Original Research Article
Year: 2019 | Month: October-December | Volume: 4 | Issue: 4 | Pages: 1-5
Utilization Potentials of Moringa Oleifera Leaves Syrup in Prevention of Anemia
Rd. Halim1, Dr. Dra. Yusnelti2
1Department of Public Health, Faculty of Public Health, Universitas Jambi, Jambi, Indonesia
2Faculty of Science and Technology, Universitas Jambi, Jambi, Indonesia
Corresponding Author: Rd. Halim
ABSTRACT
Background: Anemia is still remains as the main nutritional problem in Indonesia. Based on Indonesia basic health research 2018, the prevalence of anemia in Indonesia was 23,7%. The prevalence of anemia in children under 5 years was 38.5%, and in pregnant women was 48,9%. Indonesia has a large number of natural plants that contain rich of nutrients such as Moringa oleifera. The leaves are 25 times more iron than spinach.
Aims: This study aims to analyze the content of Fe level and the organoleptics of Moringa oleifera leaves syrup as an alternative food product in prevention of anemia.
Methods: This was an experimental study using a completely randomized design (CRD) consisting of one factor and 3 repetitions. The samples were: Moringa oleifera leaves mixed with pineapple as treatment samples and Moringa oleifera leaves without pineapple as control. The 5 points hedonic scales were conducted for the organoleptic test: dislike extremely, dislike, neither like nor dislike, like, like extremely assessed by 30 panelists. The Fe level assessed by spectrophotometers.
Results: The highest average of color preference, aroma, taste test and Fe level was Sample 1. The treatment samples had good aroma and a acceptable taste because they were mixed with pineapple which contains Bromelin enzyme which can reduce the bitter taste of Moringa oleifera leaves.
Conclusions: Syrup of Moringa oleifera leaves mixed with pineapple could be an alternative food product in prevention of anemia.
Keywords: syrup, Moringa oleifera, prevention, anemia