“Peningkatan Kadar Protein Pada Biskuit MP-ASI Dengan Penambahan Serbuk Daun Kelor (Moringa oleifera Folium)”.

Lack of Protein Energy (PEM) is one of the main nutritional problems in
Indonesia. effort of handling PEM which can be done by fulfilling more protein
nutrient intake, one of them with complementary feeding (MP-ASI). One of the
food that is easy to get, has many benefits, but the utilization is still less is
moringa leaf. Moringa is food ingridien that has vegetable protein content with
complete essential amino acid. Vegetable proteins that have fewer cases of
allergies in toodlers. Made biscuit MP-ASI with the addition of moringa leaf
powder, which further to see an increase in protein content of biscuits then done
protein analysis.
Samples in this study were MP-ASI biscuits without the addition of
Moringa leaf powder in 650 g ingredients, MP-ASI biscuits with the addition of 6
g of moringa leaf powder in 650 g of material, and MP-ASI biscuits with the
addition of 9 g of leaf powder in 650 g of mterials by deliberate sampling. The
population of this study is self produced biscuits. this sample is further analyzed
protein content by kjeldahl method.
The result of this research is obtained the protein content on the biscuit of
MP-ASI without the addition of moringa leaf powder 3,1692%, MP-ASI biscuit
with the addition of 6 g of moringa leaf powder 3,9622%, and the biscuit of MPASI
with the addition of 9 g of moringa leaf powder 5,2473%. From the T test,
the result showed that there were different significanse between biscuit sampel
without moringa leaf powder with biscuit adding 6 g of moringa leaf powder,
between biscuit without moringa leaf powder with biscuit adding 9 g of moringa
leaf powder, and between biscuit adding 6 g of moringa lef with biscuit dding 9 g
of moringa leaf powder. it can be concluded that there is an increase in protein
levels in each levels addition of moringa leaf powder.
Keywords: Moringa leaf powder, MP-ASI biscuit MP-ASI, Protein content