The addition of moringa leaf powder into instant porridge as an effort to improve organoleptic quality and nutritional content for the elderly

Abstract

Research objectives: 1) to find result of different percentage Moringa leaf flour addition by 0%, 5%, 10%, 15%. 2) to find the energy content, protein and iron in the instant porridge with Moringa leaf flour addition. 3) to find out the elderly's acceptability of instant porridge with Moringa leaf flour addition. The experimental design used was the One short case study. The data analysis method used was the single classification variant analysis method followed by the tukey test, while the elderly's acceptability was analysed by using preference test. The study results are: 1) The tenderness texture of Moringa leaf instant porridge is different and the after taste is bitter. 2) The energy content test result of 0% to 15% Moringa leaf powder addition is ranging from 228.7 to 456.1 kcal. The protein content of instant porridge with 0% to 15% Moringa leaf powder addition ranges from 9.0-19.8 grams and the iron content of instant porridge with 0% to 15% Moringa leaf powder addition ranges from 4.5 to 5.1 mg. 3) The elderly's acceptability of the sample with 0%, 5% and 10% Moringa leaf powder addition belongs to "like"criteria while for the sample with 15% Moringa leaf powder addition belongs to the criteria "average"criteria. Conclusion: 1) Differences are found in the normal porridge and instant porridge with Moringa leaf flour addition. 2) the highest nutrient content is found in the sample with 15% Moringa leaf flour addition. 3) the highest acceptance of elderly is found in the sample with 0% Moringa leaf flour addition. Based on the research result, it is suggested to use moringa leaves which are often harvested periodically and add salt in the boiling leaves to get rid the bitterness.