Effect of Adding Moringa Flour (Moringa oleifera) on Physical Quality and Chemistry Quality of Duck Meat Traditional Crackers
Dinda Salsabila(a), Aris Sri Widati(b), Eny Sri Widyastuti(c)

a) Master^s Program Student, Faculty of Animal Science, Brawijaya University, Malang, salsabiladinds[at]student.ub.ac.id
b) Lecturer in the Department of Animal Products Technology, Faculty of Animal Science, Brawijaya University, Malang
c) Lecturer in the Department of Animal Products Technology, Faculty of Animal Science, Brawijaya University, Malang

Abstract

The aim of this research was to determine the effect of adding moringa flour (Moringa oleifera) on the quality of duck meat traditional crackers in terms of physical and chemical quality. This research material uses duck traditional crackers with the addition of moringa flour. This research method uses a Completely Randomized Design (RAL) experimental method with 4 treatments and 5 replications. The research treatments included P0 (without adding moringa flour), P1 (addition of 1% moringa flour), P2 (addition of 2% moringa flour), and P3 (addition of 3% moringa flour). The results of research on adding moringa flour to duck crackers can affect the swellability, organoleptic value (smell, taste and color), water content, fat content, protein content, ash content, crude fiber content, calcium, antioxidant activity and beta-carotene value, while the addition of moringa flour to duck crackers had no effect on the cracker^s breaking strength, and organoleptic value (texture)

Keywords: Moringa flour, duck meat, crackers, physical quality, chemical quality

Topic: Animal Product Technology