Use of moringa leaves (Moringa Leifra) in fortifcation for manufacturing nuggets / Pemanfaatan daun kelor (Moringa Leifra) dalam fortifikasi pembuatan nugget

The aim of this research was to determine the quality of chicken nuggets by adding moringa leaf flour (Moringa leifra) in the manufacturing process. The materials used in this research were broiler chicken meat, Moringa leaf flour, wheat flour, bread flour, eggs, tapioca flour, shallots, garlic, oil, pepper, salt and other kitchen spices. The method used in this research was an experimental method with a completely randomized non-factorial design with 4 treatments and 4 replications. The parameters tested were Antioxidants, Cholesterol, and Total Bacterial Colonies. The treatments in this study were P0 (without the addition of Moringa leaves); P1 (addition of 5% Moringa leaf flour); P2 (addition of 10% Moringa leaf flour), P3 (Addition of 15% Moringa leaf flour). The results of this study showed that the addition of Moringa leaf flour in making chicken nuggets had a very significant effect (P<0.01) on antioxidant and cholesterol levels.

Penelitian ini bertujuan untuk mengetahui kualitas nugget daging ayam dengan penambahan tepung daun kelor (Moringa oleifera) pada proses pembuatannya. Bahan yang digunakan dalam penelitian ini adalah daging ayam broiler, tepung daun kelor, tepung terigu, tepung roti, tepung tapioka, telur, air, bawang merah, bawang putih, merica dan garam. Metodologi yang diterapkan ialah eksperimental dengan rancangan acak lengkap non faktorial 4 perlakuan serta 4 ulangan. Parameter yang diuji ialah kadar Antioksidan, kadar Kolestrol, dan Total Koloni bakteri. Perlakuan pada penelitian ini adalah P0 (kontrol / tanpa penambahan tepung daun kelor); P1 (penambahan 5% tepung daun kelor); P2 (penambahan 10% tepung daun kelor), P3 (penambahan 15% tepung daun kelor). Hasil pada penelitian ini memperlihatkan penambahan tepung daun kelor pada pembuatan nugget ayam memberi dampak sangat nyata (P<0,01) terhadap paramater yang di uji.