ORGANOLEPTIC TEST AND ANALYSIS OF IRON (FE) ICE CREAM WITH MORINGA LEAF JUICE

Abstract

Moringa is a   type of  food that is very useful and  contains many  nutrients, both  macronutrients  and   micronutrients  that have been widely used in dealing with  malnutrition  especially in pregnant women and can improve the immune system. In developing countries  Ice cream is  the  most popular food and  is very popular with all circles of society because it tastes very good and, soft texture   and   contains substances  nutrition  and can be one of the  media in improving nutrition.   To determine the  acceptability and analysis of the   Fe content of ice cream with the addition of Moringa leaves. This type of research is experimental with  pre test  and post test group  designs, which are given adding Moringa leaves to the manufacture of ice cream with some concentration.   Research on texture, as well as aspects of taste and value weighting results, the best formulation of ice cream with the  addition of Moringa leaves is F1 compared to F2, F3, and F4, namely with a value of F1 60, F2 46.06, F3  42.01, F4 33.29, although when compared to F0 (ice cream krontrol) the value is lower at 54.65. Results  of  Iron (fe) analysis Ice cream with the addition of Moringa leaves  increased from 3.3% to 4.1% This happened after the addition of 30 grams of Moringa leaves. From the results of the acceptability research on aspects of color, aroma, texture, and taste, the best formulation of ice cream with the addition of 30 gr Moringa leaves is F1 compared to F2, F3, and F4,  namely with a value of F1 52.86, F2 42.86, F3 42.01, F4 33.29, although when compared to F0 (ice cream control) the value is lower at 54.65. There is an increase  in  Iron (Fe) content in ice cream with  the  addition of 30 g Moringa leaves which is 0.0888 g, compared to without the addition of Moringa leaves or 0 g which is 0.0686 g.