Pemanfaatan Daun Kelor (Moringa oleyfera) Terhadap Kandungan Gizi pada Permen Karamel dari Susu Kambing:

Utilization of Kelor (Moringa oleyfera) Leaves to the Nutritional Content of Caramel Candy from Goat Milk

Abstract

Pemanfaatan susu kambingdan daun kelor sebagai produk permen karamel merupakan suatu alternativeyang dapatdilakukan agar masyarakat lebih menyukai susu kambing untuk dikonsumsi serta memberikan asupan nutrisi pada masyarakat. Penelitian ini dilakukan di Laboratorium Ilmu Teknologi PanganUniversitas Sumatera Utara pada bulan Mei sampai bulan Juni 2017. Penelitian ini menggunakan rancangan acak lengkap (RAL) 5 perlakuan dengan 4 ulangan. Dimana P0 control, P1;5%daun kelor, P2;10% daun kelor, P3;15%daun kelor dan P4;20%daun kelor.Parameter yang diamatin adalah kadar protein, kadar lemak, kadar abu dan kadar energi.Hasil penelitian menunjukan bahwa perlakuan memberikan perbedaan yang sangat nyata (P<0.01) terhadap kadar protein % (4,99; 5,15; 5,23; 5,33; dan 5,37), kadar lemak % (10,81; 11,14; 11,38; 11,94; dan 12,18) dan kadar energi kkal (123,56; 127,82; 129,52; 135,52; dan 137,29) kecuali pada kadar abu yang tidak menunjukan perbedaan yang nyata (P>0.05).Nilai tertinggi didapat pada perlakuan P4 dengan penambahan ekstrak daun kelor sebesar 20% dan nilai terendah didapat pada perlakuan P0 control. Kesimpulan penelitian ini adalah penambahan ekstrak daun kelor sampai level 20% pada permen karamel susu kambing dapat meningkatkan kandungan gizi pada kadar (protein, lemak dan energi) kecuali pada kadar abu.

The use of kelor leaves (Moringa oleyfera) and goat milk as caramel candy products is an alternative was investigated to provide people prefer goat milk for consumption and nutritional intake to the community. This research was conducted at the Food Technology Laboratory of the Universitas Sumatera Utara in May to June 2017. This study used a completely randomized design (CRD) of 5 treatments with 4 replications. The treatments were P0 as controls, P1: 5% of kelor leaves, P2: 10% of kelor leaves, P3: 15% of kelor leaves and P4: 20% of kelor leaves. Parameters observed are protein content, fat content, ash content and energy content. The treatment showed a very significant difference among the parameters (P <0.01) to% protein levels (4.99; 5.15; 5.23; 5.33; and 5.37),% fat content (10.81; 11, 14; 11.38; 11.94; and 12.18) and kcal energy levels (123.56; 127.82; 129.52; 135.52; and 137.29) except for ash content which did not show significantly difference (P> 0.05). The highest value was obtained in treatment P4 with the addition of kelor leaf extract by 20% and the lowest value was obtained in the treatment P0 control. The conclusion of this study is the addition of kelor leaf extract to the level of 20% in caramel candy of goat milk can increase the nutrient content of the levels (protein, fat and energy) except in ash content.