scholarly journals Kandungan Gizi, Beta Karoten dan Antioksidan pada Tepung Pisang Tongka Langit (Musa troglodytarum L.)

2019 ◽  
Vol 39 (1) ◽  
pp. 48
Author(s):  
Ika Yohanna Pratiwi ◽  
Oki Krisbianto
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Moisture Content ◽  
Beta Carotene ◽  
Banana Fruit ◽  
Dietary Fibers ◽  
Antioxidant Content ◽  
Banana Flour ◽  
High Level ◽  
Body Heat

Banana fruit cultivar Tongka Langit is a typical plant from Moluccas which has not widely used and observed just yet. It has been believed and used by locals to relieve body heat, clean the kidneys, and keep the health of the digestion tract, but without scientific proof. This study aims the nutrition content of Tongka Langit flour, along with its carotenoids, beta carotene, and antioxidant content. The banana fruit was dried at 60 oC for 2 hours. Banana flour had been analyzed for moisture content, levels of ashes, levels of protein, the fibers, carbohydrates, vitamin C, mineral, carotenoids and antioxidant. It had been found that Tongka Langit flour contained 331,03 calories, 4,66% protein, 83,72% carbohydrate and 16,59% dietary fibers. Tongka Langit flour contained 7,92 mg/ 100 mg carotenoid total which 18,56% was beta carotene. As much as 0.35 mg/kg flavonoid was also found, along with its high level of antioxidant activity.

CHARACTERISTICS OF JELLY CANDY OF PAPAYA (Carica papaya L.) WITH ADDITION OF COW GELATIN

2013 ◽  
Vol 3 (2) ◽  
pp. 105-115
Author(s):  
Neswati Neswati
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Moisture Content ◽  
Beta Carotene ◽  
Ash Content ◽  
The Body ◽  
Plate Count ◽  
Sucrose Content ◽  
Total Acid ◽  
Total Plate Count

Papaya is very potential to be developed as an industrial raw material candy because it contains a number of phytochemical compounds that are beneficial for the body. This study aims to investigate the characteristics of jelly candy of papaya with addition of cow gelatin by 6%, 8% , 11% and 13%. In jelly candy made observations on pH, moisture content, ash content, reducing sugar content, sucrose content, vitamin C content, total acid, antioxidant activity by DPPH, total plate count, organoleptic and the best jelly candy analysis of beta-carotene The results showed that the addition of 11% cow gelatin to produce the best characteristics of jelly candy. The parameters are pH 4.83, 17.63% moisture content, ash content of 0.98% , 19.75% reduction sugar , sucrose content of 35.48%, levels of vitamin C 59.81 mg/100gr material, total acid 2.09%, 35.33% antioxidant activity, total plate count 3.9 x 103 colonies/g, 7.9934 mg/100 g levels of beta-carotene, and organoleptic tests with a level, 95% color, scent 85%, 85% flavor, and texture of 95%.

scholarly journals Study of utilization three varieties of mango and concentration of apple vinegar towards physicochemical characteristics of mango chutney

2019 ◽  
Vol 1 (1) ◽  
pp. 4
Author(s):  
Muhammad Husa, Elfi Anis Saati Desiana Nuriza Putri
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Moisture Content ◽  
Raw Materials ◽  
Physicochemical Characteristics ◽  
Ash Content ◽  
Soluble Solids ◽  
Crude Fiber ◽  
Color Intensity ◽  
Total Soluble Solids

