KAJIAN PENERIMAAN KONSUMEN TERHADAP BISKUIT KELOR (Moringa oliefera)

Yusiana Junarni, Zalniati Fonna Rozali, Cut Nilda

Abstract


This study aims to assess panelists' preferences for various sensory features of biscuits, particularly with the addition of moringa leaves in two different forms, fresh moringa leaves, and moringa leaf flour, as well as at varied concentrations. It is also expected to be used as an alternative food with high nutritional content. This study used a completely randomized design (CRD) with two factors, namely the concentration of moringa leaves (K) the concentration of moringa leaves (K), which had three levels: (K1) 1%, (K2) 2%, and (K3) 3%. The second factor is the form of moringa leaves (P) which has two levels: (P1) fresh moringa leaves and (P2) moringa leaf flour. The findings of the organoleptic test on the level of like for moringa biscuit are color 2.92-3.21 (neutral), aroma 2.85-3.09 (neutral), taste 2.47-3.21 (neutral), texture 2.85-3.29 (neutral).


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