Comparison of Organoleptic Quality and Nutritional Quality of Jaje Laklak with a Combination of Rice Flour and Moringa Leaf Flour 10%, 25%, and 50%

I Kade Dwiki Yudiantara; Nina Indra Kristiana; Luh Putu Kartini

doi:10.55927/esa.v4i6.146

Authors

I Kade Dwiki Yudiantara Politeknik Pariwisata Bali
Nina Indra Kristiana Politeknik Pariwisata Bali
Luh Putu Kartini Politeknik Pariwisata Bali

DOI:

https://doi.org/10.55927/esa.v4i6.146

Keywords:

Moringa Leaves, Jaje Laklak, Organoleptic Test, Nutritional Content

Abstract

This research aims to improve the nutritional value of the traditional Balinese snack, jaje laklak, by substituting it with nutrient-rich moringa leaf flour. The activity was conducted in Denpasar and Badung during February–June 2025 through the formulation of three substitution variations (10%, 25%, and 50%), followed by organoleptic testing by 25 panelists and nutritional quality analysis from the laboratory. The implementation method included experiments, documentation, and comparative descriptive analysis. The results showed that the 10% substitution of moringa leaf flour provided the best sensory quality and increased protein and energy content. This innovation is expected to contribute to the development of more nutritious functional local foods without eliminating traditional values, while also opening opportunities for MSMEs in diversifying healthy products.

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