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All Journal The Journal of Experimental Life Sciences (JELS) agriTECH TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Abdimas Galuh: Jurnal Pengabdian Kepada Masyarakat G-Tech : Jurnal Teknologi Terapan Nusantara Science and Technology Proceedings GUYUB: Journal of Community Engagement Jurnal Abdi Panca Marga Jurnal Riset Rumpun Ilmu Kesehatan (JURRIKES) J-ABDIPAMAS (Jurnal Pengabdian Kepada Masyarakat) Jurnal Penelitian dan Kajian Ilmiah Kesehatan Politeknik Medica Farma Husada Mataram Journal of Natural Sciences and Learning Lempuk: Jurnal Ilmu Kelautan dan Perikanan
Khoirin Maghfiroh
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Identification of Phenols and Triterpenoids Compounds in Michelia champaca for Treating Covid 19 Symptom by in Silico Khoirin Maghfiroh; Sri Widyarti; Sutiman B. Sumitro
Nusantara Science and Technology Proceedings Bioinformatics and Biodiversity Conferences (BBC)
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2021.0706

Abstract

Michelia champaca is used by the community to treat mild diseases in the population. The plant Michelia champaca produces anti-inflammatory compounds. Some anti-inflammatory classes of compounds include Phenols and Triterpenoids. In disease prevention and treatment mechanics, COVID 19 in particular, the ability of anti-inflammatory compounds is very significant. Coronaviruses are viruses that were first described in 2019 attack the human respiratory system. Cough, a runny nose, and shortness of breath for fever are typical signs of viral infection. In defense mechanisms from coronaviruses, ACE2 is one of the inflammatory mediators used by the body. This study aimed to determine the potential of each group of Phenols and Triterpenoids compounds in Michelia champaca in binding ACE2 in Silico. The method used is docking molecule to find out the potential of anti-inflammatory compound groups. The ligands used in the study were Taraxerol, Taraxeron, Ferulic Acid, and Galic Acid. The protein used in the study was ACE2. The results showed that docking molecules for the Phenols and Triterpenoids groups separately showed that native ligand ACE2 could not bind to ligand copies of the Phenols and Triterpenoids groups. However, there are similar amino acid residues in ligand copy of Gallic acid with NAG. Gallic acid is a compound of phenols. The conclusion of this analysis is the complete ability of treatments and disease prevention in the Michelia Champaca plant as a result of COVID 19. However, the mechanism of interaction of plant compounds with proteins that play a part in the COVID 19 mechanism must still be demonstrated in vitro and in vivo in this research.  
IDENTIFIKASI KANDUNGAN KLOROFIL GENUS PIPER (SIRIH) SEBAGAI KANDIDAT FOOD SUPPLEMENT Khoirin Maghfiroh

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (152.88 KB) | DOI: 10.35891/tp.v8i1.540

Abstract

Klorofil pada tumbuhan tingkat tinggi secara fisiologi dapat berupa klorofil A dan klorofil B. Salah satu tumbuhan tingkat tinggi yang pemanfaatannya masih terbatas pada pengobatan adalah Sirih. Klorofil pada tanaman Sirih secara fungsional dapat dimanfaatkan sebagai food supplement. yang mampu menstimulasi sistem – sistem fisiologi di dalam tubuh. Beberapa di antaranya adalah sistem peredaran darah, pencernaan dan pertahanan tubuh (imun). Tujuan penelitian ini adalah untuk mengetahui kandungan klorofil tanaman genus Piper yang dapat dijadikan sebagai kandidat food supplement melalui identifikasi jumlah klorofil A, klorofil B dan klorofil total berdasarkan warna daun serta untuk mengetahui jumlah klorofil A, klorofil B dan klorofil total berdasarkan perbedaan spesies. Penelitian dilakukan dengan menimbang 2 g sampel, kemudian dihaluskan dengan penumbukan. Sampel yang telah dihaluskan, diekstrak dengan aseton 85%. Analisa kandungan klorofil ekstrak tanaman Sirih menggunakan spektrofotometer. Data kandungan klorofil dianalisa menggunakan analisis varians (ANOVA) one way yang dilanjutkan dengan uji BNT. Berdasarkan hasil penelitian menunjukkan bahwa jumlah klorofil A tertinggi terdapat pada daun tua tanaman Sirih Hijau (Piper betle L.) sebesar 74,57 ppm dan jumlah klorofil B tertinggi terdapat pada daun muda tanaman Sirih Hijau (Piper betle L.) sebesar 39,75 ppm. Sedangkan jumlah klorofil total tertinggi terdapat pada daun tua tanaman Sirih Hijau (Piper betle L.) sebesar 109,31 ppm.
Diversifikasi pengolahan singkong untuk peningkatan kesejahteraan masyarakat Khoirin Maghfiroh; R.R. Sri Karuniari Nuswardhani

