scholarly journals PERI DALOR (Permen Jeli Daun Kelor) : Inovasi Permen Kaya Antioksidan Sebagai Solusi Kesehatan

2019 ◽  
Vol 8 (1) ◽  
Author(s):  
Aninda Regita Putri Darna ◽  
Esmeralda Maria Lieshien Megawati Timbul M.L.M Timbuleng ◽  
Nushoibah Azzahroh ◽  
Pratiwi Uswatun Khasanah ◽  
Galuh Enggar Arofah ◽  
...  
Keyword(s):  
Functional Food ◽  
Nutritional Value ◽  
Moringa Oleifera ◽  
The Body ◽  
Ordinary People ◽  
Nutritional Content ◽  
Community Knowledge ◽  
The Public ◽  
Leaf Powder ◽  
Lack Of Knowledge

<p align="center"><strong>ABSTRAK</strong><strong></strong></p><p><strong><em>Latar belakang:</em></strong><em> Indonesia mempunyai tanaman yang mengandung banyak manfaat bagi kesehatan masyarakat diantaranya tanaman kelor (Moringa oleifera L.). Salah satu manfaat yang dapat diambil dari tanaman kelor terdapat pada daunnya. Masyarakat biasa menggunakan daun kelor sebagai pelengkap dalam masakan. Pemanfaatan dan pengolahan daun kelor secara luas belum banyak dilakukan di Indonesia. Hal tersebut dikarenakan kurangnya pengetahuan masyarakat mengenai manfaat daun kelor untuk kesehatan, kurangnya pengetahuan dan antusiasme masyarakat dalam melakukan pemanfaatan daun kelor serta belum banyak masyarakat Indonesia yang mengonsumsinya. Untuk itu, perlu adanya inovasi dalam mengolah daun kelor menjadi suatu produk yang dapat diterima masyarakat agar kandungan nutrisi dalam daun kelor dapat dimanfaatkan oleh tubuh. Daun kelor dapat dibuat menjadi bubuk untuk mempermudah pemanfaatannya sebagai bahan pangan fungsional. Inovasi yang kami uji coba disini yaitu pemanfaatan bubuk daun kelor dalam bentuk permen jeli. Dengan memformulasikan bubuk daun kelor ke dalam formula permen jeli akan menambah nilai gizi dalam permen jeli. Selain itu, permen jeli kelor ini nantinya dapat meningkatkan pemanfaatan daun kelor (Moringa oleifera) sebagai suatu pangan fungsional yang mampu diterima oleh berbagai kalangan masyarakat terutama anak-anak.  </em></p><p> </p><br clear="ALL" /><p><strong><em>Kata kunci</em></strong><strong><em>:</em></strong><em> Moringa oleifera L.,miracle tree, bubuk daun kelor, permen jeli, kesehatan</em></p><p align="center"><strong>ABSTRACT</strong></p><p><br /> <strong><em>Background:</em></strong><em> Indonesia has a plant that contains many benefits for the health of the community such as moringa (Moringa oleifera L.). One of the benefits that can be derived from the moringa plant is found in the leaves. Ordinary people use moringa leaves as a complement in cooking. The utilization and processing of Moringa leaves has not been widely implemented in Indonesia. This is due to the lack of community knowledge about the benefits of moringa leaves for health, lack of knowledge and enthusiasm of the community in making use of the leaves of Moringa and not many people of Indonesia who consume them. For that, the need for innovation in processing the leaves of Moringa into a product that can be accepted by the public for the nutritional content in the leaf kelor can be utilized by the body. Moringa leaves can be made into powder to facilitate its utilization as functional food. The innovation that we tested here is the utilization of powdered leaf kelor in the form of candy jelly. Formulating Moringa leaf powder into a candy jelly formula will add nutritional value to the candy jelly. In addition, this moringa jelly candy can improve the use of Moringa leaves (Moringa oleifera) as a functional food that can be accepted by various circles of society, especially children.</em></p><p> <br /> <strong><em>Keywords:</em></strong> <em>Moringa oleifera L., miracle tree, Moringa leaf powder, candy jelly, health</em></p>

scholarly journals Artificial Rice As an Alternative Functional Food to Support Food Diversification Program

