KARAKTERISTIK FISIKA DAN KIMIA SERBUK INSTAN ANTIOKSIDAN SARI DAUN KELOR (Moringa Oleifera)

Abstract

Moringa (Moringa oleifera Lam.) is a plant that is well known to grow in almost all regions of Indonesia, including ethnomedicine plants because its leaves have many benefits, especially for health. Therefore, it is necessary to make a new breakthrough in the form of herbal drinks, namely instant powder products that are practical in their use. The purpose of this study was to analyze the physical and chemical characteristics of instant antioxidant powder from Moringa leaf extract dried by the foam mat drying method. The stages of this study were the manufacture of instant powder from Moringa leaf extract, analysis of physical characteristics including determination of yield, organoleptic, water content, solubility, ash content and chemical characteristics including determination of total flavonoid content (AlCl3 colorimetric method), total phenol content (Folin method) and antioxidant activity (DPPH method). The results of the physical characteristics study were yield of 34.98%, organoleptic test (light green color, sweet taste, distinctive aroma of Moringa leaves), water content test of 1.3%, solubility test of 87.7%, ash content test of 0.6%. The chemical characteristics, namely qualitative analysis of instant Moringa leaf powder, showed the presence of flavonoid and phenol compounds with total levels of 5.211 mgQE/g and 3.031 mgGAE/g, respectively, with an IC50 value of 161 ppm. Based on the results of this study, it shows that Moringa leaf pollen dried by the foam mat drying method has potential as an antioxidant agent with characteristics that meet the requirements.