Effect of addition of Moringa leaves and breadcrumbs on hedonic characteristics of milkfish nuggets

Milkfish nuggets are made for all ages because moringa leaves and breadcrumbs are used to manufacture them. The milkfish nuggets' texture is enhanced and their nutritional value is increased by the inclusion of breadcrumbs and moringa leaves. The purpose of this study is to ascertain the impact of bread crumbs, moringa, and their interaction on the hedonic properties of milkfish nuggets. The Comparative Performance Index (CPI) approach will also be used in this study to identify the ideal ratio. The number of Moringa leaves and breadcrumbs added were the two elements in this study's completely randomized design method. Bread flour was added at a rate of 17.5% and 25% while moringa leaves were added at a rate of 12.5% and 25%. Hedonic test variables were used in this study including color, aroma, taste, texture, and overall acceptability. Only the aroma reception was impacted by the inclusion of Moringa leaves, and their interaction with breadcrumbs had no effect on the other metrics studied. The nugget with 25% Moringa and 17.5% breadcrumbs was the best treatment according to the CPI approach, with average values for color, flavor, taste, texture, and general acceptability of 3.21, 3.13 for color, 3.31 for flavor, 3.03 for taste, and 3.35 for texture (somewhat like).