2020 ◽  
Author(s):  
Erica Valencia ◽  
Maria Goretti Marianti Purwanto
Keyword(s):  
Functional Food ◽  
Nutritional Value ◽  
Sensory Quality ◽  
Rice Flour ◽  
Paddy Rice ◽  
The Body ◽  
Local Resources ◽  
Risk Of Disease ◽  
Nutritional Effects

Functional food is a food that has a beneficial effect to the body beyond its adequate nutritional effects. It can help improve someone’s health and/or decrease the risk of disease. The awareness in the community of the importance of health encourages the development of functional food. One of the functional food that has been developed in Indonesia is the artificial rice. Artificial rice, an alternative paddy rice substitute, has a minimally equal value to paddy rice. Artificial rice is made to reduce people’s dependence on paddy rice and to support food diversification program to achieve food security in Indonesia. Artificial rice is made from a non-paddy rice flour with a certain compositions, so that it can be used as a vehichle to make a functional food and can be fortified with ingredients that contain functional active compounds. Indonesian researchers have developed artificial rice products by utilizing local resources, such as corn, sorghum, spices, tubers, and others, to obtain an artificial rice with improved nutritional and functional characters that have some health benefits such as antidiabetic, antioxidant, antihypertensive, and anticancer. Such development has resulted in the observation that artificial rice can be used as a functional food for rice substitute with an equal or better nutritional value than paddy rice. However, further research is still needed to improve the sensory quality of artificial rice so that it can be accepted easily by the community. Keywords: Artificial rice, food diversification, functional food, rice analogue

scholarly journals Evaluation of nutrient and antioxidant activity on steam blanching of Moringa oleifera leaves

2021 ◽  
Vol 306 ◽  
pp. 04016
Author(s):  
Ryzal Satria Aditama ◽  
Heri Ahmad Sukria ◽  
Rita Mutia
Keyword(s):  
Antioxidant Activity ◽  
Product Quality ◽  
Crude Protein ◽  
Dry Matter ◽  
Nutritional Value ◽  
Moringa Oleifera ◽  
Total Flavonoid ◽  
Nutritional Content ◽  
Post Harvest ◽  
Moringa Oleifera Leaves

Moringa oleifera is a plant that has high nutritional content. Post-harvest treatment take effect in improving product quality. This study was carried out to evaluate nutrient and antioxidant activity of steam blanched moringa oleifera leaves. Sample of moringa oleifera were prepared where the temperature 80°C in ±5 minutes for the steam blanched. The fresh M. oleifera and steam blanched M. oleifera leaves dried at 60°C were analyzed for their proximate, mineral, total phenol, total flavonoid, and antioxidant activity contents. The analysis revealed that steam blanched leaves contained more dry matter, crude protein, crude fat, phenolic total, and flavonoid than unblanched leaves. Therefore, its less fibre and mineral. This study showed steam blanching can serve as alternative post-harvest treatment to increase nutritional value of moringa oleifera leaves.

scholarly journals PELUANG MINUMAN KOMBUCHA SEBAGAI PANGAN FUNGSIONAL

Agrika ◽  
2020 ◽  
Vol 14 (2) ◽  
pp. 184
Author(s):  
Aniswatul - Khamidah ◽  
S. S. Antarlina
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Green Tea ◽  
Functional Food ◽  
Nutritional Value ◽  
The Body ◽  
Tea Leaves ◽  
Great Opportunity ◽  
Mango Leaves ◽  
Guava Leaves