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v10i2.1647

Abstract

The community partnership program (PKM) in the cassava processing effort without producing waste was carried out together with PKK ladies groups namely PKK RT.4 RW 1 Loring Sukopuro Jabung District Malang Regency. The lack of technological knowledge causes the processing of cassava is not optimal. Cassava processing still uses simple technology. Most cassava is sold in raw form and some is sold in processed chips, besides that there are no handlers related to waste produced from cassava preparations. But on the other hand, abundant cassava production. This program aims to form an independent business group in the development of processed cassava to produce nutritious products without producing waste. The method of approach used in PKM is the Participatory Rural Appraisal (PRA) approach, which involves partner groups in activities. As for the implementation of this PKM activities include: counseling, training, hands-on practice, and assistance. The results of this program are increasing partners 'knowledge in processing cassava into nutritional products based on waste utilization, knowledge of partners' skills in processing cassava into nutritional products based on waste utilization, partners are able to utilize appropriate technology transfer, and improving management and marketing capabilities.
Karakteristik susu probiotik fortifikasi belimbing wuluh (Averrhoa bilimbi) dengan perbedaan konsentrasi bakteri (Lactobacillus casei strain Shirota) Rizka Maulida; Khoirin Maghfiroh

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v14i1.3514

Abstract

???????????????????????????? ???????????????????? (???????????????????????????????? ????????????????????????????) ???????? ???????????? ???????? ???????????? ???????????????????? ???????????????????????? ???????????????????? ???????????????????????????????????? ???????? ????????????????????????????????. ???????????????????????????? ???????????????????? ???????????????????????????????? ????????????????????????, ???????????????????? ????????????????????, ???????????? ????????????????????????????????-3-????-β-????-???????????????????????????????????? ???????????????????????????????? ???????? ???????????????????????? ???????????????? ???????????????????????????????? (????????????) ???????????????????????? ???????????? ???????????????????????????????????????????????? ????????????????????????????. ???????????? ???????????? ???????? ???????????????????????????? ???????????????????? ???????? ???? ???????????????????????????????????? ???????????????? ???????????????????????????????????????????????????? ???????????? ???????????????????????????????? ???????????? ???????????????????????????????????????????????? ????????????????????. ???????????? ???????????????????????????????????????? ???????? ???????????????????????????????????? ???????????????? ???????????????????????????????? ???????????????????????????????????????????????????? ???????????????????? ???????????????????????? ???????????????????????????? ???????? ???? ???????????????? ???????????????????????????????????? ????????????????????. ???????????????? ???????????????????? ???????????????? ???????? ???????????????????????????????????? ???????????? ???????????????????????? ???????? ???????????? ???????????????????????????????? ???????? ???????????????????????????? ???????????????????? ???????????????????? ???????????? ???????????????????????????????????? ???????????????????????????????????????????????????? ???????? ???????????? ???????????????????????????????????????????????????????????? ???????? ???????????????????????????????????? ???????????????? ???????????? ???????????????????????????????????? ???????????? ???????????????? ???????????????????????????????????? ????????????????????????????????. ???????????? ???????????????????????? ???????????????? ???????? ???????????????? ???????????????????? ???????????? ???? ???????????????????????????????????????? ???????????????????? ???????????????????????? (????????????) ???????????????? ???????????? ???????????????????????????????????? ????????????????????????????. ???????????? ???????????????????????????????????? ???????????????????????????? ???????????? ???????????? ???????????????????????????????? ???????? 25% ???????????? 50% (????/????) ???????????????????????????? ???????????????????? ???????????????????? ???????????????? ???????????????????????????????????? ???????????????????????????????????????????????????????? ???????? 