Zakaria1, Nursalim1, Abdullah Tamrin1
1Jurusan Gizi, Politeknik Kesehatan Kemenkes, Makassar
Background: Moringa leaves are a source of vegetable foodstuffs containing nutrients and non nutrients is quite high, whereby the not all people consume. Mie is one food that attracted many people of Indonesia, so by adding Moringa leaves into the making of noodles, can increase the consumption of Moringa leaves on community. Moringa leaf powder protein known to contain 27.1 g / 100 g, so with the addition of Moringa leaf powder to enrich the protein content of the noodles.
Objective: The aim of this study was to assess the acceptability of society and the protein content of wet noodles with the addition of moringa leaf powder.
Methods: This research method is experimental randomized group design (RGD)) by treatment with the addition of 0, 2, 4, 6, 8% moringa leaf powder.
Result: In general, the preferred wet noodles is with the addition of 2% of Moringa flour from the aspect of color (52%), aspects of taste (56%) and texture (52%), but from the aspect of scent less favored (56%). Received power without the addition of wet noodles (0%) by the panelists is still higher compared with all treatments. The protein content of wet noodles, without the addition of moringa powder (0%) of 13.80 g / 100 g, of the addition of 2% amounting to 14.84 g / 100 g and the addition of 4% 14.98 g / 100 g) respectively.
Conclusion: wet noodle acceptance by the panelists generally the addition of Moringa leaf powder 2% from the aspect of color, flavor and texture, though the flavour is less preferred, the protein content of wet noodles increased with the addition of moringa leaf powder. The need to optimize the manufacture of wet noodles with the addition of either fresh or Moringa leaf powder Moringa leaves with mengkur various quality characteristics of a wet noodle.
Keywords: Acceptance, wet noodles, Moringa leaves, protein content