Organoleptic and Elongation Characteristics of Kiwi–Kepok Banana Fruit Leather with the Addition of Moringa Leaves

Windi  Habsari; Latifahtur  Rahmah; Emanuella Adwitya Nanda  Hiranyo

doi:10.51556/ejpazih.v14i2.478

Authors

Windi Habsari Ottimmo International Culinary and Pastry Academy
Latifahtur Rahmah Ottimmo International Culinary and Pastry Academy
Emanuella Adwitya Nanda Hiranyo Ottimmo International Culinary and Pastry Academy

DOI:

https://doi.org/10.51556/ejpazih.v14i2.478

Keywords:

elongation characteristics , fruit leather, moringa oleifera, organoleptic test

Abstract

Background: The growing demand for nutritious, practical snacks has driven innovation in fruit-based products such as fruit leather. Objectives: This study aims to evaluate the effect of Moringa oleifera leaf powder on the organoleptic and elongation characteristics of fruit leather made from kiwi and kepok banana. Methods: The research used a Completely Randomized Design (CRD) with five treatments based on different concentrations of moringa leaf powder (0–8 g). Organoleptic tests assessed aroma, color, taste, texture, and overall acceptability using a hedonic scale, while elongation was measured using a Texture Analyzer. Results: The result showed that increasing moringa content significantly improved aroma, color, and taste, but slightly decreased texture scores due to the fibrous nature of moringa. The highest overall acceptability was observed in the F4 formulation. Elongation results showed that moderate moringa addition (2–4 g) enhanced elasticity, with F1 (2 g) exhibiting the highest elongation (12.56%). Conclusions: These findings suggest that incorporating moringa at optimal levels can enhance the nutritional and sensory quality of kiwi–banana fruit leather without compromising its texture.

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