Effect of Moringa (Moringa oleifera) Flour on Physical and Chemistry Qualities of Duck Meat Traditional Crackers

¹ Faculty of Animal Science, Brawijaya University, Malang
² Department of Animal Products Technology, Faculty of Animal Science, Brawijaya University, Malang

^* Corresponding author: ariswidfptub@ub.ac.id

Abstract

The low nutritional content of traditional crackers and typical taste of ordinary crackers is an opportunity to make crackers that have more nutritional value and have a delicious flavour. 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. Duck meat traditional crackers were added with moringa flour to improve taste and increase nutrition. The research treatments included P0 (control 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 showed that moringa flour affected the swellability, organoleptic value, water content, fat content, protein content, ash content, crude fiber content, calcium, antioxidant activity and beta-carotene value of the cracker. However, the moringa flour did not affect the breaking strength. After carrying out the De Garmo test, the best treatment based on physicochemical and organoleptic was obtained by adding duck meat to crackers with a concrentration of 2% of addition.