2026Journal articleFree to read

Acceptability and Optimisation of Eucheuma commonii Flour Incorporation into Moringa Latte

Muhamad Lanang Ariel Suyono, Evi Liviawaty, Rusky Intan Pratama, Iis Rostini

Asian Food Science Journal

Abstract

Background: Milk-based beverages like latte represent popular functional drinks in Indonesia due to their nutritional value and sensory appeal, yet innovation is needed to enhance texture a key consumer preference parameter. Moringa latte, an emerging health drink from Moringa oleifera leaves. Aims: This study aimed to determine consumer preference levels for Moringa latte fortified with Eucheuma cottonii flour at concentrations of 0%, 0.5%, 1%, 1.5% and 2%, evaluating organoleptic attributes and chemical characteristics of the optimal formulation. Study Design: Experimental design using Randomized Block Design (RBD) with 30 semi-trained panelists, analyzed via Friedman test, pairwise comparison and Bayes method for multi-criteria decision making. Place and Duration of Study: Fish Processing Laboratory, Faculty of Fisheries and Marine Sciences, Universitas Padjadjaran, August 2025. Methodology: Moringa latte was prepared from 20 mL Moringa oleifera leaf infusion, 10 mL liquid sugar and 70 mL UHT full cream milk, with varying Eucheuma cottonii flour additions. Hedonic testing assessed appearance, aroma, texture and taste on a 1-9 scale. Bayes analysis determined the optimal treatment based on weighted organoleptic criteria. Proximate analysis (moisture, ash, protein, fat, crude fiber) was conducted on the best formulation and compared to matcha latte using AOAC methods. Results: All treatments scored neutrally to like (5-7). Bayes analysis identified 0.5% flour addition as optimal (alternative value 6.14) with highest scores for taste (7.5), appearance (7.0), texture (6.9) and aroma (6.3). Proximate composition showed moisture 83.66%, ash 0.95%, protein 2.16%, fat 2.21% and crude fiber 0.67%, meeting UHT milk standards but lower fiber than matcha latte due to mesh 100…

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Study type

Randomized controlled trial

People were randomly assigned to matcha or a comparison.

Assigned automatically from the title, abstract and subject terms.

Topics

Aroma, flavor and sensory Food products and applications Metabolism and weight Processing, milling and quality

Matcha is a main subject here (named in the abstract).

Keywords and subject terms

Moringa oleifera functional beverages sensory acceptability texture sensory properties proximate composition consumer preferences UHT milk formulation optimization nutritional value

Cite this study

Muhamad Lanang Ariel Suyono, Evi Liviawaty, Rusky Intan Pratama, Iis Rostini. (2026). Acceptability and Optimisation of Eucheuma commonii Flour Incorporation into Moringa Latte. Asian Food Science Journal. https://doi.org/10.9734/afsj/2026/v25i4870

DOI: 10.9734/afsj/2026/v25i4870

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