NURILAH SANDI CITRA JIWA PAMENANG TIMUMUN, - and ANNIS CATUR ADI, - and RITA ISMAWATI, - (2016) Combination of Moringa Leaves Puree and Onion Flour as a Healthy Snack for Obesity. International Journal of Preventive and Public Health Sciences (IJPPHS), 2 (3). pp. 28-32. ISSN 2454-9223

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Abstract

Background: The prevalence of obesity in Indonesia shows a figure quite alarming. In adolescents, the food that is consumed is food high in calories but low in fiber. Unfortunately, there are only few variances of healthy snack for obesity in Indonesia so that sticks made by utilizing the functional foods such as moringa leaves puree and onion flour. Purpose: The purpose of this study was to determine the difference in the level of preference and also observe the difference on the fiber content of the product sticks combination of moringa leaves puree and onion flour. Materials and Methods: This research is an experimental research which directed on developing products. In this study, 30 untrained panelists involved. Results: The Kruskal–Wallis test showed that based on the level of preference, there were differences in color (0.001) and aroma (0.016) among the three sticks’ products (F1, product F2, and product F3). Further tests by Mann–Whitney test showed that there is no difference in color between F2 and F3 sticks’ products (0.592), and there is no difference in aroma between F2 and F3 sticks’ products (0.414). Analysis of fiber contents showed that the most snack product high in fiber is F3. Conclusion: There were differences of color and aroma among the three products’ sticks. There was no big difference of the fiber content of each stick

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