<![CDATA[Abstract. Anemia is a public health problem that deserves attention, particularly among adolescent girls, and is often caused by iron deficiency, which can decrease concentration and productivity. Prevention efforts can be carried out through innovations in nutritious supplementary foods, such as tilapia fish meatballs enriched with moringa leaves. Tilapia (Oreochromis mossambicus) contains high levels of protein, potassium, and calcium, while moringa (Moringa oleifera) is rich in protein, carbohydrates, calcium, potassium, and iron. This study aims to determine the effect of adding tilapia and moringa leaves on the physical quality (color, aroma, texture, and taste) and chemical quality (ash content, moisture content, protein, fat, carbohydrates, calcium, and iron) of fish meatballs. The research was experimental, using a Completely Randomized Design (CRD) with three treatments and two replications, namely treatment A (60 g tilapia + 2 g moringa leaves), treatment B (60 g tilapia + 4 g moringa leaves), and treatment C (60 g tilapia + 6 g moringa leaves). The organoleptic results showed that the most preferred meatballs were treatment A, with average scores of 4.5 for color, 4.5 for aroma, 3.9 for texture, and 4.5 for taste. Nutritional analysis per 100 g of meatballs revealed moisture content of 55.97%, ash content of 3.05%, protein 11.71%, fat 6.43%, carbohydrates 22.84%, calcium 926.46 mg, and iron 1.84 mg. Abstrak. Anemia merupakan masalah Kesehatan Umum yang patut diperhatikan, masalah kesehatan pada remaja putri yang disebabkan oleh kekurangan zat besi, sehingga dapat menurunkan konsentrasi dan produktivitas. Pencegahan dapat dilakukan melalui inovasi makanan tambahan bergizi, seperti bakso Ikan mujair dengan penambahan daun kelor. Ikan mujair mengandung protein, kalium dan kalsium tinggi, sedangkan daun kelor kaya akan Protein, karbohidrat, kalsium, kalium, dan zat besi. Tujuan penelitian untuk mengetahui pengaruh penambahan ikan mujair (Oreochromis Mossambicus) dengan daun kelor (Moringa Oleifera) terhadap mutu fisik meliputi warna, aroma, tekstur dan rasa serta mutu kimia bakso kadar abu, kadar air, protein, lemak, karbohidrat, kalsium dan zat besi. Penelitian ini bersifat eksperimental dengan menggunakan Rancangan Acak Lengkap (RAL) dengan 3 (tiga) perlakuan dan 2 (dua) pengulangan, yaitu perlakuan A (60 gr ikan mujair + 2 gr daun kelor) B (60 gr ikan mujair + 4 gr daun kelor) dan C (60 gr ikan mujair + 6 gr daun kelor). Hasil organoleptik yang diperoleh bahwa bakso ikan mujair dengan daun kelor yang paling disukai adalah perlakuan A dengan nilai rata-rata warna 4,5, Aroma 4,5, tekstur 3,9, serta rasa 4,5. Hasil uji kandungan gizi per 100 gr bakso diperoleh kadar air 55,97%, kadar abu 3,05%, protein 11,71%, lemak 6,43, karbohidrat 22,84% kalsium 926,46% dan zat besi 1,84%.]]>
