The addition of Moringa leaf flour (Moringa oliefera) to anchovy nuggets (Stolephorus sp.) as an alternative nutritious snack, its effect on chemical and sensory characteristics

Agricultural Products Technology Study Program, Faculty of Agriculture, Mulawarman University, Samarinda, East Kalimantan, Indonesia 75119

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Abstract

Nuggets are a popular snack food typically made from meat or fish and are quite popular due to their practicality and easy acceptance by consumers. Unfortunately, the nutritional content of nuggets on the market is still unbalanced, necessitating innovation. Anchovies are a readily available source of protein, iron, and calcium at an affordable price. Moringa leaves have long been recognized as a healthy food ingredient. This study aimed to determine the effect of adding moringa leaf flour on the chemical and sensory characteristics of anchovy nuggets. This study used a completely randomized design with three replications. The data obtained were analyzed using analysis of variance and further tested using the Tukey test at the 5% level. The chemical characteristics observed included moisture, ash, protein, iron, and calcium content. Meanwhile, sensory characteristics were assessed using a consumer acceptance test. The results showed that the addition of moringa leaf flour significantly affected moisture, ash, protein, iron, and calcium content, as well as consumer acceptance (color, aroma, texture, and taste). The results showed that the addition of moringa leaf flour generally increased the nutritional value of the nugget product, particularly in terms of protein, minerals, and calcium. However, consumer preference decreased with increasing amounts of moringa leaf flour. In this study, the preference for anchovy nuggets also fell below the median. The addition of moringa leaf flour affected the chemical and sensory characteristics of anchovy nuggets.