Dinatul Islamiyah, Qori Dini Ayu Febriyanti, Ainul Mardiah, Artika Muliaty Tindaon, Moch Sholeh, Hendra Susanto
The addition of moringa leaf powder can accelerate the nutrient levels of noodles and breastmilk complementary food. Moringa leaf is one of the foodstuffs that are rich in nutritional content, so they have the potential to be used in the manufacture of nutritious foods. This study aimed to describe the characteristics and determine nutrient content in noodles and breastmilk complementary foods fortified with moringa leaf powder. The testing of nutrient content was carried out using the proximate and XRF tests. The results showed that adding moringa leaves flour increases protein, fat, ash, Ca, and Mn levels of noodles. The f1 noodle production formula presents the best nutritional content and organoleptic acceptance with a content of 13.53% protein, 2.65% fat, 10.63% water, 1.84% ash, and 71.35% carbohydrates, 4.99% P, 21.1% K, 29% Ca, 4.6% Fe, 0.7% Ni, 1.8% Cu, 0.8% Zn, 1% Yb, 4.7% Re, and 31.3% Mo. Furthermore, moringa leaf powder supplementation also enhances protein, fat, water, ash, and Ca levels of breastmilk complementary foods. In addition, formula f2 became the basic option producing 7.87% protein, 1.20% fat, 11.66% water, 2.12% ash, and 439 mg Ca. Hence, further exploration for the next formulation can be addressed following SNI criteria to improve the quality of both foods. © 2025 American Institute of Physics Inc.. All rights reserved.
Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Negeri Malang, Malang, Indonesia
