<![CDATA[The high dependency on wheat imports and the increasing demand for functional foods have driven the utilization of local carbohydrate sources such as arrowroot flour (Maranta arundinacea) and antioxidant-rich ingredients like Moringa leaf powder (Moringa oleifera). This study aimed to optimize the formulation of a yeast-leavened cake based on wheat-arrowroot composite flour fortified with Moringa leaf powder and to evaluate its effects on physicochemical and organoleptic characteristics. The research was designed using a Factorial Completely Randomized Design (CRD) with two factors: the proportion of arrowroot flour (0%, 25%, 50%) and the concentration of Moringa leaf powder (0 g, 2 g, 4 g). The results indicated that the interaction between the two factors significantly influenced (P < 0.05) all parameters. The optimal treatment was obtained from the G2K2 formulation. This product exhibited the highest expansion ratio of 81.50%, characterized by the softest crumb structure and uniform porosity. Chemically, the G2K2 sample possessed a pH value of 7.15, a moisture content of 23.20%, and very strong antioxidant activity, with a Radical Scavenging Activity (%RSA) reaching 88.30%. Organoleptically, the G2K1 formulation was the most preferred by panelists (score 5.00/Very Liked); however, G2K2 maintained good acceptability with the added advantage of higher functional value. In conclusion, the combination of arrowroot flour and Moringa powder is capable of producing a cake that is not only superior in texture and sensory attributes but also holds potential as an antioxidant-rich functional food.]]>
