Development and Sensory Acceptability of Protein-Enriched Squid Jerky Flakes Fortified With Moringa Oleifera Powder: A Value-Added Seafood Innovation For Sustainable Nutrition and Food Enterprise

This study developed and evaluated squid jerky flakes fortified with Moringa oleifera powder as a protein-enriched, value-added seafood product for sustainable nutrition and community-based enterprise. A developmental-experimental and descriptive-evaluative research design was employed. Four formulations were prepared: T0 with 0% moringa powder, T1 with 2%, T2 with 4%, and T3 with 6%. The products were evaluated on a 9-point hedonic scale for appearance, aroma, taste, texture, color, aftertaste, and overall acceptability. Results showed that all formulations were acceptable; however, T2, containing 4% moringa powder, obtained the highest grand mean of 8.17 and the highest overall acceptability rating of 8.28, both interpreted as very highly acceptable. One-way ANOVA revealed a significant difference in overall acceptability among formulations, F(3,156) = 9.64, p < .05, indicating that moringa concentration significantly influenced consumer preference. Proximate analysis of T2 showed 18.42% moisture, 42.65% crude protein, 5.84% crude fat, 7.26% ash, 2.18% crude fiber, and 23.65% estimated carbohydrate. Microbial findings indicated acceptable quality, with coliform, Escherichia coli, and Salmonella spp. not detected. Shelf-life observation indicated acceptability for up to 21 days at room temperature. Cost analysis showed a 60% return on investment, while consumer purchase intention was strongly favorable. Findings indicate that squid jerky flakes fortified with 4% moringa powder may serve as a nutritious, acceptable, marketable, and livelihood-oriented seafood innovation.