4%, 6%, ???????????? 8% (????/????). ???????????? ???????????????????????????? ???????? ???????????????????????????????????????????????? ???????????????????????? ???????????? ????????????????????????????????????, ???????????????????????????? ????????????????????????????, ????????, ???????????????????? ????????????????????????????, ???????????? ????????????????????????????????????????????????. ???????????? ???????????????? ???????????????? ???????????????????????????????? ???????????????????? ???? ????????????-???????????? ???????????????????? ???????????????????????????????? ???????? ????????????????????'???? ????????????????. ???????????????????????????????????????????????????? ???????? ???????????? ???????????????? ???????????????????????????????????? ???????????????????? ???????????? ???????? ???????????????????? ????????????????????????. ???????????? ???????????????????????????? ???????????????????????? ???????????????? ???????????? ???????????????????????????????? ???????? ???????????????????????????? ???????????????????? ???????????????????? ???????????? ???????????? ???????????????????????????????????????????????????? ???????? ???????????????????????????????? ???????????????????????????????? ???????????? ???????????????????????????????????????????????????????????? ???????? ???????????????????????????? ???????????????????? ???????????????????????????????????? ???????????????????????????????????? ????????????????. ???????????? ???????????????????????????????????????????? ???????? ???????????????????????????????????? ???????????????? ???????????? ???????????????????????????????? ???????? 50% (????/????) ???????????????????????????? ???????????????????? ???????????????????????????? ???????????????? ???? ???????????????????????????????????? ???????????????????????????????????????????????????? ???????? 6% (????/????) ???????????? ???????????? ???????????????? ???????????????????????? ???????????????? ???????????? ????????????????????????????????????????????????????????????: ???????????????????????????????????? 0.036 ????????.????; ???????????????????????????? ???????????????????????????? 0.37%; ???????? 4.4; ???????????????????? ???????????????????????????? 7.9; ???????????? ???????????? ???????????????????????????????????????????????? ???????????????????????? ???????????? ????????????????????, ????????????????????, ????????????????????, ???????????? ???????????????????????????? ???????????????? 3,4 (???????????????????????????????? ????????????????); 3.8 (????????????????????); 3.6 (????????????????????); ???????????? 3,4 (???????????????????????????????? ????????????????).
Efektivitas Ekstrak Wasabi (Wasabia japonica) sebagai Antibakteri terhadap Eschericia coli dan Aplikasinya pada Daging Ayam Segar Khoirin Maghfiroh; Daimatul Mahmudah
G-Tech: Jurnal Teknologi Terapan Vol 7 No 4 (2023): G-Tech, Vol. 7 No. 4 Oktober 2023
Publisher : Universitas Islam Raden Rahmat, Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33379/gtech.v7i4.2982

Abstract

Wasabi (Wasabia japonica) adalah tanaman asal jepang yang digunakan sebagai bumbu pelengkap masakan. Tanaman ini mengandung senyawa alil isotiosianat yang memiliki sifat antibakteri. Sehingga tanaman wasabi berpotensi dikembangkan menjadi bahan pengawet makanan alami. Penelitian ini dilakukan dengan 2 tahap, yaitu uji zona hambat metode difusi cakram dan dilanjutkan dengan uji masa simpan untuk mengetahui pengaruh perendaman ekstrak terhadap Angka Lempeng Total, nilai pH, dan organoleptik daging ayam segar selama penyimpanan. Rancangan percobaan yang digunakan adalah rancangan acak lengkap 1 faktorial dengan 4 perlakuan yang diulang sebanyak 5 kali yaitu perlakuan konsentrasi ekstrak 0% (kontrol), konsentrasi ekstrak 1% (F1), konsentrasi ekstrak 2% (F2), dan konsentrasi ekstrak 3% (F3). Data yang diperoleh dianalisa dengan one-way ANOVA dan dilanjutkan dengan uji BNT pada taraf 5%. Hasil penelitian menunjukkan adanya pengaruh nyata konsentrasi ekstrak (p<0,05) terhadap luas zona hambat. Sementara perendaman ekstrak wasabi juga berpengaruh terhadap ALT, nilai pH, dan organoleptik daging ayam segar.
Identifikasi Karakterisasi Sifat Kimiawi dan Organoleptik Stick Cassava Khoirin Maghfiroh; Nurdiana Afrida
Journal of Natural Sciences and Learning Vol. 1 No. 2 (2022): Journal of Natural Science and Learning
Publisher : Department of Biology Education, Faculty of Teacher Training and Education, Universitas Wijaya Kusuma Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30742/jnsl.v1i1.18

