Characteristics of Gelato with the Addition of Moringa Leaf Flour (Moringa oleifera) as a Functional Food Product
[Karakteristik Gelato dengan Penambahan Tepung Daun Kelor (Moringa oleifera) sebagai Produk Pangan Fungsional]
DOI:
https://doi.org/10.21070/ups.8143Keywords:
Gelato, Moringa Oleifera, Functional FoodAbstract
Gelato is a type of frozen dessert with low-fat content. The difference between gelato and ice cream lies in the composition of milk and cream. This study incorporates moringa leaf flour (Moringa oleifera) in the production of gelato. Moringa leaves are a local commodity that is easily accessible, yet their utilization remains limited among the public. This research aims to determine the effect of adding moringa leaf flour on the characteristics of gelato using the Friedman test method for hedonic quality assessment. The study employs a completely randomized single-factor design with six treatments: varying concentrations of moringa leaf flour (0.5%, 1%, 1.5%, 2%, 2.5%, and 3%). The results indicate that the best treatment was achieved with a 3% addition of moringa leaf flour. This study is expected to contribute to the development of nutritious functional food innovations for diverse demographics, particularly children.
Downloads
References
N. Fatmawati, Y. Zulfiana, and I. Julianti, "Pengaruh Daun Kelor (Moringa oleifera) terhadap Pencegahan Stunting," Journal of Fundus, vol. 3, no. 1, pp. 1–6, 2023, doi: 10.57267/fundus.v3i1.251.
N. Rohmawati, A. D. Moelyaningrum, and E. Witcahyo, "Es Krim Kelor: Produk Inovasi sebagai Upaya Pencegahan Stunting dalam 1000 Hari Pertama Kehidupan (HPK)," Randang Tana - Jurnal Pengabdian Masyarakat, vol. 2, no. 1, pp. 10–20, 2019, doi: 10.36928/jrt.v2i1.1376
N. T. Parera, V. P. Bintoro, and H. Rizqiati, "Sifat Fisik dan Organoleptik Gelato Susu Kambing dengan Campuran Kayu Manis (Cinnamomum burmanii)," Jurnal Teknologi Pangan, vol. 2, no. 1, 2018.
U. P. K. Upus, I. Z. Ika, H. N. Henny, R. N. Rika, and I. R. D. Irma, "Inovasi pangan fungsional: Demonstrasi pembuatan gelato daun kelor di Desa Cipagalo Ciganitri Kabupaten Bandung tahun 2024," Jurnal Abdimas Kesehatan Tasikmalaya, vol. 6, no. 2, pp. 63-70, 2024, doi: 10.48186/2879am97
D. K. Sari, S. A. Marliyati, L. Kustiyah, A. Khomsan, and T. M. Gantohe, "Uji organoleptik formulasi biskuit fungsional berbasis tepung ikan gabus (Ophiocephalus striatus)," Agritech, vol. 34, no. 2, pp. 120-125, 2014.
C. Angelina, Y. R. Swasti, and F. S. Pranata, "Peningkatan Nilai Gizi Produk Pangan dengan Penambahan Bubuk Daun Kelor (Moringa oleifera)," Jurnal Agroteknologi, vol. 15, no. 1, 2021, doi: 10.19184/jagt.v15i01.22089
A. D. Lanusu, S. E. Surtijono, L. C. M. Karisoh, and E. H. B. Sondakh, "Sifat organoleptik es krim dengan penambahan ubi jalar ungu (Ipomoea batatas L)," *Zootec*, vol. 37, no. 2, pp. 474–482, 2017, doi: 10.35792/zot.37.2.2017.16783
S. Yanti, "Pengaruh Penambahan Tepung Daun Kelor (Moringa oleifera) terhadap Karakteristik Organoleptik Produk Donat," Food and Agro-Industry Journal, vol. 1, no. 1, pp. 1–9, 2020.
N. Haryanti and A. Zueni, "Identifikasi Mutu Fisik, Kimia dan Organoleptik Es Krim Daging Kulit Manggis (Garcinia mangostana L.) Dengan Variasi Susu Krim," AGRITEPA: Jurnal Ilmu Dan Teknologi Pertanian, vol. 2, no. 1, 2015, doi: 10.37676/agritepa.v2i1.103
A. B. Iskandar, F. W. Ningtyias, and N. Rohmawati, "Analisis Kadar Protein, Kalsium dan Daya Terima Es Krim dengan Penambahan Tepung Daun Kelor (Moringa oleifera)," Penelitian Gizi Dan Makanan (The Journal of Nutrition and Food Research), vol. 42, no. 2, pp. 65–72, 2019.
N. Natasya, "Kajian Sifat Organoleptik dan Daya Terima Es Krim Jalor (Jambu Biji dan Sari Daun Kelor)," Jurnal Gizi Prima (Prime Nutrition Journal), vol. 4, no. 1, pp. 47–54, 2019, doi: 10.32807/jgp.v4i1.128
R. U. Budiandari, K. M. Wulandari, R. Azara, and I. A. Saidi, "Formulasi es krim tomat (Lycopersicon esculentum Mill.) modifikasi konsentrasi karagenan (Eucheuma spinosum) dan lama pengadukan," *EDUFORTECH*, vol. 9, no. 1, pp. 43–50, 2023, doi: 10.17509/edufortech.v9i1.61923
T. D. Kartini, N. Nadimin, and A. Agung, "Daya Terima dan Uji Kadar Protein pada Es Krim dengan Penambahan Tepung Tempe," Media Gizi Pangan, vol. 26, no. 1, pp. 94–104, 2019, doi: 10.32382/mgp.v26i1.1004
Downloads
Additional Files
Posted
License
Copyright (c) 2025 UMSIDA Preprints Server
This work is licensed under a Creative Commons Attribution 4.0 International License.
