The organoleptic quality of liquid food formula made from snail (Pila ampullacea), tempeh, and moringa leaves

Fery Lusviana Widiany; Mochammad Sja'bani; Susetyowati; Emy Huriyati

doi:10.5219/1672

Authors

Fery Lusviana Widiany Gadjah Mada University, Faculty of Medicine, Public Health and Nursing, Doctoral Program of Medical and Health Science, Farmako Street, North Sekip, Yogyakarta, 55281, Special Region of Yogyakarta, Indonesia; Universitas Respati Yogyakarta, Faculty of Health Science, Department of Nutrition, Tajem Street Km.1.5, Maguwoharjo, Depok, Sleman, 55282, Special Region of Yogyakarta, Indonesia, Tel.:+62 85702024636 https://orcid.org/0000-0002-0960-1705
Mochammad Sja'bani Gadjah Mada University, Faculty of Medicine, Public Health and Nursing, Department of Internal Medicine, Farmako Street, North Sekip, Yogyakarta, 55281, Special Region of Yogyakarta, Indonesia, Tel.: +62 811282830 https://orcid.org/0000-0002-0436-5846
Susetyowati Gadjah Mada University, Faculty of Medicine, Public Health and Nursing, Department of Health Nutrition, Farmako Street, North Sekip, Yogyakarta, 55281, Special Region of Yogyakarta, Indonesia, Tel.: +62 818277781
Emy Huriyati Gadjah Mada University, Faculty of Medicine, Public Health and Nursing, Department of Health Nutrition, Farmako Street, North Sekip, Yogyakarta, 55281, Special Region of Yogyakarta, Indonesia, Tel.: +62 81578756030 https://orcid.org/0000-0003-1785-5358

DOI:

https://doi.org/10.5219/1672

Keywords:

liquid food formula, moringa leaves, organoleptic quality, snail (Pila ampullacea), tempeh

Abstract

This study aims to determine the organoleptic quality of liquid food formula made from snail (Pila ampullacea), tempeh, and moringa (Moringa oleifera) leaves. The study was conducted in Yogyakarta, Indonesia. It involved 25 moderately trained panelists and also 5 trained panelists, who met the criteria. The measured variable was the organoleptic quality, which included aspects of color, texture, taste, and aroma. The formula tested was a powder formula made from the snail, tempeh, and moringa leaves. The proportion of snail flour, tempeh flour, and moringa leaves flour was 50:30:20. It was found that more than 50% of panelists liked the liquid food formula based on color, texture, taste, and aroma. Independent t-test to determine the difference between the organoleptic quality of the two groups showed p = 0.710 for color, p = 0.335 for texture, p = 0.603 for taste, and p = 0.880 for aroma. In conclusion, most of the panelists liked the liquid food formula products made from snail, tempeh, and moringa leaves based on the organoleptic quality result. There was no difference between the organoleptic quality studies of the two groups in the aspect of color, texture, taste, and aroma.

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