Effects of Moringa Leaf Flour on Duck Meat Nuggets as a Functional Food for Toddlers
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Published:
Feb 24, 2026
Keywords:
moringa, functional food, local duck meat, toddler, nugget
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Abstract
This study examined the effect of Moringa Leaf Flour (MLF) on the quality of nuggets made from local duck meat. Its known offers higher nutritional value than chicken meat, particularly its iron content, which meets about half of adult’s daily needs. The experiment applied a completely randomized design with four MLF doses (0.0%, 0.5%, 1.0% and 1.5%) with five replications, and also compared duck and chicken nuggets. Measurements included proximate composition (crude protein and fat) and sensory attributes (taste, taxture, color). Increasing MLF dose tended to enhance crude protein and decrease lipid content, though not significantly. However, MLF significantly improved sensory characteristics. These finding indicate that MLF can serve as a functional additive to enhance the sensory quality of duck meat nugget while modestly supporting their nutritional profile.
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Suhaemi, Z., Yerizel, E., Yerizel, H., & Hidayati, S. G. (2026). Effects of Moringa Leaf Flour on Duck Meat Nuggets as a Functional Food for Toddlers. PROCEEDING AL GHAZALI International Conference, 3(1), 277-285. https://doi.org/10.52802/aicp.v3i1.1902
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References
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Putri, W. A., Wibowo, S., & Silitonga, L. (2019). Kualitas Kimia dan Nilai Organoleptik Nugget Daging Itik dengan Menggunakan Bahan Pengisi yang Berbeda Chemical Quality and Organoleptic Value of Duck Meat Nuggets with Various Fillers. Jurnal Ilmu Hewani Tropika, 8(1), 36–41.
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Suhaemi, Z. (2011). Diktat metode penelitian dan rancangan percobaan. Fakultas Pertanian Universitas Tamansiswa.
Suhaemi, Z., & Dkk. (2020). Penambahan Tepung Daun Kelor Dalam Pembuatan Nugget Daging Itik Sebagai Pangan Fungsional Alternatif Guna Menurunkan Prevalensi Stunting Di Sumatera Barat. Laporan Penelitian INSINAS.
Suhaemi, Z., Fati, N., & Manullang, J. R. (2017). Production Potential of Local Duck in West Sumatera for Healthy Food and Conservation. International Journal of Poultry Science, Accepted.
Suhaemi, Z., Sabrina, S., Yessirita, N., Fati, N., Febriani, F., & Malik, B. (2023). Production potential of the first generation of selected Pitalah and Bayang ducks as a community economic resource in West Sumatra. Journal of Advanced Veterinary and Animal Research, 10(3), 378–384. https://doi.org/10.5455/javar.2023.j690
Suhaemi, Z., Ulama, N., & Sumatera, W. (2023). The Quality Improvement of Moringa Leaf Food Processing Innovation to Gain Stunted Toddlers ’ Body Mass Through Digital Literacy in Padang. The 5th International Conference on Technology, Education and Sciences, October.
Thomas, R. H., Bernards, M. ., Drake, E. E., & Guglielmo, C. G. (2010). Changes in the antioxidant activities of seven herb and spice based marinating sauces after cooking. Journal of Food Composition and Analysis, 23(3), 244–252.
Vázquez-León, L. A., Páramo-Calderón, D. E., Robles-Olvera, V. J., Valdés-Rodríguez, O. A., Pérez-Vázquez, A., García-Alvarado, M. A., & Rodríguez-Jimenes, G. C. (2017). Variation in bioactive compounds and antiradical activity of Moringa oleifera leaves: influence of climatic factors, tree age, and soil parameters. European Food Research and Technology, 243(9), 1593–1608. https://doi.org/10.1007/s00217-017-2868-4
Zakaria, Nursalim, & Tamrin, A. (2016). Pengaruh Penambahan Tepung Daun Kelor Terhadap Daya Terima Dan Kadar Protein Mie Basah. Media Gizi Pangan, 21(1), 73–78. http://mediagizipangan.org/wp-content/uploads/2017/03/12.-zakaria.pdf
Citrawidi, T., Murningsih, W., & Ismadi, V. D. Y. . (2012). The Effect Of Ripening Feed With Papaya Leaf Essence On Blood Cholesterol And Total Fat In Broilers. Animal Agriculture Journal, 1(1), 529 – 540. https://ejournal3.undip.ac.id/index.php/aaj/article/view/723
Dewi, F. K. (2016). Pembuatan Cookies dengan Penambahan Tepung Daun Kelor (Moringa oleifera) pada Berbagai Suhu Pemanggangan (Skripsi). Program Studi Teknologi Pangan, Fakultas Teknik Universitas Pasundan. http://repository.unpas.ac.id/26615/1/Artikel.pdf
Dinasih, E., R, H., & N, H. (2017). Kualitas Sensoris Daging dari Itik Lokal Jantan (Anas platyhrinchos) yang Diberi Larutan Daun Sirih (Pipper betle linn) dalam Pakan Komersil. Jurnal Peternakan Nusantara, 3(1), 1–10.