AbstrakKebiasaan masyarakat Indonesia dalam mengkonsumsi teh, memberikan peluang yang besar dalam pengembangan kombucha. Kombucha merupakan minuman yang terbuat dari teh yang difermentasi menggunakan mikroorganisme, yang mempunyai lebih banyak manfaat dibandingkan dengan teh biasa. Aktivitas mikroorganisme selama fermentasi akan menghasilkan berbagai senyawa yang bermanfaat bagi kesehatan, diantaranya adalah terbentuknya senyawa fenolik. Semakin tinggi senyawa fenolik yang dihasilkan maka semakin tinggi pula aktivitas antioksidannya. Selain itu kombucha mengandung senyawa-senyawa organik yang bermanfaat bagi tubuh sehingga sangat berpotensial sebagai pangan fungsional. Makalah ini bertujuan untuk memaparkan peluang kombucha sebagai pangan fungsional, manfaat kombucha, nilai gizi, jenis mikroba yang berperan, proses pembuatan kombucha serta aktivitas antioksidan minuman kombucha dari berbagai komoditas seperti rosela, daun salam, daun jambu, daun sirih, daun sirsak, daun kopi, daun teh, bawang tiwai, teh hijau, teh oolong, daun coklat, daun mangga dan daun tin. Diharapkan minuman kombucha sebagai alternatif diversifikasi pangan fungsional yang dapat bermanfaat bagi kesehatan dan meningkatkan immunomodulator.AbstractThe habits of the Indonesian people in consuming tea, provide a great opportunity in the development of kombucha. Kombucha is a beverage made from fermented tea using microorganisms, which has more benefits compared to original tea. Microorganism activity during fermentation will produce various compounds that are beneficial to health, including the formation of phenolic compounds. The higher the phenolic compound produced, the higher the antioxidant activity. In addition kombucha contains organic compounds that are beneficial to the body so it is very potential as a functional food. This paper aims to explain the opportunities of kombucha as functional food, the benefits of kombucha, nutritional value, the type of microbes that play a role, the process of making kombucha and the antioxidant activity of kombucha drinks from various commodities such as rosella, “salam” leaves, guava leaves, “sirih” leaves, soursop leaves, coffee leaves , tea leaves, onion tiwai, green tea, oolong tea, cocoa leaves, mango leaves and tin leaves. Kombucha drinks are expected as an alternative to functional food diversification that can benefit health and enhance immunomodulators.

scholarly journals Effect of fortification of Pasta with natural immune booster Moringa Oleifera leaves powder (MLP) on Cooking Quality and Sensory analysis

2021 ◽  
Vol 9 (3) ◽  
Author(s):  
Namrata Soni ◽  
Shiv Kumar
Keyword(s):  
Nutritional Value ◽  
Moringa Oleifera ◽  
Cooking Quality ◽  
Quality Analysis ◽  
Dependent Manner ◽  
Bioactive Components ◽  
Severe Problem ◽  
Moringa Oleifera Leaves ◽  
Leaf Powder ◽  
Immune Booster

Malnutrition is a worldwide escalating severe problem, impacting majority of the Indian population. Currently, it is difficult to meet, the nutritional requirements with a limited type of stored food as compared to the variety of freshly available food. In such a scenario incorporating, the immune-boosting nutritional ingredients in a commonly consumed food can be adopted as one of the nutritional approaches. Hence, as an alternate to fresh food, the usage of a fortified high-nutrient food products can be one of the approaches e.g., the inclusion of fortified pasta in meals. Moringa oleifera is a fast-growing underutilized tree with high nutritional value. Its leaves are rich sources of bioactive components, vitamin A, vitamin C and Iron. Fortification of pasta products with Moringa oleifera leaf powder can be one of the cost-effective approaches and, a best immunity booster supplement for enhancing the nutritional value of pasta-based products which can be stored for several months. In current study, the preparation of pasta fortified with varying concentrations of Moringa oleifera leaf powder (MLP) was attempted, followed by its cooking quality analysis (cooking time, cooking weight, cooking loss and water absorption) and sensory attributes evaluation (based on 9 points hedonic scale including the colour, taste, texture, flavour and overall acceptability). The results from the qualitative as well as quantitative analysis suggest that the fortification of pasta with Moringa oleifera leaves differentially modified the sensory characteristics of the pasta in a concentration-dependent manner. The present study indicates that the fortification of pasta with Moringa oleifera leaf powder can act as a natural immune booster, and has the potential to reduce the probability of microbial infections. Keywords: Bioactive Components, Fortification, Moringa oleifera, Pasta.

scholarly journals Pengembangan pangan fungsional berbasis tepung okara dan tepung beras hitam (Oryza sativa L. indica) sebagai makanan selingan bagi remaja obesitas

2017 ◽  
Vol 6 (1) ◽  
pp. 51-57
Author(s):  
Ni Wayan Lisa Adiari ◽  
Ida Bagus Agung Yogeswara ◽  
I Made Wisnu Adhi Putra
Keyword(s):  
Functional Food ◽  
Energy Content ◽  
Waste Product ◽  
Rice Flour ◽  
The Body ◽  
High Protein ◽  
Nutritional Content ◽  
Black Rice ◽  
Quality Test ◽  
Obese Adolescent

