Indonesia Conference Directory

Abstract More than 50% of Indonesian children have a habit of not eating breakfast or not eating breakfast according to balanced nutritional needs. Though breakfast provides a third of daily nutritional needs. This study aims to see the potential and determine the formulation product of breakfast cereals using Mocaf flour enriched using moringa leaf flour to add nutritional value. The study design used the RAL method with one treatment parameter, namely the addition of dry Moringa leaf flour as much as 0% as a control, 5%, 10% and 15% (w/w). Each treatment used 4 experimental units. Product analysis includes testing the nutritional value and organoleptic testing. The data obtained were analyzed using statistics on the SPSS 17 program with the Anova program and if there were significant differences between the treatments continued with the DMRT test. The results indicated that cereal formulations can be made from a mixture of mocaf flour and moringa leaf flour. Moisture content is 7.02% and ash content is 1.97%. The addition of moringa leaves increases the nutritional value of cereal products made from mocaf flour.