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All Journal Jurnal Ilmiah Mahasiswa FEB Jurnal Keteknikan Pertanian Tropis dan Biosistem JURNAL INTEGRASI PROSES INDONESIAN JOURNAL OF ESSENTIAL OIL JIAFE (Jurnal Ilmiah Akuntansi Fakultas Ekonomi) JMAI (Jurnal Multimedia & Artificial Intelligence) Jurnal Qua Teknika EDUNursing Reforma: Jurnal Pendidikan dan Pembelajaran Enggang: Jurnal Pendidikan, Bahasa, Sastra, Seni, dan Budaya Medika Respati : Jurnal Ilmiah Kesehatan Bulletin of Indonesian Islamic Studies Indonesian Journal of Community Empowerment (IJCE) JURNAL MULTIDISIPLIN ILMU AKADEMIK Tazkiyya: Jurnal Keislaman, Kemasyarakatan dan Kebudayaan Journal of Animal Research in Wetland Ecosystem
Masruroh Masruroh
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Journal : Journal of Animal Research in Wetland Ecosystem

 1 
PEMANFAATAN TEPUNG DAUN KELOR (Moringa oleifera) DALAM FORTIFIKASI NUGGET ITIK SERATI Masruroh Masruroh; Herliani Herliani; Habibah Habibah
JURNAL PENELITIAN PETERNAKAN LAHAN BASAH Vol 4 No 1 (2024)
Publisher : www.ulm.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/jpplb.v4i1.2371

Abstract

This research was conducted to determine the level of preference of the panelists with the addition ofMoringa leaf flour on the quality of color, taste, texture of Serati duck nuggets. This research methodused a completelyrandomized design (CRD) with five treatments and four repetitions totaling 20 trialsconsisting of: (P0) duck meat 250 g + wheat flour 100 g, (P1) duck meat 250g + wheat flour 90 g +moringa leaf flour 10 g, (P2) duck meat 250 g + wheat flour 80 g + moringa leaf flour 20 g, (P3) duckmeat 250 g + wheat flour 70 g + moringa leaf flour 30 g and (P4) duck meat 250 g + wheat flour 60 g+ moringa leaf flour 40 g. Data were analyzed using analysis of variance (Anova/Analysis OfVariance), if the results show an effect then proceed with the DMRT test (DuncanMultiple Range Test)at 5% level. Statistical analysis was performed using SPSS version 21 software (IBM, USA). The resultsshowed that the addition of moringa leaf flour to the Serati duck nuggets with had a significant effect(P<0,05) on color, taste and texture.
Co-Authors A. Syathori Afib Rulyansah Ainun Nazilah Akhwani Akhwani, Akhwani Ayu Ismi Hanifah Cahya Ningrum Cahyaningrum Cahyaningrum Citra Alif Lia Elliana Arianti D.J. Djoko H. Santjojo Dica A. Nurmanta Elvina Dhiaul Iftitah Faisal Maulana Malik Ibrahim Habibah Habibah Hapsari Windayanti Hendri Setiawan Herliani Herliani Hotni Sari Haloho I Wayan Wira Yuda Mochamad Ainun Rozaq Musthofa Lutfi Nik Matul Ula Nonik Ayu Wantini Nur nafi'iyah Pujiani Pujiani PUTRI WULANDARI Rachmat Triandi Tjahjanto Retno Martanti Endah Lestari Sunanto Sunanto Vita Valiana Yuli Ainul Rosita