Karya Tulis Ilmiah

Garlic extract (Allium sativum) improves the taste of dried moringa noodle products (Moringa oleifera)

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Moringa leaves are plants that have antioxidants and are rich in
nutritional value. Panelists said they liked the aroma and taste
parameters of dried moringa noodles by adding moringa leaf
extract using the pressing method. Adding garlic is needed to cover
the aroma and taste because garlic has a distinctive and robust
flavor component. The purpose was to improve the taste of dried
moringa noodles by adding garlic extract. This experimental
research was a completely randomized design. Dried moringa
noodles were obtained by adding garlic extract concentrations of
0% (F0), 5%(F1), 10%(F2), and 15%(F3). The hedonic test used 30
untrained panelists with parameters of taste, aroma, color, and
texture. The hedonic data were tested for normality using the
Kolmogorov-Smirnov test, followed by the ANOVA nova test. If
there was a significant difference, continued by the Duncan test
with 95% CI. The results of the hedonic test of dry moringa noodles
with the addition of garlic extract for taste (p=0,000) showed
panelists preferred dry moringa noodles F1 and aroma (p=0,113),
color (p=0,104), and texture (p=0,081) there was no significant
difference for the treatment of adding garlic extract. F1 dry
moringa noodles are safe to use as a food ingredient and contain
nutritional value. In conclusion, adding garlic extract can improve
the taste of dry moringa noodles (F1).
Keywords: Garlic, hedonic, moringa noodles

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

001.43 Anf 2023

Penerbit

Jakarta : ., 2023

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

001.43 Anf 2023

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

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Info Detail Spesifik

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Pernyataan Tanggungjawab

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Versi lain/terkait

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