Analysis of Biscuit Nutrition Material with Addition of Morning Flour (Moringa Oleifera) from Different Treatments

This study aimed to analyse the content of macro and micronutrients in flour and biscuits with three treatments. This research is a quantitative study with an experimental method of 3 treatments of wheat flour and moringa leaf flour. The results of macro nutrient of moringa leaf flour showed water content of K1 = 6.58%, K3 = 10.28%, K4 = 10.31%. Energy of K1 = 382.48 kcal, K3 = 367.00 kcal, K4 = 369.83 kcal. Carbohydrate of K1 = 43.12%, K3 = 40.78%, K4 = 40.40%. Protein of K1 = 29.82, K3 = 31.78%, K4 = 33.18%. Fat of K1 = 10.08%, K3 8.63%, K4 8.39%. Micronutrient substances namely vitamin C of K1 = 2.66 mg, K3 = 4.51 mg, K4 = 11.19 mg, vitamin B12 of K4 = 0.09. Iron of K1 = 20.90 mg, K3 = 18.14 mg, K4 = 13.34 mg. Zinc of K1 = 3.22 mg, K3 = 3.33 mg, K4 = 3.53 mg. The results of macro nutrient analysis of moringa biscuits showed water content of BK4.1 = 8.84%, BK4.2 = 4.12%, BK4.3 = 6.77%. Energy of BK4.1 = 485.83 kcal, K4.2 = 495.32 kcal BK4.3 = 458.50 kcal. Carbohydrate of BK4.1 = 58.83%, K4.2 = 58.04%, BK4.3 = 58.81%. Protein of BK4.1 = 9.82%, K4.2 = 11.16%, BK4.3 = 11.52%. Fat of BK4.1 = 23.47%, K4.2 = 24.28%, BK4.3 = 19.02%. Micronutrient substances namely vitamin C of BK.4.2 = 1.58 mg, Iron of BK4.1 = 8.22 mg, BK4.2 = 9.53 mg, BK4.3 = 13.39 mg. Zinc of BK4.1 = 2.16 mg, BK 4.2 = 3.59 mg, BK 4.3 = 7.72 mg. It can be concluded from nutrient content analysis, the high nutrient content moringa leaf flour was 6 months stored moringa leaf flour because of low water content. While the macro nutrient content of the 3 biscuit treatments was almost the same while the highest micronutrient of iron and zinc was found on biscuit with wheat flour and Moringa flour ratio of 1:1.