Emulgel Formulation of Purified Extract of Moringa (Moringa oleifera L.) Leaf

Moringa oleifera, known as moringa, is reported to have a high source of natural antioxidants, especially vitamin E. The formulation of purified Moringa leaf extract is needed so that the vitamin E content in it is more maximal. This study aimed to determine the levels of vitamin E in extracts after purification, physical property test of emulgel with variations in extract concentration and vitamin E levels in emulsions. The study was started from the extraction using maceration method with petroleum ether solvent, followed by extract purification using column chromatography with n-hexane solvent. The results of the purified extract were then formulated into emulgel with three concentrations of 3% (F1), 6% (F2) and 9% (F3). Emulgel was then evaluated for physical characteristics (pH, viscosity, adhesion, dispersion and stability). Determination of vitamin E levels was carried out on purified extract samples and on each formula. The results of non-specific standardization of extracts included ash content, acidic insoluble ash content were higher than those of Indonesian Herbal Pharmacopoeia literature and drying losses were lower compared to literature. Specific standardization of extracts was the content of vitamin E in 1.40% PE extract and 8.02% purified extract. In the test of emulgel physical characteristics, an increase in the concentration of the extract caused an increase in viscosity and decreased emulgel dispersion power. Whereas, tthe pH and sticky power remained the same. Storage hds an effect on decreasing the physical characteristics of emulsions especially on adhesion. Increased extracts also caused an increase in the levels of vitamin E in the purified extract of moringa leaf emulgel.

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Using design expert d-optimal for formula optimization of functional drink that enriched with moringa leaf extract (Moringa oleifera)

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/759/1/012002 ◽

2021 ◽

Vol 759 (1) ◽

pp. 012002

Author(s):

M A Kahfi ◽

A N Sutisna ◽

H Ainia ◽

A R Cecep

Keyword(s):

Leaf Extract ◽

Moringa Oleifera ◽

Design Expert ◽

Functional Drink ◽

Moringa Leaf Extract

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Analysis Of Protein Levels With Giving Kelor Leaf Extract (Moringa Oleifera) On Soy Milk

JOURNAL FOR QUALITY IN PUBLIC HEALTH ◽

10.30994/jqph.v3i2.110 ◽

2020 ◽

Vol 3 (2) ◽

pp. 604-610

Author(s):

Fajar Nur Atmaja

Keyword(s):

Protein Content ◽

Quantitative Research ◽

Leaf Extract ◽

Moringa Oleifera ◽

Agricultural Product ◽

Soy Milk ◽

Safety Testing ◽

Protein Levels ◽

Food Quality And Safety ◽

Moringa Leaf Extract

Soy milk is a beverage product that is currently being favored by the people of Indonesia, to increase the protein content in soy milk needs to be substituted for other ingredients using Moringa Oleifera leaf extract. The purpose of this study was to analyze the organoleptic acceptability of soy milk by giving Moringa Oleifera leaf extract. This research is quantitative research with experimental research design using the True Experiment research method. This research was conducted in December 2018 until February 2019 at the Food Quality and Safety Testing Laboratory of the Agricultural Product Technology Department of the Faculty of Agriculture, University of Brawijaya Malang to test the protein content while the Organoleptic Test was carried out at STIKeS Satria Bhakti Nganjuk. The sample size is 20 panelists. The independent variable in this study was Moringa leaf extract while the protein content of soy milk. Data was collected using an organoleptic sensory test assessment table and a protein content test sheet using the Kjeldahl method. Data were analyzed using ANNOVA test with the results of H0 rejected and H1 accepted with a significant value <0.05 The results of ANOVA analysis get F count value of 105,405 and F table for testing 20 samples to get F table 4.35. So that it can be concluded that the addition of Moringa leaf extract 0% to 10% Significant and simultaneous organoleptic. Addition of Moringa Oleifera leaf extract to soy milk affected organoleptic acceptability and increased protein content of soy milk in accordance with the percentage of Moringa leaf extract levels added.

