The Effect Of Moringa Leaf (Moringa Oleifera L.) Powder Substitution In Physicochemical And Organoleptic Characteristics Of Ice Cream

Protein and calcium are two nutrients that essential to the human body. These can be acquired through consumption of animal vegetable foods. Moringa leaves a protein calcium-rich dietary product. The goal this study is investigate physicochemical organoleptic properties ice cream products by addition leaf powder. This used an experimental method with one-factor total randomized design. 0%, 3%, 6%, 9%, 12% powder treatment was carried out 5 repetitions. Kjeldahl analyse content Atomic Absorption Spectrophotometry amount Calcium in products. In research, we tested volume, mass, overrun, melting time cream, so do hedonic, characteristics. results showed levels increased along Ice had average value higher compared other samples. 9% gave best-overrun 47.86% which determined based on swelling power dough. 3% has longest 12.82 minutes. test show highest level preference, point 527 for colour, 509 aroma, 559 taste, 546 texture. shows as substituent cream.