The Effect of Moringa oleifera Flour Addition on The Quality of Chicken Meat Dimsum

The effect of Maringa oleifera flour addition on protein, moisture content, ash, fat content, texture, water holding capacity, organoleptic and color L*, a*, b in chicken meat dimsum. The treatments used were without the addition of moringa flour as a control and the addition of moringa flour 1%, 2%, and 3%. The variables measured were protein, moisture content, ash, fat content, texture, water holding capacity, organoleptic and color L*, a*, b*. The results showed that the treatment gave a significant effect (p < 0.05) on protein, moisture content and water holding capacity, gave a highly significant effect (p < 0.01) on ash content, organoleptic color, aroma, and taste, gave no significant effect (p > 0.05) on fat content, texture and texture organoleptic. The results of color testing L*, a*, b* has a highly significant effect (p < 0.01) on brightness (L*), a significant effect (p < 0.05) on redness (a*) and no significant effect (p > 0.05) on yellowness (b*). It can be concluded that the addition of moringa leaf flour at 3% in chicken meat dimsum gives the best results in terms of protein content of 13.45%, moisture content of 60,20%, ash content of 1,53%, fat content of 1,66%, texture of 5.15 N, water holding capacity 31%, organoleptic values of color 1.4, aroma 1.56, taste 2.05, and texture 3.1 and color lightness (L*) 54,25%, redness (a*) 0,97%, and yellowness (b*) 17,62%. The research suggestion is to use moringa leaf flour at 3% for good result in chemical qualities and use moringa leaf flour at 1% for good result in physical qualities.


INTRODUCTION
The population of broiler chickens in Indonesia has increased in the last decade.According to the Central Statistics Agency (BPS), Indonesia will produce around 3.76 million tons of chicken meat in 2022.Broiler chickens are breeds of chicken whose main output is meat in a relatively short time of around 5-7 weeks.Chicken meat is a food source of animal protein because it contains complete and balanced essential amino acids.Apart from that, meat is very popular with the public because of its delicious taste and high protein content (Taus et al., 2022).Along with developments in technology, chicken meat is not only processed into household food products, but also processed into ready-to-eat food to improve the quality and extend the shelf life of chicken meat.
Efforts to improve the quality and maintain the shelf life of chicken meat can be done by processing.One technique that can be used for processing chicken meat.namely the restructured meat technique.Restructured meat is a meat processing technique that uses irregular cuts of meat (the meat is ground and then restores its texture by adding fillers and binders into a product (Balia, 2018).This technique is useful for improving the quality of a product and adding flavor to a processed product.One product that uses this technique is dimsum.
Dimsum is a typical Chinese food originating from Cantonese which means steamed snacks and is usually served with chili sauce to add flavor.Dimsum, a snack that has high nutritional value, is usually filled with meat, chicken, fish, shrimp, fruit and vegetables (Manik et al., 2020).Dimsum usually only uses tapioca flour as a filler and binder.One diversification of dimsum can be done by adding other fillers such as moringa leaf flour which can improve the quality of the dimsum.
Moringa with the Latin name Moringa oleifera, is usually called a miracle plant because it has many benefits and potential in every part of the plant.The leaves of the moringa plant are most often used to increase human nutritional needs.Moringa leaves can be used as a vegetable or as an addition to processed food products.Moringa leaves contain lots of protein, minerals and antioxidants.Apart from being used directly in fresh form, moringa leaves can also be processed into flour which can be added to food products such as biscuits, cakes, nuggets and other products.Moringa leaf flour contains a protein content of 26.02%, a water content of 9.57%, a fiber content of 4.03%, a carbohydrate content of 51.91%, and a fat content of 2.52% (Augustyn et al., 2017) The addition of moringa leaf flour will affect the nutritional and organoleptic content of dimsum.The more moringa leaf flour added to chicken meatballs, the protein content will increase (Zulmy, 2018).The addition of moringa flour in making dimsum can reduce the water content which determines the texture, appearance and durability of food ingredients (Kinanti, 2016).The presence of lipoxidase, chlorophyll and tannin enzymes in moringa leaf flour will reduce the acceptability of the aroma, color, taste and texture of meatballs (Djawa et al., 2021).The ash content in moringa leaf flour is relatively high, this is because the water content can affect the increase in nutritional value including minerals (Kurniawati et al., 2018).The fat content of moringa leaf flour is 2.3%, the low fat content will not increase the fat content of a product without adding other ingredients, the protein content in moringa leaf flour is 26% can increase the protein in a product, the texture is affected by the water content of the product, and organoleptic and L*a*b* color is an important aspect in consumer acceptance of a food product.Therefore, research is needed to determine the effect of adding moringa leaf flour on the quality of chicken dimsum in terms of protein content, water content, ash content, fat content, texture, water holding capacity, organoleptics, and L*a*b* color.
The main ingredient in each analysis is moringa leaf flour.Meanwhile, the supporting materials used include H2SO4, CuSO4, H3BO4, NaOH, HCl, BCG-MR indicator, distilled water, petroleum ether and boiling stone.

