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Under five children are an age group of vulnerable where they are still vulnerable to a wide range of health and nutritional disorders because they are still in growth and development period. The decrease in prevalence of wasting in Indonesia is still not in accordance with national medium term development plan (RPJMN) target. One of the efforts that can be done to improve the nutritional status of under five children are through the provision of supplementary feeding to the program Posyandu. In general, this research aims to develop suplementary food based on local foods that have been fortified with moringa leaves. The spesific purpose in this study was: 1) To formulation of traditional cakes that were fortified with moringa oleifera leaves; 2) To analize the preferences level of traditional cakes that are fortified with moringa oleifera leaves; 3) To analize nutrient content of traditional cake fortified with moringa oleifera leaves. The research method is experiment with complete random design. The results showed that the supplementary food from traditional cakes that are fortified with moringa oleifera leaf powder and fresh moringa oleifera leaves have a higher nutrient content in comparison with cakes that are not fortified. Analysis of the hedonic levels and the respondent's receiving of additional food in the Moringa oleifera leaves indicates that the most preferred cake is that given the addition of the leaves powder to 5%.

Fortification of Moringa Oleifera Leaves on Traditional Cakes as Supplementary Food for Under Five Aged Children in Posyandu