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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.

Keywords

Macro Nutrient, Micro Nutrient, Biscuit, Moringa Leaf Flour.

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