Online ISSN: 2515-8260

Keywords : Moringa leaves


PROCESSED FOOD FOR ANEMIA PREVENTION FROM BISCUIT DIVERSIFICATION OF MANGO SEED FLOUR (Mangifera indica L.) AND MORINGA LEAVES POWDER (Moringa oleifera)

Rini Tri Hastuti; YoustianaDwi Rusita; Nur Rachmat

European Journal of Molecular & Clinical Medicine, 2020, Volume 7, Issue 5, Pages 1026-1032

Background:Anemia is a health problem throughout the world, especially in developing countries, where an estimated 30% of the world's population suffers from anemia. The incidence of anemia in Central Java in 2013 reached 57.1%. Moringa leaves are rich in nutrients and are a source of beta carotene, vitamin C, iron, and potassium. The mango seed flour without going through the sulfurization stage contains 20.00% carbohydrates, 14.83% fat, and 4.84% protein. The manufacture of biscuits made of the main ingredients, namely Moringa leaf flour and mango seed flour, can be useful for preventing anemia.
Purpose:This study aims to produce alternative products and biscuit food innovations to prevent anemia, by knowing the results of the organoleptic test, hedonic test, and nutritional content.
Methods:This is descriptive research. The stages of making biscuits include mixing mango seed flour and Moringa leaves. Processed biscuits are then tested for organoleptic, hedonic test, and nutritional content. There are 30 respondents on the hedonic test in this study.
Result: Organoleptic test results found F1 = round shape, strong green color of moringa leaves, savory and bitter taste (typical of moringa), and distinctive aroma of moringa; F2 = round shape, green color of Moringa leaves, savory and distinctive taste of Moringa, and distinctive aroma of biscuits; F3 = round shape, light green color of moringa leaves, savory taste and distinctive aroma of biscuits.The hedonic test results, namely 30 responses, showed F1 as many as 27 respondents (90%) did not like, formula 2 as many as 23 respondents (76.7%) liked, and formula 3 as many as 22 respondents (73.3%) liked.The nutritional content test of the biscuits was selected at F2 with the result that the water content was 4.1%; ash content 1.38% (b / b); protein content 18.1%; fat content 30.2%, and iron content 37.2 mg
Conclusion:The formula that meets the requirements for the organoleptic test, hedonic test, and nutritional content with proximate analysis is formula 2.

Processed Food For Anemia Prevention From Biscuit Diversification Of Mango Seed Flour (Mangifera Indica L.) And Moringa Leaves Powder (Moringa Oleifera)

Rini Tri Hastuti; Youstiana Dwi Rusita; Nur Rachmat

European Journal of Molecular & Clinical Medicine, 2020, Volume 7, Issue 2, Pages 4718-4724

Anemia is a health problem throughout the world, especially in developing countries, where an estimated 30% of the world's population suffers from anemia. The incidence of anemia in Central Java in 2013 reached 57.1%. Moringa leaves are rich in nutrients and are a source of beta carotene, vitamin C, iron, and potassium. The mango seed flour without going through the sulfurization stage contains 20.00% carbohydrates, 14.83% fat, and 4.84% protein. The manufacture of biscuits made of the main ingredients, namely Moringa leaf flour and mango seed flour, can be useful for preventing anemia.
Purpose: This study aims to produce alternative products and biscuit food innovations to prevent anemia, by knowing the results of the organoleptic test, hedonic test, and nutritional content.
Methods: This is descriptive research. The stages of making biscuits include mixing mango seed flour and Moringa leaves. Processed biscuits are then tested for organoleptic, hedonic test, and nutritional content. There are 30 respondents on the hedonic test in this study.
Result: Organoleptic test results found F1 = round shape, strong green color of moringa leaves, savory and bitter taste (typical of moringa), and distinctive aroma of moringa; F2 = round shape, green color of Moringa leaves, savory and distinctive taste of Moringa, and distinctive aroma of biscuits; F3 = round shape, light green color of moringa leaves, savory taste and distinctive aroma of biscuits. The hedonic test results, namely 30 responses, showed F1 as many as 27 respondents (90%) did not like, formula 2 as many as 23 respondents (76.7%) liked, and formula 3 as many as 22 respondents (73.3%) liked.The nutritional content test of the biscuits was selected at F2 with the result that the water content was 4.1%; ash content 1.38% (b / b); protein content 18.1%; fat content 30.2%, and iron content 37.2 mg
Conclusion: The formula that meets the requirements for the organoleptic test, hedonic test, and nutritional content with proximate analysis is formula 2.