Variasi Penambahan Tepung Daun Kelor (Moringa Oleifera Lam.) pada Pembuatan Flakes Ditinjau dari Sifat Fisik, Sifat Organoleptik dan Kadar Kalsium

Background:Moringa (Moringaoleifera Lam.) Is a plant of high nutritional value, grows scattered in the tropics and sub-tropics, but utilization is still low. Each section has its benefits Moringa one part is the Moringa leaves contain a high calcium. In 100 grams of material, fresh Moringa leaves contain as much as 440 mg of calcium in the form of flour whereas if it contains as much as 2,003 mg of calcium. One of its use in the manufacture of flakes added. Objective: Know the difference physical harateristi, organoleptic characteristic and calcium levels in flakes variations addition of Moringa leaf powder. Methods: The study is a randomized experimental design with simple, includes four kinds of treatments, two replications with two experimental units. Observations of physical characteristic were analyzed by descriptive, the organoleptic characteristic of data analysis using statistical test Kruskal-Wallis continued Mann-Whitney and methods of test calcium content using permanganometri then the data were analyzed descriptive. Results: The physical characteristics of flakes greenish-yellow, slightly fragrant aroma typical of flakes, rather unpleasant taste typical of Moringa leaves and a slightly crunchy texture. Organoleptic characteristics the color of flakes with moringa leaf powder 5%, the aroma of the flakes without addition moringa leaf powder, the flavour of flakes with additions moringa leaf powder 5% and the texture of flakes with additions moringa leaf powder 7,5% most prefered panelist and high levels calcium of flakes with additions 10% moringa leaf powder. Conclusion: There is a difference variations addition of moringa leaf powder on physical, organoleptic characteristic (color) and the level of calcium flakes.Flakes with the addition of 5% moringa leaf powder is the most prefered panelist. Keywords:Moringa Leaf Flour, Flakes, Physical characteristic, organoleptic, Calcium

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PENGARUH SUBSTITUSI TEPUNG IKAN LELE TERHADAP PEMBUATAN COOKIES BEBAS GLUTEN DAN KASEIN SEBAGAI ALTERNATIF JAJANAN ANAK AUTISM SPECTRUM DISORDER [Effect of Catfish Flour Substitution towards Gluten-Free and Casein-Free Cookies as an Alternative Snack for Children with Autism Spectrum Disorder]

Media Gizi Indonesia ◽

10.20473/mgi.v14i1.35-43 ◽

2019 ◽

Vol 14 (1) ◽

pp. 35

Author(s):

Aliffah Nurria Nastiti ◽

Juliana Christyaningsih

Keyword(s):

Autism Spectrum Disorder ◽

Nutritional Value ◽

Calcium Content ◽

Children With Autism ◽

Autism Spectrum ◽

Spectrum Disorder ◽

Gluten Free ◽

Randomized Design ◽

High Calcium ◽

Significant Difference

Children with Autism Spectrum Disorder (ASD) have digestive disorders, therefore their diet should be gluten-free and casein-free. Gluten-free and casein-free foods tend to be low in protein. ASD children who apply a gluten-free diet and casein have a lower calcium intake and low in bone density. Catfish flour with high protein and calcium content were expected to increase the nutritional value (protein and calcium) of cookies which gluten-free and casein-free. This study was aimed to determine the effect of catfish flour substitution towards acceptance and nutritional value of gluten and casein free cookies as an alternative snack for ASD children. This study was experimental research with Completely Randomized Design. Panelists of this study were children with ASD (4-6 years) and their parents as many as 40 people. There were 4 formulas in this study, F0 was control, and 3 substitution formulas. Percentage of Flour substitution were, F2 (2%: 2%); F3 (4%: 4%); and F5 (6%: 4%). Kruskal Wallis test showed no significant difference in the level on acceptance level in taste and aroma between F0, F3, and F5. The acceptability and nutritional value's ranking showed the best formula was F5. 100 grams of F5 cookies (protein: 6.75 g; calcium: 247.51 mg) can fulfill 19% of the protein and 24.8% calcium of children RDA (4-6 years). Gluten-free and casein-free cookies with catfish (Formula 5) with enough protein and high calcium can be an alternative snack for ASD children.

