scholarly journals Kinetics, Optimization and Proximate Analysis of Drying Moringa Oleifera Seeds in A Tray Dryer

2018 ◽  
Vol 03 (01) ◽  
Author(s):  
Lekan Taofeek Popoola ◽  
Abdulwahab Giwa ◽  
Tajudeen Adejare Aderibigbe
Keyword(s):  
Moringa Oleifera ◽  
Proximate Analysis

scholarly journals PENGARUH SUBTITUSI TEPUNG DAUN KELOR (Moringa oleifera Lam.) TERHADAP SIFAT ORGANOLEPTIK DAN KADAR KALSIUM SNACK BAR

2020 ◽  
Vol 4 (2) ◽  
pp. 216
Author(s):  
Nur Fahlia
Keyword(s):  
Wheat Flour ◽  
Moringa Oleifera ◽  
Substitution Effect ◽  
Proximate Analysis ◽  
Test Results ◽  
Randomized Design ◽  
High Calcium ◽  
Completely Randomized Design ◽  
Serving Size ◽  
Moringa Oleifera Lam

The application of moringa leaves flour is finite. This research aims to analyze the substitution effect of Moringa leaves flour on snack bars. This experimental research design uses a Completely Randomized Design (CRD) with three substitution levels including F1 (95% wheat flour and 5% Moringa leaves flour), F2 (90% wheat flour and 10% Moringa leaves flour) and F3 (85% wheat flour and 15% moringa leaves flour). Data from organoleptic test results were analyzed using the ANOVA test if there are significant differences followed by Duncan's further tests. While the results of proximate levels and calcium levels were analyzed using an independent t-test. The organoleptic analysis of the hedonic test showed that the selected snack bar formula was F2. The result of proximate analysis of selected snack bars contains 12.52% water, 1.65% ash, 19.61% fat, 9.23% protein, 56.99% carbohydrate, and 344.14 mg /100g calcium. The contribution of selected snack bar energy is 441.37 kcal per 100 grams and 203.03 kcal per serving size (46 gram). This research concludes that proximate levels in the form of water, ash, fat, protein, carbohydrate have significant differences (p <0.05) in each analysis.  Selected calcium snack bar levels have high calcium claims.      

scholarly journals Physicochemical, Microbiological and Sensory Characteristics of White Cheese Made by Adding Moringa Oleifera Seeds Extract

2020 ◽  
pp. 76-82
Author(s):  
Zakaria A. Salih ◽  
Haifaa AAbdelsalam ◽  
Amna A. Aburigal ◽  
Abdel Moneim E. Sulieman
Keyword(s):  
Moringa Oleifera ◽  
Mineral Content ◽  
Titratable Acidity ◽  
Storage Conditions ◽  
Proximate Analysis ◽  
Fat Content ◽  
Chemical Components ◽  
Microbiological Analysis ◽  
White Cheese

The aim of this study is to investigate physicochemical and sensory properties of cheese made by adding Moringa seeds extract (MSE) as coagulant. Cheese samples were processed by adding 2, 3 and 4% MSE. The results of proximate analysis indicated that moisture content was 40.8, 45.8 and 42.4%, while protein content 16.50, 16, 84 and 16.97 in cheese produced by addition of 2, 3 and 4% MSE, respectively. Statistically, significant differences (p<0.005) were found in both chemical components. The fat content (25.53, 25.72 and 25.92%) in concentrations 2, 3 and 4%, respectively. On the other hand, the highest fat content was found in cheese sample made by adding 4% MSE. The ash content increased by an increase of the concentration of MSE, and the highest value was found in cheese made by addition of 4% MSE (0.82%). Titratable acidity %, pH and The total solids (T.S%) of cheese increased significantly (p<0.005) by an increase of MSE. The mineral content of cheese was statistically affected (p<0.005) by addition of MSE. The microbiological analysis revealed that Colifrom and Salmonella were not detected in processed cheese. The sensory evaluation indicated that all cheese samples were accepted by the panelists with preference to the cheese prepared by 4% MSE. The study recommends using other parts of Moringa Oliefera in cheese coagulation and the effect of storage conditions on the quality of the cheese must be further investigated.

