Fortifikasi Asupan Snack Bar Dengan Penambahan Daun Kelor (Moringa Oleifera) Dan Kacarang Koro (Canavalia Ensiformis) Terhadap Uji Organoleptik
Abstract
Snack bars are a popular snack option that are often low in nutrition; therefore, fortification with natural ingredients rich in nutrients is expected to provide a healthier alternative. Moringa leaves are known to contain high levels of vitamins, minerals and antioxidants, while koro beans are a good source of vegetable protein. The aim of this research was to design several snack bar formulations that combine varying proportions of moringa leaves and koro beans. Each formulation is tested for organoleptic characteristics including taste, aroma, texture and appearance, involving trained panelists to provide accurate assessments. Data obtained from organoleptic tests were analyzed using descriptive statistical methods to determine consumer acceptance of each formulation. This organoleptic test uses the normality and Kruskal Wallis tests. There were 2 treatments in the snack bar making group with the addition of Moringa leaves and koro beans. The results showed that the addition of Moringa leaves and koro beans significantly influenced the organoleptic characteristics of the snack bar. Certain formulations with optimal combinations of these two ingredients received the highest acceptance scores, indicating that consumers liked the taste and texture. The addition of these two ingredients not only increases the nutritional value of snack bars, but also influences consumer preferences for color, aroma, taste, texture and appearance. The organoleptic test results showed that the snack bar variation that used an optimal combination of moringa leaves and koro beans received higher acceptance from the panelists. Therefore, it is recommended that food manufacturers pay attention to the proportions of the combination of these two ingredients to achieve optimal taste, aroma and texture, so as to increase consumer acceptance
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