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Comparative Analysis of Rabbit Meat Quality when Using Modular Raising Technologies and Eco-Farm

Scientific Horizons ◽

10.48077/scihor.24(4).2021.33-39 ◽

2021 ◽

Vol 24 (4) ◽

pp. 33-39

Author(s):

Hanna Kotsiubenko ◽

Aleksandr Pirotskyi ◽

Anastasiia Udod ◽

Olga Salamatina ◽

Ruslan Trybrat

Keyword(s):

Chemical Composition ◽

Nutritional Value ◽

Study Groups ◽

High Quality ◽

Organoleptic Evaluation ◽

Fresh Meat ◽

Organoleptic Characteristics ◽

The Difference ◽

Rabbit Meat ◽

Farm Rabbit

The nutritional value and organoleptic evaluation of rabbit showed that the meat of rabbits raised on the eco-farm and in the modular rabbit house did not differ from each other and had the best nutritional and biochemical qualities, indicating the prospects of using modular farms to produce high quality products. A high percentage of fresh meat yield was found – 53.6 and 53.9% in rabbits raised in the module and on the eco-farm. Rabbit carcasses from the module had more fat by 1.1% and slightly enlarged kidneys due to the peculiarity of the equipment. Changes in the chemical composition – a slight increase in moisture and fat content (by 0.2%) in the meat, which was obtained by raising in the modular rabbit house compared to the meat of rabbits raised on the eco-farm – were founded. At the same time there was 0.3% less protein and 0.1% less sol. In general, the difference in chemical composition was insignificant, which indicated the identity of the analyzed samples. The organoleptic characteristics of rabbit meat in the carcass at slaughter and after heat treatment were studied. Muscle consistency was dense, elastic, when pressed the formed hole was quickly leveled; fat was dense. The aroma was specific for fresh meat. All samples taken from sampling of “Hy-plus” hybrid rabbits raised in the modular rabbit house and those raised on the eco-farm had the highest scores. The studied samples by organoleptic evaluation did not differ from each other and corresponded to high quality rabbit. Carcasses of hybrids in the experimental groups had a high content of saturated, monounsaturated and polyunsaturated fatty acids and the lowest content of cholesterol (0.04 g/100 g). The difference between the amino acid composition of meat and the lipid composition of fat in the study groups was insignificant

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SHIGRU (Moringa oleifera Lam.) AS VISHAGNA DRAVYA- AN OVERVIEW

November 2020 - International Ayurvedic Medical Journal ◽

10.46607/iamj2109022021 ◽

2021 ◽

Vol 9 (2) ◽

pp. 453-458

Author(s):

Ananya, B ◽

Ravikrishna S ◽

Sreejith K ◽

Chaithra Hebbar

Keyword(s):

Nutritional Value ◽

Moringa Oleifera ◽

Root Bark ◽

Medicinal Uses ◽

Treat Ment ◽

Medicinal Use ◽

Cultivated Species ◽

The Tropics ◽

Different Parts ◽

Moringa Oleifera Lam

Shigru is very common and well-known herbal medicine. The plant is botanically identified as Moringa oleifera Lam. which is distributed in many countries of the tropics and subtropics. It is fast-growing and the most widely cultivated species. It belongs to Moringacae family and Moringa genus. Different parts of Shigru like leaves, seed, bark, root bark etc. are used as Aushadi (medicine) and Ahara (food). The plant has an impressive range of medicinal uses with high nutritional value., It is traditionally used in the treat-ment of various ailments i.e. Visha (poison), Krimi (wormicidal), Kustha (skin disorders), Kandu (itching) Vatavyadhi, Ashmari (calculi), Sopha (Inflammation). This review focuses on the detailed literature review and the medicinal use of shigru in visha (poison)

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PENGARUH SUHU DAN LAMA FERMENTASI TERHADAP UJI ORGANOLEPTIK PADA PEMBUATAN NATA BUAH ENAU (Areng pinnata Merr)

Biopendix: Jurnal Biologi, Pendidikan dan Terapan ◽

10.30598/biopendixvol4issue1page29-37 ◽

2017 ◽

Vol 4 (1) ◽

pp. 29-37

Author(s):

Marselia Latumahina ◽

Ali Awan ◽

Dominggus Rumahlatu

Keyword(s):

