PENGARUH PERLAKUAN BLANCHING TERHADAP KADAR β-KAROTEN PADA PEMBUATAN TEPUNG DAUN KELOR (Moringa oleifera

Zakaria1, Abdullah Tamrin1, Nursalim1, Irmayanti2

1Jurusan Gizi, Politeknik Kesehatan Kemenkes, Makassar

2Alumni Diploma III Gizi, Politeknik Kesehatan Kemenkes, Makassar

 

Abstract

Background: Moringa (Moringan oleifera Lam) is a crop of high nutritional value, these plants spread in the tropics and sub​​-tropics. Moringa is a nutritious source of nutrition abortion drug unusual content of the plants, in general. Moringa leaves can be processed into flour Moringa leaves previously treated blanching. The main purpose of blanching is menginaktifan enzymes including peroxidase and catalase enzymes, although some of the microbes present in the material were also dead. Blanching is usually done on the vegetables and fruits to be canned or dried.

Objective: The purpose of this study was to determine the levels of β-carotene Moringa leaf powder to blanching treatment.

Methods: This research is eksperimen.data processed and analyzed using the computer program SPSS for Windows version 13.0

Results: This research was carried out three types of treatment and each treatment two times repetition. The first treatment is without blanching treatment results obtained β-carotene content of 26.91 mg. In the second treatment the steam blanching with β-carotene levels of vitamin 35.55 mg. In the third treatment the cob blanching results obtained 29.01 mg. Results of statistical analysis with ANOVA test showed that there was no effect of blanching treatment on the moringa leaf meal (p = 0.072).

Conclusion: It was concluded that there was no effect of blanching treatment on the levels of β-carotene in the manufacture of Moringa leaf powder.

Suggestion: Suggested further research needs to be done to develop the use of Moringa leaf powder into foods or used as a popular food fortification on the other, because of the vitamin content.

Keywords: Blanching and levels of β-carotene levels and Moringa Leaf Powder.

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