scholarly journals Proses PEMBUATAN BUBUK DAUN KELOR (Moringa oleifera) SEBAGAI TAMBAHAN MAKANAN FUNGSIONAL BERDASARKAN SUHU DAN LAMA PENGERINGAN YANG BERBEDA

2021 ◽  
pp. 116-121
Author(s):  
Nurul Muchlisah Zainuddin ◽  
Sri Hajriani
Keyword(s):  
Vitamin C ◽  
Moringa Oleifera

Kelor (Moringa oleifera) sudah dikenal selama berabad-abad sebagai tanaman multiguna, padat nutrisi dan berkhasiat sebagai obat. Namun pembuatan kelor menjadi tepung atau bubuk serta pengembangannya menjadi tambahan makanan fungsional belum banyak dilakukan. Salah satu upaya yang dapat dilakukan adalah membuat tepung dari daun kelor sebagai tambahan makanan fungsional kaya nutrisi. Kandungan utama daun kelor ini ternyata akan lebih tinggi jika daun kelor diolah terlebih dahulu menjadi bentuk kering atau tepung. Tujuan dari penelitian ini adalah untuk mengetahui suhu pengeringan dan lama pengeringan yang terbaik yang digunakan pada proses pembuatan bubuk daun kelor berdasarkan analisis kimia yaitu kadar vitamin C dan kadar air dan untuk mengetahui sifat organoleptik tepung daun kelor berdasarkan suhu dan lama pengeringan yang berbeda. Metode penelitian yang dilakukan adalah menentukan suhu pengeringan dan lama pengeringan terbaik dengan menggunakan suhu pengeringan (35 oC, 50 oC, dan 65oC). Lama pengeringan (5 jam, 6 jam dan 7 jam). Suhu dan lama pengeringan yang terbaik akan ditentukan dengan pengujian analisis kimia dari tepung daun kelor, yaitu dilakukan uji vitamin C dan kadar air serta uji organoleptik yaitu dengan metode uji kesukaan (hedonic). Hasil dari penelitian formulasi bubuk daun kelor terbaik berdasarkan hasil analisis vitamin C dan kadar air adalah perlakuan suhu pengeringan 35 oC dan lama pengeringan 5 jam. Sifat organoleptik berupa tekstur, citarasa dan aroma yang paling disukai yaitu pada perlakuan suhu pengeringan 65 oC dan lama pengeringan 7 jam sedangkan untuk warna yang paling disukai yaitu pada perlakuan 35 oC dan lama pengeringan 5 jam.

Monthly variation and impact of pollution on the nutritional value of Moringa oleifera (Lam.) Leaves

2017 ◽  
Vol 6 (10) ◽  
pp. 5535
Author(s):  
Sachin Umesh Dubey ◽  
Madhu Kanta Kapoor
Keyword(s):  
Vitamin C ◽  
Nutritional Value ◽  
Moringa Oleifera ◽  
Reducing Sugars ◽  
Essential Amino Acids ◽  
Monthly Variation ◽  
Vehicular Pollution ◽  
Total Sugars ◽  
Urban Sewage ◽  
Moringa Oleifera Lam

Moringa oleifera Lam., commonly found tree in sub-Himalayan tracts of India, Pakistan, Bangladesh and Afghanistan has a high nutrition value. The leaves, flowers and immature pods of Moringa are used as a vegetable in many countries. The leaves are highly nutritious and medicinal in nature. They are a rich source of iron, calcium, vitamin A, vitamin C, proteins, and essential amino acids. Hence Moringa leaves can be a good source of protein for the vegetarians and the under-nourished population. Present investigation deals with the study of monthly variation in the nutritional value of Moringa leaves from the month of June 2015 to January 2016. Impact of urban sewage pollution and roadside vehicular pollution on the amount of reducing and total sugars, chlorophylls (a, b and total), proteins, vitamin-C and pH of the leaves, was also studied. Results revealed that the highest amounts of reducing sugars, total sugars, chlorophyll b and total chlorophyll during October 2015 whereas proteins, chlorophyll a, vitamin C and pH were highest during January 2016. Leaf samples collected from all the study sites exhibited minimum amounts of reducing sugars, chlorophylls (a, b and total) and pH during July 2015 whereas total sugars were lowest during December 2015. Proteins and vitamin C values were lowest during August and June 2015 respectively. Sewage and vehicular pollution showed an adverse effect on the nutritional contents of Moringa oleifera leaves. Of the two polluted sites, samples from near the sewage flow showed higher impact.

