Pemanfaatan Daun Kelor (Moringa oleifera) dalam Fortifikasi Pembuatan Nugget

Abstract

The aimed of this study was to determine the effect of Moringa Leaf Flour (MLF) on chicken and duckmeat processed quality formed nugget as fortification. Duck meat has advantages with mineral content,especially iron, about 50% of the daily needs for adult’s body compared to chicken meat which is only9%. Duck meat also contains high levels of vitamins B, C and antioxidants, but chicken meat neither.This study was conducted in two stages, the first was nugget experiment with chicken meat, and thesecond stages with duck meat. The meat used were ground with flour and seasoning. The variablesmeasured were the nutritional content which includes crude protein and fat, also cholesterol total, theother variables were sensory evaluation which include scale of taste, texture and color. This study usedcompletely randomized design with 4 treatments addition of MLF (0.0%; 0.5%; 1.0% and 1.5%), eachtreatments replicated 5 times. The result show that the more addition of MLF will increased CrudeProtein and highly significant decreased crude fat and cholesterol total. In the other hand, addition ofMLF was highly significant lowering the taste, texture and color of nugget, but still in acceptable range.

A Gender Analysis of The Ngudi Rejeki Women Farmer Group Empowerment Program in Trirenggo Village, Bantul Regency to Support Local Product Development

“…Processed products made from meat can be substituted using moringa leaf flour. A higher dose of moringa leaf flour can increase crude protein content and reduce crude fat and total cholesterol from nuggets [10]. Other products that can be developed are dairy products made from edamame (vegetable soybean) substituted with moringa leaves, the nutrients contained in edamame and moringa milk can be used as an innovative nutrient-rich beverage product that is an alternative to adding nutrients for children during their growth period, especially at age of 7-9 years [11], women farmers can take advantage of the edamame soybean production grown in the group demonstration plot or collaborate with village farmers who are farming edamame soybeans.…”

Karakteristik Bakso Ikan Etong (Abalistes stellaris) Instan dengan Penambahan Daun Kelor (Moringa oleifera)

“…Hasniar et al (2019) melaporkan bahwa peningkatan konsentrasi daun kelor meningkatkan kadar protein pada bakso tempe. Peningkatan penambahan tepung daun kelor terbukti meningkatkan kadar protein pada nuget itik (Suhaemi et al, 2021). Kadar protein bakso ikan etong pada penelitian ini sesuai dengan SNI 7266:2014, yaitu minimal 7% (BSN, 2014).…”

Karakteristik Fisik, Kimiawi dan Sensoris Nuget Bandeng Tinggi Protein dan Zat Besi dengan Penambahan Tepung Kelor untuk Intervensi Gizi Pencegahan Stunting

“…Semakin tinggi penambahan tepung kelor maka cenderung menurunkan skor citarasa dari enak menjadi agak enak, serta skor aftertaste dari agak nyata menjadi nyata. Hasil serupa ditemukan juga dalam penelitian sebelumnya, yakni panelis menyatakan bahwa dalam e-ISSN: 2580 24,25 . Hal ini kemungkinan disebabkan karena di dalam kelor terdapat berbagai jenis senyawa yang berkontribusi dalam memberikan rasa pahit dan langu seperti flavonoid, alkaloid, saponin, tanin, dan terpenoid 26,27 .…”