The Effect of Moringa oleifera Flour Addition on The Quality of Chicken Meat Dimsum

Abstract

The effect of Maringa oleifera flour addition on protein, moisture content, ash, fat content, texture, water holding capacity, organoleptic and color L*, a*, b in chicken meat dimsum. The treatments used were without the addition of moringa flour as a control and the addition of moringa flour 1%, 2%, and 3%. The variables measured were protein, moisture content, ash, fat content, texture, water holding capacity, organoleptic and color L*, a*, b*. The results showed that the treatment gave a significant effect (p < 0.05) on protein, moisture content and water holding capacity, gave a highly significant effect (p < 0.01) on ash content, organoleptic color, aroma, and taste, gave no significant effect (p > 0.05) on fat content, texture and texture organoleptic. The results of color testing L*, a*, b* has a highly significant effect (p < 0.01) on brightness (L*), a significant effect (p < 0.05) on redness (a*) and no significant effect (p > 0.05) on yellowness (b*). It can be concluded that the addition of moringa leaf flour at 3% in chicken meat dimsum gives the best results in terms of protein content of 13.45%, moisture content of 60,20%, ash content of 1,53%, fat content of 1,66%, texture of 5.15 N, water holding capacity 31%, organoleptic values of color 1.4, aroma 1.56, taste 2.05, and texture 3.1 and color lightness (L*) 54,25%, redness (a*) 0,97%, and yellowness (b*) 17,62%. The research suggestion is to use moringa leaf flour at 3% for good result in chemical qualities and use moringa leaf flour at 1% for good result in physical qualities.