Analysis Of Acceptance, Protein Contents, And Calcium In Jelly Candy With The Addition Of Moringa Leaf Powder

  • Nur Fajriyyah STIKes Salewangan Maros
  • Kurnia Yusuf STIKes Salewangang Maros
  • Andi Rahmaniar mb STIKes Salewangan Maros
  • Musdalifah Musdalifah STIKes Salewangang Maros
  • St. Masithah STIKes Salewangan Maros
Keywords: moringa leaf, acceptability, jelly candy, protein, calcium


Jelly candy is one form of food that is liked by all people but conventional jelly candy has high sugar and low nutrients, therefore modifications are made Jelly candy uses Moringa leaf powder which is rich in nutrients. This study aims to determine the acceptability, protein content, and calcium in jelly candy that has been added with Moringa leaf powder, using a Completely Randomized Design (CRD) 3 repetitions and 4 formulas (1 control formula and 3 formulas modified tested on 60 untrained panelists (30 students and 30 grade 4 elementary school students). The analysis was carried out using the Kruskall Wallis test and continued using the Mann-Whitney test to determine the difference in formula pairs. Based on the results of the organoleptic test of acceptability, the acceptance of jelly candy with the addition of Moringa leaf powder can be accepted by the public with the most preferred formula, namely F0 (with the addition of 0 grams of Moringa leaf powder), while the modified formula that has the highest value is F1 (with the addition of 2 grams of Moringa leaf powder) with the results of the Kruskal Wallis test showing a P value <0.05. Analysis of protein content per 100gram of F0 and F1respectively had an average of 19.31gr and 21.47gr. While the results of the analysis of calcium content per 100 grams of F0 as much as 35.03mg and F1 as much as 187.89mg


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