p–ISSN: 2723 – 6609 e-ISSN: 2745-5254
Vol. 5, No. 12, December 2024 http://jist.publikasiindonesia.id/
Indonesian Journal of Social Technology, Vol. 5, No. 11, November 2024 5275
Bandrek Cappuccino-Based Pudding Innovation
Rika Yuliyani1*, Siti Zakiah2
Universitas Telkom, Indonesia
Email: [email protected]
*Correspondence
ABSTRACT
Keywords: product
innovation, recipe
formulation, consumer
acceptability, organoleptic
test.
This research was motivated by the limited product
differentiation of Bandrek cappuccino. The purpose of the
research was to develop an innovative product "Bacino
Bandrek Cappuccino Pudding" by making a recipe
formulation and analyzing the sensory characteristics (taste,
aroma, and texture) and formulating the recipe formulation.
The method used was experimental analysis through sensory
testing and recipe development. The results showed that the
product innovation "Bacino Bandrek Cappuccino Pudding"
has unique sensory characteristics and is acceptable to
consumers. The recipe formulation developed also
succeeded in producing a consistent product. It is hoped that
cappuccino sellers in the city market can adopt this product
innovation to increase their competitiveness and income.
Further research is needed to gauge the level of market
acceptance and effective marketing strategies.
Introduction
The current phenomenon of cakes that is happening today can be considered a
challenge for traditional foods to participate in so that their existence can be maintained.
Therefore, innovation is needed, one of which is to combine modern products with local
food ingredients but still maintain the characteristics of the region (Gemilang, Jayani, &
Rani, 2023). Because these contemporary cake products are considered to have the same
taste where there is no authenticity value it is predicted that it will not last long. Thus, in
the end, people will still return to traditional food products (Andari et al., 2023).
One of the innovation efforts currently carried out is the cappuccino business which
is a socio-economic form of the community in meeting the needs of life. The community
sees the cappuccino grasshopper business as a promising business opportunity at this
time. Cappuccino is no stranger to the Indonesian population (Nurjati, 2022) . From every
corner of the city, many impromptu cappuccino traders have sprung up, especially in the
market area, so it is not difficult to find and taste the latest phenomenal beverage culinary
today.
Bandre Cappuccino is a smart culinary innovation, that combines the benefits of
traditional Indonesian spices with modern coffee trends. This drink is not only delicious
but also offers a variety of health benefits. Recognising the sociolinguistic reality of
Vol. 5, No. 12, December 2024 http://jist.publikasiindonesia.id/
Indonesian Journal of Social Technology, Vol. 5, No. 11, November 2024 5275
Bandrek Cappuccino-Based Pudding Innovation
Rika Yuliyani1*, Siti Zakiah2
Universitas Telkom, Indonesia
Email: [email protected]
*Correspondence
ABSTRACT
Keywords: product
innovation, recipe
formulation, consumer
acceptability, organoleptic
test.
This research was motivated by the limited product
differentiation of Bandrek cappuccino. The purpose of the
research was to develop an innovative product "Bacino
Bandrek Cappuccino Pudding" by making a recipe
formulation and analyzing the sensory characteristics (taste,
aroma, and texture) and formulating the recipe formulation.
The method used was experimental analysis through sensory
testing and recipe development. The results showed that the
product innovation "Bacino Bandrek Cappuccino Pudding"
has unique sensory characteristics and is acceptable to
consumers. The recipe formulation developed also
succeeded in producing a consistent product. It is hoped that
cappuccino sellers in the city market can adopt this product
innovation to increase their competitiveness and income.
Further research is needed to gauge the level of market
acceptance and effective marketing strategies.
Introduction
The current phenomenon of cakes that is happening today can be considered a
challenge for traditional foods to participate in so that their existence can be maintained.
Therefore, innovation is needed, one of which is to combine modern products with local
food ingredients but still maintain the characteristics of the region (Gemilang, Jayani, &
Rani, 2023). Because these contemporary cake products are considered to have the same
taste where there is no authenticity value it is predicted that it will not last long. Thus, in
the end, people will still return to traditional food products (Andari et al., 2023).
