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Sensory Preference, Nutrient Content, and Shelf Life of Moringa Oliefera Leaf Crackers

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@article{IJASEIT8343,
   author = {Rita Ismawati and Meda Wahini and Ita Fatkhur Romadhoni and Qory Aina},
   title = {Sensory Preference, Nutrient Content, and Shelf Life of Moringa Oliefera Leaf Crackers},
   journal = {International Journal on Advanced Science, Engineering and Information Technology},
   volume = {9},
   number = {2},
   year = {2019},
   pages = {489--494},
   keywords = {moringa oliefera; crackers; sensory analysis; nutrition.},
   abstract = {

Crackers is one of the snack foods, which can be variated in various types of and flavors. This study aimed to determine the sensory preference, nutrition content, and shelf life of Moringa oliefera leaf (Mol) crackers. Utilization of Mol is by processed it into powder, and chopped form then added to the crackers dough with the various amount of 3%, 5%, 7% and 9% for each form. The sensory test had been done to measure sensory properties such as color, aroma, texture, flavor and the level of preference. Sensoric test data were analyzed by using two way ANOVA and further Duncan test to examine the correlation between Moringa oliefera processed leaf type and addition amount with its sensory properties and panelist’s preference. The most preferred product then tested for its nutrient content. Crackers shelf life that observed were Total Plate Count (TPC) and Most Probable Number (MPN). This study showed that Moringa oliefera processed leaf type and the additional amount that is used will affect the sensory properties of crackers. There was a correlation between the Moringa oliefera processed leaf type and addition amount that is used with the cracker’s color, texture, and level of preferences, but not with the aroma and flavor. Nutrient content per 100g of the most preferences Moringa oliefera leaf crackers is energy 368.80 kcal, carbohydrate 65.91 g, protein 11.82g, fat 6.92g, Fe 4.68mg, calcium 26.50mg, Vit C 17.88mg, Vit A 48.55SI, Fiber 4.56g, ash 5.11%, and water 1.21%. The moringa leaf crackers can be stored for 8 weeks which TPC score is 0.9 x 104 (cfu/g) and MPN score is 23.89/g.

},    issn = {2088-5334},    publisher = {INSIGHT - Indonesian Society for Knowledge and Human Development},    url = {http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=8343},    doi = {10.18517/ijaseit.9.2.8343} }

EndNote

%A Ismawati, Rita
%A Wahini, Meda
%A Romadhoni, Ita Fatkhur
%A Aina, Qory
%D 2019
%T Sensory Preference, Nutrient Content, and Shelf Life of Moringa Oliefera Leaf Crackers
%B 2019
%9 moringa oliefera; crackers; sensory analysis; nutrition.
%! Sensory Preference, Nutrient Content, and Shelf Life of Moringa Oliefera Leaf Crackers
%K moringa oliefera; crackers; sensory analysis; nutrition.
%X 

Crackers is one of the snack foods, which can be variated in various types of and flavors. This study aimed to determine the sensory preference, nutrition content, and shelf life of Moringa oliefera leaf (Mol) crackers. Utilization of Mol is by processed it into powder, and chopped form then added to the crackers dough with the various amount of 3%, 5%, 7% and 9% for each form. The sensory test had been done to measure sensory properties such as color, aroma, texture, flavor and the level of preference. Sensoric test data were analyzed by using two way ANOVA and further Duncan test to examine the correlation between Moringa oliefera processed leaf type and addition amount with its sensory properties and panelist’s preference. The most preferred product then tested for its nutrient content. Crackers shelf life that observed were Total Plate Count (TPC) and Most Probable Number (MPN). This study showed that Moringa oliefera processed leaf type and the additional amount that is used will affect the sensory properties of crackers. There was a correlation between the Moringa oliefera processed leaf type and addition amount that is used with the cracker’s color, texture, and level of preferences, but not with the aroma and flavor. Nutrient content per 100g of the most preferences Moringa oliefera leaf crackers is energy 368.80 kcal, carbohydrate 65.91 g, protein 11.82g, fat 6.92g, Fe 4.68mg, calcium 26.50mg, Vit C 17.88mg, Vit A 48.55SI, Fiber 4.56g, ash 5.11%, and water 1.21%. The moringa leaf crackers can be stored for 8 weeks which TPC score is 0.9 x 104 (cfu/g) and MPN score is 23.89/g.

%U http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=8343 %R doi:10.18517/ijaseit.9.2.8343 %J International Journal on Advanced Science, Engineering and Information Technology %V 9 %N 2 %@ 2088-5334

IEEE

Rita Ismawati,Meda Wahini,Ita Fatkhur Romadhoni and Qory Aina,"Sensory Preference, Nutrient Content, and Shelf Life of Moringa Oliefera Leaf Crackers," International Journal on Advanced Science, Engineering and Information Technology, vol. 9, no. 2, pp. 489-494, 2019. [Online]. Available: http://dx.doi.org/10.18517/ijaseit.9.2.8343.

