This study investigates the effects of incorporating moringa extract and banana filling into traditional coconut macaroons, focusing on their nutritional value, sensory characteristics, and consumer acceptability. The research employs a descriptive research design, utilizing a 5-point Likert-type survey to evaluate the taste, texture, aroma, and appearance of the modified macaroons. Data were collected from expert bakers and consumers and analyzed using statistical tools such as frequency distribution, percentage analysis, and weighted mean calculations.
Findings indicate that Banana Filled Moringa Macaroons achieved an \"Excellent\" rating in all assessed quality attributes, with taste (4.81) ranking highest, followed by aroma (4.73), appearance (4.68), and texture (4.61). The level of acceptability was rated \"Highly Acceptable\" by both expert bakers (4.84) and consumers (4.68). Nutritional analysis revealed 11.1% fat, 6.3% protein, and 290 mg/100g potassium, highlighting potential health benefits.
The results demonstrate that enhancing traditional pastries with functional ingredients such as moringa and banana can significantly improve their nutritional profile and market appeal. This study contributes to the growing trend of health-conscious food innovations, suggesting that fortified baked goods could cater to evolving consumer preferences and boost sales in commercial bakeries. Future research could explore shelf-life stability, broader consumer demographics, and potential commercialization strategies to further enhance the product\'s viability.