Abstract

Di Indonesia, Ubi kayu (Mahinot esculenta) merupakan produk pertanian terbesar kedua setelahberas, sehingga pasokan ubi kayu berpotensi menjadi bahan baku penting untuk berbagai produkpangan. Ubi kayu merupakan bahan makanan yang biasa dikonsumsi oleh masyarakat Indonesia.Stick Cassava merupakan salah satu bentuk diversifikasi makanan berbahan pangan lokal ubikayu. Diversifikasi pangan ini bertujuan untuk merubah pola konsumsi masyarakat yang harusdisertai dengan teknologi pengolahan pangan. Adapun tujuan dalam penelitian ini adalah untukmelihat pengaruh stik proporsi tepung ubi kayu F1 (Tepung ubi kayu 10%, tepung terigu 90%),F2 (Tepung ubi kayu 20%, tepung terigu 80%), F3 (Tepung ubi kayu 50%, terigu 50%), F4(Tepung ubi kayu 70%, tepung terigu 30%), F5 (Tepung ubi kayu 90%, tepung terigu 10%)terhadap sifat kimia dan organoleptik. Menggunakan Rancangan Acak Lengkap (RAL) faktortunggal, dengan lima taraf perlakuan proporsi tepung ubi kayu dengan tiga kali ulangan, sehinggadidapatkan 15 Perlakuan. Data yang didapatkan setelah perlakuan penelitian uji organolepticpada masing-masing variable dimasukkan dalam tabel untuk dianalisa Uji Friedman. Sedangkanpada perlakuan penelitian uji sifat kimia dianalisa dengan uji ANOVA dan jika terdapatperbedaan dianalisa dengan Uji Tuckey. Perlakuan terbaik dianalisa menggunakan indeksefektifitas. Hasil dari penelitian menunjukkan pengaruh tepung ubi kayu terhadap kualitas sifatkimia yaitu kadar air kadar air 8,63%, kadar abu 2,875%, organoleptik warna 3,72, rasa 3,92,dan tekstur 4.
Optimalisasi Peningkatan Protein dan Kualitas Organoleptik Mie Basah Melalui Fortifikasi Tepung Udang Rebon (Acetes erytharaeus) Khoirin Maghfiroh; Iva Nur Halimah
Journal of Natural Sciences and Learning Vol. 1 No. 2 (2022): Journal of Natural Science and Learning
Publisher : Department of Biology Education, Faculty of Teacher Training and Education, Universitas Wijaya Kusuma Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30742/jnsl.v1i1.19

Abstract

Mie basah merupakan salah satu produk pangan yang berbentuk kecil dan memanjang yang dapat diperoleh dengan proses pencetakan dan dilanjutkan dengan perebusan. Mie basah dapat digolongkan sebagai produk yang memiliki kadar air yang cukup tinggi yaitu 60%. Pada umumnya, mie basah terbuat dari tepung terigu yang mana protein tepung terigu sangat terbilang cukup rendah untuk memenuhi kandungan gizi yang dibutuhkan oleh tubuh yaitu protein, maka dari itu penambahan tepung udang rebon dapat meningkatkan nilai gizi protein terhadap mie basah. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung udang rebon terhadap karakteristik fisik, kimia dan organoleptik dan mendapatkan perlakuan terbaik dari penambahan tepung udang rebon pada mie basah. Metode yang digunakan dalam penelitian ini yaitu Rancangan Acak Kelompok (RAK) non faktorial dengan 5 perlakuan 3 kali ulangan, sehingga diperoleh 15 kali percobaan. Dengan perlakuan perbandingan tepung terigu dan tepung udang rebon. Analisa yang dilakukan meliputi Analisa fisikokimia meliputi kadar air, kadar protein, uji tekstur dan organoleptik meliputi warna, aroma, dan rasa. Hasil penelitian terbaik terdapat pada perlakuan P4 (60% tepung terigu : 40% tepung udang rebon) dengan hasil uji fisik kimia Analisa kada air 49,68%, kadar protein 7,66%, uji tekstur 0,058N dan uji organoleptik warna 4,08 (suka), aroma 3,24 (agak suka), dan rasa 3,6 (agak suka).
A EFFECT OF COMBINATION OF CONCENTRATION OF TURMERIC EXTRACT (Curcuma longa L.) AND SUGAR ON WATER CURRENT AND ORGANOLEPTIC JELLY CANDY Maghfiroh Khoirin
Journal of Natural Sciences and Learning Vol. 2 No. 1 (2023): Journal of Natural Science and Learning
Publisher : Jurusan Pendidikan Biologi, Fakultas Bahasa dan Sains, Universitas Wijaya Kusuma Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30742/jnsl.v2i1.55

