Sensory Evaluation and Nutritional Quality of Corn Tortilla Enriched with Moringa Seed Flour
One of the agricultural product processing industries currently being developed in East Nusa Tenggara is corn. Corn has a relatively high nutritional content, thus it possesses economic value for the community. One of the snack products from corn is tortilla. The tortillas can be modified with other...
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| Format: | Article |
| Language: | English |
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POLTEKKES KEMENKES KUPANG
2022-06-01
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| Series: | Jurnal Info Kesehatan |
| Subjects: | |
| Online Access: | https://jurnal.poltekeskupang.ac.id/index.php/infokes/article/view/573 |
| _version_ | 1818549338486341632 |
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| author | Astuti Nur Juni Gressilda L. Sine Maria Helena Dua Nita |
| author_facet | Astuti Nur Juni Gressilda L. Sine Maria Helena Dua Nita |
| author_sort | Astuti Nur |
| collection | DOAJ |
| description | One of the agricultural product processing industries currently being developed in East Nusa Tenggara is corn. Corn has a relatively high nutritional content, thus it possesses economic value for the community. One of the snack products from corn is tortilla. The tortillas can be modified with other food ingredients that contain good nutrition to increase its nutritional value. Moringa seeds contain carbohydrates, fats and proteins. Hence, moringa seeds can be an alternative food source of a new protein which is able to overcome protein deficiency, particularly in East Nusa Tenggara. The experiment was designed by Completely Randomized Design (CRD) with several formulas for substitution of corn flour with moringa seed flour, which were: P1 (100%: 0%), P2 (95%:5%), P3 (90%:10%), and P4 (85%:15%). An organoleptic test was administered to determine the panelists' preference for tortilla formulas and a proximate test to examine the nutritional value of tortillas. The results of the organoleptic test revealed that corn tortilla substituted with moringa seed flour up to 20% owned a significant effect on the color, aroma, taste and texture of the tortilla with a p-value <0.05. The proximate test results presented that tortillas with moringa seed flour substitution possessed a significant effect on protein, fat, carbohydrate, water, ash and fibre content of tortilla with a p-value <0.05. |
| first_indexed | 2024-12-12T08:32:03Z |
| format | Article |
| id | doaj.art-1a5985d3eb25432e94a72bca99d424c7 |
| institution | Directory Open Access Journal |
| issn | 0216-504X 2620-536X |
| language | English |
| last_indexed | 2024-12-12T08:32:03Z |
| publishDate | 2022-06-01 |
| publisher | POLTEKKES KEMENKES KUPANG |
| record_format | Article |
| series | Jurnal Info Kesehatan |
| spelling | doaj.art-1a5985d3eb25432e94a72bca99d424c72022-12-22T00:31:03ZengPOLTEKKES KEMENKES KUPANGJurnal Info Kesehatan0216-504X2620-536X2022-06-012011910.31965/infokes.Vol20.Iss1.573421Sensory Evaluation and Nutritional Quality of Corn Tortilla Enriched with Moringa Seed FlourAstuti Nur0Juni Gressilda L. Sine1Maria Helena Dua Nita2Department of Nutrition, Poltekkes Kemenkes Kupang, Kupang, East Nusa Tenggara, IndonesiaDepartment of Nutrition, Poltekkes Kemenkes Kupang, Kupang, East Nusa Tenggara, IndonesiaDepartment of Nutrition, Poltekkes Kemenkes Kupang, Kupang, East Nusa Tenggara, IndonesiaOne of the agricultural product processing industries currently being developed in East Nusa Tenggara is corn. Corn has a relatively high nutritional content, thus it possesses economic value for the community. One of the snack products from corn is tortilla. The tortillas can be modified with other food ingredients that contain good nutrition to increase its nutritional value. Moringa seeds contain carbohydrates, fats and proteins. Hence, moringa seeds can be an alternative food source of a new protein which is able to overcome protein deficiency, particularly in East Nusa Tenggara. The experiment was designed by Completely Randomized Design (CRD) with several formulas for substitution of corn flour with moringa seed flour, which were: P1 (100%: 0%), P2 (95%:5%), P3 (90%:10%), and P4 (85%:15%). An organoleptic test was administered to determine the panelists' preference for tortilla formulas and a proximate test to examine the nutritional value of tortillas. The results of the organoleptic test revealed that corn tortilla substituted with moringa seed flour up to 20% owned a significant effect on the color, aroma, taste and texture of the tortilla with a p-value <0.05. The proximate test results presented that tortillas with moringa seed flour substitution possessed a significant effect on protein, fat, carbohydrate, water, ash and fibre content of tortilla with a p-value <0.05.https://jurnal.poltekeskupang.ac.id/index.php/infokes/article/view/573tortillacornmoringa seed flour |
| spellingShingle | Astuti Nur Juni Gressilda L. Sine Maria Helena Dua Nita Sensory Evaluation and Nutritional Quality of Corn Tortilla Enriched with Moringa Seed Flour Jurnal Info Kesehatan tortilla corn moringa seed flour |
| title | Sensory Evaluation and Nutritional Quality of Corn Tortilla Enriched with Moringa Seed Flour |
| title_full | Sensory Evaluation and Nutritional Quality of Corn Tortilla Enriched with Moringa Seed Flour |
| title_fullStr | Sensory Evaluation and Nutritional Quality of Corn Tortilla Enriched with Moringa Seed Flour |
| title_full_unstemmed | Sensory Evaluation and Nutritional Quality of Corn Tortilla Enriched with Moringa Seed Flour |
| title_short | Sensory Evaluation and Nutritional Quality of Corn Tortilla Enriched with Moringa Seed Flour |
| title_sort | sensory evaluation and nutritional quality of corn tortilla enriched with moringa seed flour |
| topic | tortilla corn moringa seed flour |
| url | https://jurnal.poltekeskupang.ac.id/index.php/infokes/article/view/573 |
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