A Study Of Acceptance Toward Moringa Sheets

Abstract

Moringa sheets is a sheet-based product made with moringa leaves. Moringa Oleifera or ‘Kelor’ is a plant that is often used in local cuisine such as cooked with coconut milk or fried. Moringa sheet is inspired by nori seaweed sheets and utilizes carrageenan as a binding agent before undergoing the drying process. The utilization of moringa leaves in cooking is limited in Malaysia, despite the significant benefits that moringa leaves offer. Furthermore, the production of nori in Malaysia is very low because Malaysia is not a producer of seaweed. Therefore, the alternative to produce this product by using a vegetable source that is abundant in in Malaysia which are moringa leaves. The objective of this study is to create an inventive product akin to nori by utilizing moringa leaves. The production process of moringa sheets involves the bleaching method to remove the bitter taste from the leaves, followed by crushing the leaves using a heavy-duty blender and drying them at a temperature of 60°C using a dehydrator. Sensory Analysis was conducted with 35 panelist using scoring and hedonic tests. Sensory testing involves acceptance of the panelist to appearance, aroma, taste, mouthfeel, texture and overall samples. Among the three formulations tested sample 835 with 2% Carrageenan received the highest overall acceptance. Overall, the product meets the objective of innovation, and it is generally accepted by the majority of the panelists.