Abstract

  Jelly candy is made from gelling agents and essences to produce a variety of flavors, a clear transparent appearance, and a chewy texture. In general, jelly candy uses gelatin as its gelling agent. Doubts about the halalness of gelatine make research into the potential of other gelling agents necessary. Carrageenan can replace gelatin as a gelling agent because of its gelling ability. This study used turmeric extract as a colorant for jelly candy. This study aimed to determine the effect of adding sugar and turmeric extract on the water content and organoleptic of turmeric jelly candy (Curcuma longa L.). This study used a completely randomized design with two factors: variations in sugar concentration (25%, 75%) and turmeric extract (5%, 10%, 15%). The results showed that the combination of turmeric (C. longa) extract concentration significantly affected water content; the greater the concentration of sugar and turmeric extract affected the color and taste of jelly candy. The concentration of carrageenan and konjac mixture that the panelists most liked was 75% sugar. Meanwhile, the concentration of turmeric extract that the panelists most liked was the addition of 10% turmeric extract.
Peningkatan Literasi Melalui Pengembangan Website Desa Terintegrasi Perpustakaan Digital di Desa Cangkringmalang Kecamatan Beji Kabupaten Pasuruan Khoirin Maghfiroh; Novanda Dwi Pramana Putra; Miftakhul Arif Saifuddin Islami; Erik Cahya Nugraha; Dewi Farah Adibah
J-ABDIPAMAS (Jurnal Pengabdian Kepada Masyarakat) Vol 7, No 2 (2023): Oktober 2023
Publisher : IKIP PGRI Bojonegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30734/j-abdipamas.v7i2.3528

Abstract

ABSTRACTIn the realm of globalization and regional autonomy, the village plays a crucial role in influencing the efficacy of development efforts, ensuring continuous and active involvement with the community., particularly in the provision of public services. A village website or village a site information about village existence cangkringmalang for that can know by the villagers. The goals of village website a introducing the village cangkringmalang and potential it has. Function of website is a means of getting fast informations and easy. Library in this develop to direction digital starting from catalog, journal, and a book. The digital library is a save to place collection library in a digital. Activities in the implementation step include planning, execution, and evaluation. The activity's results were carried out in three stages: planning, which included observation and interviews for initial data collection, implementation, which included the process of creating an administrative service system website integrated with the village digital library, and seminar activities, at last a mentoring programme was carried out at the end of the activity to optimise the village website. The activity concludes with the creation of a village administration service system that is integrated with digital libraries in order to facilitate village devices in population data collection and make it easier for villagers to access village administration information and services, as well as digital libraries.  Keywords: Literacy, Website development, Digital library ABSTRAKDalam era globalisasi dan otonomi daerah, desa memainkan peran penting dalam mempengaruhi keberhasilan upaya pembangunan dan mempertahankan interaksi aktif dengan masyarakat, terutama dalam aspek penyediaan layanan publik. Situs desa atau laman desa merupakan sebuah portal yang memuat berbagai informasi tentang keberadaan desa cangkringmalang agar bisa diketahui oleh penduduk desa tersebut. Tujuan dari pengembangan website desa ini yaitu mengenalkan desa cangkringmalang dan potensi yang dimilikinya. Fungsi dari website yaitu sebagai sarana untuk mendapatkan informasi yang cepat dan mudah. Perpustakaan pada saat ini berkembang ke arah digital mulai dari katalog, jurnal, dan buku. Perpustakaan digital adalah tempat menyimpan koleksi perpustakaan dalam bentuk digital. Tahap pelaksanaan kegiatan meliputi perencanaan, pelaksanaan dan evaluasi. Hasil kegiatan dilaksanakan melalui tiga tahap, yaitu perencanaan yang meliputi observasi dan wawancara untuk pengumpulan data awal, selanjutnya pelaksanaan yang meliputi proses pembuatan website sistem layanan administrasi yang terintegrasi dengan perpustakaan digital desa dan kegiatan seminar, yang selanjutnya di akhir kegiatan dilakukan program pendampingan untuk optimalisasi website desa. Kesimpulan kegiatan adalah terbentuknya sistem layananan adiministrasi desa yang terintegrasi dengan perpustakaan digital sehingga memudahkan perangkat desa dalam pendataan kependudukan dan memudahkan warga desa dalam akses informasi dan layanan administrasi desa serta perpustakaan digital.Kata Kunci: Literasi, Pengembangan website, Perpustakaan digital 
THE EFFECT OF ADDING DRIED MORINGA OLEIFERA L. ON PHYSICOCHEMICAL CHARACTERISTICS AND ORGANOLEPTICS PROPERTY CRACKERS Nisfi, Lailatun; Maghfiroh, Khoirin
Jurnal Penelitian dan Kajian Ilmiah Kesehatan Politeknik Medica Farma Husada Mataram Vol. 10 No. 1 (2024): April
Publisher : Politeknik Medica Farma Husada Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33651/jpkik.v10i1.552