Abstract. Chutney is a native Indian processed product, made from cuts of fruits or vegetables and nuts cooked in a sweet, sour and spice mixture. The quality requirements of chutney are influenced by the use of raw materials herbs and spices. The purpose of this study was to determine the response of three varieties of mango and its interaction with concentration of apple vinegar towards physicochemical characteristics of mango chutney. The experimental design of this study used a nested design with two factors. The first factor was three varieties of mango consisting of podang mango, gadung, and kweni and the second factor was the concentration of apple vinegar (5%: 10%: 15%).Parameters analyzed were moisture content, ash content, vitamin C, total soluble solids, total titrated acids, pH, crude fiber, antioxidant activity, color intensity, topicality and hedonic test (flavor, aroma, and appearance). The study showed that differences in mango varieties and apple vinegar concentration did not interact with moisture content, ash content, total soluble solids, total titrated acids, vitamin C, crude fiber, antioxidant activity, pH, color intensity, topicality and hedonic test. The differences in mango varieties significantly affected on water content, color intensity (L and a+), topicality, and hedonic test, whereas the difference of apple vinegar concentration had no significant effect on ash content, pH, total soluble solids, total titrated acids, vitamin C, crude fiber, and antioxidant activity. The optimum composition based on De Garmo test chutney made from gadung mango and 5% apple vinegar (G2C1) with moisture content 23,50 %, ash content 3,15 % vitamin C 0,10 %, total titrated acid 0,75 %, crude fiber 7,05 %, total soluble solids 4,60 ºbrix, ph 4,31 %, antioxidant activity 93,67 %, colour intensity: lightness (L) 36,13, redness (a+ ) 4,67 and yellowness ( b+) 10,00, Topicality 10,67 cm, and hedonic test : appearance 2,13 %, aroma 3,30 % and flavor 2,97 %.

scholarly journals Pengaruh Perendaman Asam Askorbat dan Natrium Bisulfit pada Dua Varietas Bawang Merah (Allium ascalonicum L.) terhadap Sifat Fisikokimia dan Organoleptik Tepungnya (Effect of Ascorbic Acid Soaking and Sodium Bisulphite on Two Varieties of Shallot (Allium ascalonicum L.) on Physical and Organoleptical Character of Shallot Powder)

2016 ◽  
Vol 36 (03) ◽  
pp. 270 ◽  
Author(s):  
Ermi Sukasih ◽  
Setyadjit Setyadjit
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Free Radical ◽  
Vitamin C ◽  
Moisture Content ◽  
Acid Treatment ◽  
Total Phenolics ◽  
Ash Content ◽  
Sodium Bisulphite ◽  
Significant Data

Recently, there is an increase of shallot production in Indonesia. One alternative of flesh shallot processing is shallot powder making which can be used during the off season. The aim of the study was to observe the effect of immersion in ascorbic acid and sodium bisulphite on two varieties of shallot on physical and organoleptic characters of shallot powder. Drying was done using tray dryer. Experimental design used was factorial completely randomised design. The first factor was the type of immersion agent and duration time and the second factor was shallot varieties (Bima and Sembrani). Statistical mean test was using Tukey Honestly Significant (HSD). The result showed that the treatments significantly affected parameters such as moisture content, ascorbic acid, total phenol, anthocyanin, and antioxidant activity, free radical inhibition and color (chroma). From ranking test the best treatment was Bima variety with 0.2% ascorbic acid treatment for 30 min. Characteristic of the best treatment was with moisture content 4.03±0.79 % (w/w), ash content 4.45±0.13 % (w/w), fat content 1.24±0.64 % (w/w), protein content 15.56±0.28 % (w/w), 61.94±4.11 mg/100g, total phenolics 256.39±16.26 ppm, anthocyanins 50.70±2.31 ppm, quercetin 2612.40±408.94 ppm, antioxidant activity ekuivalent, 225.72±4.0 µg/mL, inhibition free radical 83.05±1.69 %, 85.02 hue value (yellowish red) and aroma score 3.2 (strong), brightness score 4.2 (bright) and color 1.25 (pale red). ABSTRAKKenaikan cukup signifikan pada produksi bawang merah terjadi di Indonesia. Salah satu alternatif pengolahan bawang merah segar adalah melalui pengolahan menjadi tepung sehingga tetap tersedia saat langka dan harganya tinggi. Penelitian ini bertujuan untuk melihat pengaruh perendaman asam askorbat dan natrium bisulfit pada dua varietas bawang merah terhadap sifat fisikokimia dan organoleptik tepung yang dihasilkan. Pengeringan dilakukan dengan tray dryer. Percobaan menggunakan rancangan acak lengkap faktorial, faktor pertama jenis bahan  dan lama perendaman dan faktor kedua adalah varietas bawang merah (Bima dan Sembrani). Analisis statistik menggunakan metode Tukey Honestly Significant Data (HSD). Hasil penelitian menunjukkan bahwa perlakuan berpengaruh nyata terhadap parameter kadar air, vitamin C, total fenolik, antosianin, aktivitas antioksidan, inhibisi radikal bebas dan warna (chroma). Berdasarkan uji peringkat diperoleh perlakuan terbaik adalah tepung bawang merah dari varietas Bima dengan perlakuan perendaman asam askorbat 0,2 % selama 30 menit. Karakteristik dari tepung bawang ini memiliki  kadar air 4,03 ± 0,79 % (bb), kadar abu 4,45 ± 0,13 % (bb), lemak 1,24 ± 0,64 % (bb) protein 15,56 ± 0,28 % (bb), vitamin C 61,94 ± 4,11 mg/100 g, total fenol 256,39 ± 16,26 ppm, antosianin 50,70 ± 2,31 ppm, kuersetin 2612,40 ± 408,94 ppm, aktivitas antioksidan ekuivalen 225,72 ± 4,07 µg/mL, inhibisi radikal bebas 83,05 ± 1,69 %, nilai oHue 85,02 (kuning kemerahan) dan skor aroma 3,2 (kuat), skor kecerahan 4,2 (terang) dan skor warna 1,25 (merah pucat).   Kata kunci: Asam askorbat; tepung bawang merah; perendaman; natrium bisulfit

