Diversification of Biscuit Product using Moringa Oleifera Flour as an Additional Source of Nutrition

Abstract

Nicknames for the Moringa tree include the Miracle Tree, the Tree of Life, and the Amazing Tree. One of the most prominent content of Moringa plants is antioxidants, especially in leaves that contain the highest antioxidants. This research is entitled Biscuit Product Development by utilizing Moringa Oleifera Flour as an additional source of nutrition, this study refers to the research master plan of the Sriwijaya State Polytechnic which aims to obtain useful products that can be marketed and increase product added value. The main objective of this research was to determine the effect of adding Moringa leaf flour to the quality of biscuits. The results showed that the addition of moringa leaf flour affected the water content, ash content, protein, calcium and vitamin C. The panelist cho ice biscuits were formula F2 biscuits with the addition of 2 grams of Moringa leaf flour or 0.1% and the result of formula F2 analysis was the water content by 3.85%, Ash content 0.78%, Protein 6.37% Calcium 164 mg/g sample, vitamin C 0.13%.