ANALISIS PROKSIMAT DAN SENYAWA FUNGSIONAL MIE KERING KELOR HASIL FORTIFIKASI MESOCARP LONTAR

Abstract

Lontar and kelor are one of alternative food sources that are rich in functional compounds and easy to grow in East Nusa Tenggara (NTT). This study aims to analyze the proximate and functional properties of lontar dried noodles produced from 4 formulations of wheat flour: kelor leaves: lontar mesocarp which is 80% + 20% (M1), 75% + 20% + 5% (M2), 70% + 20% + 10% (M3), and 65% + 20% + 15% (M4). The parameters tested in the proximate analysis are water, ash, protein, fat, carbohydrate, vitamin A, vitamin C, and antioxidant activity. The highest values of water content, ash content, fat content, and vitamin C were found in the M4 formulation, while M2 formulation produced the highest values for analysis of protein, crude fiber, carbohydrate, vitamin A, and antioxidant activity. The results showed that Moringa dried noodles made from different fortification formulations could be compared with conventional noodles made only from wheat flour, and ejection mesocarp can be used for noodle enrichment and local product diversification efforts.

Keywords: proximate analysis, Kelor, Lontar, Noodles,  functional compound