What question did this study set out to answer?

This research aims to enhance the nutritional value of jaje laklak through moringa leaf flour substitution.

Comparison of Organoleptic Quality and Nutritional Quality of Jaje Laklak with a Combination of Rice Flour and Moringa Leaf Flour 10%, 25%, and 50%

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Experimental analysis shows 10% substitution improves nutritional quality in jaje laklak, suggesting better local food options.

This research aims to enhance the nutritional value of jaje laklak through moringa leaf flour substitution.
Conducted in Denpasar and Badung from February to June 2025
Formulated three variations of substitution (10%, 25%, and 50%)
Performed organoleptic testing with 25 panelists and laboratory nutritional analysis
10% substitution provided the best sensory quality
Increased protein and energy content in jaje laklak

Yudiantara et al. (2025) studied this question.

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