NUTRITIONAL COMPOSITION OF MILK STICK PRODUCT WITH MORINGA EXTRACT NANO EMULSION AS FORTIFICATION Fitri Eka Lestari(a) , Ambar Fidyasari(a), Ria Dewi Andriani(b), Erna Susanti(a), Yuli Frita Nuningtyas(b), Marjuki(b), Nanik Astuti Rahman(c), Erlangga Setyawan(d). Bayu Sutawijaya(d)
(a)Nutrition Departement, Politeknik Kesehatan Putra Indonesia Malang, Malang 65123, Indonesia
(b)Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia
(c)Faculty of Industrial Technology, Institut Teknologi Nasional, Malang 65143, Indonesia
(d)Faculty of Vocational, Universitas Brawijaya, Malang 65145, Indonesia
Abstract
Abstract. Moringa extract (Moringa olifera L) has many properties including as an antioxidant, antimicrobial and various other health benefits. Moringa extract made onto form of nano emulsion, became an agent of bioactive compounds that have higher absorption towards the target cell. The purpose of this study was to determine the nutritional composition of milk stick snack products made using cow^s milk curd with moringa extract nanoemulsion fortification at a concentration of 0.5% as a food additive. This study was conducted with the stages of making milk sticks with moringa extract nanoemulsion fortification and proximate testing which includes protein, fat, water content, ash and carbohydrate. The data were analysed using general linear model (GLM) , if there was a significant effect, followed by the Tukey test. The results obtained proximate results with protein content of 10.033 + 0.11%, fat content of 32.35% + 0.21, water content of 4.83% + 0.15, ash content of 3.02% + 0.04 and carbohydrate content 49.76% +0.29. This study can be concluded that the fortification of moringa extract nanoemulsion affects the proximate value of milk sticks.
