Acceptability and Optimisation of Eucheuma commonii Flour Incorporation into Moringa Latte

Abstract

Background: Milk-based beverages like latte represent popular functional drinks in Indonesia due to their nutritional value and sensory appeal, yet innovation is needed to enhance texture a key consumer preference parameter. Moringa latte, an emerging health drink from Moringa oleifera leaves. Aims: This study aimed to determine consumer preference levels for Moringa latte fortified with Eucheuma cottonii flour at concentrations of 0%, 0.5%, 1%, 1.5% and 2%, evaluating organoleptic attributes and chemical characteristics of the optimal formulation. Study Design: Experimental design using Randomized Block Design (RBD) with 30 semi-trained panelists, analyzed via Friedman test, pairwise comparison and Bayes method for multi-criteria decision making. Place and Duration of Study: Fish Processing Laboratory, Faculty of Fisheries and Marine Sciences, Universitas Padjadjaran, August 2025. Methodology: Moringa latte was prepared from 20 mL Moringa oleifera leaf infusion, 10 mL liquid sugar and 70 mL UHT full cream milk, with varying Eucheuma cottonii flour additions. Hedonic testing assessed appearance, aroma, texture and taste on a 1-9 scale. Bayes analysis determined the optimal treatment based on weighted organoleptic criteria. Proximate analysis (moisture, ash, protein, fat, crude fiber) was conducted on the best formulation and compared to matcha latte using AOAC methods. Results: All treatments scored neutrally to like (5-7). Bayes analysis identified 0.5% flour addition as optimal (alternative value 6.14) with highest scores for taste (7.5), appearance (7.0), texture (6.9) and aroma (6.3). Proximate composition showed moisture 83.66%, ash 0.95%, protein 2.16%, fat 2.21% and crude fiber 0.67%, meeting UHT milk standards but lower fiber than matcha latte due to mesh 100 filtration. Conclusion: Eucheuma cottonii flour at 0.5% optimally enhances Moringa latte texture and overall acceptability while maintaining desirable sensory profile and nutritional quality suitable for functional beverage development. Proximate evaluation showed that this optimal Moringa latte met basic criteria for flavoured milk beverages and offered a nutritionally competitive alternative to matcha latte, supporting its potential as a functional dairy-based drink enriched with Moringa and seaweed-derived hydrocolloids.