkatkan hardness bakso ikan. Bakso ikan yang ditambah dengan daun kelor segar memiliki nilai kecerahan warna lebih tinggi dibandingkan yang dikukus terlebih dahulu. Penambahan 5% daun kelor kukus menghasilkan nilai keseluruhan organoleptik terbaik dibandingkan perlakuan lainnya. Berdasarkan uji efektivitas metode de Garmo perlakuan terbaik adalah bakso ikan dengan penambahan 10% daun kelor kukus. Kata kunci: bakso ikan, daun kelor, ikan manyung ABSTRACT. Addition moringa leaves to meatball will increase the nutrition of meatballs. This study aimed to determine the best treatment of adding Moringa leaves on the chemical, physical and organoleptic giant sea catfish balls. This study used a completely randomized design with the following treatments; I0 = without addition Moringa Leaves, I1= the addition 10% fresh moringa leaves, I2= the addition 10% steamed moringa leaves, I3= the addition 5% fresh moringa leaves, and I4=addition 5% steamed moringa leaves. The parameters measured in this study were proximate, Mg, Ca, organoleptic, texture profile, values of L, a, and b of giant sea catfish balls. The best treatment was selected based on the de Garmo method of effectiveness test. The results showed that the addition of Moringa leaves to fishballs could increase ash, Mg and Ca. Fishballs with the addition of 10% Moringa leaves had higher Mg and Ca values (p<0.05) than fish balls with the addition of 5% Moringa leaves. Fish meatballs with the addition of fresh Moringa leaves had higher Mg and Ca values (p<0.05) than fish balls with the addition of steamed Moringa leaves. The addition of Moringa leaves can increase the hardness of the fish balls. Fish balls added with fresh Moringa leaves have a higher brightness value than those that are steamed first. The addition of 5% steamed moringa leaves resulted in the best overall organoleptic acceptance than other treatments. Based on the de ...

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Section: Hasil Dan Pembahasan Proksimat Bakso Ikan Manyung Dengan Penambahan Daun Kelorunclassified

KARAKTERISASI KIMIA DAN UJI ORGANOLEPTIK BAKSO IKAN MANYUNG (Arius thalassinus, Ruppell) DENGAN PENAMBAHAN DAUN KELOR (Moringa oleiferea Lam) SEGAR DAN KUKUS

et al. 2021

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“…Moringa leaves have been reported “ounce for ounce” to contain more β -carotene than carrots, more calcium than milk, more iron than spinach, and more potassium than bananas, high quality proteins, and even more vitamin C than oranges [ 124 ]. Melo et al [ 127 ] reported that M. oleifera leaves contained good level of protein (22.75 g), fiber (7.92 g), and soluble carbohydrates (51.66 g) per 100 g dry weight. Equally, a previous study [ 128 ] showed that the dried leaves had crude protein levels of 30.3% and 19 amino acids.…”

Section: The Renaissance Of Food Plants As Therapeutic Agentsmentioning

confidence: 99%

The Therapeutic Potential of Medicinal Foods

Ramalingum

Mahomoodally

2014

Advances in Pharmacological Sciences

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Pharmaceutical and nutritional sciences have recently witnessed a bloom in the scientific literature geared towards the use of food plants for their diversified health benefits and potential clinical applications. Health professionals now recognize that a synergism of drug therapy and nutrition might confer optimum outcomes in the fight against diseases. The prophylactic benefits of food plants are being investigated for potential use as novel medicinal remedies due to the presence of pharmacologically active compounds. Although the availability of scientific data is rapidly growing, there is still a paucity of updated compilation of data and concerns about the rationale of these health-foods still persist in the literature. This paper attempts to congregate the nutritional value, phytochemical composition, traditional uses, in vitro and in vivo studies of 10 common medicinal food plants used against chronic noncommunicable and infectious diseases. Food plants included were based on the criteria that they are consumed as a common food in a typical diet as either fruit or vegetable for their nutritive value but have also other parts which are in common use in folk medicine. The potential challenges of incorporating these medicinal foods in the diet which offers prospective opportunities for future drug development are also discussed.

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“…Together with its content of sterol compounds and other diverse compounds, this plant can serve also as a functional food and a medicinal plant. In addition, the seed of this plant has high protein and fat content each about 32% (Melo et al 2013) and has various industrial values such as feed, organic fertilizer (Parwata and Soemeinaboedhy 2018), and water purification (Bina et al 2010;Beltran-Heredia et al 2012, Winarno 2018. Although its benefits are very broad, Moringa is commonly planted as border plants, rarely in intensive cultivations.…”

Section: Introductionmentioning

confidence: 99%

Induction of autotetraploid Moringa plant (Moringa oleifera) using oryzalin

Ridwan

Witjaksono

2020

Biodiversitas

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Abstract. Ridwan, Witjaksono. 2020. Induction of autotetraploid Moringa plant (Moringa oleifera) using oryzalin. Biodiversitas 21: 4086-4093. Moringa (Moringa oleifera Lam.) is a plant with high nutritional content and has been widely used as a vegetable and health food ingredient, but its utilization and productivity have not been optimal. Increasing plant productivity can be done by increasing biomass which can be obtained through increasing plant ploidy. This study aims at obtaining tetraploid Moringa by induction using oryzalin compound. Moringa germinating seeds were soaked in oryzalin water solutions for 1, 3, and 5 days with concentrations of 0 µM (control), 15 µM, 30 µM, 60 µM, and 120 µM with 10 seeds for each treatment. We have recovered two tetraploid Moringa plants and two chimeric plants of diploid and tetraploid genomes. Immersing germinating seeds for 1 day in 15 or 60 µM oryzalin concentration effectively induced autopolyploid in Moringa. Tetraploid plants exhibit typical morphological characteristics of a tetraploid, such as low stomata density, larger stomata size, and larger leaflet size compared to the diploid counterpart. The induced tetraploid plants have significantly increased protein, fat, and calcium content compared to the diploid counterpart emphasizing their values as functional food. This polyploidy induction method can be used to produce Moringa tetraploid lines from various accessions in the attempts of developing and selecting high yielding tetraploid Moringa cultivars.

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Moringa oleifera L. An underutilized tree with macronutrients for human health

Cited by 30 publications

References 9 publications

KARAKTERISASI KIMIA DAN UJI ORGANOLEPTIK BAKSO IKAN MANYUNG (Arius thalassinus, Ruppell) DENGAN PENAMBAHAN DAUN KELOR (Moringa oleiferea Lam) SEGAR DAN KUKUS

KARAKTERISASI KIMIA DAN UJI ORGANOLEPTIK BAKSO IKAN MANYUNG (Arius thalassinus, Ruppell) DENGAN PENAMBAHAN DAUN KELOR (Moringa oleiferea Lam) SEGAR DAN KUKUS

The Therapeutic Potential of Medicinal Foods

Induction of autotetraploid Moringa plant (Moringa oleifera) using oryzalin

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