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Modisco (Modified Dried Skimmed Milk and Coconut Oil) is a highly nutritious formula. Modisco has been tested and meets special dietary requirements for toddlers. It can be used to improve nutritional status. This research aims to describing organoleptic properties and acceptability of modisco with moringa leaf flour. It is a experimental research based on completely randomized design. The research results are analyzed through descriptive analysis and also Kruskall-wallis. The higher composition of moringa flour which is added can increase the green color, unpleasant aroma, and bitter taste. So that it can be weaken the aroma of milk, sweet taste and savory taste in Modisco. Kruskall-wallis significance test results showed that there were different acceptance (preferences) of the three organoleptic attributes color (p=0,000), aroma (p=0,000) and taste (p=0,000). The percentage of the addition of Moringa flour which is most preferred or accepted by panelists based on external and internal attributes in this study is modisco formulation with 2.5% moringa leaf flour. Keywords: modisco, Moringa.