Abstract
Clarias sp. is one of the most common types of freshwater fish. The utilization of Clarias sp. is only limited to fresh consumption, whereas the nutritional content of Clarias sp. is potential as a source of nutrition. High protein and low-fat content make Clarias sp. can be processed into diversification of traditional food such as otak-otak products. The otak-otak products can be used as functional food, but there is a weakness i.e. the low of Calcium of otak-otak products. This study aims to determine (1) fortification of Moringa oleifera leaves on organoleptic and (2) mineral content of Calcium the otak-otak products. The method used is an experimental method with a simple Completely Randomized Design. Independent variables of this study were concentration of Moringa oleifera leaves powder 4%, 8% and 12% while dependent variable was Calcium content. The results showed that fortification of Moringa oleifera leaves powder had a significant effect on organoleptic aroma, taste, texture, appearance and Calcium content of the otak-otak products. The best fortification of Moringa oleifera leaves powder is 4% with the results of aroma of 41.00; taste 37.25; texture 38.00 and appearance of 38.05. Calcium content of otak-otak products reached 3.09±0.099 mg.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: IOP Conference Series: Earth and Environmental Science
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