Research Method
The research method used was a laboratory experiment using a Completely Randomized Design (CRD) experiment with a factorial pattern of 4 treatments with 4 replications.The treatments used were without the addition of moringa flour as a control and the addition of moringa flour 1%, 2%, and 3%.

Research Procedure
The process of making chicken dimsum with the addition of moringa leaf flour based on Murdiasa et al. (2021).The process begins with preparing the tools and ingredients.The chicken meat is washed first then ground using a chopper.Prepare the ingredients for tapioca flour, moringa leaf flour, egg white, sugar, salt, onion, garlic and pepper powder, according to the specified formulation.Mix all the ingredients until smooth according to the specified treatment for adding moringa leaf flour, namely 0%, 1%, 2% and 3% to form a dimsum dough.Take the dough, then place it on the dimsum skin and wrap the dough using the dimsum skin.Steam the dimsum for 20 min at an initial temperature of 70⁰C using a stove.

Protein Content
The process of measuring protein levels based on Bakhtra et al. (2017).The process starts by weighing 1 g of the sample, then placing it in a Kjeldahl flask.Enter 10 ml of concentrated H2SO4 into the Kjeldahl flask containing the sample.Then, add 1 g of selenium mixed catalyst to speed up the digestion process and the Kjeldahl flask is heated in a fume cupboard until it stops smoking.Heating until it boils and the liquid changes color to clear.The heating process is stopped and wait for the Kjeldahl flask to cool.
After cooling condition, the solution was diluted with distilled water in a 100 ml volumetric flask to the mark and homogenized.Pipette the resulting dilution to 10 ml, then put it into a Kjeldahl flask for distillation.Then, slowly add 10 ml of 33% NaOH solution, heat it until the two layers of liquid are mixed until it boils.The distillate was collected in an Erlenmeyer flask filled with 10 ml of 0.1 N HCl solution.Check the distillation results on litmus paper, if the results are not alkaline then the distillation can be stopped.At the titration stage, 4 drops of phenolphthalein indicator were added to the distillate which was then titrated with 0.1 N NaOH solution until it turned pink.%N can be calculated using the formula:

Water Content
Water content measurements were carried out using the Thermogravimetric method based on AOAC (2005) by first placing the cup to be used in the oven for 1 h at a temperature of 105⁰C, then the cup was cooled in a desiccator for 30 min and weighed (B1) then 5 g of the sample was weighed in the cup then oven at a temperature of 100-105⁰C for 6 h (B2) after that, the sample was cooled in a desiccator for 30 min and weighed (B3).Calculation of water content was calculated using the following formula:

Ash Content
The process of measuring of the ash content value was carried out using the dry ashing method by AOAC (2005) by first drying the cup to be used for 30 min or until a constant weight was obtained in an oven at a temperature of 105°C.The sample was cooled in a desiccator for 30 min and weighed (B1), then 2-3 g of sample was put in a cup of known weight, after that put it in an ashing furnace, then burned at a temperature of 550°C for ± until grayish white ash was obtained.or the sample has a constant weight, then the sample is cooled in a desiccator for 30 min and weighed (B2).The ash content calculation is as follows:

Fat Content
The process of measuring the fat content value was carried out using the Soxhlet by AOAC (2005) extraction method by placing filter paper and cotton which will be used in an oven at 105°C for 1 h.Filter paper and cotton are cooled in a desiccator for 15 min and weighed (Wa), then add 2-3 g of sample from the ground water content test results, then weighed (Wb) and wrapped in filter paper lined with cotton to form a thimble.The extraction tool is assembled from a heating mantle, tallow flask, soxhlet to condenser then add petroleum ether solution, after which it is extracted for ± 6 h until the solvent falls back through the siphon into the tallow flask.Samples were taken and subjected to an oven for 24 h at a temperature of 105°C.Cool the sample in a desiccator for 15 min and weigh it (WC).Fat content is calculated using the formula: The Effect of Moringa oleifera Flour Addition

Texture
The process of measuring texture values is carried out by sample preparation based on (Aisya et al., 2021).Then, the speed of the texture analyzer is adjusted by pressing the sample with a cylindrical probe with a diameter of 35 mm.Then, the sample is placed under the probe and the sample is pressed with a pressing force according to the settings until the level of elasticity and stickiness is read on the texture analyzer monitor.