Background : Obesity is an excessive build up of fat in the body thus causing weight far above normal and it can improve the risk of degenerative dissease. Increasing food consumption of high protein, fiber and antioxidants could  solve obesity problem. Soyabean milk waste product (okara) has high protein content but low economic value. Black rice flour has high antosianin, antioxidan and fiber. Functional food with main composition okara and black rice flour could  be an alternative as a  functional food for this matter.Objective : To investigate right formulation of snack bar based on nutritional content and  sensory caracteristic for obese adolescent.Methods : This type of research is an experimental study using Complete Randomized Design with three treatments (Formula I, II, and III) and performed two replications (duplo). Nutritional value data between group  was analyzed using Analysis of Variance (ANOVA) while sensory characteristic were tested by calculating hedonic quality test score.Result : Statistical analysis of nutritional content showed there were significantly different between group (p<0.05), but for antioxidants and phenolics levels and analysis of the sensory quality test were not significantly different (p>0.05). Formula I was most preferred and favored by the panelists with energy content 125.64 g, 9.89% water, 3.13% ash, 19.6% protein, 12.41% fat, 45.07% Carbohydrate, 16.44% total sugar, 15.58 % crude fiber, 208.35 mg/L GAEAC antioxidant, 1.01 mg/100 g anthocyanin and 61.05 mg/100 GAE phenolic.Conclusion : Formula I was the most preferred snack bar by panelist. This formula recommended for obese adolescent.

scholarly journals Acceptance, nutritional content, and shelf life of cookies based on millet flour as a functional food

2021 ◽  
Vol 21 ◽  
pp. 795-808
Author(s):  
Putri Dwi Kasih Anggraini ◽  
Abdul Salam ◽  
Wahiduddin Wahiduddin
Keyword(s):  
Shelf Life ◽  
Functional Food ◽  
Nutritional Value ◽  
Food Sources ◽  
Analysis Method ◽  
Nutritional Content ◽  
Additional Food ◽  
Average Value ◽  
Life Data ◽  
Data Collection Procedure

The purpose of this study was to determine the acceptability, nutritional content, and shelf life of cookies based on millet flour as a functional food. This type of research is a laboratory-based descriptive. Formulation cookies flour of millet is distinguished by the addition of flavorings nature of which includes millet flour cookies without additional flavorings (F1), banana flavor millet flour cookies (F2), spice flavor millet flour cookies (F3) and chocolate flavor millet flour cookies (F4). Data collection procedure was carried out by hedonic test on untrained panelists consisting of men and women aged 18-40 years as many as 25 panelists, then the selected formulations were analyzed for nutritional content and shelf life. Data were analyzed using the Kruskal-Wallis analysis method and continued with the Mann-Whitney test if the treatment had a significant effect. The panelists' acceptance showed that the formulation of millet flour cookies had no significant effect (p>0.05) on the color, taste, aroma, texture and overall cookies. The F1 cookies formula without the addition of flavoring has the highest average value of the other formulas, which is 4.16 with the preferred category. The results of the proximate test on the selected cookies include water content 6.1%, ash 2.14%, protein 8.38%, fat 30.38%, carbohydrates 53.0%, fiber 2.22%, and total energy 518.98 kcal. The shelf life of cookies using the Arrhenius approach is 14 days at a temperature of 250C, 370C, and a temperature of 440C with the results respectively 134.81 days (4.5 months), 79.18 days (2.6 months) and 59.14 days (1.9 months). While the results of the total microbial test showed that there was a decrease in total microbes in millet flour cookies stored in an incubator at 250C, 370C, and 440C for 4 weeks of storage, respectively 2.05 x 102, 1.05 x 102, and < 4 0.0 x 101, still meets the standard of SNI 01-2973:2011 with a maximum of 1 x 104 colonies/gram. Based on the results of the study, millet flour cookies can be enriched with food sources of protein and fiber so that it can increase the nutritional value of cookies as an additional food.

scholarly journals Potensi tempe sebagai pangan fungsional dalam meningkatkan kadar hemoglobin remaja penderita anemia

2020 ◽  
Vol 5 (1) ◽  
pp. 19
Author(s):  
Ladyamayu Pinasti ◽  
Zenny Nugraheni ◽  
Budiyanti Wiboworini
Keyword(s):  
Folic Acid ◽  
Literature Review ◽  
Vitamin B12 ◽  
Blood Cells ◽  
Functional Food ◽  
Nutritional Value ◽  
The Body ◽  
Genetic Influences ◽  
High Quality ◽  
Iron Folic Acid

