Kata Kunci
Cara Mengutip
Abstrak
Stunting, the condition of a toddler where height/body length is shorter than a normal age child, when compared to the standard Z-Score <-2). Moringa leaves, which are very rich in nutrients, Fe, Ca, Zn, and Proteins, one of the causes of stunting in young women is the lack of mineral intake. The purpose of this study is to determine the difference in acceptability and nutrient content of the new cake with the addition of Moringa leaf flour. Research method Preference Test / Acceptance Test, purposive sampling method, using community panelists as many as 87 people. Test statistics using the Kruskal Wallis, and the Mann Whitney U test, nutrient analysis, Atomization (AAS) for Metals, and kjeldahl for Protein. The results of the study, all types of cakes preferred by panelists, value> 391.5. there are differences in panelists' acceptability based on taste, aroma, color. At 0% cake, with 5%, 10% and 15%, p-value <0.05. There is no difference in acceptance of panelists based on the texture of the cake, there is no difference in acceptance of the cake with the use of moringa leaf flour 5%, 10%, and 15%, p-value> 0.05; cake for addition of moringa leaf flour the highest average value of 30.3 is the new cake of moringa leaf 5% Conclusion, the higher the concentration of addition of moringa leaf flour, the received power of the formal panelist is low, but the nutritional value is increasing. Suggestion, Further research, using the addition of 5% Moringa leaf flour cake, by improving the color tone with the addition of BTM and algae coloring