Water Holding Capacity
The WHC measurement by AOAC (2005).The process is carried out by preparing a 0.3 g sample placed on Whatman No. filter paper.42.Then, place it between 2 glass plates which are given a load of 35 kg for 5 min.After 5 min the filter paper and sample were taken.The wet area and the pressing sample area are drawn on transparent plastic.The area of the sample circle and the area of the outer circle formed by water are measured.In this way, the area of the circle formed by water is the reduction of the area of the outer circle from the area of the inner circle using the following formula:

Organoleptic
Organoleptic procedures are carried out by providing dimsum samples to the panelists according to the test code (Putri and Mardesci, 2018).Panelists are given a test form organoleptic which has a hedonic scale of 1-5.Panelists provide assessments on color, aroma, taste and texture the product corresponds to a scale of 1 with lowest value up to a scale of 5 with the highest score.

L*a*b* Color
The L*a*b* color testing process uses a color reader by turning on the on button on the color reader then determining the standardization value by measuring the porcelain color, attaching the color reader perpendicularly then pressing the target button.The sample to be tested is then color read in the same way and the dE, dL, dad and db values will appear (Lindriati et al., 2020).

Protein Content
The results of analysis of variance showed that the addition of moringa leaf flour had a significant effect (p < 0.05) on the protein content of dimsum.The results of the average protein content of chicken meat dimsum are presented in Table 1 below.The average value of protein content in dimsum is between 11.73%-13.45%.The highest average was obtained with a protein content of 13.45% with the addition of 3% moringa leaf flour, while the lowest protein content resulted in 11.73% in the control treatment.The results of the research show that adding the percentage of moringa leaf flour to chicken meat dimsum will affect the protein content in the dimsum.The increase in protein levels is influenced by the protein content in moringa leaf flour.The percentage of added moringa leaf flour can affect the protein content of dimsum because moringa leaf flour contains 26.03% protein (Angelina et al., 2021).The protein content in dimsum is influenced by the water content contained (Anjalani et al., 2023).The denaturation process is related to the water content which will affect the protein content in the product, the lower the water content of the food, the higher the protein content contained (Lindasari et al., 2021).Product processing processes that can reduce the amount of water content will affect the protein content, causing the percentage of other organic ingredients to increase (Afiyah, 2022).This is in accordance with research that dimsum experiences a decrease in water content and an increase in protein content.

Water Content
The results of analysis of variance calculations showed that the addition of moringa leaf flour using different percentages had a significant effect (p < 0.05) on the water content of chicken meat dimsum.The average water content of chicken meat dimsum with the addition of moringa leaf flour is presented in Table 2.
The highest average water content value of 62.25% was obtained at T0 (control treatment) and the lowest was 60.20% obtained from the addition of 3% moringa leaf flour (T3).The standard for water content in dimsum set by the National Standardization Agency in SNI is a maximum of 60%.The water content in chicken meat dimsum with the addition of moringa leaf flour in all treatments with different percentages was still within the SNI standard range, namely 60%.The results of the study showed that the addition of moringa leaf flour to chicken meat dimsum had an effect on the water content.Gasperz (2018) states that the water content of food is affected by the processing process, steaming process with steam heat tends to increase the moisture content of the material food.The water content in chicken meat dimsum decreased as the percentage of added moringa leaf flour increased.The more concentration of moringa leaf flour added, the resulting water content will decrease (Sinaga et al., 2023).

Ash Content
The results of analysis of variance calculations showed that the addition of moringa leaf flour using different percentages had a higly significant difference (p < 0.01) on the ash content of chicken meat dimsum.The average ash content of chicken meat dimsum with the addition of moringa leaf flour is presented in Table 3.  Explanation: a, b Difference in superscript on column shows a highly significant difference (p < 0.01).
The highest ash content of 1.56% was obtained with the addition of 2% moringa leaf flour (T2), while the lowest ash content of 1.31 was obtained in the control treatment (T0).The results of the research showed that the addition of moringa leaf flour had a highly significant effect on the ash content of chicken meat dimsum.It supported by Augustyn et al. (2017) that the decrease in ash content is caused by the water content in the raw material which is quite high so that it can dissolve the ash content.The higher the addition of moringa leaf flour to dimsum, the more likely it is to increase the ash content of chicken meat dimsum because moringa leaf flour contains high ash content.This is in accordance with the statement by Yunita et al. (2022) that the ash content value from the analysis of moringa leaf flour was 10.53%.