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Antioxidant Activity Test of Effervescent Granules Morinda citrifolia L Leaf Extract with DPPH Free Radical Absorption Method

Journal Of Tropical Pharmacy And Chemistry ◽

10.25026/jtpc.v5i4.285 ◽

2021 ◽

Vol 5 (4) ◽

pp. 365-368

Author(s):

Muthmainah Tuldjanah ◽

Niluh Puspita Dewi ◽

Dian Rahmawati

Keyword(s):

Antioxidant Activity ◽

Free Radical ◽

Leaf Extract ◽

Natural Antioxidants ◽

Morinda Citrifolia ◽

Absorption Method ◽

Immersion Method ◽

Activity Test ◽

Ic50 Values

Morinda citrifolia. L leaf is a plant that has the potential as an antioxidant due to the presence of compounds in the form of flavonoids and other phenolic compounds that can function as natural antioxidants. In connection with this, research was carried out to Morinda citrifolia. L formulate leaf extract in the form of effervescent granules. Morinda citrifolia leaf extract was macerated with ethanol 96% as solvent. Phytochemical screening showsthat the extract contains flavonoids, tannins, saponins and alkaloids. The extract was formulated with various concentrations of F1 (20%), F2 (25%), F3 (4%). Determination of antioxidant activity using the DPPH free radical immersion method. The results showed that the concentration in the granules influenced antioxidant activity with IC50 values of 109.05 ppm, 101.33 ppm and 73.28 ppm, respectively

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THE UTILIZATION OF BINAHONG (ANREDERA CORDIFOLIA (TEN.) STEENIS) LEAF AS AN ANTI‑AGING

Asian Journal of Pharmaceutical and Clinical Research ◽

10.22159/ajpcr.2018.v11s1.26575 ◽

2018 ◽

Vol 11 (13) ◽

pp. 87 ◽

Cited By ~ 1

Author(s):

Nazliniwaty Nazliniwaty ◽

Suryanto Suryanto ◽

Desy Damayanti Damanik

Keyword(s):

Surface Tension ◽

Particle Size ◽

Water Content ◽

Leaf Extract ◽

Dosage Form ◽

Aging Effect ◽

Ash Content ◽

Water Soluble ◽

Low Viscosity

Objective: To formulate binahong leaf extract in the microemulsion dosage form and to evaluate the anti-aging effect on the human skin.Methods: Binahong leaf extract was prepared by maceration then formulated into microemulsion dosage form with various concentrations of 0.1%, 0.3%, and 0.5%. The microemulsion preparation was prepared by adding the oil phase to the water phasehen mixed until a clear and transparent microemulsion was formed. Characterization of the dried powder included the determination of water content, water-soluble content, ethanol-soluble content, total ash content, and unsaturated acid ash content. Evaluation of microemulsion preparation included a stability test, determination of homogeneity, density, viscosity, pH, centrifugation, microemulsion type, surface tension, particle size, irritation test, and anti-aging effect test using skin analyzer. Anti-aging parameters measured included moisture, number of spots and wrinkles number.Results: Characterization results showed the water content of 7.48%, water-soluble content of 19.2%, ethanol soluble content of 9.46%, total ash content of 4.65%, and acid content of 0.58%. Microemulsion preparation of the binahong leaf extract was homogen, had low viscosity, pH 6.0–7.0, density of 1.049–1.0753 g/ml, surface tension of 35.24–38.00 dyne/cm, particle size of 364.68–632.72 nm, stable for 12 weeks storage and did not irritate the skin. The results of anti-aging effect measurements showed that the 0.5% binahong leaf extract microemulsion gave the best results.Conclusion: The dried powder of binahong leaf is qualified to be formulated. Microemulsion preparation of 0.5% binahong leaf extract showed the best anti-aging effect.

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PENGARUH PEMBERIAN EKSTRAK DAUN KELOR (Moringa oleifera Lamk) TERHADAP KUALITAS MIKROBIOLOGI DAN ORGANOLEPTIK DAGING SAPI

JURNAL KAJIAN VETERINER ◽

10.35508/jkv.v8i2.2942 ◽

2020 ◽

Vol 8 (2) ◽

pp. 182-201

Author(s):

Venansia Nona Beti ◽

Diana Agustiani Wuri ◽

Novalino H. G. Kallau

Keyword(s):