Antioxidant Activity Of Methanol Extract Of Kesum Leaves (Polygonum Minus Huds.) DPPH MethodAktivitas Antioksidan Ekstrak Metanol Daun Kesum (Polygonum Minus Huds.) Metode DPPH

2018 ◽  
Vol 1 (2) ◽  
pp. 161 ◽  
Author(s):  
Indah Purwaningsih ◽  
Reskiya Sapriani ◽  
Ratih Indrawati
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Methanol Extract ◽  
Beta Carotene ◽  
Polar Compounds ◽  
Antioxidant Compounds ◽  
Dpph Method ◽  
Polygonum Minus ◽  
The Difference ◽  
X 24

Abstract: Kesum Plants (Polygonum minus) is one of the endemic plants in West Borneo containing phenolic compounds, steroids, flavonoids, alkaloids, tannins, saponins, and beta-carotene. Phenolic, flavonoids and beta-carotene are antioxidant compounds. Most phenolic and flavonoid groups are polar compounds. Therefore, in this research used methanol solvent as representative of polar solvent. The purpose of this research  was to know the difference of antioxidant activity of methanol extract of kesum leaves with vitamin C. The extraction  is done by maseration for 3 x 24 hours, where the solvent is changed every 24 hours. The method used to measure antioxidant activity is the DPPH method (2,2-diphenyl-1-picrylhydrazyl). The samples used in this paper are methanol extract of  kesum leaves in 80, 65, 50, 35, and 20 ppm with five replications. The comparator used is vitamin C. The result of the research showed that IC50 of methanol extract was 20,632 ppm and IC50 of vitamin C 6,175 ppm. Based on the results of this study it can be concluded that vitamin C and methanol extract of serum leaves have a very strong antioxidant activity.Abstrak: Tanaman Kesum (Polygonum minus) merupakan salah satu tanaman endemik di wilayah Kalimantan Barat yang mengandung senyawa golongan fenolik, steroid, flavonoid, alkaloid, tanin, saponin, dan betakaroten. Golongan fenolik, flavonoid dan betakaroten merupakan senyawa antioksidan. Sebagian besar golongan fenolik dan flavonoid merupakan senyawa polar. Maka dari itu, pada penelitian ini digunakan pelarut metanol sebagai perwakilan pelarut polar. Tujuan penelitian ini untuk mengetahui perbedaan aktivitas antioksidan ekstrak metanol daun kesum terhadap vitamin C. Proses ekstraksi dilakukan dengan cara maserasi selama 3 x 24 jam, dimana pelarutnya diganti setiap 24 jam sekali. Metode yang digunakan untuk mengukur aktivitas antioksidan adalah metode DPPH (2,2-difenil-1-pikrilhidrazil). Sampel yang digunakan pada penelitian ini yaitu ekstrak metanol daun kesum konsentrasi 80, 65, 50, 35, dan 20 ppm dengan pengulangan sebanyak lima kali. Pembanding yang digunakan adalah vitamin C. Hasil penelitian didapatkan IC50 ekstrak metanol daun kesum sebesar 20.632 ppm dan IC50 vitamin C sebesar 6.175 ppm. Berdasarkan hasil penelitian dapat disimpulkan bahwa vitamin C dan ekstrak metanol daun kesum memiliki aktivitas antioksidan yang sangat kuat.