El-moursi, A., Talaat, I. M., & Bekheta, M. A. (2012). Physiological response of Moringa oliefera to stigmasterol and chelated zinc. Nusantara Bioscience, 4(3), 118–123. https://doi.org/10.13057/nusbiosci/n040306
Gopalakrishnan, L., Doriya, K., & Kumar, D. S. (2016). Moringa oleifera: A review on nutritive importance and its medicinal application. Food Science and Human Wellness, 5, 49–56. https://doi.org/10.1016/j.fshw.2016.04.001
Huda, N., Lin, O. ., Ping, Y. ., & Nurkhoeriyati, T. (2010). Effect Of Chicken And Duck Meat Ratio On The Properties Of Sausage. Int. J. Poult. Sci., 9(6), 550–555.
Huda, N., Putra, A. ., & Ahmad, R. (2011). Potential Application Of Duck Meat For Development Of Processed Meat Products. Poult. Sci., 1(1), 1–11.
Immy, S. R., Aryanti, E., & Suripto. (2015). Phytochemical content of some of local plant species frequently used as raw materials for traditional medicin. Seminar Nasional Masyarakat Biodiversity Indonesia, 1(2), 388–391. https://doi.org/10.13057/psnmbi/m010237
Lestari, F., Jakaria, & Rukmiasih. (2015). Sensori dan Karakteristik Asam Lemak Daging Itik Cihateup, Alabio dan Silangannya. Jurnal Sains Terapan Edisi V, 5(1), 17.
Moyo, B., Masika, P. J., Hugo, A., & Muchenje, V. (2011). Nutritional characterization of Moringa (Moringa oleifera Lam.) leaves. African Journal of Biotechnology, 10(60), 12925–12933. https://doi.org/10.5897/ajb10.1599
Olmedilla-Alonso, B., Jiménez-Colmenero, F., & Sánchez-Muniz, F. J. (2013). Development and assessment of healthy properties of meat and meat products designed as functional foods. Meat Science, 95(4), 919–930. https://doi.org/10.1016/j.meatsci.2013.03.030
Oyeyinka, A. T., & Oyeyinka, S. A. (2016). Moringa oleifera as a food fortificant: Recent trends and prospects. Journal of the Saudi Society of Agricultural Sciences, Open acces. https://doi.org/10.1016/J.JSSAS.2016.02.002
Putri, W. A., Wibowo, S., & Silitonga, L. (2019). Kualitas Kimia dan Nilai Organoleptik Nugget Daging Itik dengan Menggunakan Bahan Pengisi yang Berbeda Chemical Quality and Organoleptic Value of Duck Meat Nuggets with Various Fillers. Jurnal Ilmu Hewani Tropika, 8(1), 36–41.
Rahmawati, P. S., & Adi, A. C. (2017). Daya Terima Dan Zat Gizi Permen Jeli Dengan Penambahan Bubuk Daun Kelor (Moringa Oleifera). Media Gizi Indonesia, 11(1), 86. https://doi.org/10.20473/mgi.v11i1.86-93
Saini, R. K., Sivanesan, I., & Keum, Y. S. (2016). Phytochemicals of Moringa oleifera: a review of their nutritional, therapeutic and industrial significance. In 3 Biotech (Vol. 6, Issue 2). https://doi.org/10.1007/s13205-016-0526-3
Suhaemi, Z. (2011). Diktat metode penelitian dan rancangan percobaan. Fakultas Pertanian Universitas Tamansiswa.
Suhaemi, Z., & Dkk. (2020). Penambahan Tepung Daun Kelor Dalam Pembuatan Nugget Daging Itik Sebagai Pangan Fungsional Alternatif Guna Menurunkan Prevalensi Stunting Di Sumatera Barat. Laporan Penelitian INSINAS.
Suhaemi, Z., Fati, N., & Manullang, J. R. (2017). Production Potential of Local Duck in West Sumatera for Healthy Food and Conservation. International Journal of Poultry Science, Accepted.
Suhaemi, Z., Sabrina, S., Yessirita, N., Fati, N., Febriani, F., & Malik, B. (2023). Production potential of the first generation of selected Pitalah and Bayang ducks as a community economic resource in West Sumatra. Journal of Advanced Veterinary and Animal Research, 10(3), 378–384. https://doi.org/10.5455/javar.2023.j690
Suhaemi, Z., Ulama, N., & Sumatera, W. (2023). The Quality Improvement of Moringa Leaf Food Processing Innovation to Gain Stunted Toddlers ’ Body Mass Through Digital Literacy in Padang. The 5th International Conference on Technology, Education and Sciences, October.
Thomas, R. H., Bernards, M. ., Drake, E. E., & Guglielmo, C. G. (2010). Changes in the antioxidant activities of seven herb and spice based marinating sauces after cooking. Journal of Food Composition and Analysis, 23(3), 244–252.
Vázquez-León, L. A., Páramo-Calderón, D. E., Robles-Olvera, V. J., Valdés-Rodríguez, O. A., Pérez-Vázquez, A., García-Alvarado, M. A., & Rodríguez-Jimenes, G. C. (2017). Variation in bioactive compounds and antiradical activity of Moringa oleifera leaves: influence of climatic factors, tree age, and soil parameters. European Food Research and Technology, 243(9), 1593–1608. https://doi.org/10.1007/s00217-017-2868-4
Zakaria, Nursalim, & Tamrin, A. (2016). Pengaruh Penambahan Tepung Daun Kelor Terhadap Daya Terima Dan Kadar Protein Mie Basah. Media Gizi Pangan, 21(1), 73–78. http://mediagizipangan.org/wp-content/uploads/2017/03/12.-zakaria.pdf