International Journal on Advanced Science, Engineering and Information Technology, Vol. 9 (2019) No. 2, List of accepted papers, DOI:10.18517/ijaseit.9.2.8343

Sensory Preference, Nutrient Content, And Shelf Life Of Moringa OlieferaLeaf Crackers

rita ismawati

Abstract

 

Abstract— Crackers is one of the snack foods, which can be variated in various types and flavours. 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 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 colour, aroma, texture, flavour 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 preference product then tested for its nutrient content. Crackers shelf life that observed were Total Plate Count (TPC) and Most Probably Number (MPN). This study showed that Moringa oliefera processed leaf type and the addition amount that is used will affect the sensory properties crackers. There was correlation between the Moringa oliefera processed leaf type and addition amount that is used with the cracker’s colour, texture, and level of preferences, but not with the aroma and flavour. Nutrient content per 100g of the most preferences Moringa oliefera leaf crackers are: 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.

Keywords:

moringa oliefera, crackers, sensory analysis, nutrition

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