Article Per Year (5 Year)
p-Index From 2021 - 2026
1.048
P-Index
This Author published in this journals
All Journal Jurnal Ecosolum Jurnal Agritechno The International Science of Health Journal Observasi: Jurnal Publikasi Ilmu Psikologi PESHUM
Nurul Muchlisah Zainuddin
Universitas Cokroaminoto
Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Control & Systems Engineering Dentistry Earth & Planetary Sciences Education Engineering Environmental Science Health Professions Medicine & Pharmacology Nursing Physics Public Health Social Sciences

Published : 5 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search
Journal : Jurnal Agritechno

 1 
Proses PEMBUATAN BUBUK DAUN KELOR (Moringa oleifera) SEBAGAI TAMBAHAN MAKANAN FUNGSIONAL BERDASARKAN SUHU DAN LAMA PENGERINGAN YANG BERBEDA Nurul Muchlisah Zainuddin; Sri Hajriani
Jurnal Agritechno Jurnal Agritechno, Vol. 14, Number 2, Oktober 2021
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/at.v14i2.518

Abstract

Moringa (Moringa oleifera) has been known for centuries as a multipurpose plant, nutrient dense and efficacious as medicine. However, the manufacture of Moringa into flour or powder and its development into additional functional food has not been done much. One effort that can be done is to make flour from Moringa leaves as an addition to nutrient-rich functional foods. The main content of this Moringa leaf turns out to be higher if the Moringa leaves are processed first into a dry or flour form. This study aims to determine the best drying temperature and drying time used in the process of making Moringa leaf powder based on chemical analysis, vitamin C and moisture content and to determine the organoleptic properties of Moringa leaf powder based on different temperatures and drying times. The research method used is to determine the best drying temperature and drying time using drying temperatures (35 oC, 50 oC, and 65 oC). Drying time (5 hours, 6 hours and 7 hours). The best drying temperature and time will be determined by testing the chemical analysis of Moringa leaf flour, vitamin C and moisture content tests and organoleptic tests, (hedonic method). The results of the research on the best Moringa leaf powder formulation based on the analysis of vitamin C and moisture content were the treatment with a drying temperature of 35 oC and a drying time of 5 hours. The most preferred organoleptic properties in the form of texture, taste and aroma are the treatment at a drying temperature of 65 oC and a drying time of 7 hours, while the most preferred color is at a treatment of 35 oC and a drying time of 5 hours.
Co-Authors Ainun Mardiah Amran Amran, Ainun Mardiah Ida Suryani Ravika Mutiara Sitti Murdiana Sri Hajriani AR Sri Wahyu Nengsih