One of the innovation efforts currently carried out is the cappuccino business which
is a socio-economic form of the community in meeting the needs of life. The community
sees the cappuccino grasshopper business as a promising business opportunity at this
time. Cappuccino is no stranger to the Indonesian population (Nurjati, 2022) . From every
corner of the city, many impromptu cappuccino traders have sprung up, especially in the
market area, so it is not difficult to find and taste the latest phenomenal beverage culinary
today.
Bandre Cappuccino is a smart culinary innovation, that combines the benefits of
traditional Indonesian spices with modern coffee trends. This drink is not only delicious
but also offers a variety of health benefits. Recognising the sociolinguistic reality of
Rika Yuliyani, Siti Zakiah
Indonesian Journal of Social Technology, Vol. 5, No. 11, November 2024 5276
spoken Indonesian: A corpus and usage analysis of a middle diglossic variant
(Nataprawira, 2017). This drink combines the warmth and spice properties of traditional
Sundanese banks with the softness and complexity of the flavors of an Italian cappuccino.
Bandrek, known for its blend of ginger, palm sugar, and selected spices, provides a warm
and refreshing sensation, while the cappuccino contributes a distinctive coffee aroma and
a soft frothy texture. This blend not only creates a unique flavor profile but also offers a
wide range of health benefits (Hanani AR et al., 2024).
Consumption of bank cappuccino can help improve blood circulation thanks to the
content of ginger and other spices. The drink is also effective as a body warmer, making
it an ideal choice for cold weather or when relaxing (Retnaningsih, Irmawati, Retnawati,
& Ruenda, 2024). The added caffeine from the cappuccino component provides an energy
boost that can help improve alertness and concentration. In addition, the combination of
natural ingredients in Bandrek with milk from cappuccino can contribute important
nutrients such as antioxidants, minerals, and calcium.
On the other hand, pudding has long been known as a versatile and healthy dessert.
Pudding is not just an ordinary dessert. With the right composition, pudding can be a
healthy snack rich in nutrients, especially for children and the elderly. Innovation in
turning bank cappuccino into pudding form is a creative step that opens up various new
opportunities (Cano et al., 2022). This transformation allows consumers to enjoy the
distinctive flavors of Bandrek cappuccino in different formats, creating a unique and
exciting culinary experience. By presenting traditional flavors in the form of modern
desserts, this innovation has the potential to expand the consumer base, including those
who may not be familiar with or dislike hot drinks or coffee (Mahfud, 2018).
Furthermore, converting cappuccino bandrek into pudding can increase the selling
value of the product. Bandrek cappuccino pudding can be marketed as a premium dessert
that combines traditional and contemporary elements. This innovation can also extend the
shelf life of the product compared to its beverage form, opening up opportunities for wider
distribution and greater market penetration (Chin, 2021).
From a business perspective, bank cappuccino pudding can be a signature product
that distinguishes a culinary business from its competitors. This opens up opportunities
for the development of new product lines, such as flavor variants or different forms of
presentation. In addition, these innovations can also encourage collaboration between
traditional Bandrek producers, coffee, and the dessert industry, creating profitable
synergies along the value chain.
From the explanation above, the author will make an innovation in a pudding made
from Bandrek cappuccino, The purpose of this study is to find out the formulation of the
recipe and consumer acceptance of pudding products made from Bandrek cappuccino.
Method
Experimental research on bank cappuccino pudding was carried out to develop
innovative products that combine the traditional taste of the bank with the modern
nuances of cappuccino in the form of pudding. To measure consumer acceptance, this
Indonesian Journal of Social Technology, Vol. 5, No. 11, November 2024 5276
spoken Indonesian: A corpus and usage analysis of a middle diglossic variant
(Nataprawira, 2017). This drink combines the warmth and spice properties of traditional
Sundanese banks with the softness and complexity of the flavors of an Italian cappuccino.
Bandrek, known for its blend of ginger, palm sugar, and selected spices, provides a warm
and refreshing sensation, while the cappuccino contributes a distinctive coffee aroma and
a soft frothy texture. This blend not only creates a unique flavor profile but also offers a
wide range of health benefits (Hanani AR et al., 2024).
Consumption of bank cappuccino can help improve blood circulation thanks to the
content of ginger and other spices. The drink is also effective as a body warmer, making
it an ideal choice for cold weather or when relaxing (Retnaningsih, Irmawati, Retnawati,
& Ruenda, 2024). The added caffeine from the cappuccino component provides an energy
boost that can help improve alertness and concentration. In addition, the combination of
natural ingredients in Bandrek with milk from cappuccino can contribute important
nutrients such as antioxidants, minerals, and calcium.
