Analysis of the nutritional content of chicken nuggets fortified with Moringa leaves (Moringa oleifera) / Analisis Kandungan Nutrisi Nugget Ayam Terfortifikasi Daun Kelor (Moringa oleifera)

The aim of this research was to observe the nutritional value enhancement of nugget products after fortification with moringa leaf powder. The research method employed was an experimental approach through a Completely Randomized Design (CRD) non-factorial with 4 treatments and 4 replications for each treatment. The treatments included in this study were without moringa leaf powder (A0), 5% moringa leaf powder (A1), 10% moringa leaf powder (A2), and 15% moringa leaf powder (A3). The parameters observed were the protein content, fat content, and water content of the nugget samples. The research results indicate that fortification with moringa leaves significantly increased the water content (by 53.63%) and protein content (by 13.21%), while significantly reducing the fat content (by 9.90%). This effect was observed across various concentrations, with the optimal concentration found in treatment A3.

Tujuan dari penelitian ini adalah mengamati kenaikan nilai nutrisi dari produk nugget setelah mengalami fortifikasi menggunakan serbuk daun kelor. Metode penelitian yang dilaksanakan yaitu metode eksperimental melaluoi Rancangan Acak Lengkap (RAL) non faktorial dengan 4 perlakuan dan 4 ulangan untuk tiap perlakuan. Perlakuan dalam penelitian ini yaitu tanpa serbuk daun kelor (A0), 5% serbuk daun kelor (A1), 10% serbuk daun kelor (A2). 15% serbuk daun kelor (A3). Parameter yang diamati adalah, kadar protein, kadar lemak, dan kadar air dari sampel nugget. Hasil penelitian menunjukkan bahwa fortifikasi dengan daun kelor secara signifikan meningkatkan kadar air (sebesar 53,63%) dan kadar protein (sebesar 13,21%), serta secara signifikan mengurangi kadar lemak (sebesar 9,90%). Efek ini diamati pada berbagai konsentrasi, dengan konsentrasi terbaik ditemukan pada perlakuan A3.