Using design expert d-optimal for formula optimization of functional drink that enriched with moringa leaf extract (Moringa oleifera)

The nutritional content found in Moringa leaf can be used as a supporting substance, the utilization of Moringa leaf extract as for the enrichment of drink products that are ready for consumption such as instant drink products. The use of Moringa leaf extract as an instant drink is an innovation of...

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Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2021-05, Vol.759 (1), p.12002
Main Authors: Kahfi, M A, Sutisna, A N, Ainia, H, Cecep, A R
Format: Article
Language:English
Subjects:
Adolescents
Anemia
Antioxidants
Aroma
Beverages
Bulk density
Cassava
Design
Design optimization
Dextrin
Enrichment
Fillers
Flour
Food production
Iron
Leaves
Moisture content
Nutrient deficiency
Optimization
Plant extracts
Water content
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Summary:The nutritional content found in Moringa leaf can be used as a supporting substance, the utilization of Moringa leaf extract as for the enrichment of drink products that are ready for consumption such as instant drink products. The use of Moringa leaf extract as an instant drink is an innovation of a local food product to help girl adolescent that are already menstruating to prevention iron deficiency anemia. The purpose of this study was to determine the optimization of the instant drink formula enriched with Moringa leaf extract using the Expert D-Optimal Design. The research stages were conducted by: (1) preparation of the Moringa leaf extract, (2) determination of the fillers from cassava flour, modification cassava flour, and dextrins, (3) characterization of the instant drinks with selected fillers, (4) Moringa leaf enriched instant drink formula optimization using the Program of Design Expert-12 the Mixture Design method. The research results based on the prediction of the Program of Design Expert-12 show that the optimized formula from 38.01% moringa leaf extrac and 29.94% dextrins with desirability value is 0.521. Verification result has a water soluble time of 17.54 seconds; water insoluble part 0.002%; yield 61.15%; bulk density 0.72 g/mL; 64.65 degrees of brightness; moisture content 1.32%; ash content 0.27%; pH 3.22; antioxidant activity 0.00027; tannin content 0.07%; iron content 3.47 μg/mL and organoleptic values include color 4.15; aroma 3.99; taste 3.94; and overall 4.02.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/759/1/012002