JOURNAL HEALTH AND NUTRITIONS, Journal Year: 2024, Volume and Issue: 10(1), P. 31 - 31

Published: March 14, 2024

Stunting is a nutrition issue that faced by many impoverished and developed countries. Providing balanced healthy snacks can help meet the nutritional needs of toddlers fulfill their dietary requirements. This study aimed to determine influence moringa leaf flour substitution on organoleptic characteristics steamed purple sweet potato sponge cake as an alternative stunting prevention. experimental research employed Completely Randomized Design (CRD) with 4 replications total 16 treatments. The was conducted in January 2023, population 30 moderately trained panelists who were students from Gorontalo Polytechnic Health Ministry Health. data analysis performed using friedman test paired t-test. findings revealed treatment P1 (10 grams powder substitution) had highest average value for taste, aroma, texture cake, 3.52 3.24 2.77 texture. Meanwhile, level color preference found P0 (without substitution), 3.86. These indicated substituting significantly influences color, (p = 0.005). conclusion, positively texture.Stunting merupakan isu masalah gizi yang saat ini menjadi dihadapi oleh negara miskin dan berkembang. Penelitian bertujuan untuk mengetahui pengaruh substitusi tepung daun kelor terhadap karakteristik organoleptik bolu kukus ubi jalar ungu sebagai alternatif pencegahan stunting. Metode penelitian menggunakan eksperimen dengan Rancangan Acak Lengkap (RAL) kali pengulangan sehingga diperoleh perlakuan. dilaksanakan pada bulan Januari 2023. Populasi studi adalah panelis agak terlatih yaitu mahasiswa Gizi Poltekkes Kemenkes Gorontalo. Analisis Hasil menunjukkan rata-rata nilai tingkat kesukaan rasa, tekstur terdapat perlakuan (substitusi 10 gram) 3,52 3,24 aroma 2,77 tekstur. Sedangkan warna tertinggi (tanpa kelor) 3,86. Berdasarkan hasil ada 0,005). Kesimpulan baik