Anaemia occurs due to several factors, such as deficiency of iron, folic acid, vitamin B12 and protein. Anemia is directly caused by the lack of red blood cell production, the body loses blood either acutely or in a chronic manner, and the destruction of red blood cells is too fast. One of the prevention of anaemia by providing functional food that is developed is tempe which has high quality and nutritional value. The purpose of this study was to examine and analyze the potential of tempeh in increasing hemoglobin levels in patients with anaemia. This research is a literature review with a narrative method that studies and analyzes research results related to the potential of tempe to increase hemoglobin levels in patients with anaemia. The results of this study are the results of a literature review review which shows that Tempe contains an average of 2,0 mg of iron, folic acid 0,9-2,0 mg/kg according to the inoculum used and vitamin B12 raw tempe 0,08 μg/100 grams and cooked tempeh 0,14 μg/100 grams. The conclusion of this study states that tempeh has adequate nutritional value of protein, iron, vitamin B12, and folic acid, so that tempeh has the potential to increase hemoglobin levels in patients with anaemia. Expected, to be the basis of further research on genomics and genetic influences on human against tempe bioavailability as a functional food for adolescent anaemia. Anemia merupakan suatu keadaan jumlah sel darah merah atau kadar hemoglobin (Hb) dalam darah lebih rendah daripada nilai normal. Anemia terjadi karena beberapa faktor, diantaranya defisiensi besi, asam folat, vitamin B12 dan protein. Secara langsung anemia disebabkan kurangnya produksi sel darah merah, tubuh kehilangan darah baik secara akut atau menahun, dan hancurnya sel darah merah yang terlalu cepat. Salah satu pencegahan anemia dengan pemberian bahan pangan fungsional yang dikembangkan yaitu tempe yang mempunyai mutu dan nilai gizi tinggi. Tujuan penelitian adalah untuk mengkaji dan menganalisis potensi tempe dalam meningkatkan kadar hemoglobin pada penderita anemia. Penelitian merupakan literature review dengan metode naratif yang mengkaji dan menganalisis hasil penelitian yang terkait dengan potensi tempe untuk meningkatkan kadar hemoglobin pada penderita anemia. Hasil kajian menunjukkan bahwa Tempe mengandung rata-rata zat besi sebanyak 2,0 mg, asam folat 0,9-2,0 mg/kg sesuai dengan inoculum yang digunakan dan vitamin B12 tempe mentah 0,08 μg/100 gram dan tempe matang 0,14 μg/100 gram. Kesimpulan penelitian ini menyatakan tempe mempunyai nilai gizi zat besi, vitamin B12, dan asam folat yang cukup, sehingga tempe berpotensi untuk meningkatkan kadar hemoglobin pada penderita anemia. Penelitian ini diharapkan menjadi dasar penelitian lanjutan mengenai pengaruh genomik dan genetik pada manusia terhadap bioavabilitas tempe sebagai pangan fungsional untuk remaja anemia.

Effect of fortification of Pasta with natural immune booster Moringa Oleifera leaves powder (MLP) on Cooking Quality and Sensory analysis

2021 ◽  
Author(s):  
Namrata Soni ◽  
Shiv Kumar
Keyword(s):  
Nutritional Value ◽  
Moringa Oleifera ◽  
Cooking Quality ◽  
Quality Analysis ◽  
Dependent Manner ◽  
Bioactive Components ◽  
Severe Problem ◽  
Moringa Oleifera Leaves ◽  
Leaf Powder ◽  
Immune Booster

