Optimization of foam mat drying process of moringa leaf powder (Moringa oleifera) as protein and amino acids sources

Wahyuni R., . and Wignyanto W., . and Wijana S., . and Sucipto S., . Optimization of foam mat drying process of moringa leaf powder (Moringa oleifera) as protein and amino acids sources. pp. 418-426. ISSN 2550-2166

Moringa (Moringa oleifera) is a well famous plant that grows in almost all parts of Indonesia. These plants have many benefits in the fields of food cosmetics and health. The components of moringa that can be utilized are the nutrients and the bioactive compounds. One of the nutrients that are required by the human body is protein. This protein can be taken through the extraction method but unfortunately the extract has several drawbacks because it is easily rotten. As a result further methods are needed to maintain the shelf life and product quality namely microencapsulation using foam mat drying method. The present study was intended to obtain the optimum concentration of maltodextrin tween 80 and drying temperature in microencapsulation using the foam mat drying method so that the protein and amino acids in Moringa leaf protein concentrate powder can be protected. Besides it also was aimed at determining the digestibility of the Moringa leaf protein concentrate powder. This study consisted of three factors namely X1 (Tween 80 concentration) which contained three levels namely 0.1 0.2 03; X2 (maltodextrin concentration) which had three levels namely 5 10 15; and X3 (foam mat drying temperature) consisting three levels namely 50 55 60C which were arranged using the Response Surface Method (RSM) with the Central Composite Design (CCD). The research parameters utilized were total yield total protein amino acid content and protein digestibility. The results of the drying process optimization were tween 80 concentrations of 0.201 maltodextrin up to 13.79 and the temperature was 53.46C with a total yield of 25.17 and a protein content of 25.377 with the desirability of 0.846. The combination of these treatments also produces 20 amino acid components in Moringa leaf powder and the protein digestibility is quite high namely 62 856.

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Abstract

Moringa (Moringa oleifera) is a well famous plant that grows in almost all parts of Indonesia. These plants have many benefits in the fields of food cosmetics and health. The components of moringa that can be utilized are the nutrients and the bioactive compounds. One of the nutrients that are required by the human body is protein. This protein can be taken through the extraction method but unfortunately the extract has several drawbacks because it is easily rotten. As a result further methods are needed to maintain the shelf life and product quality namely microencapsulation using foam mat drying method. The present study was intended to obtain the optimum concentration of maltodextrin tween 80 and drying temperature in microencapsulation using the foam mat drying method so that the protein and amino acids in Moringa leaf protein concentrate powder can be protected. Besides it also was aimed at determining the digestibility of the Moringa leaf protein concentrate powder. This study consisted of three factors namely X1 (Tween 80 concentration) which contained three levels namely 0.1 0.2 03; X2 (maltodextrin concentration) which had three levels namely 5 10 15; and X3 (foam mat drying temperature) consisting three levels namely 50 55 60C which were arranged using the Response Surface Method (RSM) with the Central Composite Design (CCD). The research parameters utilized were total yield total protein amino acid content and protein digestibility. The results of the drying process optimization were tween 80 concentrations of 0.201 maltodextrin up to 13.79 and the temperature was 53.46C with a total yield of 25.17 and a protein content of 25.377 with the desirability of 0.846. The combination of these treatments also produces 20 amino acid components in Moringa leaf powder and the protein digestibility is quite high namely 62 856.

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Item Type:	Article
AGROVOC Term:	Amino acids
AGROVOC Term:	Foam mat drying
AGROVOC Term:	Moringa oleifera
AGROVOC Term:	Moringa
AGROVOC Term:	Optimization methods
AGROVOC Term:	Proteins
AGROVOC Term:	Leaf extracts
AGROVOC Term:	Microencapsulation
AGROVOC Term:	Maltodextrins
AGROVOC Term:	Total digestible nutrients
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10429

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