PENGARUH WAKTU PENYIMPANAN TERHADAP KADAR AIR DAN TOTAL MIKROBA PADA MIE BASAH SUBSTITUSI TEPUNG DAUN KELOR (Moringa oleifera L.)

Abstract

Moringa leaf flour contains 14% protein, 40% calcium, and 23% iron, and is close to all toddlers' needs for vitamin A. Besides, Moringa leaves contain high antioxidants and antimicrobial properties, which causes moringa to function as a natural preservative. The aim of this study was to determine the effect of storage time on moisture content and total microbes in wet noodles substituted for Moringa leaf flour. The research method used was an experimental method with a completely randomized design. The variations in storage time are 0 hours, 6 hours, 12 hours, 24 hours, 30 hours, and 36 hours. Water content was tested using the oven method and total microbial testing using the Total Plate Count (TPC) method. Analysis of water content used the general formula for water content testing and total microbial analysis using the formula for calculating the number of colonies. The results showed the highest water content of moringa leaf flour substitution wet noodles at 36 hours of storage (2.53%). Meanwhile, the highest total of wet noodles with Moringa leaf powder substitution was at 36 hours of storage (> 300 CFU / g). Based on the research data, there is an effect on water content and total microbes in wet noodles substitution of Moringa leaf flour which increase with increasing storage time.