<![CDATA[This research aims to find out: 1) Knowing the public's preference for lanting with the addition of moringa flour with a percentage of 0%, 5%, 10%, and 15%, 2) Knowing the texture and color of lanting with the addition of moringa flour with a percentage of 0%, 5%, 10%, and 15%, 3) Knowing the water content, ash content, and iron contained in lanting with the addition of moringa flour with a percentage of 0%, 5%, 10%, and 15%. This research uses experimental research with a perfectly randomized design. Data collection techniques in this study used color test, texture test, laboratory test, and liking test. The results showed that: 1) The results of the fondness test on lanting with the addition of moringa flour in terms of overall aspects, brown color, green color, aroma, texture, savory taste and bitter taste, lanting with the addition of moringa flour as much as 10% is lanting with the highest average value of 7.75. Meanwhile, lanting with the addition of 15% moringa flour is the lanting with the lowest average of 7.60, 2) The results of the lanting texture test with the addition of moringa flour (0%) had the highest hardness of 4029g. For cohesiveness, the highest value was obtained at the addition of 15% which amounted to 0.60. The highest springiness value was also found in the addition of 0% with a value of 11.25 mm. Meanwhile, the highest adhesion value was recorded at 15% addition, which amounted to 3.35 mJ, while the color test of moringa flour addition significantly affected the color of lanting. The brightness (L*) value was in the range of 33.4-64.5, which indicates the level of brightness from dark to light; the higher the L* value, the brighter the lanting color. The a* (redness) values ranged from 13.6-26.0, all indicating a red color tendency. The highest a* value was found at 10% addition (26.0), while the lowest value was at 5% (13.6). For the b* (yellowish) value, the range was 29.7-51.9, reflecting a very yellowish to intense yellow color. The highest b* value was found at 5% addition (51.9), and the lowest at 15% (29.7), 3) The results of the lanting water content test with the addition of moringa flour have values ranging from 3.17-4.00, it can be concluded that all samples have met SNI 2886: 2015, which is a maximum value of 4. While the ash content test has a value ranging from 4.39-5.18, meaning that all lanting samples with the addition of moringa flour do not meet SNI 2886: 2015, which has a maximum value of 0.1. And the test results of lanting iron content with the addition of moringa flour have values ranging from 3.40-9.45, the increasing addition of moringa flour the iron content in lanting also increases.]]>
