Organoleptic Evaluation of Manyung Fish Nugget Enriched with Moringa Leaves

This study examined the potential of using local ingredients such as Manyung fish (Arius thalassinus) and moringa leaves to create nutritious nuggets. The objectives of this study were to assess the organoleptic acceptability of Manyung fish nugget enriched with Moringa leaves concerning color, taste, aroma


INTRODUCTION
Adolescent girls constitute a high-risk group for iron deficiency anemia due to insufficient iron intake (Pati et al., 2022;Indrawatiningsih et al., 2021).Iron deficiency anemia is a common issue among adolescent girls (Hidayah, 2022), who may lose approximately 1.25 mg of iron per day (Nurjannah & Putri, 2021), primarily attributed to monthly menstruation (Savitri et al., 2021).About 50% of anemia cases result from inadequate iron intake (Nuraeni et al., 2019).According to WHO, the global prevalence of anemia in women aged 15-49 was 29.9% in 2021, while National Basic Health Research (RISKESDAS) reported an anemia prevalence of 58.8% in Indonesia (Kemenkes RI, 2018).In the city of Bengkulu, the prevalence of iron-deficiency anemia among adolescent girls is 43% (Haya & Wahyu, 2021).
Nuggets are widely popular across all age groups, from schoolchildren to adults.Nuggets can be modified using local ingredients such as Manyung fish and moringa leaves (Rahmawati et al., 2022;Hasan et al., 2022).Utilizing fish as a source of animal protein needs to be developed to maximize the potential of fisheries, especially in coastal areas (Muchtar & Bahar, 2022).The combination of Manyung fish and moringa leaves can create nutrient-rich nuggets.Manyung fish (Arius thalassinus) is a common fish found in the waters of Bengkulu Province, containing beneficial nutrients such as 12.7 grams of protein, 2.5 mg of iron, and 98.0 mg of calcium (Sanjaya et al., 2022).
Moringa leaf, a food with high nutritional content and iron, contributes significantly to this modification.According to Indonesian Food Composition Table (Indonesia, 2019), moringa leaves contain per 100 grams: 75.55 g of water, 92 kcal of energy, 5.1 g of protein, 1.6 g of fat, 14.3 g of carbohydrate, 8.2 g of fiber, 6.0 mg of iron, 61 mg of sodium, 298 mg of potassium, and 0.6 mg of zinc.Moringa leaves not only contain a complete range of nutrients but also have health benefits (Winnar, 2020).Therefore, this study aimed to determine the organoleptic acceptability of color, taste, aroma, texture of Manyung fish nuggets with the addition of Moringa leaves as snacks for young women from three formulations.

METHODS
This research was an experimental study using a completely randomized design to assess the acceptability of Manyung fish and moringa leaf nuggets based on color, taste, aroma, and texture through organoleptic evaluation.The equipment used in nugget production included a bowl, blender, stainless steel knife, aluminum pot, spatula, digital food scale, frying spoon, cutting board, steamer pot, cooking pot, and oil strainer.
The main ingredients for making nuggets were Manyung fish and moringa leaves, with additional ingredients such as cornstarch, wheat flour, fine breadcrumbs, eggs, pepper powder, salt, sugar, garlic, and onions (Vidayana, 2020).The nugget-making experiment and organoleptic evaluation were conducted in the Food Technology Laboratory, Bengkulu Health Polytechnic of Ministry of Health in May 2023.

Organoleptic Acceptability
Organoleptic acceptability involved fourty consumer panelists.The evaluation included color, taste, aroma, and texture.The panelists were asked to assess all those organoleptic parameters based on a ranking scale, where 1=strongly dislike, 2=dislike, 3=somewhat, 4=like, and 5=like very much.

Data Analysis
Data obtained from the organoleptic test were analyzed statistically using the Kruskall-Wallis to determine whether there was a significant difference in the organoleptic acceptance of nuggets made from Manyung fish with the addition of moringa leaves concerning color, taste, texture, aroma.A value of p < 0.05 indicated a significant differences.Further analysis was conducted using the Mann-Whitney test.

Color Acceptance
The organoleptic test results for Manyung fish nuggets incorporating moringa leaves by 40 consumer panelists were illustrated in Figure 2. The higher the proportion of moringa leaves in the nugget formulation, the lower preference of panelists.As per Table 3, the color evaluation of the nuggets with moringa leaf additions (F1: 3.5, F2: 3.5, F3: 3.3) fell within the moderately (somewhat) liked category.Notably, slight variations in color were observed among the three formulations: F1 (10g moringa) displays a light green hue, F2 (20g moringa) appears leaf green, and F3 (30g moringa) exhibits a dark green shade.Statistical Kruskal-Wallis test on the color acceptance evaluation yielded a p-value of 0.392 (p > 0.05).This statistical outcome indicated that the average liking scores of consumer panelists for the color of Manyung fish nuggets enriched with moringa leaves did not differ significantly among the formulations.

