Nunung Nurjanah, Laili Hidayati, Titi Mutiara Kiranawati, Nonik Fatimah, Hendra Susanto
Kelor leaves are local food that can be used as food products because of the fairly complete nutritional content. This study aimed to determine the effect of moringa leaf puree on Moringa jelly candies' organoleptic properties and get the best formulation based on the result. This research employed an experimental study using CRD with three formulas and two repetitions. Data were tested using Analysis of Variance (ANOVA) and continued with Duncan's test. The determination of the best formulation was then calculated using the effectiveness index method. The results showed that the highest average organoleptic properties which is sensory evaluation and consumer acceptability were obtained by Moringa jelly candy with 20% moringa leaves puree. The best formulation was obtained by Moringa jelly candy with 20% moringa leaf puree with a product value of 0.84. Hence, the fortification of jelly candy ingredients by adding Moringa leaves powder (MOLP) offers an alternative model for the future development of nutritional candy and healthy food. © 2021 Author(s).
Department of Industrial Technology, Faculty of Engineering, Universitas Negeri Malang, Jl. Semarang 5, Malang, 65145, Indonesia; Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Negeri Malang, Jl. Semarang 5, Malang, 65145, Indonesia; Department of Biotechnology, Faculty of Mathematics and Natural Sciences, Universitas Negeri Malang, Jl. Semarang 5, Malang, 65145, Indonesia
