The Effect of Fortification of Moringa Leaf Extract (Moringa Oleifera) on Organoleptic Tempe Product

Abstract

This research aims to determine the influence of adding Moringa leaf extract to Tempe product on panelists' acceptance. This study was an experimental study which applied Randomized Block Design by using 4 treatments; T1 control, T2 the additional of 2% Moringa leaf extract, T3 the additional of 5% Moringa leaf extract and T4 the additional of 10% Moringa leaf extract. Determination of the sample applied Simple Random Sampling Technique which was consist of 30 respondents, hereinafter referred to as panelists with certain criteria. Data analysis used variance analysis (ANOVA) and if there was a significant difference effect, it would be further tested using Duncan Multiple Range Test (DMRT) with 5% confidence level. The panelist's preference/ hedonic test were carried out on color, texture, taste, and aroma. The results showed that the most preferred treatment by the panelists was the T1 control treatment in terms of color, texture, taste and aroma, while the least preferred treatment was shown in T4 treatment with the addition of 10% Moringa leaf extract.