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

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.

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

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.

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

AQUASAINS ◽  
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.

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

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.

Effect of Moringa Leaf Extract (Moringa Oleifera) on increasing the Number of Osteoblas as a Marker of Bone Remodeling

2019 ◽  
Vol 10 (9) ◽  
pp. 1394
Author(s):  
Arni Irawaty Djais ◽  
Hasanuddin Thahir ◽  
Muchammad Hatta ◽  
Harun Achmad ◽  
Melyanti Sari
Keyword(s):  
Bone Remodeling ◽  
Leaf Extract ◽  
Moringa Oleifera ◽  
Moringa Leaf Extract

scholarly journals Effect of synthetic or herbal preservatives on the quality of beef meatballs at different shelf life periods

2018 ◽  
Vol 16 (1) ◽  
pp. 23-34
Author(s):  
F Islam ◽  
MA Hossain ◽  
MF Rahman ◽  
MA Hashem ◽  
M Rahman ◽  
...  
Keyword(s):  
Leaf Extract ◽  
Moringa Oleifera ◽  
Safety Evaluation ◽  
Nutrient Quality ◽  
Overall Acceptability ◽  
Randomized Design ◽  
Microbial Analysis ◽  
Completely Randomized Design ◽  
Moringa Leaf Extract

The experiment was conducted to compare the effect of Moringa oleifera leaf extract with synthetic antioxidant on beef meatball. Five types of beef meatballs were formulated for this purpose. Meatballs were made with control (0%), 0.1% Beta Hydroxyl Anisole (BHA), 0.1, 0.2 and 0.3% Maringa oleifera leaf extract, respectively. Quality and safety evaluation of meatballs were determined by sensory, physiochemical, biochemical and microbiological tests. After preparation meatballs were preserved at -20˚C. The analyses were conducted at 0, 15t, 30 and 60 days of interval. An ANOVA of a 5x4 factorial experiment in completely randomized design having three replications per treatment was used for the analyses of data. Considering CP, tenderness, juiciness, overall acceptability, cooking loss, FFA, POV and TBARS value it can be concluded that Moringa oleifera leaf extract up to a level of 0.3% may replace BHA for meatball preservation without deteriorating its quality. In case of sensory evaluation 0.2% Moringa leaf extract shows better results. But on the basis of nutrient quality, physicochemical properties, biochemical analysis and microbial analysis 0.3% Moringa leaf extract group is more satisfactory than other treatment groups.SAARC J. Agri., 16(1): 23-34 (2018)

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

2021 ◽  
Vol 55 (1) ◽  
pp. 17
Author(s):  
Tutik Wuryandari ◽  
Nining Sugihartini ◽  
Kintoko Kintoko
Keyword(s):  
Vitamin E ◽  
Leaf Extract ◽  
Moringa Oleifera ◽  
Physical Property ◽  
Natural Antioxidants ◽  
Ash Content ◽  
Physical Characteristics ◽  
Extract Concentration ◽  
Moringa Leaf Extract

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.

scholarly journals Effectiveness of combination of Moringa Leaf Extract (Moringa oleifera Lamk.) and Papaya Seed Extract (Carica papaya L.) in reducing blood sugar levels of diabetic rats

2021 ◽  
pp. 215-219
Author(s):  
Novi Ayuwardani ◽  
Yetti Hariningsih
Keyword(s):  
Blood Sugar ◽  
Leaf Extract ◽  
Moringa Oleifera ◽  
Diabetic Rats ◽  
Seed Extract ◽  
Lower Blood ◽  
Post Test ◽  
Sugar Levels ◽  
Moringa Leaf Extract ◽  
Papaya Seed

Introduction: Moringa leaf extract and papaya seed extract contain flavonoids that can lower blood sugar levels. Objectives: The purpose of this study was to determine the antidiabetic effectiveness of moringa leaf extract and papaya seed extract and the effective dose of moringa leaf extract and papaya seed extract in reducing blood sugar levels. Methods: This study used 24 diabetic rats. Diabetes was induced by giving rats glucose 10% for four days. Measurement of blood sugar levels was carried out on the 0th, 5th, 8th, and 15th days. The pre-test (T1) and post-test (T2 and T3) blood sugar levels were measured, as well as the percentage of reduction at T2 and T3. Results: The result was that the treatment group with an extract combination of 700:500 showed decreased blood sugar levels on day 15 (57.24%), indicating antidiabetic effectiveness of the extract combination.