scholarly journals Karakteristik chiffon berbahan baku tepung pisang lewat matang

2021 ◽  
Vol 12 (2) ◽  
pp. 197-208
Author(s):  
Tjahja Muhandri ◽  
Sutrisno Koswara ◽  
Aminullah Aminullah
Keyword(s):  
Statistical Analysis ◽  
Moisture Content ◽  
Specific Volume ◽  
Raw Material ◽  
Banana Fruit ◽  
Random Design ◽  
Texture Profile ◽  
Bakery Industry ◽  
Banana Flour ◽  
And Control

Background: The X’s bakery industry makes banana chiffon using fresh banana fruit as a raw material; however, fresh bananas were prone to rot. Research purposes: to apply overripe banana flour in making chiffon and study the characteristic differences with fresh banana chiffon. Method: This research consisted of making overripe banana flour using foam mat drying and making banana chiffon. The chiffon cake was made by adding 20g, 40g, and 60g banana flour (150g flour base) and control of 50g fresh ripe bananas. The yield, color, repose angle, and moisture content of overripe banana flour were analyzed, including specific volume, chiffon color, chiffon swelling, texture profile, and moisture content in chiffon cake. A complete one-factor random design with Dunnet’s analysis was used. Results and Discussion: The results showed that overripe banana flour has yellowish color with a yield of 26.23±0.45%, a repose angle of 27.44±0.92, and a moisture content of 7.97±0.43% (wet base). Statistical analysis showed that chiffon of overripe banana flour did not differ significantly at 5% from than chiffon of fresh bananas on several parameters. They were the specific volume of the dough and moisture content and swelling, hardness, adhesiveness, elasticity, and chewing power. In addition, the chiffon’s crumb section of banana flour has a lower brightness compared to fresh banana chiffon, where the top, middle, and side crusts were not significantly different. Conclusion: These results indicated that the use of banana flour could replace fresh bananas in chiffon cake.

scholarly journals Effect of osmotic dehydration combined with citric acid on bioactive compounds in freeze-dried MD2 pineapple

2021 ◽  
pp. 46-56
Author(s):  
Nur Syazwani Hanafi ◽  
Rosnani Hasham ◽  
Nor Zalina Othman ◽  
Mohamad Roji Sarmidi
Keyword(s):  
Antioxidant Activity ◽  
Citric Acid ◽  
Vitamin C ◽  
Moisture Content ◽  
Nutritional Value ◽  
Osmotic Dehydration ◽  
Sugar Solution ◽  
Freeze Dried ◽  
Pre Treatment ◽  
Positive Effect

The use of freeze drying process to prolong the shelf life of food products is considered mainstream in food industries due to its capability to retain the nutritional value. Citric acid and osmotic solution were used as a pre-treatment in this study to produce high-quality dried products. Four treatment groups were observed, including untreated (control), 1% citric acid (CA), 1% CA with 20% sugar solution (CAOD 20%), and 1% CA with 60% sugar solution (CAOD 60%). Physical properties such as moisture content; pH; total soluble solid; colour value; and bioactive compounds, such as vitamin C, total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activities were evaluated in freeze-dried pineapples. The result showed that CAOD 60% demonstrated a positive effect, with the least moisture content and the lowest value of colour changes (ΔE) at 5.69 ± 0.04% and 33.76 ± 2.17, respectively, as compared with that of other samples. In terms of phytochemical, the control and CA groups recorded higher retention of vitamin C, TPC, and TFC compared with other osmotic dehydration samples; however, there was no significant effect (p<0.05) on TPC and TFC. Interestingly, CAOD 60% possessed strong antioxidant activity, with the lowest IC50 value of 85.85 ± 5.93. From these findings, it was found that CAOD 60% resulted in positive effect on both the physical qualities and preservation of antioxidant activity, making it a recommended condition for pre-treatment in fruit preservation, which is essential in ensuring both the food security aspect and maintenance of its nutritional value.

