Characteristic of Analogue Jerky Made from Moringa Leaves (Moringa oleivera L) with the addition of Tapioca Flour

Moringa leaves are known as miracle leaves because it contains substances that are useful as nutrients and beneficial to health, which have not been optimally utilized. This study aimed to determine the effect of tapioca flour addition on the characteristics of analogue jerky of Moringa leaves. The study design used a completely randomized design (CRD) with 5 treatments, that was the addition of tapioca flour (A; 45 g, B; 50 g, C; 55 g, D; 60 g, and E; 65 g) with 3 replications. It was conducted in two stages. The first step is to determine the products that are well received by using sensory evaluations (score ≥ 3.60) The second was to analyse chemical characteristic of the products. Data from chemical observations were statistically analysed using ANOVA and continued with Duncan New Multiple Range Test (DMNRT) at a significance level of 5%. The results showed that the addition of tapioca flour produced analogue jerky with a value of > 3.6 for colour, texture and taste, were the B, C and D treatment. From the statistically analysis showed there were significant differences of moisture content, fat content, protein content, calcium levels and crude fibre content between treatments B, C and D of analogue jerky, but there was no significant difference on the ash content of analogue jerky. B Product is the best product with a moisture content of 3.11 ± 0.19%, ash content of 0.94 ± 0.00%, fat content of 0.18 ± 0.02%, protein content of 8, 24 ± 0.01%, calcium levels 203.43 ± 0.03%, crude fibre content 0.42 ± 0.01%. No free fatty acids and number of peroxides were detected in the analogue jerky.