ANALISIS KADAR PROTEIN, KALSIUM DAN DAYA TERIMA ES KRIM DENGAN PENAMBAHAN TEPUNG DAUN KELOR (Moringa oleifera) [THE ANALYSIS OF PROTEIN AND CALCIUM LEVELS AS WELL AS THE ACCEPTABILITY OF ICE CREAM BY ADDING THE FLOUR OF MORINGA OLEIFERA LEAVES]

Abstract

Moringa oleifera leaf is a food that has high levels of protein and calcium but has not been utilized optimally. Processing of ice cream with the addition of Moringa leaf flour is one form of diversification of foods that are rich in nutrients (protein and calcium) that function in supply nutrition demand of pregnant women. The research aimed to analyze protein, calcium levels and the acceptability of ice cream by adding Moringa leaf flour. The research method used true experimental design with 12 units of trials in 4 treatments: ice cream without the addition of Moringa leaf flour / control (X0) and with the addition of Moringa leaf flour 20 gram (X1), 25 gram (X2), 30 gram (X3). The protein content of the samples was analyzed by the Kjeldahl method, calcium by the Permanganometry method, and the test of acceptability using the Hedonic Scale Test. Data on protein and calcium levels were analyzed using the Kruskall Wallis test and Mann Whitney U Test while the results of the acceptance test were analyzed using the Friedman test and the Wilcoxon Signed Ranks Test with a significance level of 5% (α = 0.05). The results showed the addition of Moringa leaf flour can increase protein and calcium levels of ice cream. The results of the analysis showed that the addition of Moringa leaf flour affected the levels of protein, calcium and acceptability (color and taste) of ice cream (p-value ≤ α). Ice cream with the addition of 30 gram Moringa leaf flour (X3) has the highest levels of protein and calcium. The recommended ice cream is an ice cream with the addition of 25 gram (X2) of Moringa leaf flour because it is most preferred by panelists and has appropriate the quality standards of ice cream. Pregnant women with the chronic energy defenciasy (CED) category can consume X2 ice cream (50 gram) as much as 3-4 cups per day as PMT to fulfill their nutritional needs.
 ABSTRAK
 Daun Kelor merupakan bahan makanan yang memiliki kadar protein dan kalsium yang tinggi namun belum dimanfaatkan secara maksimal. Pengolahan es krim dengan penambahan tepung daun kelor merupakan salah satu bentuk diversifikasi pangan yang kaya zat gizi (protein dan kalsium) yang berfungsi dalam pemenuhan kebutuhan gizi ibu hamil. Tujuan penelitian ini untuk menganalisis pengaruh penambahan tepung daun kelor terhadap kadar protein, kalsium dan daya terima es krim. Metode penelitian yang digunakan adalah desain true experimental dengan 12 unit perobaan dalam 4 perlakuan: es krim tanpa penambahan tepung daun kelor/ kontrol (X0) dan dengan penambahan tepung daun kelor 20 gram (X1), 25 gram (X2), 30 gram (X3). Kadar protein sampel dianalisis dengan metode Kjeldahl, kalsium dengan metode Permanganometri, dan uji daya terima menggunakan Hedonic Scale Test. Data hasil uji kadar protein dan kalsium dianalisis menggunakan uji Kruskall Wallis dan Mann Whitney U Test sedangkan hasil uji daya terima dianalisis menggunakan uji Friedman dan Wilcoxon Signed Ranks Test dengan tingkat signifikasi 5% (α = 0,05). Hasil penelitian menunjukkan penambahan tepung daun kelor dapat meningkatkan kadar protein dan kalsium es krim. Hasil analisis menunjukkan penambahan tepung daun kelor berpengaruh terhadap kadar protein, kalsium dan daya terima (warna dan rasa) es krim (p-value ≤ α). Es krim dengan penambahan tepung daun kelor 30 gram (X3) memiliki kadar protein dan kalsium paling tinggi. Es krim yang direkomendasikan adalah es krim dengan penambahan tepung daun kelor 25 gram (X2) karena paling disukai panelis dan telah memenuhi standar persyaratan mutu es krim. Ibu hamil dengan kategori KEK dapat mengkonsumsi es krim X2 (50 gram) sebanyak 3-4 cup per hari sebagai PMT untuk memenuhi kebutuhan gizinya.

Organoleptic Quality of Goat’s Milk Ice Cream with the Addition of Moringa Leaf Flour (Moringa oleifera)

“…The more the addition of moringa flour in the manufacture of goat's milk ice cream, the better the acceptability in the aspect of the colour of the ice cream which produces a concentrated green colour that is more attractive because it resembles the green colour of greentea, so that many panelists like the colour aspect of ice cream given moringa leaf flour. The results of this study are different from the research of [7], which shows that the addition of moringa flour can reduce the acceptability of ice cream from the colour aspect, resulting in ice cream with the best colour acceptability is ice cream without the addition of 0 grams of moringa flour (X0) at 2.36 (usuallike), the lowest colour acceptability is ice cream with the addition of 30 grams of moringa flour (X3) at 1.8 (dislike-ordinary). The results of the percentage score on the colour aspect of goat milk ice cream with the addition of moringa leaf flour are shown in Table 9.…”

The Effect of the Percentage of Non-Dairy Cream and Moringa Leaves Filtrate on the Chemical and Organoleptic Characteristics of Peanut Ice Cream

“…The more Moringa leaves are given, the higher the protein content will be [22]. The addition of 30% Moringa leaves provides a protein of 6,52 g. This difference is because the previous study used Moringa leaf powder and this study used Moringa leaf filtrate [23].…”

Giving Moringa Leaf Noodle and Eel Formulations on Body Weight as an Effort to Prevent Stunting in Toddler

“…Hasil penelitian ini sejalan dengan penelitian yang dilakukan oleh Mas'ud dan Fitri (2021) yang menyatakan bahwa warna pada makanan mayoritas disukai oleh subjek . Dalam beberapa penelitian, warna ditemukan memiliki peran penting dalam meningkatkan kesan pertama dan meningkatkan kesukaan masyarakat terhadap suatu produk makanan (Iskandar et al, 2019).…”

“…Tekstur adalah salah satu elemen visual yang dapat dilihat secara langsung oleh konsumen, sehingga memiliki potensi signifikan dalam mempengaruhi penilaian terhadap suatu produk makanan (Letlora et al, 2020). Tekstur makanan memiliki peran penting dalam menentukan penerimaan masyarakat terhadap suatu produk makanan, karena dapat menjadi salah satu faktor yang mempengaruhi kesukaan masyarakat (Iskandar et al, 2019). Hasil penelitian menunjukkan bahwa mayoritas subjek menyukai tekstur pada mie kelor dan belut.…”