| Abstrakt: |
Cacao and Moringa leave Powder to contain various vitamins, minerals, and antioxidants that can be developed into functional products, such as an instant functional beverage made from chocolate, skim milk, and Moringa leaves. Information regarding the manufacturing process and nutritional content of the beverage made from Moringa and cocoa powder is also still limited; therefore, it is necessary to research the development of instant functional beverages made from moringa and cocoa powder. The study aimed to determine the best manufacturing process and formula for an instant functional beverage made from chocolate, skim milk, and Moringa leave powder, which was preferred by the panelists and to determine the proximate vitamin, mineral, fiber and antioxidant content of the most preferred formula. Results, based on the chemical and organoleptic test, the 5% moringa leave powder (M) and 45% cocoa powder (F1) formulation was chosen as the most preferred formula because it has the highest preference level for all the tested sensory attributes (color, aroma, taste, and overall), has the lowest water content of 4.90% (wb), the most ash content of 7.73% (wb), and the highest antioxidant activity with an IC50 value of 41.87 ppm. [ABSTRACT FROM AUTHOR] |
