“Uji Mutu Mie Kering dengan Penambahan Serbuk Daun Kelor (Moringa oleifera folium) sebagai sumber gizi”

Noodles are one type of food favored by the wider community. Noodle
products have now developed with variations in the mixture of flour as the main
raw material with other ingredients such as Moringa leaves. Kelor plants have
been known for centuries as a multi-use, nutrient-dense and medicinal plant.
So that the benefits of Moringa leaves can be felt by the wider community so
that dried noodle products are made with the addition of Moringa leaves, which
quality tests are carried out according to the requirements of the Indonesian
National Standard (SNI). This research was conducted to determine the quality
test of Moringa leaf noodles in accordance with the requirements of the
Indonesian National Standard (SNI) 01-2974-1996 (Organoleptic Test,
Moisture Test, Protein Test, Microba Contamination Test).
The sample in this study is dried Moringa leaf noodles. Moringa leaf dry
noodles were analyzed for quality consisting of organoleptic test, water content
test, protein content test, microbial contamination test (Total Plate Number
(ALT), Yeast Mold Rate (AKK), Most Probability Number (MPN)).
The results of the study on Moringa leaf dry noodles meet the quality
requirements of the Indonesian National Standard (SNI) 01-2974-1996
including organoleptic tests, water content tests, protein content tests,
microbial contamination tests (Total Plate Numbers (ALT), Yeast Molds
(AKK), Most Probability Number (MPN)).
Keywords: Moringa leaf powder, Moringa leaf dried noodles, quality test