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All Journal Prisma Sains: Jurnal Pengkajian Ilmu dan Pembelajaran Matematika dan IPA IKIP Mataram
Rafiqa Rafiqa
Department of Biology Education, Faculty of Teacher Training and Education, Tadulako University
Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Education Electrical & Electronics Engineering Energy Engineering Environmental Science Mathematics Physics Other

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Nutrification of Moringa Leaf Flour (Moringa oleifera) in Wet Noodle Production and Its Effect on Macronutrient Content Abdul Hakim Laenggeng; Lilies Tangge; Rafiqa Rafiqa
Prisma Sains : Jurnal Pengkajian Ilmu dan Pembelajaran Matematika dan IPA IKIP Mataram Vol. 13 No. 3: July 2025
Publisher : Universitas Pendidikan Mandalika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/j-ps.v13i3.15436

Abstract

In this study, we analyzed the effects of different concentrations of Moringa oleifera leaf flour on the carbohydrate, protein, and fat content of wet noodles. We conducted an experimental study using a Completely Randomized Design (CRD) and analyzed the data through ANOVA and LSD tests using SPSS 21 software. The results showed that fortifying wet noodles with Moringa leaf flour significantly altered their macronutrient composition. The carbohydrate content decreased from 28.286% in treatment 2 to 27.350% in treatment 3 and 25.677% in treatment 4. In contrast, the protein content increased from 5.289% in treatment 2 to 5.905% in treatment 3 and 6.345% in treatment 4. Similarly, the fat content rose from 0.439% in treatment 2 to 0.554% in treatment 3 and 0.645% in treatment 4. These findings suggest that increasing concentrations of Moringa leaf flour can improve the nutritional profile of wet noodles, particularly by enhancing their protein and fat content while reducing carbohydrate levels.
Co-Authors Abdul Hakim Laenggeng Lilies Tangge