On the other hand, pudding has long been known as a versatile and healthy dessert.
Pudding is not just an ordinary dessert. With the right composition, pudding can be a
healthy snack rich in nutrients, especially for children and the elderly. Innovation in
turning bank cappuccino into pudding form is a creative step that opens up various new
opportunities (Cano et al., 2022). This transformation allows consumers to enjoy the
distinctive flavors of Bandrek cappuccino in different formats, creating a unique and
exciting culinary experience. By presenting traditional flavors in the form of modern
desserts, this innovation has the potential to expand the consumer base, including those
who may not be familiar with or dislike hot drinks or coffee (Mahfud, 2018).
Furthermore, converting cappuccino bandrek into pudding can increase the selling
value of the product. Bandrek cappuccino pudding can be marketed as a premium dessert
that combines traditional and contemporary elements. This innovation can also extend the
shelf life of the product compared to its beverage form, opening up opportunities for wider
distribution and greater market penetration (Chin, 2021).
From a business perspective, bank cappuccino pudding can be a signature product
that distinguishes a culinary business from its competitors. This opens up opportunities
for the development of new product lines, such as flavor variants or different forms of
presentation. In addition, these innovations can also encourage collaboration between
traditional Bandrek producers, coffee, and the dessert industry, creating profitable
synergies along the value chain.
From the explanation above, the author will make an innovation in a pudding made
from Bandrek cappuccino, The purpose of this study is to find out the formulation of the
recipe and consumer acceptance of pudding products made from Bandrek cappuccino.
Method
Experimental research on bank cappuccino pudding was carried out to develop
innovative products that combine the traditional taste of the bank with the modern
nuances of cappuccino in the form of pudding. To measure consumer acceptance, this
Bandrek Cappuccino-Based Pudding Innovation
Indonesian Journal of Social Technology, Vol. 5, No. 11, November 2024 5277
study uses organoleptic tests. This test involves a sensory evaluation of key aspects of the
product such as taste, aroma, texture, and visual appearance. The panel of testers,
consisting of potential consumers, was asked to rate samples of Bandrek Capuccino
pudding based on these parameters.
The sample in this study is as many as 35 panelists, referring to the theory of Roscoe
(1975) in Uma Sekaran (2006) which provides guidelines for determining the minimum
sample size. The product development process consists of several stages, starting with
recipe development through the creation of various pudding variations, considering
ingredient ratios, processing techniques, and the use of additional ingredients.
Furthermore, sensory tests are carried out to evaluate the organoleptic characteristics of
pudding. Finally, data collected from formulation development and organoleptic tests are
comprehensively analyzed to assess the success rate of innovations.
Results and Discussion
Pudding Recipe Formulation
The choice of Bandrek as the basis for innovation is inseparable from the historical
value and cultural significance of this drink for the Sundanese people. Bandrek, with its
main composition of ginger and brown sugar and additional spices such as cloves,
cinnamon, and pandan leaves, has long been known to have body-warming properties.
On the other hand, cappuccino, as a representation of global coffee culture, offers a
distinctive taste with the perfect combination of espresso, steamed milk, and foam.
Meanwhile, pudding, with its flexibility in ingredients and preparation methods, becomes
the ideal medium to integrate the two elements. This blend not only aims to create a new
taste sensation but also maintains the essence and local wisdom in modern products.
The formulation of the pudding recipe made from Bandrek cappuccino is as
follows:
Table 1
Recipe Formulation
It Ingredients Qty
1 Bandrek 100 gr
2 Gelatin 30 gr
3 Coconut 800 gr
4 Fresh milk 1000 ml
5 Sugar 10 gr
6 Jelly 30 gr
7 Pandan leaves 10 gr
Table 2
Equipment & Utensil
It Equipment & Utensil
1 Stove
2 Pot
3 Spatula
4 Bowl
Indonesian Journal of Social Technology, Vol. 5, No. 11, November 2024 5277
study uses organoleptic tests. This test involves a sensory evaluation of key aspects of the
product such as taste, aroma, texture, and visual appearance. The panel of testers,
consisting of potential consumers, was asked to rate samples of Bandrek Capuccino
pudding based on these parameters.
