<![CDATA[Stunting is a nutrition issue that faced by many impoverished and developed countries. Providing balanced and healthy snacks can help meet the nutritional needs of toddlers and fulfill their dietary requirements. This study aimed to determine the influence of moringa leaf flour substitution on the organoleptic characteristics of steamed purple sweet potato sponge cake as an alternative stunting prevention. This experimental research employed a Completely Randomized Design (CRD) with 4 replications and a total of 16 treatments. The study was conducted in January 2023, with a population of 30 moderately trained panelists who were nutrition students from Gorontalo Polytechnic of Health of the Ministry of Health. The data analysis was performed using the friedman test and paired t-test. The findings revealed that treatment P1 (10 grams of moringa leaf powder substitution) had the highest average value for taste, aroma, and texture in purple sweet potato steamed cake, with an average value of 3.52 for taste, 3.24 for aroma, and 2.77 for texture. Meanwhile, the highest level of color preference was found in treatment P0 (without moringa leaf flour substitution), with an average value of 3.86. These findings indicated that substituting moringa leaf flour significantly influences the taste, aroma, color, and texture of purple sweet potato steamed cake (p = 0.005). The conclusion, substituting moringa leaf flour in purple sweet potato steamed cake positively influences the taste, aroma, color, and texture.Stunting merupakan isu masalah gizi yang saat ini menjadi masalah yang dihadapi oleh negara miskin dan negara berkembang. Penelitian ini bertujuan untuk mengetahui pengaruh substitusi tepung daun kelor terhadap karakteristik organoleptik bolu kukus ubi jalar ungu sebagai alternatif pencegahan stunting. Metode penelitian menggunakan penelitian eksperimen dengan menggunakan Rancangan Acak Lengkap (RAL) dengan 4 kali pengulangan sehingga diperoleh 16 perlakuan. Penelitian dilaksanakan pada bulan Januari 2023. Populasi studi penelitian adalah panelis agak terlatih yaitu 30 mahasiswa Gizi Poltekkes Kemenkes Gorontalo. Analisis data menggunakan friedman dan paired t-test. Hasil Penelitian menunjukkan rata-rata nilai tingkat kesukaan rasa, aroma, dan tekstur terhadap bolu kukus ubi jalar ungu terdapat pada perlakuan P1 (substitusi tepung daun kelor 10 gram) dengan nilai rata-rata 3,52 untuk rasa, 3,24 untuk aroma dan 2,77 untuk tekstur. Sedangkan terhadap warna nilai tingkat kesukaan tertinggi terdapat pada perlakuan P0 (tanpa substitusi tepung daun kelor) dengan nilai rata-rata 3,86. Berdasarkan hasil penelitian menunjukkan ada pengaruh substitusi tepung daun kelor terhadap bolu kukus ubi jalar ungu pada rasa, aroma, warna dan tekstur (p = 0,005). Kesimpulan penelitian menunjukkan ada pengaruh substitusi tepung daun kelor pada bolu kukus ubi jalar ungu baik terhadap rasa, aroma, warna dan tekstur.]]>
