Acceptability and Nutritional Content of Morijell Instant Pudding as an Additional Food for Nutritionally Vulnerable Groups

Fauziah Fauziah; Hendrayati Hendrayati; Thresia Dewi Kartini B; ST. Khaerawati

doi:10.36590/jika.v6i2.801

Authors

Fauziah Program Studi Gizi, Fakultas Ilmu Kesehatan Universitas Sulawesi Barat, Majene, Indonesia
Hendrayati Program Studi Dietisien, Jurusan Gizi, Poltekkes Kemenkes Makassar, Makassar, Indonesia
Thresia Dewi Kartini B Program Studi Dietisien, Jurusan Gizi, Poltekkes Kemenkes Makassar, Makassar, Indonesia
ST. Khaerawati Instalasi Gizi, RS Dr. Tajuddin Chalid, Makassar, Indonesia

DOI:

https://doi.org/10.36590/jika.v6i2.801

Keywords:

instant-pudding, moringa-leaves, PMT, pregnant women, toddlers

Abstract

One of the causes of nutritional problems, especially in vulnerable groups such as pregnant-women and toddlers, is due to a lack of energy and nutritional intake. Utilization of Morijell (instant pudding from Moringa-leaves) as an alternative additional food as an effort to improve the nutritional status of toddlers and pregnant women. This study aimed to assess the acceptability and nutritional content of Morijell. It was an experimental research based on completely randomized design. The research results were analyzed using the Kruskal Wallis test to test differences in acceptability and the T-test was used to compare selected formula nutrients with controls. The acceptability assessment results showed that Morijell instant pudding was acceptable with the best formula score=6,024. The most popular instant-pudding formula enriched with Moringa leaf powder is Morijell with the addition of 4 g Moringa leaf powder (F1). Significant differences in the Morijell instant pudding hedonic test were seen in the aroma and taste attributes (p-value<0,05), while the texture and color attributes didn’t significantly influence panelist acceptance (p-value>0,05). The results of the nutritional analysis of the best formula show significant differences in protein, fat and calcium (p-value<0,05). The best formula contains energy=197,56 kcal, protein=6,65 grams, fat=6,28 grams, iron=3,82 mg and calcium=336,17 mg. In conclusion, the addition of Moringa-leaf-powder affects the aroma and taste but doesn’t affect the color and the texture.

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Author Biographies

Fauziah, Program Studi Gizi, Fakultas Ilmu Kesehatan Universitas Sulawesi Barat, Majene, Indonesia

Program Studi Gizi, Fakultas Ilmu Kesehatan Universitas Sulawesi Barat, Majene, Indonesia

https://scholar.google.co.id

Hendrayati, Program Studi Dietisien, Jurusan Gizi, Poltekkes Kemenkes Makassar, Makassar, Indonesia

Program Studi Dietisien, Jurusan Gizi, Poltekkes Kemenkes Makassar, Makassar, Indonesia

https://scholar.google.co.id

Thresia Dewi Kartini B, Program Studi Dietisien, Jurusan Gizi, Poltekkes Kemenkes Makassar, Makassar, Indonesia

Program Studi Dietisien, Jurusan Gizi, Poltekkes Kemenkes Makassar, Makassar, Indonesia

https://scholar.google.co.id

ST. Khaerawati, Instalasi Gizi, RS Dr. Tajuddin Chalid, Makassar, Indonesia

Instalasi Gizi, RS Dr. Tajuddin Chalid, Makassar, Indonesia

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