Abstract : Morea (Angola bicolor) and moringa leaves (Moringa oleifera) a high-protein and essential amino acid foods that can be processed into nuggets so that they can be used as an alternative high-protein snack. The research objective was to analyze the acceptability of the Morea Nugget formulation with the addition of moringa leaves. This study used a completely randomized design with three treatments and three repetitions. Consumer acceptance was carried out by 50 teenagers, aged between 16-19 years, with an average age of 17.8 years, who were high school students in Ambon city. The consumer test was carried out in an individual sensory booth, which consisted of 3 sessions, tasting the 1st nugget formula, 2nd nugget formula, and 3rd nugget formula with a 10-minute break between them. During the tasting, participants were required to fill out a hedonic test questionnaire that asked about preferences for the color, aroma, taste, and texture of the nuggets using a 7-point hedonic scale from 1-“Dislike very much” to 7-“Like very much”. Data were analyzed by Friedman's test at a 95% confidence level. The average consumer's acceptance of color, aroma, taste, and texture is between slightly moderate and like moderate. Results showed that there was an effect of the composition of morea, moringa leaves, and wheat flour on the acceptability of the color, aroma, taste, and texture of the nuggets. The acceptability of morea nuggets with the addition of moringa leaves from the aspects of color

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