Economic analysis and product development of chicken-cheese sausage fortified with Moringa (Moringa oleifera) leaf powder and nutmeg for improved sensory characteristics.

Abstract

This study investigates the economic analysis and product development of chicken-cheese sausage fortified with Moringa (Moringa oleifera) leaf powder and nutmeg for improved sensory characteristics. Chicken-cheese sausage is widely favored by consumers, yet it is typically low in fiber and health-promoting bioactive compounds. Moringa leaf powder was added as a fortificant to enhance nutritional value, while nutmeg was incorporated as a natural flavoring agent to improve the aroma and sensory profile. The study employed three treatments based on Moringa leaf powder concentration: P0 (0 g), P1 (8 g), and P2 (16 g). The research utilized a hedonic preference test to evaluate parameters including color, aroma, texture, and taste. The results indicated significant differences among treatments for all sensory parameters, with higher concentrations of Moringa leaf powder negatively impacting consumer preference due to an unpleasant grassy odor and bitter taste. Economic analysis, including Break Even Point (BEP) and Net Present Value (NPV), was conducted to determine business feasibility. With a positive NPV of 9,608,159, the findings indicate that the business is profitable at a selling price of Rp 8,000 and a production capacity of 960 units/year