The sample in this study is as many as 35 panelists, referring to the theory of Roscoe
(1975) in Uma Sekaran (2006) which provides guidelines for determining the minimum
sample size. The product development process consists of several stages, starting with
recipe development through the creation of various pudding variations, considering
ingredient ratios, processing techniques, and the use of additional ingredients.
Furthermore, sensory tests are carried out to evaluate the organoleptic characteristics of
pudding. Finally, data collected from formulation development and organoleptic tests are
comprehensively analyzed to assess the success rate of innovations.
Results and Discussion
Pudding Recipe Formulation
The choice of Bandrek as the basis for innovation is inseparable from the historical
value and cultural significance of this drink for the Sundanese people. Bandrek, with its
main composition of ginger and brown sugar and additional spices such as cloves,
cinnamon, and pandan leaves, has long been known to have body-warming properties.
On the other hand, cappuccino, as a representation of global coffee culture, offers a
distinctive taste with the perfect combination of espresso, steamed milk, and foam.
Meanwhile, pudding, with its flexibility in ingredients and preparation methods, becomes
the ideal medium to integrate the two elements. This blend not only aims to create a new
taste sensation but also maintains the essence and local wisdom in modern products.
The formulation of the pudding recipe made from Bandrek cappuccino is as
follows:
Table 1
Recipe Formulation
It Ingredients Qty
1 Bandrek 100 gr
2 Gelatin 30 gr
3 Coconut 800 gr
4 Fresh milk 1000 ml
5 Sugar 10 gr
6 Jelly 30 gr
7 Pandan leaves 10 gr
Table 2
Equipment & Utensil
It Equipment & Utensil
1 Stove
2 Pot
3 Spatula
4 Bowl
Rika Yuliyani, Siti Zakiah
Indonesian Journal of Social Technology, Vol. 5, No. 11, November 2024 5278
5 Sieve
6 Spoon
7 Knife
8 Ballon whisk
9 Scales
10 Measuring spoon
11 Chopping board
How to Make Bandrek Pudding:
1. First prepare the tools and materials to be used.
2. Weigh the materials to be used
3. Then, mix the jelly, sugar, milk, and water.
4. Stir until evenly distributed and boiling.
5. After boiling, add the bank that has been added to the water,
6. Then, stir again until it boils.
7. After boiling, put it in the prepared place.
8. Let stand until set.
How to Make Jelly:
1. Prepare the tools and materials to be used.
2. Add water and add jelly.
3. Then, stir until boiling.
4. Then pour it into the prepared place.
How to Make Vla:
1. Prepare the tools and materials used.
2. Put the powdered vla in a bowl.
3. Give warm water little by little.
4. Stir until smooth and not clumpy.
5. Vla is ready to serve.
Consumer Acceptance
1) Based on Appearance
Based on the appearance in the organoleptic test of the innovative pudding product
made from Bandrek cappuccino, the results of the distribution of the questionnaire are as
follows:
Figure 1 Based on Appearance
Indonesian Journal of Social Technology, Vol. 5, No. 11, November 2024 5278
5 Sieve
6 Spoon
7 Knife
8 Ballon whisk
9 Scales
10 Measuring spoon
11 Chopping board
How to Make Bandrek Pudding:
1. First prepare the tools and materials to be used.
2. Weigh the materials to be used
3. Then, mix the jelly, sugar, milk, and water.
4. Stir until evenly distributed and boiling.
5. After boiling, add the bank that has been added to the water,
6. Then, stir again until it boils.
7. After boiling, put it in the prepared place.
8. Let stand until set.
How to Make Jelly:
1. Prepare the tools and materials to be used.
2. Add water and add jelly.
3. Then, stir until boiling.
4. Then pour it into the prepared place.
How to Make Vla:
1. Prepare the tools and materials used.
2. Put the powdered vla in a bowl.
3. Give warm water little by little.
4. Stir until smooth and not clumpy.
5. Vla is ready to serve.
Consumer Acceptance
1) Based on Appearance
Based on the appearance in the organoleptic test of the innovative pudding product
made from Bandrek cappuccino, the results of the distribution of the questionnaire are as
follows:
Figure 1 Based on Appearance
Bandrek Cappuccino-Based Pudding Innovation
Indonesian Journal of Social Technology, Vol. 5, No. 11, November 2024 5279
Based on the figure above, the results of the dissemination of the pudding
innovation based on Bandrek cappuccino on a very uninteresting, uninteresting, quite
interesting, mantric, and very interesting scale showed that of the 35 panelists who filled
out the organoleptic test, 45.7% were interesting and 54.3% were very interesting. Based
on the appearance indicators, it can be concluded that consumers like the appearance of
the product on the Bandrek cappuccino pudding.
