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Robi tubagus
Universitas Garut
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Karakteristik Kimia Dan Organoleptik Set Yogurt Dengan Penambahan Tepung Daun Kelor (Moringa Oleifera) Aliefa bintan karamy; Ati atul quddus; Robi tubagus
Jurnal Pangan dan Gizi Vol 14, No 1 (2024): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.14.1.2024.12-22

Abstract

Moringa leaf flour is rich in nutrients such as protein and calcium, which are beneficial for individuals with stunting and help enhance food product diversification. A study involving the addition of Moringa Oleifera leaf flour to yoghurt aims to assess its impact on chemical and organoleptic characteristics. The experiment utilized a Completely Randomized Design with three levels of Moringa leaf flour addition: 1% (P1), 2% (P2), and 3% (P3). The results indicate that the addition of Moringa leaf flour significantly affects ash content, lactic acid, protein, fat, and calcium levels in yoghurt. Furthermore, this addition also significantly influences taste but not aroma, texture, colour, or overall product perception
Co-Authors Aliefa Bintan Karamy Ati Atul Quddus