Analisis kandungan zat besi dan sifat organoleptik puding yogurt daun kelor sebagai makanan alternatif penderita anemia

The proportion of anemia in the 15-24 year age group was 32% in 2018. Moringa leaves contain quite complex nutrients such as carbohydrates, fat, protein, beta-carotene, vitamin C, phosphorus, calcium and iron. This study aims to determine the effect of the addition of extract moringa leaf on the organoleptic characteristics and iron content of yogurt pudding. In this study, a factorial randomized block design was used with three treatments (F1: 0.15% Moringa leaves + 10% yogurt, F2: 0.30% Moringa leaves + 10% yogurt and F3: 0.45% Moringa leaves + 10% yogurt) and repeated three times. The results of statistical tests on the organoleptic of Moringa leaf yogurt pudding showed that the formula with the addition of 0.45% Moringa leaf extract and 10% yogurt was the most preferred by the panelists in terms of color, aroma, taste and texture with an organoleptic result of 5.77 for color. , 4.53 for aroma, 5.06 for taste and 5.12 for texture. The iron content in yogurt pudding with Moringa leaf extract in formula three with the addition of 0.45% Moringa leaf extract and 10% yogurt was 8.88%, the flavonoid content was 31.8 mg and the saponin content was 91.8 mg.