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Background : Adolescent girls are one of the groups that are prone to malnutrition
and anemia. Japanese papaya has a lot of content, in 100 grams of Japanese papaya
leaves contain 5.7% protein, 0.09 g fat, 6.70 g carbohydrates, 217.2 mg calcium, 39
mg phosphorus, 11.4 mg iron, 164.7 mg vitamin C, 1.9% fiber, and 85.3% water.
Objective: This study aims to determine the effect of adding Japanese papaya leaf
flour to iron content, organoleptic quality of wet noodles, and to find out the results
of the proximate test results of the most preferred treatment in the organoleptic test.
Research Methods: The analytical method used is the Ducan method (DMRT) to
determine the real effect of adding Japanese papaya leaf flour in making wet noodles
on iron content, as well as organoleptic quality.
Results : The highest iron content was found in treatment P4 with an average value
of 4.8 mg/L. Organoleptic data analysis used the one-way Anova method with a 95%
confidence level, and the results were p = 0.00 (p <0.05) so that it was continued
with the DMRT test. The most preferred treatment in the organoleptic test (color,
aroma, taste, and texture) was P2. The proximate quality content of wet noodles with
the addition of Japanese papaya leaf flour with the best treatment (P2) has a water
content of 53.86%, ash content 0.04%, protein content 6.79%, fat content 0.8%, and
carbohydrates 38, 51%.
Conclusion : There is a significant effect of adding Japanese papaya leaf flour to the
iron content, as well as the organoleptic quality of wet noodles. The best treatment
was P2 with the addition of 5% Japanese papaya leaf flour (5gr). The results of the
proximate test of P2 treatment met the standard of SNI 01-2987-1992, so it was
suitable for consumption. |
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