What question did this study set out to answer?

This study aims to evaluate how adding moringa leaf flour affects the nutritional and sensory profiles of anchovy nuggets.

February 27, 2026

The addition of Moringa leaf flour (

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Demonstrates enhanced nutritional value in anchovy nuggets, while consumer preference declines with more moringa flour added.

This study aims to evaluate how adding moringa leaf flour affects the nutritional and sensory profiles of anchovy nuggets.
Utilized a completely randomized design with three replications.
Analyzed chemical characteristics including moisture, ash, protein, iron, and calcium.
Conducted sensory evaluations through consumer acceptance tests.
Applied analysis of variance and Tukey test at the 5% level for data analysis.
Moringa leaf flour significantly improved nutritional content, especially protein and minerals.
Consumer acceptance was highest at lower amounts of moringa flour, with preferences declining as the amount increased.
Overall nutritional value of anchovy nuggets was enhanced, but sensory preference fell below the median.

Prabowo et al. (2026) studied this question.

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