Leaf Extract ◽

Room Temperature ◽

Moringa Oleifera ◽

Plate Count ◽

High Water Content ◽

Antimicrobial Compounds ◽

Spoilage Bacteria ◽

Significant Difference ◽

Concentration Factors ◽

Moringa Leaf Extract

Beef is one type of meat that is quite popular with almost all Indonesian people, especially in East Nusa Tenggara (NTT). Storage of beef at room temperature and open space can accelerate the occurrence of decay in meat. This is because the complete nutritional content and high water content in meat can be a good medium for the growth of pathogenic bacteria or spoilage bacteria. One of the efforts that can be done to prevent meat rot is to do a natural preservative method by utilizing plant parts that contain antimicrobial compounds. Moringa leaves are one part of the plant which is known to have antimicrobial compounds. This study aims to determine the effect of Moringa oleifera Lamk leaf extract on the microbiological and organoleptic quality of beef. This research is an experimental laboratory research. A total of 48 thigh beef (Biceps femoris) beef samples were tested in this study using a completely randomized factorial pattern design, namely concentration factors of 0% (K0), 5% (K1), 10% (K2), and 15% (K3) extract Moringa leaf and long storage factor at room temperature are 0 hours, 6 hours, 12 hours, and 18 hours and repeated three times. The parameters tested were color quality, texture, aroma, initial decay test, pH test, and total plate count (TPC) test. The results showed changes in the color, aroma, and texture of the meat. The Eber test shows the K3 group can last up to 18 hours. There was a very significant difference between the concentration of Moringa leaf extract on the length of storage of meat and the pH value of meat (P<0,01). Moringa leaf extract concentration factors and meat storage duration significantly influence the TPC value (P<0,01). The TPC value in the K3 group is below the SNI contamination limit for storage room temperature less than 18 hours.

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UNTILIZATION OF Moringa oleifera LEAF EXTRACT ON DECREASING INFESTATION OF Argulus japonicus IN GOLDFISH (Carassius auratus)

AQUASAINS ◽

10.23960/aqs.v8i1.p769-774 ◽

2019 ◽

Vol 8 (1) ◽

pp. 769

Author(s):

Febri Setyawati ◽

Kismiyati Kismiyati ◽

Sri Subekti

Keyword(s):

Carassius Auratus ◽

Leaf Extract ◽

Moringa Oleifera ◽

Optimal Concentration ◽

Percentage Decrease ◽

Goldfish Carassius Auratus ◽

Randomized Design ◽

Completely Randomized Design ◽

Range Test ◽

Moringa Leaf Extract

Abstrak Goldfish (Carassius auratus) is one of the fishes that can be infected by parasites. Commonly, this fish is often attacked by Argulus japonicus ectoparasites. Control of infestation in A. japonicus can be done by utilizing one of the natural ingredients, Moringa oleifera leaf extract, which contains of alkaloids, tannins, saponins and flavonoids. This study aims to determine the effect of M. oleifera leaf extract in reducing the infestation of A. japonicus and the optimal concentration of M. oleifera leaf extract in reducing the infestation of A. japonicus in goldfish (C. auratus). This study used a completely randomized design (CRD) with treatments namely control, 600 ppm, 700 ppm, 800 ppm and 900 ppm with four times of replication. The main parameter is the percentage decrease in infestation of A. japonicus. The results of the research data were analyzed by using ANOVA and followed with the Ducan Multiple Range Test. The results showed that Moringa leaf extract could reduce the infestation of A. japonicus. The optimal concentration of Moringa leaf extract in reducing the infestation of A. japonicus was obtained from a concentration of 700 ppm.

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Potential of Moringa (Moringa oleifera) leaf extract to inhibit the growth of pathogenic bacteria Edwardsiella tarda

Journal of Aquaculture and Fish Health ◽

10.20473/jafh.v10i3.25057 ◽

2021 ◽

Vol 10 (3) ◽

pp. 321

Author(s):

Farid Mukhtar Riyadi ◽

Arief Prajitno ◽

Mohamad Fadjar ◽

Arif Syaifurrisal ◽

Annisa Isti Fauziyyah

Keyword(s):

Antibacterial Activity ◽

Pathogenic Bacteria ◽

Leaf Extract ◽

Moringa Oleifera ◽

Positive Control ◽

Edwardsiella Tarda ◽

Diffusion Method ◽

Tryptone Soya Agar ◽

Agar Media ◽

Moringa Leaf Extract

This study analyzed the antibacterial activity of Moringa oliefera leaf extract against the growth of Edwardsiella tarda bacteria. This study aims to determine the antibacterial activity of Moringa leaf extract (M. oliefera) against the growth of E.tarda bacteria. Inhibition testing is done by diffusion method (disc test). The disc test used five variations of concentration of 75 mg/L, 150 mg/L, 225 mg/L, 300 mg/L, and 375 mg/L on TSA (Tryptone Soya Agar) media and incubated for 2x24 hours. As a positive control, an antibiotic in the form of chloramphenicol was used. (5 mg/L) Moreover, distilled water was used as a negative control.Moringa leaf extract (M. oliefera) contains natural active compounds, bacteriostatic antibacterials, due to decreased bacterial growth after 48 hours of incubation. The highest inhibition diameter of E. tarda was 12.95 mm at a concentration of 375 mg/L after 24 hours incubation and decreased by 11.02 mm after 48 hours incubation. The highest inhibitory effectiveness was at a concentration of 375 mg/L with an effectiveness of 58.8%, while the effectiveness of the decrease was 48.1% after 48 hours of incubation.

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