Antioxidant effect of Moringa oleifera leaves in hemoglobin oxidation compare with vitamin C

2020 ◽  
Vol 30 ◽  
pp. 18-21
Author(s):  
Haerani Harun ◽  
Anwar Daud ◽  
Veni Hadju ◽  
Credo Pratama Putra Arief ◽  
Tamrin Talebe ◽  
...  
Keyword(s):  
Vitamin C ◽  
Moringa Oleifera ◽  
Antioxidant Effect ◽  
Hemoglobin Oxidation ◽  
Moringa Oleifera Leaves

scholarly journals Uji Aktivitas Antioksidan Ekstrak Air dan Ekstrak Etanol Daun Kelor (Moringa Oleifera LAM)

2017 ◽  
Vol 6 (2) ◽  
pp. 125
Author(s):  
Rizkayanti Rizkayanti ◽  
Anang Wahid M. Diah ◽  
Minarni Rama Jura
Keyword(s):  
Vitamin C ◽  
Moringa Oleifera ◽  
Water Extract ◽  
Ethanol Extract ◽  
Positive Control ◽  
Negative Control ◽  
Ic50 Value ◽  
Antioxidant Potency ◽  
Ethanol Extracts ◽  
Moringa Oleifera Lam

Moringa (moringa oleifera Lam) leaves contains many molecules as inhibitors for free radicals such as phenolic compounds (phenolic acids, flavonoids, quinones, coumarins, lignans, stilbenes, tannins), nitrogen compounds (alkaloids, amines, betalain), vitamins, terpenoids (including carotenoids), and several other endogenous metabolites as antioxidants. This study aimed to determine the antioxidant potency of water and ethanol extracts of moringa (moringa oleifera Lam) leave obtained by maceration and dekok. The concentration of free radical 1,1-diphenyl-2-picrylhydrazyl (DPPH) was analyzed using UV-Vis spectrophotometer after addition of various concentrations of Moringa leaves extracts. Various concentrations of moringa leave extracts used were 20 ppm, 40 ppm, 60 ppm and 80 ppm. Vitamin C solutions as the positive control were prepared on similar various concentrations. The negative control was prepared using DPPH solutions dissolved in absolute ethanol. The results indicated that the ethanol extract of moringa leaves prepared by maceration method showed the antioxidant potency with an IC50 value of 22.1818 ppm, but the IC50 value of water extract of moringa leaves prepared by dekok was 57.5439 ppm. While, the IC50 value of Vitamin C was 8.8084 ppm. Based on the IC50 data it can be concluded that Vitamin C is a stronger antioxidant than moringa leaves extracts.

scholarly journals Effect of Decreasing Saponin Levels to Nutrition of Extracted Moringa Leaf Powder

2019 ◽  
Vol 8 (5) ◽  
pp. 41 ◽  
Author(s):  
Yuanita Indriasari ◽  
Fitriani Basrin ◽  
Miming Berlian Hi. Salam
Keyword(s):  
Vitamin A ◽  
Vitamin C ◽  
Moringa Oleifera ◽  
Bitter Taste ◽  
Food Products ◽  
Additional Material ◽  
Food Material ◽  
Saponin Content ◽  
Moringa Oleifera Leaves ◽  
Leaf Powder

