Pembuatan Es Krim Susu Kambing dengan Penambahan Tepung Daun Kelor (Moringa Oleifera) Upaya Membantu Penurunan Stunting

Abstract

The use of goat's milk and Moringa leaves as a processed food product for ice cream is an alternative that can be done by the community so that they prefer goat's milk and Moringa leaves for consumption and provide good nutritional intake for the community. This research aims to determine the effect of adding goat's milk and Moringa leaf flour on the organoleptic quality and nutritional content (protein and fat) of ice cream. This research was conducted at the Production Laboratory of the University of North Sumatra for organoleptic tests. The protein and fat test in ice cream was carried out at the Central Laboratory of the University of North Sumatra in September-October 2023. This research used a Completely Randomized Design (RAL) with 4 treatments and 3 replications where P0 without the addition of Moringa flour, P1 = 20 grams of Moringa flour , P2=25 grams of Moringa flour, P3=30 grams of Moringa flour. The parameters observed were organoleptic tests, protein content and fat content. The research results showed that the addition of Moringa oleifera leaf flour with the 0 gram and 20 gram treatments for making goat's milk ice cream had good quality and was liked by the panelists in terms of color, aroma, texture, taste and preferences compared to the 25 treatment. grams and 30 grams because the taste of the ice cream is slightly bitter and astringent due to the characteristic taste of Moringa leaves. Processing goat's milk ice cream with the addition of Moringa oleifera leaf flour can increase the protein content and fat content in the ice cream so that this product can be used as an alternative supplementary feeding (PMT) for pregnant women and toddlers, becoming a new innovation and increasing value. economical from Moringa leaves.