Identification Of Vitamin A Content Of Moringa Wet Noodles With Various Boiling Times

Abstract

Wet Noodle Moringa oleifera leaves are food products made from the primary raw material of flour with the addition of leaf extract Moringa oleifera after the noodles are printed in the form of noodles, then the boiling process with a variety of time against the wet noodles is the most preferred by panelists. The purpose of this study was to identify vitamin A content in moringa leaf noodles with a variety of boiling time. This research method is experimental. The organoleptic assessment was carried out by 45 trained panelists. After getting the noodles, the panelists liked the most, followed by boiling wet noodles with 2, 4 and 6 minutes. Analysis of the results of organoleptic tests using Kruskal Wallis Test (p <0.05) then continued with the Whitney Mann Test. The results of this study found that panelists found it difficult to distinguish the concentration of wet noodles, but when viewed from the average results, panelists preferred wet noodles with a concentration of 30%. Then proceed with the boiling process of wet noodles and obtained three results that the content of wet vitamin A mi is below 30.77 mcg / 100 grams. It is expected that the general public can know this moringa leaf wet noodle product besides that due to the low content of vitamin A in wet noodles, it is also suggested that people consume additional sources of vitamin A from other sources of food.