What type of study is this?

This is a Cohort Study study (also classified as: Experimental Study).

October 12, 2025

PENGARUH PENAMBAHAN TEPUNG DAUN KELOR (Moringa Oleifera L.) TERHADAP KARAKTERISTIK FISIK, KIMIA DAN SENSORI SIOMAY IKAN NILA (Oreochromis niloticus)

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Authors

SASiti Murdila Arni DKDyah KoesoemawardaniLampung University LILathifa IndraningtyasLampung University

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Implication

Research finds that adding moringa leaf flour enhances physical and sensory characteristics in tilapia dumplings, suggesting optimal fiber supplementation.

Key Points

The addition of moringa leaf flour significantly influenced the physical, chemical, and sensory properties of tilapia dumplings.
The optimum treatment was with 5% moringa leaf flour, yielding a gel strength of 122.37g and a crude fiber content of 12.53%.
Results showed enhanced taste and aroma characteristics, indicating a strong presence of moringa; sensory evaluations reached notable ratings.
The study utilized a Complete Randomized Block Design to test multiple flour concentrations, providing concrete data for recipe enhancement.

Cite This Study

Arni et al. (2024) studied this question.

synapsesocial.com/papers/68eb6f7ceea689731b3003db https://doi.org/10.23960/jab.v3i2.9805

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Implication

Research finds that adding moringa leaf flour enhances physical and sensory characteristics in tilapia dumplings, suggesting optimal fiber supplementation.

PENGARUH PENAMBAHAN TEPUNG DAUN KELOR (Moringa Oleifera L.) TERHADAP KARAKTERISTIK FISIK, KIMIA DAN SENSORI SIOMAY IKAN NILA (Oreochromis niloticus)

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Implication

Key Points

Cite This Study

PENGARUH PENAMBAHAN TEPUNG DAUN KELOR (Moringa Oleifera L.) TERHADAP KARAKTERISTIK FISIK, KIMIA DAN SENSORI SIOMAY IKAN NILA (Oreochromis niloticus)

Discussion

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Implication

Key Points

Cite This Study

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