Moringa oleifera leaves have been used as food material because it has high nutritional value. Many research have been conducted on moringa leaves extract as functional food and the additional material of nutrient for some food products (biscuit, bread, jelly drink), which it looked that adding moringa leaves extract above 5% decrease the consumer acceptance level toward the product because of the strongest unpleasant aroma and bitter taste, which is caused by saponins content in moringa leaves extract is still high enough.This study aimed to obtain the optimal temperature and time of blanching process to reduce saponin level, and the appropriate solvents to extract nutrients from Moringa oleifera leaves so that Moringa leaves flour is obtained with no bitter taste (low saponin) and nutritious (water, protein, optimal vitamin C and vitamin A) as fortification ingredients for various food products. The results showed that the blanching treatment at 75 ° C for 5 minutes (T1W1) combined with 70% ethanol (P1) solvent was able to produce Moringa leaves flour with the lowest saponin content of 0.790%, but with nutrients that still met the requirements, namely water 6.508%, protein 28.705%, Vitamin C 90.77 mg 100 g-1 and Vitamin A 3590 µg 100 g-1.

scholarly journals PENGARUH PENAMBAHAN TEPUNG DAUN KELOR (Moringa oleifera) TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN KIMIA BISKUIT MOCAF (Modified Cassava Flour)

2017 ◽  
Vol 6 (2) ◽  
pp. 52-58
Author(s):  
Gelora Helena Augustyn ◽  
Helen Cynthia Dewi Tuhumury ◽  
Matheos Dahoklory
Keyword(s):  
Vitamin C ◽  
Moringa Oleifera ◽  
Chemical Properties ◽  
Nutritional Content ◽  
Single Factor ◽  
Organoleptic Properties ◽  
Cassava Flour ◽  
Randomized Experimental Design ◽  
Carbohydrate Contents ◽  
And Chemical Properties

The purpose of the research was to analyse the effect of Moringa leaf flour on the organoleptic and chemical properties of mocaf biscuit. A completely randomized experimental design was applied with single factor having a levels of flour adition, P1 (0:100), P2 (3:100), P3 (6:100) dan P4 (9:100). Result showed that nutritional content of moringa leaf flour on moisture, protein, vitamin C and carbohydrate contents were 9.57%, 26.02%, 1.2% and 51.91% respectively. Mocaf biscuit made of P2 (3:100) was found to be the best product with the moisture, ash, fat, protein, vitamin C, and carbohydrate content of 2.74%, 1.41%, 2.20%, 11.15%, 10.12%, 0.25% and 72.12% subsequently. The biscuit made with this P2 result in organoleptic properties that were mostly prefered by panelists on colour (3.20), aroma (3.22), texture (3.32), taste (3.20) and overall (3.41). Keywords: biscuit, mocaf, moringa leaf flour   ABSTRAK Penelitian bertujuan untuk menganalisa pengaruh penambahan tepung daun kelor terhadap karakteristik organoleptic dan kimia biskuit mocaf. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) Faktor Tunggal dengan 1 taraf perlakuan penambahan tepung daun kelor (P) dan tepung mocaf dengan tiga kali ulangan. Taraf perlakuan dalam penelitian yaitu: P1 (0:100), P2 (3:100), P3 (6:100), dan P4(9:100). Hasil penelitian menghasilkan kandungan gizi tepung daun kelor yaitu: 9,57% kadar air, 7,85% kadar abu, 4,03% kadar serat, 2,52% kadar lemak, 26,02% kadar protein, 1,92% kadar vitamin C dan 51,91% kadar karbohidrat, sedangkan biskuit mocaf dengan perlakuan P2 (3:100) memiliki 2,74% kadar air, 1,41% kadar abu, 2,20% kadar serat, 11,52% kadar lemak, 10,12% kadar protein, 0,25% kadar vitamin C, dan 72,38%. Hasil uji organoleptik, panelis menyukai biskuit mocaf untuk tingkat kesukaan terhadap warna 3,20 (suka), aroma 3,22 (suka), tekstur 3,32 (suka), rasa 3,20 (suka), dan overall 3,41 (suka). Kata kunci: biskuit, mocaf, tepung daun kelor

scholarly journals Pengaruh penggunaan Beberapa level Tepung Daun Kelor (Moringa oleifera Lam) dalam Ransum Basal Terhadap Plasma Metabolit Ayam Broiler

2021 ◽  
Vol 11 (1) ◽  
pp. 82
Author(s):  
Edi Erwan ◽  
Santika Yulia Wulandari ◽  
Evi Irawati
Keyword(s):  
Vitamin C ◽  
Total Cholesterol ◽  
Total Protein ◽  
Broiler Chickens ◽  
Moringa Oleifera ◽  
Plasma Metabolites ◽  
Nutrient Contents ◽  
Randomized Design ◽  
Basal Ration ◽  
Moringa Oleifera Lam

