Proximate Test and Organoleptik Test on The Characteristics of the moringa Layer Cake

Traditional food from Indonesia that is a layer cake. A layer cake is usually made in with many variant color. Beside that a layer cake can be made from rice powder, wheat powder, and starch powder. The taste is chewy, yummy, and sweet make this cake favored by all circles. The purpose is to know a quality of layer cake with adding moringa leaf powder and adding moringa leaf powder with treatment 5 test and 3 times test. The result of analysis using anova with test and continue test Duncan’s New Multiple Range Test (DMNRT). The result showing if adding moringa leaf powder have influence with a layer cake quality and adding moringa leaf powder in organoleptic phase into a layer cake is two percent (2%)