Fortifikasi daun kelor (Moringa oleifera L.) dalam berbagai macam produk olahan makanan = Fortification of Moringa (Moringa oleifera L.) leaves in various processed food products

Tandoko, Karen (2022) Fortifikasi daun kelor (Moringa oleifera L.) dalam berbagai macam produk olahan makanan = Fortification of Moringa (Moringa oleifera L.) leaves in various processed food products. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Moringa oleifera adalah tanaman berkhasiat yang kaya akan protein, mineral, dan Vitamin A. Namun, daun kelor memiliki bau yang khas dan rasa agak pahit akibat adanya senyawa bioaktif, seperti tannin yang juga merupakan kandungan antinutrisi pada kelor. Oleh karena itu, kelor hanya digunakan sebagai fortifikasi pada produk pangan. Beberapa metode seperti pemasakan, mikroenkapsulasi, atau penambahan pemanis diketahui dapat menutupi kelemahan kelor dan meningkatkan bioavaibilitas dari daun kelor hingga 3-3,5 kali. Literature review ini disusun dengan tujuan untuk memperluas pengetahuan tentang penggunaan fortifikasi daun kelor, menentukan makanan olahan dengan fortifikasi daun kelor yang memiliki nilai gizi dan organoleptik terbaik serta metode masking terbaik untuk kelor. Olahan makanan yang dikaji terbagi menjadi 2, yaitu produk bakery dan non-bakery. Hasil dari literature review menunjukkan bahwa penggunaan daun kelor sebagai fortifikasi sudah semakin berkembang dan dimanfaatkan, seperti pada cookies, muffin, biskuit, pan bread, bolu, amala, bubur, bakso, keju, ogi, dan crackers. Dari 13 produk, biskuit yang merupakan produk bakery memiliki nilai organoleptik dan nutrisi terbaik. Penambahan daun kelor 5% meningkatkan protein 1,54%, serat 0,51%, kalsium dan magnesium 94,4%, serta zat besi 0,46%. Metode masking seperti mikroenkapsulsi lebih disarankan dikarenakan dapat meningkatkan dari konsentrasi daun kelor yang digunakan / Moringa oleifera is a nutritious plant that is rich in protein, minerals and Vitamin A. However, Moringa leaves have a distinctive odor and a slightly bitter taste due to the presence of bioactive compounds, such as tannin which is also an antinutrient in Moringa. Therefore, Moringa is only used as fortification in food products. Several methods such as cooking, microencapsulation, or addition of sweeteners are known to cover the weakness of Moringa and increase the bioavailability of Moringa leaves up to 3-3.5 times. This literature review was compiled with the aim of expanding knowledge about the use of fortified Moringa leaves, determining processed foods with Moringa leaf fortification that have the best nutritional and organoleptic values and the best masking method for Moringa. The processed foods studied were divided into 2, namely bakery and non-bakery products. The results of the literature review show that the use of Moringa leaves as fortification has been increasingly developed and utilized, such as in cookies, muffins, biscuits, pan bread, sponge cake, amala, porridge, meatballs, cheese, ogi, and crackers. Of the 13 products, biscuits which are bakery products have the best organoleptic and nutritional values. The addition of 5% Moringa leaves increased protein 1.54%, fiber 0.51%, calcium and magnesium 94.4%, and iron 0.46%. Masking methods such as microencapsulation are recommended because they can increase the concentration of Moringa leaves used.

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