2) By Color
Based on the color in the organoleptic test of the pudding innovation product made
from Bandrek cappuccino, the results of the distribution of the questionnaire are as
follows:
Figure 2 Based on Color
Based on the figure above, the results of the dissemination of the innovation
questionnaire based on Bandrek cappuccino on a very uninteresting, uninteresting, quite
interesting, mannerly, and very interesting scale showed that of the 35 panelists who filled
out the organoleptic test, 2.9% were quite interesting, 45.7% were interesting, and 51.4%
were very interesting. Based on the appearance indicators, it can be concluded that
consumers like the color of the product in the Bandrek cappuccino pudding.
3) By Aroma
Based on the aroma in the organoleptic test of the innovative pudding product made
from Bandrek cappuccino, the results of the distribution of the questionnaire are as
follows:
Figure 3 By Scents
Indonesian Journal of Social Technology, Vol. 5, No. 11, November 2024 5279
Based on the figure above, the results of the dissemination of the pudding
innovation based on Bandrek cappuccino on a very uninteresting, uninteresting, quite
interesting, mantric, and very interesting scale showed that of the 35 panelists who filled
out the organoleptic test, 45.7% were interesting and 54.3% were very interesting. Based
on the appearance indicators, it can be concluded that consumers like the appearance of
the product on the Bandrek cappuccino pudding.
2) By Color
Based on the color in the organoleptic test of the pudding innovation product made
from Bandrek cappuccino, the results of the distribution of the questionnaire are as
follows:
Figure 2 Based on Color
Based on the figure above, the results of the dissemination of the innovation
questionnaire based on Bandrek cappuccino on a very uninteresting, uninteresting, quite
interesting, mannerly, and very interesting scale showed that of the 35 panelists who filled
out the organoleptic test, 2.9% were quite interesting, 45.7% were interesting, and 51.4%
were very interesting. Based on the appearance indicators, it can be concluded that
consumers like the color of the product in the Bandrek cappuccino pudding.
3) By Aroma
Based on the aroma in the organoleptic test of the innovative pudding product made
from Bandrek cappuccino, the results of the distribution of the questionnaire are as
follows:
Figure 3 By Scents
Rika Yuliyani, Siti Zakiah
Indonesian Journal of Social Technology, Vol. 5, No. 11, November 2024 5280
Based on the figure above, the results of the distribution of innovation
questionnaires based on Bandrek cappuccino on a scale of very unscented, unscented,
moderately fragrant, fragrant, and very fragrant showed that of the 35 panelists who filled
the organoleptic test, 5.7% were quite fragrant, 40% were fragrant, and 54.3% were very
fragrant. Based on the aroma indicator, it can be concluded that consumers like the aroma
of the product in the Bandrek cappuccino pudding.
4) By Texture
Based on the texture in the organoleptic test of the pudding innovation product
made from Bandrek cappuccino, the results of the distribution of the questionnaire are as
follows:
Figure 4 Based on Texture
Based on the figure above, the results of the dissemination of the innovation
questionnaire based on Bandrek cappuccino with a scale of very not soft, not soft, quite
soft, soft, and very soft showed that of the 35 panelists who filled the organoleptic test,
45.7% were soft and 54.3% were very soft. Based on the texture indicator, it can be
concluded that consumers like the texture of the product in the Bandrek cappuccino
pudding.
5) By Taste
Based on the texture in the organoleptic test of the pudding innovation product
made from Bandrek cappuccino, the results of the distribution of questioner are as
follows:
Figure 5 By Taste
Indonesian Journal of Social Technology, Vol. 5, No. 11, November 2024 5280
Based on the figure above, the results of the distribution of innovation
questionnaires based on Bandrek cappuccino on a scale of very unscented, unscented,
moderately fragrant, fragrant, and very fragrant showed that of the 35 panelists who filled
the organoleptic test, 5.7% were quite fragrant, 40% were fragrant, and 54.3% were very
fragrant. Based on the aroma indicator, it can be concluded that consumers like the aroma
of the product in the Bandrek cappuccino pudding.
