The organoleptic quality of liquid food formula made from snail (Pila ampullacea), tempeh, and moringa leaves

Fery Lusviana Widiany,Susetyowati Susetyowati,Emy Huriyati,Mochammad Sja'Bani

doi:10.5219/1672

Fery Lusviana Widiany, Susetyowati Susetyowati + Show 2 more

Open Access

https://doi.org/10.5219/1672

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Abstract

This study aims to determine the organoleptic quality of liquid food formula made from snail (Pila ampullacea), tempeh, and moringa (Moringa oleifera) leaves. The study was conducted in Yogyakarta, Indonesia. It involved 25 moderately trained panelists and also 5 trained panelists, who met the criteria. The measured variable was the organoleptic quality, which included aspects of color, texture, taste, and aroma. The formula tested was a powder formula made from the snail, tempeh, and moringa leaves. The proportion of snail flour, tempeh flour, and moringa leaves flour was 50:30:20. It was found that more than 50% of panelists liked the liquid food formula based on color, texture, taste, and aroma. Independent t-test to determine the difference between the organoleptic quality of the two groups showed p = 0.710 for color, p = 0.335 for texture, p = 0.603 for taste, and p = 0.880 for aroma. In conclusion, most of the panelists liked the liquid food formula products made from snail, tempeh, and moringa leaves based on the organoleptic quality result. There was no difference between the organoleptic quality studies of the two groups in the aspect of color, texture, taste, and aroma.

Highlights

Protein-energy wasting is highly prevalent in hemodialysis patients (Ikizler, 2013)
This study aims to determine the organoleptic quality of liquid food formula made from snail (Pila ampullacea), tempeh, and moringa (Moringa oleifera) leaves
The oral nutritional support formula product made from a mixture of snail, tempeh, and moringa leaves has been analyzed for nutritional content and meets the dietary requirements for hemodialysis patients

Summary

Introduction

Protein-energy wasting is highly prevalent in hemodialysis patients (Ikizler, 2013). Management of nutritional aspects of hemodialysis patients includes a comprehensive combination of preventive maneuvers to diminish protein and energy depletion. Nutritional support for hemodialysis patients with high protein and low phosphorus content is required. This nutritional support can be fulfilled from functional foods that utilize Indonesian local food. The making of formula from local food enables the community to optimize local food into more nutritious food so that it can be produced at the household scale (Pratiwi et al, 2021). Functional food can be in the form of natural food or food that contains one or more certain components that have a functional effect on the health and welfare of consumers (Tur and Bibiloni, 2016)

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