Test Scores ◽

Nutritional Value ◽

Economic Value ◽

Palm Fruit ◽

Fermentation Time ◽

Influence Of Temperature ◽

Organoleptic Test ◽

Fruit Damage ◽

The Difference ◽

The Tropics

Background: Enau is one of the natural resources in the tropics, its distribution is widespread, very necessary and easy to obtain for daily use by local people as a sustainable natural resource. Palm fruit in terms of chemical composition has a low nutritional value, but "kolang-kaling" fiber is very good for health, to reduce fruit damage, then palm fruit is processed into nata which has a high economic value. Method: Making nata de arenga pinnata Merr is aided by microorganisms, namely the bacterium Aceetobacter xylinum. The type of research used is the type of experimental research that is to see the difference in the organoleptic test scores of palm fruit (Arenga pinnata Merr). This research was conducted on December 5 to December 20, 2016. Results: The results showed that organoleptic tests had white, tasteless, chewy texture and a non-sour aroma. Conclusion: There is an influence of temperature with fermentation time on organoleptic test values on the manufacture of palm fruit nata, namely the color and texture of palm fruit nata. Whereas in taste and aroma there is no influence of temperature and duration of fermentation on organoleptic test values on the making of palm fruit nata.

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PENGARUH SUBSTITUSI UBI JALAR KUNING, ISOLAT PROTEIN KEDELAI, DAN TEPUNG DAUN KELOR TERHADAP KANDUNGAN GIZI SERTA DAYA TERIMA MI INSTAN

Media Gizi Indonesia ◽

10.20473/mgi.v13i2.108-116 ◽

2018 ◽

Vol 13 (2) ◽

pp. 108

Author(s):

Ranty Restiartanti Agus ◽

Rita Ismawati

Keyword(s):

Pregnant Women ◽

Sweet Potato ◽

Soy Protein ◽

Nutritional Value ◽

Calcium Content ◽

Alternative Source ◽

Randomized Design ◽

Isolated Soy Protein ◽

The Difference ◽

Instant Noodle

Instant noodle is an alternative source of energy based on wheat fl our. The consumption of instant noodle in Indonesia is quite high. Instant noodle innovation with local food substitution is a solution to reduce dependence on wheat flour. Yellow sweet potato has an energy value similar to wheat fl our, as well as isolated soy protein high in protein and moringa leaves powder high in calcium. The purpose of this research was to analyse the effect of yellow sweetpotato, isolated soy protein, and moringa leaves powder substitution on acceptability and nutritional value (energy, protein, and calcium) of instant noodle. This was experimental research with completely randomized design. There were three formulas, one as a control formula (F0) and two substitution formulas with yellow sweet potato, isolated soy protein, and moringa leaves (F1 and F2) with 8 repetitions. There were 33 pregnant women as untrained panelist. The difference test was analyzed by Kruskall Wallis and Mann Whitney (α≤0.05). The result of panelist acceptability showed that the best formula is F2 (substitution of 6.8% yellow sweet potato, 5.4% isolated soy protein, and 1.4% moringa leaves powder). There was a signifi cant difference between F0 with F2 (p=0.004) and F1 with F2 (p=0.013) on aroma characteristics. The highest protein and calcium content per 100 g of instant noodle was F2, with 14 g and 44.5 mg. The best formula which determinated by the acceptability and nutritional value (energy, protein and calcium) was F2 (substitution of 25 g yellow sweet potato, 20 g isolated soy protein, and 5 g moringa leaves powder), so it can be used as an alternative food for pregnant women.

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The Characteristics of Nugget Fortified Calcium From Chicken Eggshell Powder

Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) ◽

10.24843/mitp.2020.v07.i01.p05 ◽

2020 ◽

Vol 7 (1) ◽

pp. 39

Author(s):

Made Gde Wisnu Merta ◽

Ni Made Wartini ◽

I Made Sugitha

Keyword(s):

Fast Food ◽

Ph Value ◽

Calcium Content ◽

Ash Content ◽

Raw Material ◽

Organoleptic Characteristics ◽

Randomized Design ◽

High Calcium ◽

Characteristics Analysis ◽

Chicken Eggshell

Nugget is favorite fast food, which contain a high cholesterol and low in minerals such as calcium. Chicken eggshell is an idle resource, which contain high calcium. Fortification of calcium sources from chicken eggshell powder is a good innovation to increase the nutritional value of nuggets, and utilizing of idle resources that are currently not properly managed. The purpose of this research was to determine the effect of additional chicken eggshells powder as calcium fortification to the characteristics of nuggets, and percentage of additional chicken eggshell powder to produce the best nuggets. This research was an experimental study using a Completely Randomized Design with the treatment of additional chicken eggshell powder for nuggets. The treatment carried out with five levels of 0%, 5%, 10%, 15%, and 20%, by weight of the nugget raw material. Each treatment was repeated three times. The results of physical, chemical, and organoleptic characteristics analysis showed that the additional of chicken eggshell powder has a significant effected to the water content, ash content, protein content, calcium content, taste, and texture, but did not significant affected the fat content, pH value, hardness level, color, and flavor of the nuggets. Based on the results of the effectiveness test, the best treatment in this research was the addition of 5% chicken eggshell powder. The addition of chicken eggshell powder can significantly increase calcium and ash content of the nuggets, but significantly decrease taste and texture of the nuggets. The addition of 5% chicken eggshell powder produced the best nuggets.

