OPTIMIZATION OF THE DUOKAILI CRISPY PROCESSING ON THE PROXIMATE AND ORGANOLEPTIC CONTENT OF ANCHOR, MORINGA LEAF, AND SWEET POTATO-BASED PRODUCTS

Abstract

Duokaili Crispy is a traditional food of the Kaili community made from anchovies, moringa (Moringa oleifera) leaves, and sweet potatoes. However, the processing methods, particularly ingredient formulation, frying temperature, and the resulting proximate composition and sensory quality, have not yet been standardized. This study aimed to evaluate the effects of ingredient formulation and frying temperature on the proximate composition, antioxidant activity, and sensory characteristics of Duokaili Crispy. A laboratory-based experimental design was employed using four formulation treatments: F0 (50% anchovies, 0% moringa leaves, and 50% sweet potatoes), F1 (40%, 20%, and 40%), F2 (30%, 30%, and 40%), and F3 (50%, 20%, and 30%), combined with three frying temperatures: S1 (150°C), S2 (165°C), and S3 (180°C). The products were analyzed for moisture content (oven drying at 105°C), crude fat (Soxhlet extraction), ash, protein, carbohydrate content (by difference), and antioxidant activity. Sensory evaluation was conducted to assess color, aroma, taste, texture, and overall acceptability. Data were analyzed using appropriate statistical methods to determine the effects of formulation, frying temperature, and their interaction. The results showed that ingredient formulation, frying temperature, and their interaction significantly affected (p < 0.05) the proximate composition, antioxidant activity, and sensory characteristics of Duokaili Crispy. Increasing frying temperature reduced moisture and fat contents but increased ash content, whereas higher proportions of moringa leaves and anchovies significantly enhanced protein content and antioxidant activity. In contrast, the highest carbohydrate content was observed in formulations containing a greater proportion of sweet potatoes. Sensory evaluation revealed that formulation F2 processed at 165°C achieved the highest scores for color (8.30), aroma (8.40), taste (8.60), texture (8.50), and overall acceptability (8.60), indicating that this treatment represented the optimum processing condition for Duokaili Crispy.