Analysis of Nutritional and Organoleptic Values of Scad Fish Kaki Naga (Decapterus sp.) with the Addition of Moringa Leaf Flour (Moringa oleifera)

Scad fish (Decapterus sp.) is a pelagic fish species with considerable nutritional value, containing 78.58% moisture, 18.13% protein, 1.90% fat, and 1.03% ash per 100 g. Kaki Naga is an Indonesian fish-based snack prepared from minced meat, shaped into an oval form, and commonly served on sticks. In this study, Kaki Naga was prepared using scad fish (Decapterus sp.) with the addition of moringa leaf flour produced from Moringa oleifera leaves, which are abundant in Indonesia. Moringa leaf flour contains approximately 27.10 g protein, 2.30 g fat, and 38.20 g carbohydrate per 100 g. Therefore, evaluating the nutritional and organoleptic characteristics of this value-added product is important for determining its quality and consumer acceptability. Proximate and organoleptic analyses indicated that the best formulation was Scad fish Kaki Naga supplemented with 5 g of moringa leaf flour. This treatment contained 32.85% carbohydrate, 10.37% protein, 14.89% fat, 39.41% moisture, and 2.50% ash, with sensory scores of 5.20 for aroma, 5.66 for taste, 5.10 for texture, and 5.33 for appearance. The colorimetric values were L* = 33.12, a* = 14.22, and b* = 15.23.