STABILITAS AKTIVITAS ANTIOKSIDAN DAUN KELOR (Moringa oleifera) DALAM MIE BASAH
| Main Author: | Safitri, Apriyani |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2018
|
| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/40565/1/PENDAHULUAN.pdf http://eprints.umm.ac.id/40565/2/BAB%20I.pdf http://eprints.umm.ac.id/40565/3/BAB%20II.pdf http://eprints.umm.ac.id/40565/4/BAB%20III.pdf http://eprints.umm.ac.id/40565/5/BAB%20IV.pdf http://eprints.umm.ac.id/40565/6/BAB%20V.pdf http://eprints.umm.ac.id/40565/7/LAMPIRAN.pdf http://eprints.umm.ac.id/40565/ |
Daftar Isi:
- Wet noodles are one of the things that people like, but noodle products that are circulating in the market are just noodles made using wheat flour so that the nutritional content of noodles is still very minimal. Therefore wet noodle products are very suitable if added ingredients that are good for health. In this study, besides using wheat flour as the main ingredient also added Moringa leaf powder and extract. Some studies have suggested that Kelor leaves contain vitamin A, vitamin C, Vitamin B, calcium, potassium, iron, and protein, in very high amounts that are easily digested and assimilated by the human body. Not only that, Moringa is known to contain 46 powerful antioxidants. This research was conducted in January-June 2018 at the Laboratory of Food Science and Technology, University of Muhammadiyah Malang. This experiment was arranged with a nested design with 2 factors and 3 repetitions, factor I is the formulation of Moringa leaves (powder and extract) and factor II namely substitution of Moringa leaf extract / powder using 5 levels (0%: 100%, 2%: 98%, 4%: 96%, 6%: 94%, 8%: 92%, 10%: 90%). Parameters include physical, chemical and organoleptic properties. The results obtained show that based on the analysis of physical properties, the treatment of powder with increasing concentration is higher, the lower the quality of the noodles produced. Whereas based on the chemical properties of noodles, the higher the addition concentration of Moringa leaves was seen from the analysis of water, ash, fat and carbohydrate content, the results obtained were not in accordance with the quality of noodles, but the protein content and antioxidant activity showed higher concentration of Moringa leaf enhancer, increasing also levels. This study shows the treatment test of the antioxidant activity of Moringa leaf noodles which received the highest value in P2K5 treatment of 71.09 while for whose wet noodles it ate K5 was 39.77 and the highest type of treatment was P2 at 79.29. Then in the organoleptic test showed that the powder treatment the higher the concentration of the addition the lower the acceptability of the tester.