FORTIFIKASI DAUN KELOR UNTUK PENGEMBANGAN KULINER BAGI KAUM PEREMPUAN KELUARGA MISKIN KOTA MALANG

Abstract

The purpose of this study was to determine the culinary groups commonly consumed by women from poor families in Malang City which can be fortified with Moringa leaves to increase their nutritional value. This research method uses a survey method in the form of filling out questionnaires and interviews while the determination of the sample in this study is determined by random sampling. The results showed that vegetables that could be fortified with Moringa leaves included soup, stir-fried vegetables, lodeh, urap-urap, clear vegetables, tamarind vegetables, bobor, pecel and kuluban. The side dishes are botok tofu, tempeh or anchovies. Meanwhile, the daily snacks are weci, tofu, spring rolls, pastels and risoles. The vegetable culinary group has the opportunity to be fortified by 70.50%, the snack group is 54.54% and the side dishes group is 33.33%.