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

Biskuit merupakan salah satu produk pangan yang sangat diminati hampir semua kalangan, mulai dari anak-anak hingga orang tua. Biskuit dibuat melalui proses pemanggangan, memiliki rasa yang gurih, teksturnya yang renyah, dan memiliki daya simpan yang lama karena kadar air yang rendah. Penelitian ini bertujuan untuk mengetahui uji daya terima dan analisis kadar zat gizi (protein, zat besi dan vitamin C) pada biskuit dengan penambahan tepung labu kuning dan tepung daun kelor. Jenis penelitian ini adalah experimental dengan esain yaitu posttest one shoot dengan 4 perlakuan. Perlakuan yang dilakukan yaitu dengan penambahan tepung labu kuning dan tepung daun kelor dengan perbandingan tepung terigu, tepung labu kuning dan tepung daun kelor yaitu masing-masing F1 (125:0:0), F2 (100:15:10), F3 (90:20:15), F4 (80:25:20). Analisis data yang digunakan uji Kruskal Wallis dengan uji lanjut Mann-Whitney. Hasil uji daya terima dari aspek warna yang paling banyak disukai adalah formula F4, sedangkan dari aspek rasa, aroma dan tekstur yang paling banyak disukai adalah formula F3. Hasil analisis kandungan protein dalam 100 gram sampel pada sampel F1 dan F3, terjadi peningkatan yaitu sebesar 5,63 mg. Hasil analisis kandungan zat besi dalam 100 gram pada sampel F1 dan F3 terjadi peningkatan yaitu sebesar 17,61 mg. Hasil analisis kandungan vit C dalam 100 gram pada sampel F1 dan F3 terjadi peningkatan yaitu sebesar 15,12 mg. Berdasarkan hasil uji daya terima biskuit dengan penambahan tepung labu kuning dan tepung daun kelor yang memiliki nilai uji organoleptik yang paling disukai adalah F3 dengan nilai total rata-rata 22,51 namun jika dibandingkan dengan kelompok kontrol F1 masih lebih disukai. Hasil analisis kandungan protein, zat besi dan vit C pada biskuit mengalami peningkatan dengan dilakukannya penambahan tepung labu kuning dan tepung daun kelor. Kata kunci: Biskuit,  Daun kelor, Labu kuning   Biscuits are a popular food product many social groups enjoy, from children to older people. Biscuits are a type of food made using a baking process. In addition, this food has a savory taste and gradually becomes less sweet, has a crunchy texture, and has a long shelf life due to its low water content. This study aims to determine the acceptance test, protein, iron, and vitamin C content in biscuits by adding pumpkin flour and Moringa leaf flour. This type of research is Experimental; the research design used is a posttest one-shoot design with four treatments. The treatment was carried out by adding pumpkin flour and Moringa leaf flour, with a ratio of wheat flour, pumpkin flour, and Moringa leaf flour (125:0:0,100:15:10, 90:20:15, 80:20:20). Data analysis used the Kruskal Wallis test with the Mann-Whitney follow-up test. The results of the research on the acceptability test from the color aspect showed that the most preferred is the F4 formula, while from the taste, aroma, and texture aspects, the most chosen is the F3 formula. The results of the analysis of the protein content in 100-gram samples in samples F1 and F3 showed an increase of 5.63 mg. The analysis of the iron content in 100 grams in samples F1 and F3 showed a rise of 17.61 mg. The study results of the vitamin C content in 100 grams in pieces F1 and F3 showed an increase of 15.12 mg. Based on the results of the biscuit acceptability test with the addition of pumpkin flour and moringa leaf flour, the most preferred organoleptic test value was F3, with an average total value of 22.51, but when compared to the control group, F1 was still selected. The analysis results of the biscuits' protein, iron, and vitamin C content increased with pumpkin flour and moringa leaf flour. Keywords: Biscuits, Moringa Leaves, Yellow Pumpkin