Cookies adalah produk kue kering yang terbuat dari tepung terigu memiliki rasa manis dan daya simpan lama pada cookies, untuk menambah nilai gizi yang baik dengan ditambah adanya formulasi tepung kacang hijau dan tepung daun kelor, Tujuan pnelitian ini yaitu untuk mengetahui pengaruh formulasi cookies kacang hijau tepung daun kelor (Moringa Oleifera L.) dan  terhadap nilai organoleptik dan kandungan nilai gizi. Penelitian ini menggunakan rancangaan acak lengkap (RAL) yang terdiri 5 perlakuan dengan konsentrasi tepung terigu : tepung kacang hijau : tepung daun kelor (100%:0%:0%), (50%:10%:40%), (50%:35%:15%), (50%:25%:25%), dan (50%:15%:35%). Variabel yang diamati terdiri dari sifat organoleptik: warna, aroma rasa dan tekstur dan sifat kadar air, kadar abu, kadar protein, kadar lemak dan kadar karbohidrat, agar sesuai dengan standart sni kualitas cookies. Data diolah menggunakan uji one way ANOVA, dan apabila berpengaruh nyata dilanjutkan pada uji lanjut Duncan. Hasil penelitian menunjukkan penambahan tepung daun kelor pada cookies berpengaruh nyata terhadap kadar sifat kimia kadar air, kadar abu, kadar protein, kadar lemak dan kadar karbohidrat, dan sifat organoleptk. Hasil terpilih oleh panelis pada uji organoleptik cookies yaitu pada perlakuan P3 dengan komposisi tepung terigu : tepung kacang hijau : tepung daun kelor (50%:25%:25%) dengan nilai uji organoleptik rasa = 5,93, warna = 5,80, aroma = 5,68, tekstur = 6,28 dan kesukaan = 6,20. Dengan kandungan gizi karbohidrat sebesar 46,87%, kandungan gizi kadar air sebesar 4,15%, kadar abu sebesar 3,61%, kandungan kadar protein sebesar 9,35% dan kandungan lemak sebesar 36,02%.

Dairy cows are very important producers of animal protein. Milk as a source of nutrition in the form of animal protein is very beneficial. This study aims to determine the post-harvest process of Friesien Holsein's cow's milk in a susu abadi company in Tegal Regency. This research uses descriptive qualitative research. The sampling method for this research was purposive sampling method. Data collection methods used were observation, interviews, and documentation. The milking process in susu abadi companies is carried out twice a day, namely at 05.00 WIB and second at 15.00 WIB. After the milking process goes through the filtering stage, the resulting milk is filtered. a strainer made of cotton or a clean white cloth. In susu abadi company, large quantities of freshly milked fresh milk should be immediately cooled from 37⁰C to 4⁰C in order to maintain the milk temperature during 4⁰C storage. Volume of milk heated at a temperature of 62-65⁰C for 30-60 minutes. After the pasteurization process, the milk is put into a container and the milk is packed in a plastic bag with a volume of 1 liter. There are two products produced in susu abadi companies, namely fresh milk and pasteurized milk. Laboratory tests to determine the quality of milk produced by taking milk samples to be checked for quality