scholarly journals Ekstrak Daun Kelor (Moringa Oleifera Lamk) dalam Menurunkan Kadar Glukosa Darah pada Tikus (Rattus novergicus)

bionature ◽  
2020 ◽  
Vol 21 (1) ◽  
Author(s):  
Mursito, S. Mursito, S. ◽  
Bialangi Lilies ◽  
Hayyatun Mawaddah
Keyword(s):  
Blood Glucose ◽  
Rattus Norvegicus ◽  
Leaf Extract ◽  
Moringa Oleifera ◽  
Biology Education ◽  
Study Program ◽  
Glucose Levels ◽  
Blood Glucose Levels ◽  
Independent Variable ◽  
Moringa Leaf Extract

Abstract. The purposes of this study were: 1) obtain information on the benefits of Moringa leaf extract which has the effectiveness in reducing blood glucose levels. specifically on Rattus norvegicus, 2) obtaining information about the concentration of Moringa oleifera leaf extract) has effectiveness in reducing blood glucose levels, specifically on Rattus norvegicus. Research conducted in the Laboratory of Biology Education Study Program at the Tadulako University FKIP in May until August 2018 and is an experimental study using the RAL method. The independent variable In this study was Moringa oleifera leaf extract, and the dependent variable was the glucose level on Rattus Norvegicus. Data analysis in this research was carried out using, analysis of quantitative Anava data with the help of SPSS Version18. Significant results of an analysis of variance (ANAVA) obtained a significance value of 0,000<α (0.05), which means rejecting Ho and accepting H1. Thus it can be explained that Moringa leaf extract has a significant effect on the reduction in blood glucose levels in rats (Rattus governors). When seen in the results of the analysis of the advanced test using the Duncan test, the best concentration in reducing glucose levels is on the M4 treatment, with Duncan test results that are different from the other, amounting to 113.40. Keywords: moringa oleifera lamk, blood glucose, rattus novergicus.

scholarly journals Efektivitas Ekstrak Daun Kelor ( Moringa Oleifera) terhadap Penurunan Kadar Kolesterol Total pada Tikus Putih ( Rattus Novergicus)

2019 ◽  
Vol 1 (1) ◽  
pp. 97-110
Author(s):  
Sri Wahyu ◽  
Andi Sitti Fahirah Arsal ◽  
Indah Chintya Maharani
Keyword(s):  
Cholesterol Level ◽  
Leaf Extract ◽  
Moringa Oleifera ◽  
Blood Cholesterol ◽  
P Value ◽  
Test Results ◽  
Cholesterol Levels ◽  
Before And After ◽  
The Mean ◽  
Moringa Leaf Extract

Introduction: The prevalence of hypercholesterolemia in Indonesia is estimated to increased continously. One of the traditional medicines used to reduce blood cholesterol levels is Moringa oleifera Lam, After using the extract of Moringa leaves, the cholesterol levels slowly reduced, it because by the active substance component on Moringa leaves such as flavanoid, tannin saponin and β-sitosterol. Objective : To determine the effect of Moringa leaf extract on reduce total cholesterol levels. Methods : The research is an analytical research, using pre-experimental design with one group pre-test method post-test approach. By comparing treatment groups and control groups where the treatment group was treated on the form of Moringa leaf extract. Results: The Paired T test showed that in the treatment group using Moringa leaf extract obtained before intervention the average cholesterol level was 307.40 mg/dl and after the interval was 209.00 mg/dl. Statistical test results obtained p value (0.00041) <0.05 which means that there is a difference of the mean cholesterol level between before and after treatment. Besides, the group using simvastatin was obtained before the intervention of the average cholesterol level was 271.20 mg/dl and after the interval was 127.40 mg/dl. Statistical test results obtained p value (0.009) <0.05 which means that there is a difference of the mean cholesterol level between before and after treatment. Conclusion: There wasn’t any significant differences between the Moringa leaves and simvastatin use to reduce the total blood cholesterol levels.

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