Abstract

Moringa oleifera L. leaf contain energy, fat, protein, carbohydrates, fiber, vitamin A, and vitamin C. Crackers are a processed food made from a hard dough. The addition of dried Moringa oleifera L. leaf is expected to enhance the nutritional value and turn crackers into a functional food with benefits. This study aims to determine the influence of adding dried Moringa oleifera L. leaf on the antioxidant content and organoleptic properties, including taste, color, aroma, and texture of the crackers. The research was conducted at the Food Processing and Biochemistry Laboratory of Yudharta University, Pasuruan, and then Nutrition Laboratory of Airlangga University Surabaya and  then Basic Laboratory of chemistry and biology of Hang tuah University Surabaya. from April to June 2023. The research method employed a Completely Randomized Design with six treatments (0%, 5%, 10%, 15%, 20%, and 30%) repeated three times, resulting in 18 experiments. Physicochemicals data analysis used Minitab software to conduct Analysis of Variance, and Tukey Method was applied for notation determination. Organoleptic testing employed the Friedman test, while the best treatment was determined using the modified De Garmo Effective Index test by Susrini (2003). The results indicate that the addition of dried Moringa oleifera L. leaf significantly affected (p<0.05) the antioxidant activity, taste, color, aroma, and texture of the crackers. The best treatment was P1 (195 grams of dried moringa oleifera: 5 grams of dried Moringa oleifera L. leaf ) with an antioxidant activity of 91.1% Breaking power of 3.67%, moisture content of 5.98%, ash content of 3.3%,and high organoleptic values for taste 3,64%, aroma 4,32%, color 4,32%, and texture 4,08%. The addition of moringa oleifera L. leaf to crackers can enhance the nutritional value of the crackers.
Co-Authors Adnan, Mahfid As'idah, Fizriyatul Aulia, Lailatuzzahro Al-Akhda Ayu, Nyawijining Tita Bahria Ulfa Daimatul Mahmudah Deny Utomo Dewi Farah Adibah Dewi Putri Setyowati E Ernawati, E Erik Cahya Nugraha Ernawati Ernawati Ernawati Hidayati, Novi Itsna Iva Nur Halimah Karimah, Rizka Ajeng Khuddin, Mukhammad Sholeh Lidyana, Novita Mahmudah, Daimatul Miftakhul Arif Saifuddin Islami Mighfar, Shochibul Nisfi, Lailatun Novanda Dwi Pramana Putra Novi Itsna Hidayati Nurdiana Afrida Pamungkas, Pinctada Putri Pinctada Putri Pamungkas R.R. Sri Karuniari Nuswardhani Rifa'i, Muhaimin Rizka Maulida Rukmini Rukmini Saputri, Romadhiyana Kisno Saputro, Cahyo Bagus Setyowati, Dewi Putri Sirot, Sayyid Agil Siti, Diyah Sri Widyarti Sutiman B. Sumitro Ummah, Nadifa Zurotul Utami, Cahyaning Rini Utomo, Deny wafiqotul isma