Fortification of Noodles and Breastmilk Complementary Food in Fulfilling Food Nutrition with Moringa Leaf Powder (Moringa oleifera)
Qori Dini Ayu Febriyanti, Dinatul Islamiyah, Ainul Mardiah, Artika Muliaty Tindaon, Moch. Sholeh, and Hendra Susanto

Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Negeri Malang, Malang, Indonesia

Abstract

Increasing the nutrient content of noodles and breastmilk complementary food can be done by adding Moringa leaf flour. Moringa leaves are one of the foodstuffs that are rich in nutritional content, so they have the potential to be used in the manufacture of nutritious foods. This study aimed to determine the nutrient content in noodles and breastmilk complementary foods fortified with Moringa leaves powder. The method of testing the nutrient content was done using the proximate and XRF tests. The results showed that adding Moringa leaves flour could increase noodles^ protein, fat, ash, Ca, and Mn levels. The F1 formula in noodle making is the best treatment in terms of nutritional content and organoleptic acceptance with a content of 13.53% protein, 2.65% fat, 10.63% water, 1.84% ash and 71.35% carbohydrates, 4.9 %P, 21.1% K, 29.0% Ca, 4.6% Fe, 0.7% Ni, 1.8% Cu, 0.8% Zn, 1% Yb, 4.7% Re, and 31.3% mo. Furthermore, Moringa leaf powder supplementation could increase breastmilk complementary foods^ protein, fat, water, ash, and Ca content. In addition, formula F2 was the basic option with 7.8% protein, 1.20% fat, 11.66% water, 2.12% ash, and 439 mg Ca. Hence, further exploration for the next formulation can be addressed following SNI criteria to improve the quality of both complementary foods.

Keywords: Moringa leaf flour, noodles, breastmilk complementary food

Topic: Biochemistry