Abstract  Moringa leaves (Moringa oleifera Lam) is one of the potential local feed ingredients of broiler rations due to its nutrient contents such as carbohydrate (57,01%), crude protein (30,30%), crude fat (2,74%) as well as a source of vitamin C, carotenoids and flavonoids. This study aimed to determine the effect of using different levels of Moringa oleifera Lam leaf meal (MOLM) in basal ration on plasma metabolites, including total cholesterol (TCHO), triglycerides (TG), glucose (GLU), and total protein (TP). The research design of this study was a completely randomized design (CRD) with four treatments and five replications. The treatments were 4 levels of MOLM (0%, 5%, 10% and 15%), in basal ration. The parameters measured were TCHO, TG, Glu, and TP of in blood plasma. The results showed that inclusion of MOLM up to 15% of in basal ration very significantly (P<0.01) lowering levels TG and decreasing Glu. However, the inclusion of MOLM had no effect (P>0.05) on TCHO and TP. It is concluded that moringa leaf flour addition to the basal ration up to 15% could be used to decrease plasma metabolites especially TG and GLU in broiler chickens.  Key words:Broilers; Moringa oleifera meal; total cholesterol, triglycerides, glucose  and total protein   Abstrak  Daun kelor (Moringa oleifera Lam) merupakan salah satu bahan pakan lokal yang berpotensi dapat dimanfaatkan sebagai bahan penyusun ransum ayam ras pedaging karena mengandung nutrisi yang tinggi diantaranya karbohidrat (57,01%), protein kasar (30,30%), lemak kasar (2,74%) dan sebagai sumber vitamin C, karotenoid serta flavonoid. Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan beberapa level tepung daun kelor  dalam ransum basal terhadap plasma metabolit ayam ras pedaging yang meliputi total kolesterol (TCHO), trigliserida (TG), glukosa (Glu) dan total protein (TP). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan empat perlakuan dan lima ulangan. Perlakuan yang diberikan terdiri dari 4 level tepung daun kelor di dalam ransum basal yakni 0%, 5%, 10% dan 15%. Parameter yang diukur meliputi TCHO, TG, Glu dan TP pada plasma darah. Hasil penelitian menunjukkan bahwa pemanfaatan tepung daun kelor hingga 15% dalam ransum berpengaruh nyata (P<0,05) menurunkan kadar TG dan berpengaruh sangat nyata (P<0,01) menurunkan Glu. Akan tetapi, pemanfaatan tepung daun kelor hingga 15% tidak berpengaruh nyata (P>0,05) terhadap TCHO dan TP. Kesimpulan penelitian ini adalah penggunaan tepung daun kelor dalam ransum basal hingga 15% dapat dimanfaatkan untuk menurunkan plasma metabolit khususnya TG dan Glu pada  plasma darah ayam broiler.   Kata kunci : Ayam ras pedaging; tepung daun kelor; plasma metabolit

Moringa Oleifera in Malnutrition: A Comprehensive Review

2019 ◽  
Vol 16 ◽  
Author(s):  
Bilal Sajid Mushtaq ◽  
Muhammad Bilal Hussain ◽  
Rabia Omer ◽  
Hafiz Ahmad Toor ◽  
Marwa Waheed ◽  
...  
Keyword(s):  
Developing Countries ◽  
Vitamin C ◽  
Growth Retardation ◽  
Moringa Oleifera ◽  
Calcium Content ◽  
Nutritional Deficiency ◽  
Physical Growth ◽  
Comprehensive Review ◽  
Tropical Regions ◽  
Daily Diet

: Nutritional deficiency is a major concern in developing countries resulting in serious health consequences like mental and physical growth retardation. Moringa oleifera(Moringa), a nutritious plantgrowing in tropical regions of developing countries, is a candidate for overcoming nutritional deficiency. Moringa leaves are rich in protein including Sulphur containing amino acids.It contains high amounts of vitamin C than oranges, higher concentration of vitamin A than carrots, higher calcium content than milk and more potassium than bananas. Moreover, there is 9 times more iron in moringa than spinach, 4 times more fiber than oat. This review is enlightening and exploring the nutritional diversification of Moringa oleifera and other benefits which make it a better choice to use in our daily diet to combat the situation of malnutrition.

