TY - GEN
T1 - The effect of drying methods on hygienic and quality level of industrial Moringa oleifera leaves
AU - Mavrianingtyas, Nidatul Hikmah
AU - Koentjoro, Maharani Pertiwi
AU - Isdiantoni,
AU - Ekawati, Ida
AU - Prasetyo, Endry Nugroho
N1 - Publisher Copyright:
© 2020 Author(s).
PY - 2020/4/1
Y1 - 2020/4/1
N2 - Moringa oleifera leaf is widely used as a food and medical purposes since it contains plenty amino acid, anti- inflammatory compound and high antioxidant capacity. There are several steps to process Moringa oleifera leaf before using as food and medicine. Drying is a part of the processing step to reduce water in order to inhibit microorganism growth and to extend shelf life. The purpose of this research was to determine the effect of drying methods (oven, sun drying, room temperature and roasting) on hygienic Moringa oleifera leaf. The parameter of hygienic level was carried by measuring MPN Coliform level, TPC (Total Plate Count), the presence of Salmonella sp. and Staphylococcus aureus. Furthermore, the Moringa oleifera quality was measured by the level of total flavonoid and antioxidant capacity. All experimental group of hygienic were classified to the standard of SNI (National Standard Indonesia) number 7388. The best experimental group was achieved by oven drying resulting in total flavonoids and antioxidant capacity of 14.29 mgQE/g and 69% respectively.
AB - Moringa oleifera leaf is widely used as a food and medical purposes since it contains plenty amino acid, anti- inflammatory compound and high antioxidant capacity. There are several steps to process Moringa oleifera leaf before using as food and medicine. Drying is a part of the processing step to reduce water in order to inhibit microorganism growth and to extend shelf life. The purpose of this research was to determine the effect of drying methods (oven, sun drying, room temperature and roasting) on hygienic Moringa oleifera leaf. The parameter of hygienic level was carried by measuring MPN Coliform level, TPC (Total Plate Count), the presence of Salmonella sp. and Staphylococcus aureus. Furthermore, the Moringa oleifera quality was measured by the level of total flavonoid and antioxidant capacity. All experimental group of hygienic were classified to the standard of SNI (National Standard Indonesia) number 7388. The best experimental group was achieved by oven drying resulting in total flavonoids and antioxidant capacity of 14.29 mgQE/g and 69% respectively.
UR - http://www.scopus.com/inward/record.url?scp=85083209036&partnerID=8YFLogxK
U2 - 10.1063/5.0000862
DO - 10.1063/5.0000862
M3 - Conference contribution
AN - SCOPUS:85083209036
T3 - AIP Conference Proceedings
BT - 3rd International Conference on Mathematics and Science Education, ICoMSE 2019
A2 - Habiddin, Habiddin
A2 - Majid, Sheikha
A2 - Suhadi, Ibnu
A2 - Farida, Nani
A2 - Dasna, I. Wayan
PB - American Institute of Physics Inc.
T2 - 3rd International Conference on Mathematics and Science Education: Strengthening Mathematics and Science Education Research for the Challenge of Global Society, ICoMSE 2019
Y2 - 26 August 2019 through 28 August 2019
ER -