Analyzing additional parameters

Oct 13, 2025 by talynt.org 51 views

Introduction

In recent years, the demand for healthy snacks has been on the rise, with consumers seeking alternatives to traditional cookies that are not only delicious but also nutritious. One such alternative is Mocaf flour cookies, which have gained popularity due to their high nutritional content. However, to further enhance their nutritional benefits, researchers have been experimenting with various ingredients, including green bean flour, chicken liver, and Moringa leaves. This study aims to investigate the nutritional content and testing of Mocaf flour cookies with the addition of these ingredients.

Background

Mocaf flour is a type of flour made from cassava, a root vegetable that is rich in carbohydrates, fiber, and other essential nutrients. It has been widely used as a substitute for wheat flour in various baked goods, including cookies. However, to increase its nutritional content, researchers have been exploring the addition of other ingredients, such as green bean flour, chicken liver, and Moringa leaves.

Green bean flour is a rich source of vegetable protein, fiber, and other essential nutrients, making it an ideal addition to Mocaf flour cookies. Chicken liver, on the other hand, is a rich source of iron, an essential mineral that plays a crucial role in the production of red blood cells. Moringa leaves, known for their high vitamin and mineral content, have been used in various traditional medicine practices for centuries.

Methodology

This study employed an experimental method using a complete random design. The research location included three sites: Kindergarten Namiroh, Kindergarten Syarif Ar-Rasyid, and USU Faculty of Public Health. A total of 60 panelists, consisting of 30 students and 30 kindergarten children, were recruited to participate in the organoleptic tests. The sample tested was Mocaf flour cookies with additional green bean flour, chicken liver, and Moringa leaves.

The analysis of nutritional content was carried out in a laboratory, Chemmix Pratama, Yogyakarta. The cookies were analyzed for their protein, fat, fiber, carbohydrates, energy, iron, calcium, and beta-carotene content.

Results

The results of the organoleptic test showed that C3 cookies, which contained 5.5% protein, 29.3% fat, 5% calcium, 22% iron, 54.3% carbohydrates, 35.6% energy, 6.1% food fiber, and 470 μg beta-carotene per 100G, were most liked by the panelists. The assessment of taste, aroma, color, and texture showed that there was no significant difference between C1, C2, and C3 cookies. This indicates that all these cookie variants can be well received by consumers.

Discussion

The high nutritional content of the Mocaf flour cookies with the addition of green bean flour, chicken liver, and Moringa leaves makes them a potential alternative to conventional snacks. The addition of green bean flour increases the protein content of the cookies, while the chicken liver adds iron, an essential mineral for the production of red blood cells. The Moringa leaves, rich in vitamins and minerals, further enhance the nutritional benefits of the cookies.

The results of this study suggest that the Mocaf flour cookies with the addition of green bean flour, chicken liver, and Moringa leaves can be produced commercially. This product is not only healthy but can also be a solution to the nutritional problems faced by children, especially at the age of growth. It is hoped that, with an increase in awareness of the importance of healthy eating patterns, these cookies can be a popular choice among the people.

Conclusion

In conclusion, this study has demonstrated the potential of Mocaf flour cookies with the addition of green bean flour, chicken liver, and Moringa leaves as a healthy alternative to conventional snacks. The high nutritional content of these cookies makes them an ideal choice for consumers seeking a nutritious and delicious snack. Further research is needed to explore the potential of these cookies as a solution to nutritional problems faced by children and other populations.

Recommendations

Based on the results of this study, the following recommendations are made:

Commercial production: The Mocaf flour cookies with the addition of green bean flour, chicken liver, and Moringa leaves can be produced commercially.
Nutritional education: Educational programs can be implemented to increase awareness of the importance of healthy eating patterns and the nutritional benefits of these cookies.
Further research: Further research is needed to explore the potential of these cookies as a solution to nutritional problems faced by children and other populations.

Limitations

This study has several limitations, including:

Small sample size: The sample size of 60 panelists may not be representative of the larger population.
Limited analysis: The analysis of nutritional content was limited to a few parameters, and further analysis may be needed to fully understand the nutritional benefits of these cookies.
Lack of control group: The study did not include a control group, which may have affected the results.

Future Directions

Future studies can build on the findings of this study by:

Increasing sample size: Increasing the sample size to make the results more representative of the larger population.
Analyzing additional parameters: Analyzing additional parameters, such as the effect of these cookies on blood sugar levels and cholesterol levels.
Including a control group: Including a control group to compare the results with a group that does not consume these cookies.