Pengaruh Pemberian Moringa oleifera Terhadap Kuantitas dan Kualitas Semen Sapi Peranakan Ongole

2020 ◽  
Vol 7 (2) ◽  
pp. 119
Author(s):  
Lukman Affandhy ◽  
Muchamad Luthfi ◽  
Dian Ratnawati ◽  
Frediansyah Firdaus
Keyword(s):  
Data Analysis ◽  
Analysis Of Variance ◽  
Research Method ◽  
Moringa Oleifera ◽  
The Third ◽  
Randomized Design ◽  
Leaf Powder ◽  
Completely Randomized Design ◽  
Second Period

ABSTRAK  Penelitian bertujuan untuk mengetahui pengaruh pemberian bubuk daun Moringa oleifera (MO) terhadap kuantitas dan kualitas semen sapi peranakan ongole (PO). Metode penelitian menggunakan percobaan lapang dengan rancangan acak lengkap dengan tiga perlakuan pemberian MO sebesar 0 kg/ekor/hari (P1); 0,05 kg/ekor/hari (P2) dan 0,1 kg/ekor/hari (P3). Analsis data menggunakan one way analysis of variance. Masing-masing perlakuan terdiri atas empat ekor dengan tiga periode pengamatan sebagai ulangan, yaitu periode pertama dan ketiga tanpa MO, dan periode kedua diberikan MO pada P2 dan P3. Hasil penelitian menunjukan bahwa volume dan pH semen perlakuan P1, P2 dan P3 tidak berbeda semua periode pengamatan. Motilitas massa spermatozoa P2 dan P3 periode kedua dan ketiga menunjukan nilai +++ berbeda nyata (P<0,05) dibandingkan dengan P1 (++); motilitas individu  perlakuan P1 menunjukkan nilai terendah 60,56±2,94 % (P<0,05) dibandingkan P2 dan P3 pada periode kedua dan ketiga (75,50±2,29 dan 72,50±2,34%). Konsentrasi spermatozoa P2 dan P3 periode kedua dan ketiga menunjukkan rata-rata  >1.350 juta/ml berbeda nyata (P<0,05) daripada P1 (876±152juta/ml), sedangkan total spermatozoa motil menunjukkan nilai tertinggi 5.647±829 juta/ml pada P3 periode kedua.Viabilitas spermatozoa P2 dan P3 menunjukkan nilai >88-89 % beda nyata (P<0,05) daripada P1 (<84 %) pada periode kedua dan ketiga, sedangkan nilai abnormalitas spermatozoa yang terbaik adalah P2 sebesar 4,30% pada periode kedua dan P3 sebesar 5,33% pada periode ketiga. Disimpulkan pemberian bubuk daun MO dengan dosis 0,1 kg/ekor/hari dapat memperbaiki kuantitas dan kualitas semen (viabilitas dan total spermatozoa motil) sapi pejantan PO.Kata kunci:  kuantitas dan kualitas semen, Moringa oleifera, sapi pejantan ABSTRACTThe research aimed to determine the effect of Moringa oleifera (MO) leaf powder on the quantity and quality of semen of ongole crossbreed. The research method used was a field experiment with a completely randomized design with three treatments giving MO of 0 kg/head/day (P1); 0.05 kg/head/day (P2) and 0.1 kg/head/day (P3). Each treatment consisted of four heads with three periods of observation as replications, namely the first and third periods without MO, and the second period was given MO on P2 and P3. Data analysis used a one-way analysis of variance. The results showed that the volume and pH of semen treated P1, P2, and P3 didn’t different in all observation periods. The second and third period spermatozoa mass motility of P2 and P3 showed that the value of +++ was significantly different (P<0.05) compared to P1 (++); Individual motility of P1 treatment showed the lowest value 60,56±2,94 % (P<0.05) compared to P2 and P3 in the second and third periods (75,50±2,29 and 72,50±2,34%). The second and third periods of P2 and P3 spermatozoa concentrations showed an average of >1,350 million/cc significantly different (P<0.05) than P1 (876±152 million/cc), while the total motile spermatozoa showed the highest value of 5,647±829 million/cc in the second period P3. The spermatozoa viability of P2 and P3 showed values >88-89% significantly different (P<0.05) than P1 (<84%) in the second and third periods, while the best spermatozoa abnormalities were P2 at 4.30% in the second period and P3 at 5.33% in the third period. It was concluded that the giving of MO leaf powder at a dose of 0,1 kg/head/day could improve the quantity and quality of semen (viability and total motile spermatozoa) of Ongole Crossbreed bulls. Keywords: bulls, Moringa oleifera, quantity and quality of semen

