ORGANOLEPTIC TEST AND PHYTOCHEMICAL ANALYSIS OF MORINGA LEAF ANCHOVY NOODLES: FOOD PRODUCT DIVERSIFICATION FOR STUNTING PREVENTION

Stunting in children is a major nutritional problem that still occurs in Indonesia. One of the causes of stunting is unbalanced nutritional intake caused by the mother's lack of knowledge and the family's economy. This research aims to determine the organoleptic and phytochemical tests of Moringa leaf anchovy noodles for food diversification to combat stunting. Analysis of research data was designed using a Completely Randomized Design which was arranged with 1 factor, namely tekor noodle (M): M0 = 0 gr anchovy flour + 0 gr moringa flour + 200 gram flour; M1 = 25 grams of anchovy flour + 15 grams of moringa leaf flour + 200 grams of wheat flour; M2 = 35 grams of anchovy flour + 10 grams of moringa leaf flour + 200 grams of wheat flour; M3 = 45 anchovy flour + 5 grams of Moringa leaf flour + 200 grams of wheat flour. Data analysis uses the Anova statistical test to analyze differences in aroma, taste, texture and color. AnalysisThe phytochemical test is a quantitative test carried out to determine the nutritional content contained in mites. The method used is the Calculation method. The organoleptic test results showed that the panelists' assessment of the tekor noodle product had a very real influence on the color, aroma and texture of the tekor noodle and then had an insignificant influence on the taste of the tekor noodle. The best treatment based on the panelists' assessment was the M3 treatment, namely the addition of 40 grams of anchovy flour + 5 grams of Moringa leaves. Phytochemical analysis results found total energy 158.56 gr, energy from fat 19.62 gr, ash content 1.1%, water content 62%, carbohydrates 26.4%, total fat content 2.18%, protein content 8.3 %, Zinc 1.5 mg, Iron 2.39 mg, Calcium 105.3 mg. The findings of this research show that tekor noodles are a processed food product that, because of their phytochemical content, is good for preventing stunting.