Bagea is a traditional Indonesian snack that is popular for its sweet, savory and crunchy taste. The addition of moringa flour to bagea was investigated to improve its nutritional content. This study aimed to analyze the nutritional content of bagea with moringa flour addition, and evaluate the effect of moringa flour addition on the chemical characteristics of formulated bagea. This research method uses six treatments with a ratio of sago flour, moringa flour and dried coconut. The analysis carried out was organoleptic analysis, moisture content, ash, fat, protein, carbohydrates, fiber, iron, and antioxidant activity. Organoleptic test results, the best results are P0, P1 and P2 which have moisture content ranging from 6.3-6.6%, ash content ranging from 0.53-1.81%, fat content ranging from 15.85-19.45%, protein content ranging from 3.29-6.16%, carbohydrate content ranging from 73.44-69.74%, iron 0.63-9.45 mg/L, and antioxidant activity ranging from 322.56-245.17 ppm. This study concluded that based on the parameters tested, the best formulations based on organoleptic tests were formulations (97% sago flour: 3% moringa flour), (94% sago flour: 6% moringa flour) and formulations with the addition of moringa flour had an influence on the sensory and chemical quality of bagea cake.