The Effect of Adding Moringa Leaf (Moringa oleifera L.) Powder and Fermented Bacteria (Lactobacillus plantarum) to Free-range Chicken Dendeng on Physicochemical and Sensory Evaluation
Erika Maulidya Putri, Dedes Amertaningtyas, Ahmad Khoirul Umam & Christbugi Welda Dellani · Asian Journal of Food Research and Nutrition · 2025
Aims: To determine the effect of addition of moringa leaf powder on the making of fermented free-range chicken dendeng in terms of moisture content, water activity (aw), sensory evaluation, and Lab* color. Study Design: Using a Completely Randomized Design (CRD). Place and Durati...
Open access
Research Article
10.9734/ajfrn/2025/v4i4347