Pemanfaatan Daun Kelor (Moringa oleifera) dalam Fortifikasi Pembuatan Nugget

Z. Suhaemi; Husmaini; E. Yerizal; N. Yessirita

doi:10.29244/jipthp.9.1.49-54

Z. Suhaemi Fakultas Pertanian, Universitas Tamansiswa, Padang, Sumatera Barat
Husmaini Fakultas Peternakan, Universitas Andalas, Padang, Sumatera Barat
E. Yerizal Fakultas Kedokteran, Universitas Andalas, Padang, Sumatera Barat
N. Yessirita Fakultas Pertanian, Universitas Ekasakti, Padang, Sumatera Barat

DOI: https://doi.org/10.29244/jipthp.9.1.49-54

Abstract

The aimed of this study was to determine the effect of Moringa Leaf Flour (MLF) on chicken and duck
meat processed quality formed nugget as fortification. Duck meat has advantages with mineral content,
especially iron, about 50% of the daily needs for adult’s body compared to chicken meat which is only
9%. Duck meat also contains high levels of vitamins B, C and antioxidants, but chicken meat neither.
This study was conducted in two stages, the first was nugget experiment with chicken meat, and the
second stages with duck meat. The meat used were ground with flour and seasoning. The variables
measured were the nutritional content which includes crude protein and fat, also cholesterol total, the
other variables were sensory evaluation which include scale of taste, texture and color. This study used
completely randomized design with 4 treatments addition of MLF (0.0%; 0.5%; 1.0% and 1.5%), each
treatments replicated 5 times. The result show that the more addition of MLF will increased Crude
Protein and highly significant decreased crude fat and cholesterol total. In the other hand, addition of
MLF was highly significant lowering the taste, texture and color of nugget, but still in acceptable range.

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