The Effect of Giving Moringa Leaf Flour to Burger Tempeh on The Content Nutrition And Organoleptic

Abstract

Background: Moringa leaves have a high nutritional content and can be used as food that is rich in nutrients. In 100 grams of Moringa leaves contain 7 mg of iron, and 28.2 mg of Moringa leaf flour. The mineral content in Moringa leaves includes (Calcium 440 mg, Magnesium 42 mg, Phosphorus 70 mg, Potassium 259 mg and Iron 0.85 mg), vitamins (A: 6.78 mg, C: 220 mg, E: 448 mg, and B3 : 0.8 mg) and various other benefits. The addition of Moringa leaf flour is expected to increase the nutritional content of the burger tempeh food product. Organoleptic test is needed to determine the level of preference, taste and texture to get the most preferred burger tempeh moringa product.

Objective: This study aims to determine the effect of adding Moringa leaf flour to the nutritional and organoleptic content of burger tempeh.

Method: Organoleptic tests were carried out at the Nutrition Laboratory of the University of M.H. Thamrin Jakarta. After getting the most preferred burger tempeh product, nutritional content testing was carried out at the Laboratory of Balai Besar Industri Agro (BBIA) in Bogor.

Results: Burger tempeh moringa selected in the organoleptic test was the tempeh burger which was added with 3 g and 12 g of Moringa leaf flour. The nutritional content of the tempeh burger without the addition of Moringa leaf flour is iron 2.41 mg, folic acid 1.76 mg and vitamin C 0.70 mg. After adding 3 g of Moringa flour, the iron value increased to 2.51 mg, folic acid 1.78 mg. Meanwhile, the addition of 12 g of Moringa leaf flour increased to 2.98 m iron and 1.90 mg folic acid.

Conclusion: The addition of Moringa leaf flour affects the nutritional and organoleptic content of tempeh burgers.

International Journal of Human and Health Sciences Vol. 07 No. 03 Jul’23 Page: 220-232