Donut is a quick bread with specific shape and a hole in the middle. The research purposes are (1) to determine the nutrition content of moringa leaves (2) to determine the panelist respons on moringa donuts. This research was using block randomized design and complete randomized design with the formulation factor of flour from moringa leaves and wheat at ratio K1 (75%:25%), K2 (50%:50%), K3 (25%:75). The result showed that the best organoleptic characteristic was obtained from K3 which has 2,24 colour value; 2,36 texture flavor value; 2,72 texture value and 1,84 sapor value. Panelist respons also showed that K1, K2 and K3 had affected donuts sapor but did not affected by the color, flavor and texture . Therefor, physicochemistry test showed that the best result obtained from K2 which had 21,54% of moisture content, 8,82% of ash content, 3,37% of protein, 3,44% of fat content also 62,17% of carbohydrate. The research result showed that K1, K2, and K3 had affected on the moisture content, protein content, fat content, carbohydrate content of moringa donuts, but did not affected by the ash value of moringa donut.Donat merupakan sejenis quick bread dengan bentuk yang khas yaitu berlubang ditengah seperti cincin dan berbentuk bulat. Penelitian ini bertujuan (1) mengetahui analisis kandungan nutrisi produk donat daun kelor (2) mengetahui respon panelis terhadap uji organoleptik produk donat daun kelor. Penelitian ini menggunakan rancangan acak kelompok dan rancangan acak lengkap. Faktor yang digunakan dalam penelitian ini yaitu penambahan tepung daun kelor dan tepung terigu dengan perbandingan K1 (75%:25%), K2 (50%:50%), K3 (25%:75). Hasil penelitian menujukkan bahwa perlakuan terbaik dari segi organoleptik yaitu pada perlakuan K3 dengan nilai warna 2,24; aroma 2,36; tekstur 2,72 dan rasa 1,84. Hasil respon panelis diketahui bahwa perlakuan K1, K2 dan K3 berpengaruh terhadap rasa dan tidak berpengaruh terhadap warna, aroma, tekstur. Sedangkan hasil fisiko kimia menununjukkan perlakuan K2 dengan nilai kadar air 21,54%; kadar abu 8,82%; kadar protein 3,37%; kadar lemak 3,44% dan kadar karbohidrat 62,16%. Perlakuan K1, K2 dan K3 berpengaruh terhadap kadar air, kadar protein, kadar lemak, kadar karbohidrat dan tidak berpengaruh terhadap kadar abu produk donat daun kelor
