Sensory Evaluation of Moringa Leaf and Corn-Based Pudding as an Alternative Functional Food for Toddlers

Authors

  • Tafsir Tafsir RSUD Datu Pancaitanah Bone, Bone District, South Sulawesi, Indonesia
  • Hijrah Asikin Dietitian Professional Study Program, Poltekkes Kemenkes Makassar, South Sulawesi, Indonesia

Keywords:

Sensory evaluation, Corn base pudding, Functional food

Abstract

This study investigates the development and sensory evaluation of a layered pudding made from fresh Moringa oleifera leaves and sweet corn, designed as a functional complementary food for toddlers. Given the critical nutritional needs during early childhood and persistent concerns such as stunting and micronutrient deficiency, the formulation integrates bioactive-rich moringa with naturally sweet corn to enhance both nutritional value and sensory appeal. The pudding was produced in two distinct layers and assessed through organoleptic testing by semi-trained panelists evaluating color, aroma, taste, and texture. Results showed high acceptability across both formulations, with the second formulation (F2) receiving the highest preference ratings, especially for taste and overall appeal. Nutritional analysis revealed that each 25g serving contributes essential nutrients including protein, vitamin C, and beta-carotene, supporting immune function and growth. These findings suggest that the moringa–corn pudding presents a promising strategy for addressing nutritional deficits in toddlers through culturally relevant and palatable food innovation

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Published

2026-08-02

How to Cite

1.
Tafsir T, Asikin H. Sensory Evaluation of Moringa Leaf and Corn-Based Pudding as an Alternative Functional Food for Toddlers. JHCD [Internet]. 2026 Aug. 2 [cited 2026 Aug. 11];1(2):52-5. Available from: https://journalmpci.com/index.php/jhcd/article/view/634

Issue

Vol. 1 No. 2 (2026)

Section

Articles
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