Utilization of Moringa Leaf Flour (Moringa oleifera) in Fortification Serati Duck Nugget

Abstract

This research was conducted to determine the level of preference of the panelists with the addition of
Moringa leaf flour on the quality of color, taste, texture of Serati duck nuggets. This research method
used a completelyrandomized design (CRD) with five treatments and four repetitions totaling 20 trials
consisting of: (P0) duck meat 250 g + wheat flour 100 g, (P1) duck meat 250g + wheat flour 90 g +
moringa leaf flour 10 g, (P2) duck meat 250 g + wheat flour 80 g + moringa leaf flour 20 g, (P3) duck
meat 250 g + wheat flour 70 g + moringa leaf flour 30 g and (P4) duck meat 250 g + wheat flour 60 g
+ moringa leaf flour 40 g. Data were analyzed using analysis of variance (Anova/Analysis Of
Variance), if the results show an effect then proceed with the DMRT test (DuncanMultiple Range Test)
at 5% level. Statistical analysis was performed using SPSS version 21 software (IBM, USA). The results
showed that the addition of moringa leaf flour to the Serati duck nuggets with had a significant effect
(P<0,05) on color, taste and texture.