Moringa oleifera is local plant rich in nutrients, unfortunately its utilization as a foodstuff is limited. In order to maximize the absorbtion of nutrients inside moringa, it should be made as favor food enjoyed by the people such as jelly candy. This research was conducted to evaluate organoleptic properties and nutritional value (energy and â-caroten) of jelly candy formulated with Moringa leaves powder. Using Comlpetely Randomized Design with 6 times repetition in 4 formulas which are 1 controlled formula and 3 modifi ed formulas (F1, F2, and F3), jelly candy then tested to 32untrained panels. Treatment given in this study was by adding 2%, 4%, and 6% moringa leaves powder into jelly candy formula. Data was analyzed descriptively and statistically using Kruskal Wallis and Mann Whitney test to fi nd out the difference pair. Recommended formula was chosen by counting the highest mean score of the sensory evaluationtest. The result of sensory evaluation showed that Moringa Jelly Candy was generally accepted with category “like”. However, jelly candy with lowest level of Moringa leaves powder (F1) was most acceptable in terms of color, odor, texture, and fl avor. Statistical analysis showed that the scores of color, odor, and texture were not signifi cantly different (p > 0.05) and fl avor was (p < 0.005) which means that by adding moringa leaves powder into jelly candy formula only infl uence the fl avor of jelly candy. Recommended jelly candy formula is F1 with nutritional analysis showed that per 100 g of jelly candy contains 205,8 kcal and 0.178 mcg of B -caroten.Keywords: moringa leaves powder, sensory evaluation, Moringa oleifera, jelly candy

Kimpul (Xanthosoma sigittifolium) or commonly also called Belitung taro or blue taro, is a tuber similar to taro which can be consumed as a source of carbohydrates and is one of the local commodities in Bokoharjo Village. The process of processing kimpul into getuk is through pre- treatment of the kimpul, namely soaking it in a salt solution to remove oxalic acid in the kimpul which is then processed into getuk. The experimental design used the RAL method (completely randomized design) with two factors, namely the ratio of the addition of palm sugar (18%, 22%, 26%) and variations in the addition of butter (0%, 5%, 10%) with 2 repetitions so that 18 units were produced. experimental. The test parameters used were proximate analysis including moisture content, ash content, fat content, protein content, carbohydrate content and reducing sugar and total sugar as well as hedonic organoleptic tests. Based on the research, the results of chemical analysis that met the requirements for the S3B1 sample with chemical characteristics had a moisture content of 20.45% which was in accordance with SNI 01-4229-1996, ash content of 0.98%, fat content of 14.14%, protein content of 8 .33%, carbohydrate content 49.89%, reducing sugar content 12.19% and total sugar content 21.51%. The organoleptic preference test obtained the best sample with an average score that the panelists liked in the S2B2 sample with a score of 5.20, which means that it likes the product made.