Pemanfaatan Daun Kelor (Moringa oleifera Lam) sebagai Bahan Obat Tradisional dan Bahan Pangan

2020 ◽  
Vol 7 (2) ◽  
Author(s):  
Marina Silalahi
Keyword(s):  
Diabetes Mellitus ◽  
Vitamin A ◽  
Vitamin C ◽  
Moringa Oleifera ◽  
Google Scholar ◽  
Moringa Oleifera Lam

Moringa oleifera (MO) merupakan salah satu tumbuhan nutrasetikal karena selain memiliki nilai nutrisi juga berfungsi dalam penyembuhan penyakit. Bila dibandingakan dengan Zingiberaceae, polularitas MO jauh tertinggal, oleh karena itu diperlukan kajian mendalam mengenai manfaat MO sehingga potensi pemanfaatannya bisa dikembangkan. Kajian ini bertujuan membahas secara konfrehensif mengenai pemanfaatan MO sebagai bahan pangan dan obat yang didasarkan pada studi literature. Literature diperoleh secara online di Google scholar dengan menggunakan kata kunci Moringa oleifera, uses MO, dan bioactivities MO. MO memiliki berbagai efek terapi sebagai antimikroba, antikanker, hepetoprotektif, anti diabetes mellitus, dan antioksidan, menghambat menopause. MO kaya nutrisi mengandung berbagai senyawa penting terutama di daun dan dapat digunakan untuk mengatasi malnutrisi. Kandungan gizi MO sebanyak 7 kali lebih banyak vitamin C dari jeruk, 10 kali lebih banyak vitamin A dari pada wortel, 17 kali lebih banyak kalsium daripada susu, 9 kali lebih banyak protein daripada yoghurt, 15 kali lebih banyak pisang dan 25 kali lebih banyak zat besi daripada bayam. MO merupakan salah satu alternatif bahan pangan yang sangat potensial untuk mengatasi malnutrisi sekaligus memiliki efek pharmaceutikal.

scholarly journals Customized Cooking Methods Enhance Antioxidant, Antiglycemic, and Insulin-Like Properties ofMomordica charantiaandMoringa oleifera

2017 ◽  
Vol 2017 ◽  
pp. 1-9 ◽  
Author(s):  
Sarasvathy Subramaniam ◽  
Muhammad Hafiz B. Rosdi ◽  
Umah Rani Kuppusamy
Keyword(s):  
Vitamin C ◽  
Nutritional Value ◽  
Moringa Oleifera ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Bitter Gourd ◽  
Total Phenolic ◽  
Cooking Methods ◽  
Cooking Method ◽  
Before And After

The current study compares antioxidant activities, total phenolic content (TPC), vitamin C content, and antiglycemic properties ofMomordica charantia(small bitter gourd) andMoringa oleifera(drumstick leaves) before and after subjecting to boiling and microwave heating for different durations. Both cooking methods enhanced the antioxidant activity and vitamin C content in the vegetables studied when cooked for five minutes and these properties declined when the cooking time was prolonged to 20 minutes. Cooking also retained or slightly improved theα-glucosidase enzyme inhibition activity of the vegetables; however, it reduced the ability of the vegetable extracts to inhibitα-amylase enzyme activity. The antioxidant activities were positively correlated with the TPC and vitamin C content in the vegetable extracts tested. The present study also evaluated the insulin-like properties (stimulation of adipogenesis) of selected vegetable extracts (five minutes microwaved). 3T3-L1 adipocytes treated with small bitter gourd extract significantly stimulated lipogenesis (in the absence of insulin) compared to drumstick leaves. Thus, the finding of this study negates the belief that cooking will reduce the nutritional value of the vegetables and also suggested that appropriate cooking method and duration for different vegetables could be selected to improve or preserve their nutritional value.

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