Nutritional Formulation and Analysis, and Organoleptic Tests of Functional Chocolate Biscuits “Morisoya” –Supplementation of Moringa Leaves (Moringa oleifera L.) AND Soybeans (Glycine max (L.) Merill)


Functional biscuits, Moringa leaves, Formulation, Nutrition, Soybeans.

How to Cite

Amalia Purnamasari Zainal, Ririen Hardani, & Amelia Rumi. (2019). Nutritional Formulation and Analysis, and Organoleptic Tests of Functional Chocolate Biscuits “Morisoya” –Supplementation of Moringa Leaves (Moringa oleifera L.) AND Soybeans (Glycine max (L.) Merill). Journal of Pharmacy and Nutrition Sciences, 9(1), 20–24.


Moringa (Moringa oleifera) and soybeans (Glycine max) are the kinds of crops that have been known widely to the public. They both can potentially be a source of additional nutritional supplements in a variety of processed snacks, such as biscuits. This study aimed to determine the ratio of formulas in making biscuits from moringa leaf extracts and soybean extracts and the nutritional content of biscuits “Morisoya”, and to conduct an organoleptic test with supplementation of moringa leaf extracts and soybean extracts. It employed a completely randomized design (CRD), consisting of nine treatments and two replications. The variables observed included: (a) protein content of chocolate biscuits “Morisoya”, (b) carbohydrate content of chocolate biscuits “Morisoya”, (c) fat content of chocolate biscuits “Morisoya”, and (d) organoleptic/hedonic test on biscuits “Morisoya”. The results show that the highest protein content is found in the treatment P8 (32.50%), but it is not significantly different from that found in treatments P9 (31.68%) and P7 (29.67%), followed by the treatment P6 (28.61%), which are not significantly different from that in the treatment P5 (26.46%). The highest carbohydrate content is found in the treatment P1 (62.70%) while the highest fat content is found in the treatment P9 (28.92%). The highest result for the organoleptic/hedonic test (on a scale of 0 to 5) is generated by the treatment P6 (3.28), with the highest percentage of 13% compared to the control treatment and other treatments. Based on results of the analysis on protein, carbohydrate, and fat contents as well as results of the organoleptic test, it is apparent that the treatment P6 constitutes the formula for biscuits “Morisoya” which was then selected to be developed in further research as functional biscuits.


Amengor MG, Aryeety R, Afari E. Micronutrient Composition and Acceptability of Moringa oleifera leaf-fortified dishes by Children in ADA-East district. J Food Science and Nutrition 2016.

Aminah S. Nutrient Content and Functional Properties of Moringa Plants (Moringa oleifera). Urban Agriculture Bulletin 2015; 5(2): 35-44.

DIY Province DIY. Nutritional Data of Foodstuffs and Processed Products [updated 2016 Sept 27

Gopalakrishnan L, Doriya K, Kumar DS. Moringa oleifera: A Review on Nutritive Importance and Its Medicinal Application. Food Science and Human Welness 2016; 5: 49-56.

Kholis N, Hadi F. Toddler Biscuit Bioassay Tests Supplemented with Moringa Folium Extracts (Moringa oleifera) in Malnutrition Rat Models. Journal Agricultural Technology 2010; 11(3): 144-151.

Manley. Technology of Biscuit, Crackers and Cookie. 3rd Ed. Washington 2000.

Marsono Y. Functional Food Development Prospects. Journal Food and Nutrition Technology 2008; 7(1): 19-27.

Mishra N, Chandra R. Development of Functional Biscuit from Soy Flour and Rice Bran. Int J of Agriculture and Food Science 2012; 2(1): 14-20.

Nugraha A. Bioactivity of Moringa Folium Extracts (Moringa oleifera) on Escherichia coli causes Colibacillosis in Pigs. Udayana University. Denpasar 2013.

Shibata M, Takayama K, Ujiie A, Yamada T, Abe J, Kitamura K. Genetic Relationship Between Lipid Content and Linoleic Acid Concentration in Soybean Seeds. Breeding Science 2008; 58: 361-366.

Toripah SS, Abidjulu J, Wehantouw F. Antioxidant Activity and Total Phenolic Content of Moringa Folium Extracts (Moringa oleifera). Scientific Pharmacy Journal 2014; 3(4): 37-43.

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

Copyright (c) 2019 Amalia Purnamasari Zainal, Ririen Hardani , Amelia Rumi