Proceedings of the International Joint Conference on Science and Engineering 2021 (IJCSE 2021)

Innovation of Milk Fish Sausage with the Addition of Moringa Leaf Puree as a Healthy Food

Authors
Silmi Kaaffah Nurul Hasanah1, *, Niken Purwidiani1, Ita Fatkhur Romadhoni1, Dwi Kristiastuti1, Ila Huda Puspitasari1, Any Sutiadiningsih1
1Culinary Department, Universitas Negeri Surabaya, Indoneisa
Corresponding author. Email:silmi.19010@mhs.unesa.ac.id
Corresponding Author
Silmi Kaaffah Nurul Hasanah
Available Online 16 December 2021.
DOI
https://doi.org/10.2991/aer.k.211215.030How to use a DOI?
Keywords
Milk Fish Sausage; Moringa Puree; Healthy Food
Abstract

Eating healthy food is a routine that everyone must do to avoid the Covid-19 virus. Antioxidants are substances that can prevent cell damage from free radicals. One food ingredient that has a high antioxidant content in Moringa leaves. Moringa leaves are a local food source that has been widely used by the community. Moringa leaf puree can be added to processed foods, namely milkfish sausage. Milkfish sausage is a processed milkfish sausage made to provide a variety of processed milkfish because in Gresik there are many milkfish cultivators, besides that, processing milkfish is also quite difficult because of the many spines contained in the milkfish. The addition of Moringa leaf puree to the production of milkfish sausage is one of the most nutritious and practical food innovations. The purpose of this development is to provide innovation to people who are still difficult to choose foods that are practical and rich in antioxidants to increase the body’s immunity. This development is an innovation of processed sausage made from milkfish with the addition of Moringa leaf puree. So that it can be used in the household or medium-sized industrial sphere as a typical Gresik souvenir.

Copyright
© 2021 The Authors. Published by Atlantis Press International B.V.
Open Access
This is an open access article under the CC BY-NC license.

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Volume Title
Proceedings of the International Joint Conference on Science and Engineering 2021 (IJCSE 2021)
Series
Advances in Engineering Research
Publication Date
16 December 2021
ISBN
978-94-6239-486-5
ISSN
2352-5401
DOI
https://doi.org/10.2991/aer.k.211215.030How to use a DOI?
Copyright
© 2021 The Authors. Published by Atlantis Press International B.V.
Open Access
This is an open access article under the CC BY-NC license.

Cite this article

TY  - CONF
AU  - Silmi Kaaffah Nurul Hasanah
AU  - Niken Purwidiani
AU  - Ita Fatkhur Romadhoni
AU  - Dwi Kristiastuti
AU  - Ila Huda Puspitasari
AU  - Any Sutiadiningsih
PY  - 2021
DA  - 2021/12/16
TI  - Innovation of Milk Fish Sausage with the Addition of Moringa Leaf Puree as a Healthy Food
BT  - Proceedings of the International Joint Conference on Science and Engineering 2021 (IJCSE 2021)
PB  - Atlantis Press
SP  - 157
EP  - 160
SN  - 2352-5401
UR  - https://doi.org/10.2991/aer.k.211215.030
DO  - https://doi.org/10.2991/aer.k.211215.030
ID  - Hasanah2021
ER  -