MUTU ORGANOLEPTIK DAN KANDUNGAN ZAT GIZI KOMBINASI PUREE DAUN KELOR (Moringa Oleifera) DAN TEPUNG BAWANG MERAH (Allium Cepa Ascolinicum L) DALAM PEMBUATAN STICK SEBAGAI SNACK SEHAT

• Main Author: NURILAH SANDI CITRA JIWA PAMENANG TIMUMUN, 101414153036
• Format: Theses and Dissertations NonPeerReviewed
• Language: Indonesian; Indonesian
• Published: 2016
• Subjects: RA601-602 Food and food supply in relation to public health
• Online Access: http://repository.unair.ac.id/45489/13/245.%20ABSTRAK.pdf; http://repository.unair.ac.id/45489/20/TKM.25-16%20Tim%20m.pdf; http://repository.unair.ac.id/45489/; http://lib.unair.ac.id
• Institution: Universitas Airlangga

The prevalence of overweight and obesity among children and adolescents has increased worldwide, thus becoming one of the most common chronic disorder in this age group and in adulthood. The prevalence of obesity in Indonesia shows a figure quite alarming. Moringa leaves puree and onion flour be used as a functional food was made into a healthy snack in the form of sticks. The purpose of this study was to determine differences in the organoleptic quality and nutrient content in stick combination of moringa leaves puree and onion flour on each product. This research is an experimental research which directed on development products. In this study involving 5 limited panelists and 30 untrained panelists. The results showed that the organoleptic quality difference of color (0,001) and aroma (0,016) among three sticks products. There is no difference in color (0.592) and aroma (0,414) among stick product F4 and F5. Nutrients content showed that there is no difference between the three sticks products. The conclusion is there are difference of the organoleptic quality of color and aroma stick combination of moringa leaves puree and onion flour on each product and there are differences in nutrient content stick combination of moringa leaves puree and onion flour on every product.