4) By Texture
Based on the texture in the organoleptic test of the pudding innovation product
made from Bandrek cappuccino, the results of the distribution of the questionnaire are as
follows:
Figure 4 Based on Texture
Based on the figure above, the results of the dissemination of the innovation
questionnaire based on Bandrek cappuccino with a scale of very not soft, not soft, quite
soft, soft, and very soft showed that of the 35 panelists who filled the organoleptic test,
45.7% were soft and 54.3% were very soft. Based on the texture indicator, it can be
concluded that consumers like the texture of the product in the Bandrek cappuccino
pudding.
5) By Taste
Based on the texture in the organoleptic test of the pudding innovation product
made from Bandrek cappuccino, the results of the distribution of questioner are as
follows:
Figure 5 By Taste
Bandrek Cappuccino-Based Pudding Innovation
Indonesian Journal of Social Technology, Vol. 5, No. 11, November 2024 5281
Based on the figure above, the results of the dissemination of innovation
questionnaires based on Bandrek cappuccino on a scale of very unpleasant, unpleasant,
quite delicious, tasty, and very tasty showed that of the 35 panelists who filled out the
organoleptic test, 2.9% were sufficient, 31.4% were delicious, and 65.7% were very
delicious. Based on the taste indicator, it can be concluded that consumers like the taste
of the product in the Bandrek cappuccino pudding.
Conclusion
Based on the results of the trials carried out in this study, the results of the
experiments that have been carried out through experiments and creating pudding
innovations made from Bandrek cappuccino get the right recipe formula. This was
declared successful with ingredients consisting of 100 grams of bank, 30 grams of gelatin,
800 grams of coconut, 1000 ml of fresh milk, 10 grams of sugar, 30 grams of jelly, and
10 grams of pandan leaves.
The results of the organoleptic test by distributing questionnaires to 35 panelists
to determine consumer acceptance, the average consumer gave a score of three to five.
So it can be concluded that pudding innovations made from Bandrek cappuccino can be
accepted and liked by consumers.
Indonesian Journal of Social Technology, Vol. 5, No. 11, November 2024 5281
Based on the figure above, the results of the dissemination of innovation
questionnaires based on Bandrek cappuccino on a scale of very unpleasant, unpleasant,
quite delicious, tasty, and very tasty showed that of the 35 panelists who filled out the
organoleptic test, 2.9% were sufficient, 31.4% were delicious, and 65.7% were very
delicious. Based on the taste indicator, it can be concluded that consumers like the taste
of the product in the Bandrek cappuccino pudding.
Conclusion
Based on the results of the trials carried out in this study, the results of the
experiments that have been carried out through experiments and creating pudding
innovations made from Bandrek cappuccino get the right recipe formula. This was
declared successful with ingredients consisting of 100 grams of bank, 30 grams of gelatin,
800 grams of coconut, 1000 ml of fresh milk, 10 grams of sugar, 30 grams of jelly, and
10 grams of pandan leaves.
The results of the organoleptic test by distributing questionnaires to 35 panelists
to determine consumer acceptance, the average consumer gave a score of three to five.
So it can be concluded that pudding innovations made from Bandrek cappuccino can be
accepted and liked by consumers.
Rika Yuliyani, Siti Zakiah
Indonesian Journal of Social Technology, Vol. 5, No. 11, November 2024 5282
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Aisiyah, Nuraini, & Farid, Abdul Haris. (2023). Local wisdom in the land system
of Manggarai’s indigenous people, Indonesia. ISVS E-Journal, 10(9), 223–243.
Cano, Jose Alejandro, Londoño-Pineda, Abraham, Castro, Maria Fanny, Paz, Hugo
Bécquer, Rodas, Carolina, & Arias, Tatiana. (2022). A bibliometric analysis and
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Sustainability, 14(9), 5456.
Chin, Grace V. S. (2021). Translational Politics in Southeast Asian Literatures:
Contesting Race, Gender, and Sexuality. Routledge.
Gemilang, Nabilaberty Prisma, Jayani, Nikmatul Ikhrom Eka, & Rani, Karina Citra.
(2023). Formulation of Chewable Gummy Tablet of Moringa oleifera L. Leaf
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