The Effect of Drying Methods on Hygienic and Quality Level of Industrial Moringa oleifera Leaves

摘要

Moringa oleifera leaf is widely used as a food and medical purposes since it contains plenty amino acid, antiinflammatory 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.