Development of Frozen Food (Scallop) Based on Milky Fish and Moringa Leaves as A Healthy Alternative to Improve Covid-19 Immunization
The purpose of this study was to determine: 1) the effect of adding Moringa leaves to the resulting Scallop including aroma, color, elasticity, texture, and taste; 2) The best product nutritional content, including: carbohydrates, protein, fat, calcium, phosphorus, fiber, vitamin A, vitamin B and vitamin C. The experimental research data was collected by observation through organoleptic tests on the results of the Scallop. The data was then tested with a Single Variant Analysis (SPSS program), the best results would be chemical tests to determine the content of carbohydrates, protein, fat, calcium, phosphorus, fiber, vitamin A, vitamin B and vitamin C. The results showed: 1) the addition of Moringa leaves only had an effect on the color but not on the aroma, elasticity, texture, and taste of the Scallop; 2) The best product Scallop was obtained from the addition of 45% moringa puree. The nutritional content of Scallop in ripe conditions: 23.03% carbohydrates, 17.98% protein, 28.27% fat, 1.76% ash, 31.85 mg / 100g calcium, 28.90 mg / 100g phosphorus, 3.95% fiber, 22.90 mcg / 100g vitamin A, 0.19 mg vitamin B / 100g and vitamin C 6.74 mg / 100g. Judging from its nutritional content, this Scallop product can be used to increase immunity to ward off COVID-19 in the daily diet as a side dish or snack.