<![CDATA[Moringa leaves added to fresh noodles made from sweet potato flour significantly increase nutritional content and improve the texture and flavor of the noodles, thereby enhancing their market value. This study aims to determine the best treatment combination for producing wet noodles made from white sweet potato flour with the addition of moringa leaf puree, analyze the organoleptic characteristics of the resulting wet noodles, as well as their chemical characteristics, particularly ash content and this study aims to assess the financial feasibility. The method used was an experiment varying the composition of moringa leaves (25 grams; 37,5 grams; and 50 grams) on organoleptic characteristics and ash content, along with a business feasibility evaluation conducted through financial analysis. The results showed that F3 (50 g moringa leaf puree) was the best formulation, with 1,19% ash content and 94% yield, meeting the SNI 01-2987-1992 standard. Moringa leaf puree significantly affected color, taste, and aroma (p<0,05), but not texture. Financial analysis showed a profit margin of 82%, B/C ratio of 5,43, payback period of 2,8 years, and break-even selling price of Rp2.764 per package, indicating that the product is economically feasible for small and medium-scale production.]]>
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