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The Potential of Engay Food Enriched with Asian Scallops Flour for Dysphagia Food Alternative

International Journal of Advance Tropical Food ◽

10.26877/ijatf.v3i1.8446 ◽

2021 ◽

Vol 3 (1) ◽

pp. 1-15

Author(s):

Safira Firdaus ◽

Siti Aminah ◽

Nurrahman Nurrahman

Keyword(s):

Water Content ◽

Elderly People ◽

Nutritional Value ◽

Calcium Content ◽

Ash Content ◽

Main Ingredient ◽

Scallop Shell ◽

Red Color ◽

High Calcium ◽

Scallop Shells

Engay food is a Japanese term for a modified texture food for elderly people with dysphagia. The enrichment of the nutritional value of food is carried out by adding the calcium found in the scallop shells. This study aimed to investigate the chemical, physical, and sensory properties of engay food enrich with scallop shell flour. The food formulation consisted of milkfish and the addition of scallop shell flour as much as 0%, 2%, 4%, 6%, and 8% of the basic ingredients with 5 repetitions. The result showed, the best formulation of engay food from chemical, physical, and sensory was the concentration of 4% scallop shell flour with the calcium content of 0.099 mg / 100g, water content 68.97%, ash content 0.98%, fat 1.39%, protein 9.00%, carbohydrates 19.66% and contains 562 cal / 100g. L* 30.8, a* 2.4, b* 13.9, °Chroma 14.07, and °Hue 80.27 with the type of yellow-red color, cohesiveness value 0.334 J / m2, adhesion value 0.034 mJ, and gumminess value 206.176 N/m2. High calcium engay food with milkfish as the main ingredient can be used as an alternative food for elderly people with dysphagia because it meets the requirements for food categories level 4-5 based on IDDSI recommendation.

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Monthly variation and impact of pollution on the nutritional value of Moringa oleifera (Lam.) Leaves

International Journal of Bioassays ◽

10.21746/ijbio.2017.6.10.5 ◽

2017 ◽

Vol 6 (10) ◽

pp. 5535

Author(s):

Sachin Umesh Dubey ◽

Madhu Kanta Kapoor

Keyword(s):

Vitamin C ◽

Nutritional Value ◽

Moringa Oleifera ◽

Reducing Sugars ◽

Essential Amino Acids ◽

Monthly Variation ◽

Vehicular Pollution ◽

Total Sugars ◽

Urban Sewage ◽

Moringa Oleifera Lam

Moringa oleifera Lam., commonly found tree in sub-Himalayan tracts of India, Pakistan, Bangladesh and Afghanistan has a high nutrition value. The leaves, flowers and immature pods of Moringa are used as a vegetable in many countries. The leaves are highly nutritious and medicinal in nature. They are a rich source of iron, calcium, vitamin A, vitamin C, proteins, and essential amino acids. Hence Moringa leaves can be a good source of protein for the vegetarians and the under-nourished population. Present investigation deals with the study of monthly variation in the nutritional value of Moringa leaves from the month of June 2015 to January 2016. Impact of urban sewage pollution and roadside vehicular pollution on the amount of reducing and total sugars, chlorophylls (a, b and total), proteins, vitamin-C and pH of the leaves, was also studied. Results revealed that the highest amounts of reducing sugars, total sugars, chlorophyll b and total chlorophyll during October 2015 whereas proteins, chlorophyll a, vitamin C and pH were highest during January 2016. Leaf samples collected from all the study sites exhibited minimum amounts of reducing sugars, chlorophylls (a, b and total) and pH during July 2015 whereas total sugars were lowest during December 2015. Proteins and vitamin C values were lowest during August and June 2015 respectively. Sewage and vehicular pollution showed an adverse effect on the nutritional contents of Moringa oleifera leaves. Of the two polluted sites, samples from near the sewage flow showed higher impact.

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