Imam Ma'ruf, MIftachul Chusnah, Dyah Ayu Sri Hartanti

Organoleptic Test of Chicken Sausage Made from Mocaf with The Addition of Moringa Leaves (Moringa oleifera)

Introduction

Organoleptic test of chicken sausage made from mocaf with the addition of moringa leaves (moringa oleifera) . Discover the optimal moringa leaf extract addition for improving organoleptic qualities (color, aroma, taste, texture) of mocaf chicken sausages. Enhance sensory appeal and functional food potential.

Abstract

This study aims to analyze the effect of adding moringa leaf extract (Moringa oleifera) on the organoleptic characteristics of chicken sausages based on mocaf flour (Modified Cassava Flour). The research design used was a Completely Randomized Design (CRD) with three treatments: the addition of 5 gr (P1), 10 gr (P2), and 15 gr (P3) of moringa leaf extract, each with three replications. The research method used in this study was descriptive qualitative which was continued with ANOVA test and 5% BNT test. The results showed that treatment P2 (10 gr) produced the highest score on all organoleptic parameters. The color of the sausage looks more attractive, the aroma is fresher, the most preferred taste, and the texture is chewy and soft. Meanwhile, P3 produces a color that is too thick and the aroma tends to be unpleasant so it is less preferred. P1 showed quite good results but not optimal. Based on these results, the addition of 10 gr of moringa leaf extract is the best formulation to improve the sensory quality of mocaf chicken sausages and has the potential as an innovation in functional food products accepted by consumers.  

Review

This study presents an interesting investigation into the organoleptic properties of chicken sausage, innovatively incorporating Modified Cassava Flour (mocaf) and moringa leaf extract. The research addresses a relevant gap in the development of functional food products, particularly those utilizing underutilized local ingredients to enhance nutritional value and sensory appeal. The use of mocaf as a gluten-free alternative and moringa for its well-documented health benefits positions this work at the intersection of food science, nutrition, and sustainable agriculture, making it a timely and valuable contribution to the field. The methodology employed a Completely Randomized Design (CRD) to evaluate three levels of moringa leaf extract addition (5g, 10g, 15g). The descriptive qualitative approach, complemented by ANOVA and BNT tests, is appropriate for assessing sensory attributes. The findings clearly indicate that the addition of 10g (P2) of moringa leaf extract yielded the most favorable results across all organoleptic parameters, including color, aroma, taste, and texture. This precise identification of an optimal concentration is a significant strength, providing actionable data for product development. Conversely, the abstract effectively highlights the downsides of excessive moringa (P3) and the sub-optimal results of lower concentrations (P1), reinforcing the robust nature of the P2 finding. Overall, the study successfully identifies an optimal formulation for mocaf-based chicken sausages with moringa, demonstrating its potential for improved sensory quality and consumer acceptance. The clear results, particularly the identification of P2 as the best treatment, support the claim that this formulation could lead to an innovative functional food product. For future iterations, it would be beneficial to include more objective measurements alongside the organoleptic assessment, such as nutritional analysis, shelf-life studies, and consumer acceptance tests with a broader demographic to further solidify its market potential.

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