Evaluation of Lubricating Performance of Biodegradable Moringa Oleifera Oil

2016 ◽  
Vol 2 (08) ◽  
pp. 530-536 ◽  
Author(s):  
M. H Mosarof ◽  
M. A Kalam ◽  
H. H Masjuki ◽  
A. M Ashraful
Keyword(s):  
Moringa Oleifera ◽  
Moringa Oleifera Oil

Efek Hipoglikemik Ekstrak Etanol Daun Kelor (Moringa oleifera L.) pada Tikus Putih (Rattus norvegicus) Jantan

2018 ◽  
Vol 1 (2) ◽  
Author(s):  
Rizqi Nur Azizah ◽  
Rachmat Kosman ◽  
Syarifah Khaerunnisa
Keyword(s):  
Rattus Norvegicus ◽  
Moringa Oleifera

Daun Kelor (Moringa oleifera L.) secara empiris digunakan oleh masyarakat sebagai antidiabetes. Penelitian ini  bertujuan untuk menentukan pengaruh pemberian ekstrak etanol daun kelor terhadap penurunan kadar glukosa darah tikus putih. Penelitian ini menggunakan 15 ekor tikus jantan yang dibagi menjadi 5 kelompok. Kelompok I merupakan kontrol negatif yang diberikan larutan Na.CMC 1%. Kelompok II, III dan IV adalah kelompok perlakuan yang diberikan ekstrak etanol daun kelor, berurutan, 50, 100, dan 150 mg/Kg BB. Kelompok V merupakan kontrol positif diberikan suspensi glibenklamid®. Sebelum perlakuan tikus dipuasakan selama 18 jam kemudian diinduksi dengan aloksan 150 mg/KgBB. Pengukuran kadar glukosa dilakukan pada hari ke 1, ke 3, ke 5, ke 7 dan ke 9. Hasil penelitian yang dilakukan menunjukkan ekstrak etanol daun kelor dapat menurunkan kadar glukosa darah. Dosis 100 mg/Kg BB memberikan efek penurunan kadar glukosa yang optimal dibandingkan dengan dosis ekstrak lainnya.

Komposisi Kimia dan Mikrobiologi Bumbu Instan “Soto Madura”

2019 ◽  
Vol 1 (2) ◽  
pp. 25-30
Author(s):  
Ratih Yuniastri
Keyword(s):  
Proximate Analysis ◽  
Acid Number ◽  
Nutritional Content ◽  
Storage Process ◽  
And Storage

Instant seasoning is made by mixing several ingredients and mashing it according to the desired composition. What is offered spices to enhance the flavor and aroma of these herbs. “Soto Madura” needs to be considered to determine the proper packaging and storage process. The spices are then made an analysis of the nutritional content of the spices. The spices were made repeatedly as many 3 times so the repeat data obtained. The analysis carried out includes proximate analysis, analysis of fat damage, and microbilogical content of herbs. The results of the analysis showed the instant seasoning “Soto Madura” contained water of 7,42±0,066%; ash by 1,18±0,056%; protein of 59,04±0,085%; fat 7,77±0,152%; carbohydrates 25,46±0,531%; acid number 0,507±0,035 mg/g; peroxide rate 4,063±0,066 Meg/1000g; free fat (FFA) 0,22±0,036%. For microbiological content, the content of microorganisms in the spices was 1,11x108 colonies; mold 7,9x106 colonies; and coliforn 8,6x106 colonies.

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