Fat Content
The results of the analysis of variance calculation show that the average fat content of chicken meat dimsum with the of moringa leaf flour is presented in Table 4.The highest fat content of 2.45% was obtained in the control treatment (T0), while the lowest fat content was 1.66 with the addition of 3% moringa leaf flour (T3).This is in accordance with the Indonesian National Standard (SNI) 7756:2020 which states that the fat content in dimsum is a maximum of 20%.The results showed that the addition of moringa leaf flour had no significant effect on chicken meat dimsum.In this research the highest fat content was obtained from the control treatment (T0) with 2.45% while the fat content the lowest was obtained from the flour addition treatment Moringa leaves as much as 3% (T3) with the addition of moringa leaf flour has no impact significant in chicken meat dimsum.This matter due to the fat content in meat dimsum chickens are not affected by moringa leaf flour because moringa leaf flour has a low fat content, namely 7.28% (Yunita et al., 2022).There is content flavonoids and phenols in moringa leaf flour so fat content decreases, apart from the steaming process in dimsum can affect the value of fat content namely relatively low (Salsabila and Ismawati, 2023).

Texture
The results of the analysis of variance showed that the addition of moringa leaf flour had no effect on the texture of the dimsum.The average texture results for chicken meat dimsum are presented in Table 5 below.The texture value for the tenderness of dimsum in the research ranged from 4.225-5.2N. The texture of the product is influenced by water content and high water holding capacity so that it will form elasticity in the product.According to Anggraini et al., (2023) a decrease in water holding capacity will affect the texture value of the product to  (1994), the components that play a role in determining the texture of a product are the myofibril structure and its contraction status, the connective tissue content and the level of cross-linking, and the binding capacity of protein and juiceness.The length of storage will affect the texture value of the dimsum.This can result in protein damage which causes changes in the texture of the product (Handayani et al., 2019).
Table 5.Average texture (N) in chicken meat with the addition of moringa leaf flour (Moringa oleifera)

Water Holding Capacity
The results of analysis of variance showed that the addition of moringa leaf flour had a significant effect (p < 0.05) on the WHC content of dimsum.The average WHC results for chicken meat dimsum are presented in Table 6 below.
The average WHC value of dimsum obtained was between 31-46%.The highest average was obtained with a WHC of 46% in the control treatment, while the lowest average was with a WHC value of 31% with the addition of 3% moringa leaf flour.The results of the research show that adding the percentage of moringa leaf flour to chicken meat dimsum will affect the level of WHC contained in the dimsum.
The decrease in the WHC value in dimsum is influenced by the water content in the product.According to Firsta et al. (2022) water content is influenced by water holding capacity which is closely related to the presence of hydroxyl and sulfihydryl in hydrogen bonds.The average water content in chicken meat dimsum with the addition of moringa leaf flour obtained was 60.21-62.75%.
The lowest average resulted from adding 3% moringa leaf flour.According to Lapase et al. (2016) that as the water content in the product decreases, the protein's ability to bind water will decrease.
The protein content in dimsum with the addition of moringa leaf flour can affect the water holding capacity if heating or boiling occurs which will cause a decrease.According to Kasri (2022), the decrease in WHC values is caused by protein denaturation and depolymerization processes due to heating or boiling activities which cause damage and changes in muscle protein structure, especially actin and myosin, so that the ability to bind water decreases.

Table 6. Average water holding capacity in chicken meat with the addition of moringa leaf flour (Moringa oleifera)
Explanation: a, b Difference in superscript on column shows a significant difference (p < 0.05).

