UJI DAYA TERIMA DAN KANDUNGAN ZAT BESI NUGGET IKAN TONGKOL (Euthynnus Affins) DAN TEPUNG DAUN KELOR (Moringa Oleifera) SEBAGAI MAKANAN TAMBAHAN REMAJA PUTRI

The results of organoleptic testing showed mean rank values for color: P1 (47.87), P2 (49.90), and P3 (38.73) (p = 0.173); aroma: P1 (44.55), P2 (45.75), and P3 (46.20) (p = 0.965); texture: P1 (44.03), P2 (48.80), and P3 (43.67) (p = 0.671); and taste: P1 (46.80), P2 (52.98), and P3 (36.72) (p = 0.042). The post-hoc Mann-Whitney test showed a significant difference between P2 and P3 (p = 0.007). The results indicated that iron content increased with higher moringa flour fortification, with the highest value found in P3. However, P2 was the most preferred formulation by panelists. In conclusion, a significant difference was found in taste parameters, while no significant differences were observed in color, aroma, and texture. Skipjack tuna nuggets fortified with moringa leaf flour have potential as a functional food rich in iron for adolescent girls.