References

[1] Mocaf flour cookies with the addition of green bean flour, chicken liver, and Moringa leaves. (2022). Journal of Food Science and Technology, 59(4), 1234-1243.
[2] Nutritional content and testing of Mocaf flour cookies. (2020). Journal of Food Science, 85(5), S1448-S1456.
[3] Green bean flour as a source of vegetable protein. (2019). Journal of Food Science and Technology, 56(2), 534-542.

Appendices

Appendix A: Sample size calculation
Appendix B: Nutritional content analysis
Appendix C: Organoleptic test results

Q: What is Mocaf flour, and why is it used in cookies?

A: Mocaf flour is a type of flour made from cassava, a root vegetable that is rich in carbohydrates, fiber, and other essential nutrients. It is used in cookies as a substitute for wheat flour, providing a gluten-free and nutritious alternative.

Q: What are the benefits of adding green bean flour to Mocaf flour cookies?

A: Green bean flour is a rich source of vegetable protein, fiber, and other essential nutrients, making it an ideal addition to Mocaf flour cookies. It increases the protein content of the cookies, making them a more nutritious option.

Q: What is the role of chicken liver in Mocaf flour cookies?

A: Chicken liver is a rich source of iron, an essential mineral that plays a crucial role in the production of red blood cells. It adds iron to the cookies, making them a more nutritious option.

Q: What are the benefits of adding Moringa leaves to Mocaf flour cookies?

A: Moringa leaves are rich in vitamins and minerals, making them an ideal addition to Mocaf flour cookies. They enhance the nutritional benefits of the cookies, providing a more nutritious option.

Q: How were the Mocaf flour cookies with the addition of green bean flour, chicken liver, and Moringa leaves tested?

A: The Mocaf flour cookies with the addition of green bean flour, chicken liver, and Moringa leaves were tested using an experimental method with a complete random design. The research location included three sites: Kindergarten Namiroh, Kindergarten Syarif Ar-Rasyid, and USU Faculty of Public Health. A total of 60 panelists, consisting of 30 students and 30 kindergarten children, were recruited to participate in the organoleptic tests.

Q: What were the results of the organoleptic test?

A: The results of the organoleptic test showed that C3 cookies, which contained 5.5% protein, 29.3% fat, 5% calcium, 22% iron, 54.3% carbohydrates, 35.6% energy, 6.1% food fiber, and 470 μg beta-carotene per 100G, were most liked by the panelists. The assessment of taste, aroma, color, and texture showed that there was no significant difference between C1, C2, and C3 cookies.

Q: What are the potential applications of Mocaf flour cookies with the addition of green bean flour, chicken liver, and Moringa leaves?

A: The Mocaf flour cookies with the addition of green bean flour, chicken liver, and Moringa leaves have the potential to be used as a healthy snack or additional food for all people, especially children. They can be a solution to nutritional problems faced by children, especially at the age of growth.

Q: Can Mocaf flour cookies with the addition of green bean flour, chicken liver, and Moringa leaves be produced commercially?

A: Yes, the Mocaf flour cookies with the addition of green bean flour, chicken liver, and Moringa leaves can be produced commercially. They are not only healthy but can also be a solution to nutritional problems faced by children and other populations.

Q: What are the limitations of this study?

A: This study has several limitations, including a small sample size, limited analysis, and lack of control group.

Q: What are the future directions for this study?

A: Future studies can build on the findings of this study by increasing the sample size, analyzing additional parameters, and including a control group.

Q: What are the references used in this study?

A: The references used in this study include:

[1] Mocaf flour cookies with the addition of green bean flour, chicken liver, and Moringa leaves. (2022). Journal of Food Science and Technology, 59(4), 1234-1243.
[2] Nutritional content and testing of Mocaf flour cookies. (2020). Journal of Food Science, 85(5), S1448-S1456.
[3] Green bean flour as a source of vegetable protein. (2019). Journal of Food Science and Technology, 56(2), 534-542.

Q: What are the appendices used in this study?

A: The appendices used in this study include:

Appendix A: Sample size calculation
Appendix B: Nutritional content analysis
Appendix C: Organoleptic test results

Note: The references and appendices are fictional and for demonstration purposes only.