Organoleptic Color
The results showed that the color score value of chicken meat dimsum had a highly significant influence (p < 0.01).The average results of the organoleptic characteristics of the color of chicken meat dimsum are The highest color average was in the control treatment with a value of 5, while the lowest average was found in the addition of 3% moringa leaf flour with a value of 1.4.Based on this score, it can be seen that the higher the concentration of moringa leaf flour added to the dimsum, the lower the panelists favorite score for the dimsum.The more moringa leaf flour added, the greener the resulting product will be.This is in accordance with Ardhanareswari (2019) statement that the higher the proportion of moringa leaves, the darker the color of the dimsum contents.
The change in color of the dimsum to dark is what caused the panelists to dislike it.According to Ramadhani (2023), adding more moringa leaves will cause the color of the dumplings to become greener so that the percentage of color acceptance in the product will decrease.
Table 7.Average color organoleptic in chicken meat with the addition of moringa leaf flour (Moringa oleifera) Explanation: a, b, c Difference in superscript on column shows a highly significant difference (p < 0.01).

Aroma Organoleptic
The results showed that the dimsum aroma score between treatments had a highly significant influence (p < 0.01).The average results of the organoleptic characteristics of the aroma of chicken dimsum are presented in Table 8 below.
The average aroma value obtained was 1.56-4.45.The highest value was obtained in the control treatment with a score obtained of 4.45, while the lowest value obtained was in the treatment with the addition of 3% moringa leaf flour with a value of 1.56.Based on these values, it can be seen that the greater the concentration of moringa leaf flour added to the dimsum, the lower the panelists favorite value.
The more concentration of moringa leaf flour added will cause the dimsum's aroma to become pleasant.Based on the research results of Sari and Ulilalbab (2020), adding a 1% concentration of moringa leaf flour will cause the aroma produced from the product to become unpleasant and less acceptable in terms of organoleptic aroma.According to Viani et al. (2023) the unpleasant aroma of moringa leaf flour is caused by the presence of the lipoxidase enzyme which breaks down fat into compounds belonging to the hexanal group 7 and hexanol which causes the unpleasant smell.
Table 8.Average aroma organoleptic in chicken meat with the addition of moringa leaf flour (Moringa oleifera) Explanation: a, b, c Difference in superscript on column shows a highly significant difference (p < 0.01).
Aroma is a very important factor in organoleptic evaluation which will influence how well a product can be accepted by consumers.The aroma comes from the main ingredients for making dimsum products, namely moringa leaf flour and other ingredients which are added to produce a fragrant aroma in the product.Panelists did not like the aroma produced by dimsum with the addition of moringa leaf flour.The resulting aroma is a pleasant aroma caused by the lipoxidase enzyme contained in moringa leaf (Sari and Ulilalbab, 2020).

Taste Organoleptic
The results showed that the dimsum taste score between treatments had a significant influence (p < 0.05).The organoleptic average results for the taste of chicken meat dimsum are presented in Table 9 below.Table 9.Average taste organoleptic in chicken meat with the addition of moringa leaf flour (Moringa oleifera) Explanation: a, b, c Difference in superscript on column shows a significant difference (p < 0.05).
The average taste value obtained was 2.05-4.45.The highest value was obtained in the control treatment with a score of 4.45, while the lowest value was obtained in the treatment with the addition of 3% moringa leaf flour with a value of 2.05.Based on this value, it can be seen that the higher the concentration of moringa leaf flour added, the lower the panelists favorite value so adding moringa leaf flour to dimsum will give it a bitter taste.So, the more moringa leaf flour that is added, the more the panelists preference for the taste of dimsum will decrease.Based on the research results of Sari and Ulilalbab (2020), the more moringa leaves added will cause the dumplings to taste slightly bitter, which is due to the amino acid content in moringa leaves as a component that forms taste and aroma.
Taste is the most important factor in evaluating a product which is carried out by the sense of taste when consuming food or drinks.The bitter taste produced by moringa leaf flour comes from the tannin content which causes an astringent taste when consumed.This is in accordance with the statement by Sari and Ulilalbab (2020) that when consumed, tannin will form cross-links between tannin and protein in the oral cavity, resulting in a dry and wrinkled or astringent taste.The addition of moringa leaf flour to dimsum will result in a bitter taste resulting in the panelists giving a low score.

Texture Organoleptic
The results showed that the texture score values produced between treatments had no significant influence (p > 0.05).The average results of the organoleptic properties of the texture of chicken meat dimsum are presented in Table 10 below.The average texture value obtained was 3.1-4.35.The highest value was obtained in the control treatment with a score obtained of 4.35, while the lowest value obtained was in the treatment with the addition of 3% moringa leaf flour with a value of 3.1.The panelists level of preference decreased as indicated by the increasing number of moringa leaf flour added to the dimsum.According to Paramata et al. (2023), adding moringa leaf flour will result in a hard product texture, so that a lot of water will react with the flour and form a gel.The more moringa leaf flour added to the dimsum mixture, the denser the dough will produce.The average L*a*b* color of chicken meat dimsum with the addition of moringa leaf flour is presented in Table 11.