RefMan/ProCite (RIS)

TY  - JOUR
AU  - Ismawati, Rita
AU  - Wahini, Meda
AU  - Romadhoni, Ita Fatkhur
AU  - Aina, Qory
PY  - 2019
TI  - Sensory Preference, Nutrient Content, and Shelf Life of Moringa Oliefera Leaf Crackers
JF  - International Journal on Advanced Science, Engineering and Information Technology; Vol. 9 (2019) No. 2
Y2  - 2019
SP  - 489
EP  - 494
SN  - 2088-5334
PB  - INSIGHT - Indonesian Society for Knowledge and Human Development
KW  - moringa oliefera; crackers; sensory analysis; nutrition.
N2  - 

Crackers is one of the snack foods, which can be variated in various types of and flavors. This study aimed to determine the sensory preference, nutrition content, and shelf life of Moringa oliefera leaf (Mol) crackers. Utilization of Mol is by processed it into powder, and chopped form then added to the crackers dough with the various amount of 3%, 5%, 7% and 9% for each form. The sensory test had been done to measure sensory properties such as color, aroma, texture, flavor and the level of preference. Sensoric test data were analyzed by using two way ANOVA and further Duncan test to examine the correlation between Moringa oliefera processed leaf type and addition amount with its sensory properties and panelist’s preference. The most preferred product then tested for its nutrient content. Crackers shelf life that observed were Total Plate Count (TPC) and Most Probable Number (MPN). This study showed that Moringa oliefera processed leaf type and the additional amount that is used will affect the sensory properties of crackers. There was a correlation between the Moringa oliefera processed leaf type and addition amount that is used with the cracker’s color, texture, and level of preferences, but not with the aroma and flavor. Nutrient content per 100g of the most preferences Moringa oliefera leaf crackers is energy 368.80 kcal, carbohydrate 65.91 g, protein 11.82g, fat 6.92g, Fe 4.68mg, calcium 26.50mg, Vit C 17.88mg, Vit A 48.55SI, Fiber 4.56g, ash 5.11%, and water 1.21%. The moringa leaf crackers can be stored for 8 weeks which TPC score is 0.9 x 104 (cfu/g) and MPN score is 23.89/g.

UR - http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=8343 DO - 10.18517/ijaseit.9.2.8343

RefWorks

RT Journal Article
ID 8343
A1 Ismawati, Rita
A1 Wahini, Meda
A1 Romadhoni, Ita Fatkhur
A1 Aina, Qory
T1 Sensory Preference, Nutrient Content, and Shelf Life of Moringa Oliefera Leaf Crackers
JF International Journal on Advanced Science, Engineering and Information Technology
VO 9
IS 2
YR 2019
SP 489
OP 494
SN 2088-5334
PB INSIGHT - Indonesian Society for Knowledge and Human Development
K1 moringa oliefera; crackers; sensory analysis; nutrition.
AB 

Crackers is one of the snack foods, which can be variated in various types of and flavors. This study aimed to determine the sensory preference, nutrition content, and shelf life of Moringa oliefera leaf (Mol) crackers. Utilization of Mol is by processed it into powder, and chopped form then added to the crackers dough with the various amount of 3%, 5%, 7% and 9% for each form. The sensory test had been done to measure sensory properties such as color, aroma, texture, flavor and the level of preference. Sensoric test data were analyzed by using two way ANOVA and further Duncan test to examine the correlation between Moringa oliefera processed leaf type and addition amount with its sensory properties and panelist’s preference. The most preferred product then tested for its nutrient content. Crackers shelf life that observed were Total Plate Count (TPC) and Most Probable Number (MPN). This study showed that Moringa oliefera processed leaf type and the additional amount that is used will affect the sensory properties of crackers. There was a correlation between the Moringa oliefera processed leaf type and addition amount that is used with the cracker’s color, texture, and level of preferences, but not with the aroma and flavor. Nutrient content per 100g of the most preferences Moringa oliefera leaf crackers is energy 368.80 kcal, carbohydrate 65.91 g, protein 11.82g, fat 6.92g, Fe 4.68mg, calcium 26.50mg, Vit C 17.88mg, Vit A 48.55SI, Fiber 4.56g, ash 5.11%, and water 1.21%. The moringa leaf crackers can be stored for 8 weeks which TPC score is 0.9 x 104 (cfu/g) and MPN score is 23.89/g.

LK http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=8343 DO - 10.18517/ijaseit.9.2.8343