Malnutrition is a worldwide escalating severe problem, impacting majority of the Indian population. Currently, it is difficult to meet, the nutritional requirements with a limited type of stored food as compared to the variety of freshly available food. In such a scenario incorporating, the immune-boosting nutritional ingredients in a commonly consumed food can be adopted as one of the nutritional approaches. Hence, as an alternate to fresh food, the usage of a fortified high-nutrient food products can be one of the approaches e.g., the inclusion of fortified pasta in meals. Moringa oleifera is a fast-growing underutilized tree with high nutritional value. Its leaves are rich sources of bioactive components, vitamin A, vitamin C and Iron. Fortification of pasta products with Moringa oleifera leaf powder can be one of the cost-effective approaches and, a best immunity booster supplement for enhancing the nutritional value of pasta-based products which can be stored for several months. In current study, the preparation of pasta fortified with varying concentrations of Moringa oleifera leaf powder (MLP) was attempted, followed by its cooking quality analysis (cooking time, cooking weight, cooking loss and water absorption) and sensory attributes evaluation (based on 9 points hedonic scale including the colour, taste, texture, flavour and overall acceptability). The results from the qualitative as well as quantitative analysis suggest that the fortification of pasta with Moringa oleifera leaves differentially modified the sensory characteristics of the pasta in a concentration-dependent manner. The present study indicates that the fortification of pasta with Moringa oleifera leaf powder can act as a natural immune booster, and has the potential to reduce the probability of microbial infections.Keywords: Bioactive Components, Fortification, Moringa oleifera, Pasta.

scholarly journals Kandungan Protein dan Kalsium Pada Biskuit Formula Tempe dengan Penambahan Tepung Daun Kelor (Moringa oleifera) Sebagai Makanan Pendamping ASI (MP-ASI)

2018 ◽  
Vol 25 (1) ◽  
pp. 64
Author(s):  
Tri Suhartini ◽  
Zakaria Zakaria ◽  
Asmarudin Pakhri ◽  
Mustamin Mustamin
Keyword(s):  
Breast Milk ◽  
Protein Content ◽  
Fast Food ◽  
Nutritional Value ◽  
Moringa Oleifera ◽  
Consumer Acceptance ◽  
Maize Flour ◽  
Maize Leaf ◽  
Leaf Powder ◽  
Atomic Analysis

The results of the research on tempe biscuit with the substitution of moringa flour as MP-ASI did not reveal the content of protein and calcium which is a nutrient Which is important to know as fast food. This study aims to determine the content of protein and calcium in tempe biscuit formula with kelor leaf flour substitution.This research uses laboratory. Samples analyzed were 2 samples with no substitution of 0% Moringa  flour (control) and samples with Moringa flour substitution 9% (13.5 g) based on consumer acceptance. Aanalysis of proteins by khjedal method and mineral by atomic analysis spektrofothometer (AAS).          The results showed that the content of protein and calcium biscuit of tempe formula with the substitution of maize flour 9% (13.5 g) respectively by 14.9% and 38.3 mg,  Greater than non-substitution of maize leaf powder respectively 12.6% and 21.4 g.          It was concluded that the content of protein and calcium biscuit with the substitution of moringa flour is higher than that without the substitution of moringa flour. Further research on the formulation of complementari of food for breast milk  is required to balance the nutritional value in accordance with the needs of infants 6-24 months. Keywords     : Biscuits, Protein Content, Calcium Conten

scholarly journals PENINGKATAN NILAI GIZI PRODUK PANGAN DENGAN PENAMBAHAN BUBUK DAUN KELOR (Moringa oleifera): REVIEW

2021 ◽  
Vol 15 (01) ◽  
pp. 79
Author(s):  
Clarita Angelina ◽  
Yuliana Reni Swasti ◽  
Franciscus Sinung Pranata
Keyword(s):  
Moringa Oleifera ◽  
Mineral Content ◽  
Physiological Function ◽  
Food Products ◽  
Nutritional Content ◽  
Protein Fiber ◽  
Iron And Zinc ◽  
Leaf Powder ◽  
Nutritional Needs ◽  
Powder Addition

In several countries, moringa leaves are starting to be widely used in food products as an alternative to overcome malnutrition. Malnutrition occurs due to a lack of energy and protein balance which disrupt human physiological function. The lack of micronutrient intakes, such as vitamin A, iron, and zinc, can also cause malnutrition. Moringa oleifera is referred to as the most economical tree. Almost every part of the tree contains abundant nutrients and plays an important role in meeting human nutritional needs. Moringa leaves contain high protein, vitamins, and minerals, to be used as an alternative to overcome nutritional problems. Various studies have concluded that moringa leaves can be used in food products. This review aims to determine the use of moringa leaves to increase the nutritional content in food products. The addition of moringa leaf powder causes a significant increase in protein, fiber, and mineral content in several food products. The addition of moringa leaf powder with the highest concentration resulted in the best increase in protein, fat, fiber, and mineral content in several food products. However, the acceptable concentration of moringa leaf powder addition is not more than 5%. Keywords: mineral content, moringa leaf, nutrient

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