scholarly journals Nutritional characterization and technological functional properties of marolo pulp flour

2020 ◽  
Vol 9 (4) ◽  
pp. e51942826
Author(s):  
Jéssyca Santos Silva ◽  
Clarissa Damiani ◽  
Thays Lorrayne Lavrinha e Silva ◽  
Edson Pablo da Silva ◽  
Mariana Crivelari da Cunha ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Dietary Fiber ◽  
Functional Properties ◽  
Beta Carotene ◽  
Food Products ◽  
Insoluble Fraction ◽  
Food Ingredient ◽  
Total Carotenoids ◽  
Total Dietary Fiber

The flour from the pulp of marolo (Annona crassiflora Mart.) is an important source of fiber, however, its use as a food ingredient requires investigation as to its functionality. Thus, this work aimed to evaluate the physical, chemical, nutritional and technological functional properties of the flour obtained from the pulp of marolo, thus verifying its potential application in food products. The analyzes performed on the flour were proximal composition, mineral composition, vitamin C content, total carotenoids, beta-carotene, antioxidant activity and technological functional properties. The flour presented considerable amounts of fibers, especially the insoluble fraction, being 25.47 g.100g-1, 8.57 g.100g-1 for soluble dietary fiber and 34.04 g.100g-1 for total dietary fiber. . The levels of vitamin C and total carotenoids, observed in the flour of the pulp of marolo, were 173.77 mg.100g-1, 0.56 mg.100g-1 and 0.08 mg.100g-1, respectively. The minerals that showed the highest concentration in the pulp flour were phosphorus (1768.53 mg.kg-1) and calcium (1512.73 mg.kg-1). The antioxidant activity was more effective when performed in aqueous extraction. The flour has shown to have important technological functional properties, such as solubility in water and the ability to form emulsion. Therefore, marolo pulp flour has the potential to be commercialized and used in food products in order to improve and enrich its nutritional and technological qualities.

scholarly journals Proximate, Micronutrient Composition, Physical and Sensory properties of Cookies Produced from Wheat, Sweet Detar and Moringa Leaf Flour Blends

2018 ◽  
Vol 6 (3) ◽  
pp. 690-699
Author(s):  
BIBIANA IGBABUL ◽  
MICHAEL DAMILOLA OGUNRINDE ◽  
JULIUS AMOVE
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Physical Properties ◽  
Proximate Composition ◽  
Beta Carotene ◽  
Ash Content ◽  
Composite Flours ◽  
Flour Blends ◽  
Calcium Iron ◽  
General Acceptability

Cookies were produced from fermented sweet detar, Moringa leaf and wheat composite flours. The proximate composition of the cookies were determined as well as the physical properties, micronutrient composition (mineral and vitamins) and sensory attributes of the cookies. The result showed that moisture content varied from 10.89 – 13.10%, protein content ranged from 6.21 – 8.43%, ash content varied from1.96 to 3.83%, fat content ranged from 19.50 – 23.33%, fibre content ranged from 2.05 to 3.96%, and carbohydrate content decreased from 57.94 – 47.59%. The beta-carotene and vitamin C content ranged from 0.00mg/100g – 119.17mg/100g and 2.00mg/100g – 19.38mg/100g. Calcium, Iron, Zinc and Potassium contents ranged from 21.26–86.12mg/100g, 2.10–2.80mg/100g, 0.91–0.99mg/100g and 89.46–234.29mg/100g. The values of the diameter, weight and thickness of the cookies ranged from 4.46-4.52cm, 14.40-14.95g and 0.84 – 0.99cm.The sensory scores for appearance (4.20–8.26), aroma (4.46–7.60), crispness (4.86–7.33), taste (4.40–7.60), texture (5.33–7.46) and general acceptability (4.66 – 8.13) were recorded. Based on the parameters analyzed, fermented sweet detar , moringa leaf and wheat composite flours could be used in the production of nutritious and acceptable cookies.

scholarly journals Antioxidant capacity of snack cookies made from mango and pineapple fermentation

Food Research ◽  
2021 ◽  
Vol 5 (5) ◽  
pp. 145-148
Author(s):  
R. Rompies ◽  
N. Mayulu ◽  
F. Nurkolis ◽  
B.J. Kepel ◽  
H. Natanael ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Mangifera Indica ◽  
Free Water ◽  
Ananas Comosus ◽  
Antioxidant Content ◽  
Three Samples ◽  
Significant Difference ◽  
The Mean

