Penambahan Tepung Daun Kelor (Moringa oleifera) dalam Pembuatan Mie Basah sebagai Makanan Alternatif Tinggi Kalsium untuk Mencegah Osteoporosis

Soleha, Siti Wardatus (2016) Penambahan Tepung Daun Kelor (Moringa oleifera) dalam Pembuatan Mie Basah sebagai Makanan Alternatif Tinggi Kalsium untuk Mencegah Osteoporosis. Undergraduate thesis, Politeknik Negeri Jember.

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Abstract

The addition of flour leaf moringa in a wet noodle as alternative food high a calcium to prevent osteoporosis. This is because the flour leaves moringa contain a high calcium. Research objectives: to know the content of nutrients especially calcium on a wet noodle with the addition of moringa leaf flour as food alternatives to prevent osteoporosis. Research methods: experimental research using random design group with 6 treatment of adding the flour leaves moringa namely: A1 (2,5% moringa leaf flour), A2 (5% moringa leaf flour), A3 (7,5% moringa leaf flour), A4 (10% moringa leaf flour), A5 (12,5 moringa leaf flour), A6 (15% moringa leaf flour), and each treatment was repeated four times. Results of research: the addition of moringa leaf flour on a variety of treatment effect on calcium content of wet noodles, adding more moringa leaf flour then the calcium content of a wet noodle. Treatment of the A4 (10% moringa leaf flour) is the best in terms of treatment effectiveness index. Conclusion: addition of flour leaves significant different moringa real against the content of calcium, the addition of a wet noodle flour leaves significant influential moringa (sig ≥ 0,05) against the hedonik quality, and the best treatment A4 (10% leaf moringa flour) in a serving of 200 gr contain calcium 267,86 mg

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