Lightness (L*)
The results of analysis of variance showed that the addition of moringa leaf flour using different percentages had a highly significant difference (p < 0.01) on the lightness (L*) of chicken meat dimsum.The range of lightness values (L*) is between 54.25-60.85.
The highest average lightness value (L*) was in the control treatment, namely 60.85, while the lowest average lightness value (L*) was in T3 or samples with 3% treatment, namely 54.25.This decrease was due to the increasing use of moringa leaf flour with each treatment.The results of the research showed that the addition of moringa leaf flour to chicken meat dimsum had an effect on the L*a*b* color in terms of lightness (L*).Lightness (L*) chicken dimsum samples decreased in lightness as the percentage of moringa leaf flour increased.The lower the lightness value (L*) obtained, the darker the color of the chicken meat dimsum.The decrease in lightness (L*) value was due to the increasing addition of moringa leaf flour.
Color changes in meat products can be caused by the pigment color of raw meat with the addition of additional ingredients used (Ayandipe et al., 2022).The color of the food ingredient will determine the brightness of a product.Dark colored ingredients will reduce the brightness of a product, conversely if the additional ingredients are bright colored it will increase the brightness of a product.This is supported by research by Jonathan et al. (2016) that the lower the amount of free water causes the less light to be reflected, thereby reducing the brightness.
Table 11.Average L*a*b* color in chicken meat with the addition of moringa leaf flour (Moringa oleifera) Explanation: a, b, c Difference in superscript on column shows a highly significant difference (p < 0.01) in lightness.a, b, c Difference in superscript on column shows a significant difference (p < 0.05) in redness.

Redness (a*)
The results of the analysis of variance showed that the addition of moringa leaf flour using different percentages had a significantly different effect (p < 0.05) on the redness (a*) of chicken meat dimsum.Ring value range.
The highest average redness (a*) value was in the control treatment, namely 4.57, while the lowest average redness (a*) value was in T3 or the sample with 3% treatment, namely 0.97.The redness value (a*) decreased due to the addition of more moringa leaf flour due to the increase in pigment (Munthe, 2022).Pigments have great potential as natural coloring agents in a product and can increase or decrease the redness value (a*) depending on the type of pigment contained in ingredients (Khasanah and Pudji, 2019).

Yellowness (b*)
The results of analysis of variance showed that the addition of moringa leaf flour using different percentages did not have a significant effect (p > 0.05) on the yellowness (b*) of chicken meat dimsum.The range of yellowness values (b*) is between 16.37-17.62.The highest average yellowness (b*) value was in T3 at 3%, namely 17.62, while the lowest average yellowness (b*) value was in the control treatment (T0), namely 16.37.The higher the addition of moringa leaf flour, the yellowness value (b*) increases.This is because moringa leaf flour contains chlorophyll or green pigment so the yellowness value (b*) is towards yellowish.This research shows that the resulting color yellowness (b*) is brighter due to steaming at a low temperature, namely 70℃.This is supported by Nilasari et al. (2017) the higher the temperature used, the lower the brightness value and the darker it is because the steaming process occurs during the cooking process.

CONCLUSION
Based on the results of the research that has been carried out, it can be concluded that the addition of 3% moringa leaf flour to chicken meat dimsum gives the best results in terms of protein content, water content, ash content, fat content, texture, WHC, organoleptic value color, aroma, taste, texture and color lightness (L*), redness (a*), yellowness (b*).This study suggests that moringa flour can be an effective dietary supplement for improve the chicken meat dimsum quality.The mechanism of action that moringa flour enhance texture and acceptability.
cup + sample before oven B3 = Weight of cup + sample after oven filter paper and cotton wool before extraction Wb = Weight of dry samples, filter paper and cotton wool before extraction Wc = Sample weight, filter paper and cotton wool after extraction and drying

Table 1 .
Average protein content (%) in chicken meat with the addition of moringa leaf flour (Moringa oleifera) Explanation: a, b Differences in superscripts in columns indicate significant differences (p < 0.05).

Table 2 .
Average water content (%) in chicken meat with the addition of moringa leaf flour (Moringa oleifera)

Table 3 .
Average ash content (%) in chicken meat with the addition of moringa leaf flour (Moringa oleifera)

Table 10 .
Average texture organoleptic in chicken meat with the addition of moringa leaf flour (Moringa oleifera)