Taste Acceptance
Table 4 displayed the taste acceptance for Manyung fish nuggets with additions of moringa leaves under treatments F1, F2, and F3.The average taste ratings for F1, F2, and F3 were 3.8, 3.3, and 3.2, respectively.Each formulation exhibited distinct taste profiles attributed to different moringa leaf quantities.F1 stands as the most favored due to its pronounced Manyung fish flavor, while F2 subtly hinted at the presence of moringa leaves.Conversely, F3, characterized by a dominant moringa leaf taste emerging as the least preferred.Researchers (Vidayana et al., 2020) studying catfish nuggets with the addition of moringa leaves stated that with a slight addition of moringa leaves, the taste becomes more delicious and savory.This is because the more fat content in the fish, the more savory the taste.
Conducting the Kruskal-Wallis test on the samples of Manyung fish nuggets with moringa leaf additions yielded a significant p-value of 0.013 (p<0.05).This result highlighted a notable divergence in taste quality, subsequently validated through the Mann-Whitney test for comparisons (Table 4).This finding was consistent with Hasniar (2019), which showed a significant difference in the taste of meatballs with the addition of moringa leaves.Our study revealed a difference in taste quality among the three formulations, with a p-value of 0.013.There were a taste difference between F1-F2 and F1-F3, while F2-F3 showed no significant difference  An increased addition of moringa leaves makes the nugget slightly bitter, attributed to the amino acid content in moringa leaves acting as a component in flavor and taste formation.Bitterness results from amino acid hydrolysis during the heating process in processing (Ansar et al., 2022).In line with Cahyati et al. (2020), products with added moringa leaves have a somewhat bitter taste due to the presence of phenolic compounds and alkaloids.Excessive addition of moringa leaves (beyond 30%) will dominate the taste of the nugget, resulting in a stronger bitter taste.
The statistical scrutiny via the Kruskal-Wallis test on samples of Manyung fish nuggets supplemented with moringa leaves revealed a p-value of 0.161 (p > 0.05), suggesting that the inclusion of moringa leaves does not significantly impact the aroma acceptance of Manyung fish nuggets.Previous research (Vidayana et al., 2020) indicates that an increased addition of moringa leaves intensifies their aroma in the nuggets.This phenomenon is attributed to an enzyme, protease, present in moringa leaves, contributing to their distinctive odor (Sanjaya et al., 2022).

Texture Acceptance
Table 6 displayed the texture evaluation for Manyung fish nuggets incorporating moringa leaves, presenting average values of 3.9, 3.7, and 3.5, respectively.Notably, the textures across these three formulations were nearly identical.F1 exhibited a denser texture due to a higher proportion of Manyung fish compared to moringa leaves, while F2 and F3 possess slightly softer textures due to increased moringa leaf concentrations compared to F1.
Conducting the Kruskal-Wallis test on samples of Manyung fish nuggets with moringa leaf additions yielded a p-value of 0.146 (p > 0.05).This indicates that the inclusion of moringa leaves did not significantly influence the panelist preference towards the texture of the nuggets.This corresponded with Faidah & Rohmawati (2022), which no substantial texture differences were observed in catfish sausage with moringa leaf additions.While Hasyim (2019) indicated that increased concentrations of added moringa leaves lead to lower preference levels among panelists.

CONCLUSION
It can be concluded that the most preferred organoleptic acceptance regarding color, taste, aroma, and texture was evident in formulation F1 (90 g Manyung fish and 10 g moringa leaves).Further elaboration is needed on processing techniques or preliminary treatments to reduce the bitter taste of moringa leaves for application in food to enhance the nutritional value, particularly iron.

Figure 2 .
Figure 2. Color Acceptance of Manyung Fish Nugget with Moringa Leaves

Figure 3 .
Figure 3. Taste Acceptance of Manyung Fish Nugget with Moringa Leaves

Figure 4 .
Figure 4. Aroma Acceptance of Manyung Fish nugget with Moringa Leaves

Figure 5 .
Figure 5. Texture Acceptance of Manyung Fish Nugget with Moringa Leaves

Table 2 .
Composition of Manyung Fish Nugget Enhanced with Moringa Leaves

Table 4 .
Statistical Analysis on the Taste Acceptance of Manyung Fish Nugget Enriched with

Table 5 .
Statistical Analysis on the Aroma Acceptance of Manyung Fish Nugget Enriched with Moringa Leaves

Table 6 .
Statistical Analysis on the Texture Acceptance of Manyung Fish Nugget Enriched with Moringa Leaves