Mango (Mangifera indica) and pineapple (Ananas Comosus) are tropical fruits that contain many nutrients, one of which is antioxidants and polyphenols. Lots of studies have shown that fermented fruit is higher in antioxidants and health benefits. Antioxidants have been reported to be an alternative to enhance body immunity and possibly become an Anti -SARS-CoV-2. One of the antioxidants that are easily found in vitamin C. This study is to process the fermented mango and pineapple fruits into cookies and to test the antioxidant content (especially Vitamin C) in vitro. There were three variations of the formulation, mango: pineapple: CO2 free water. Sample 1 (1: 0.5: 0.5), sample 2 (2: 1: 1) and sample 3 (3: 2: 2). Then, all product samples were inoculated with Lactobacillus paracasei 5% b/v for 14 days under anaerobic conditions to get simpler mangoes and pineapple food fibre. The fermented products were made into flour with a freeze dryer. Sample variation is done to determine the average significance of the antioxidant content in it. The next step was Vitamin C analysis from 3 samples of cookies sample using Titration Iodometric Method, to determine the amount of Vitamin C (mg/100 g) and also the antioxidant activity with 2,2-diphenyl-1-picrylhydrazyl (DPPH). The amount of vitamin C obtained in Sample 1 was 100.20 mg/100 g respectively with antioxidant activity is 35.33%. Sample 2 was 95.75 mg/100 g respectively with antioxidant activity is 30.60%. Sample 3 was 107.90 mg/100 g respectively with antioxidant activity is 44.70%. The formulation with the highest amount of cookies sample containing vitamin C is S3. There was a significant difference (P<0.05) that determined vitamin C levels between sample formulations. The mean ash content of the three samples was 2.02±0.04% and water content were 1.60± 0.15%. The average vitamin C levels in the three sample cookies were 101.28±6.14 mg/100 g. Sample 3 indicated the best antioxidant activity towards 2,2-diphenyl-1- picrylhydrazyl (DPPH) in the amount of 44.70%. Therefore, fermented mango and pineapple have a great potential to be developed into healthy snack cookies. The vitamin C and antioxidants content in cookies from the fermentation of mango and pineapple may be a great substitute for snacks since antioxidants has the ability to improve immunity and anti-inflammatory response. These cookies are also good prebiotics for the gut microbiome which plays a good role in the immune system.

scholarly journals Pengaruh Penambahan Puree Daun Kelor ( Moringa oleifera ) Terhadap Karakteristik Siomay Ayam

2021 ◽  
Vol 10 (2) ◽  
pp. 235
Author(s):  
Putu Yumiko Murdiasa ◽  
I Putu Suparthana ◽  
Putu Timur Ina
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Moisture Content ◽  
Ash Content ◽  
Fiber Content ◽  
Crude Fiber ◽  
Antioxidant Vitamin ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Ic50 Value

Dumpling is one type of dimsum, wich is a food that originates from China.The purpose of adding moringa leaf puree to chicken dumplings is to add antioxidant, vitamin C and crude fiber content to dumplings. The purpose of this research is to obtain the concentration of the addition of the appropriate Moringa leaf puree to produce chicken dumplings with the best characteristics. This research design used was a Completely Randomized Design with adding Moringa leaf puree wich consist by 5 levels: 0%, 10%, 20%, 30% and 40%. Each treatment was repaeat 3 times so that obtained 15 experimental units. The data obtained were analyzed by variance and if the treatment had significant effect followed by Duncan multiple range test. The results showed that the effect of adding moringa leaf puree had a significant effect (P<0,01) on moisture content, crude fiber, vitamin C, antioxidant activity, significant effect on ash content, color hedonic test, texture scoring test. The best treatment in this research was the addition of 40% moringa leaf puree with the following characteristics: 58.95% moisture content, 1.97% ash content, 2.18% crude fiber content, vitamin C 0.22 mg / g and antioxidant activity 38.30% with IC50 value 12342.28 ppm, the texture are very chewy and rather liked, the, the aroma, the taste and overall reception are  rather liked.

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