Effect of Drying Temperature on the Proximate Content of Moringa Leaves (Moringa oleifera) Powder as Raw Material in Food Industry using Fluidized Bed Dryer

¹ Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University, 90245, Makassar, Indonesia
² Center of Excellence in Science and Technology on Food Product Diversification, Hasanuddin University, 90245, Makassar, Indonesia

^* Corresponding author: andihasizah@gmail.com

Abstract

Moringa (Moringa oleifera) leaves can be used as a functional food as well as a source of nutrition for health. Moringa leaves are very rich in carbohydrates, protein, fiber, iron, magnesium, potassium, folate, phosphorus, selenium, zinc, copper, calcium, vitamin A, B vitamins, vitamin C, alkaloids, tannins, terpenoids, flavonoids, and saponins. Moringa leaves processing is very limited in Indonesia, therefore further processing is needed using the best temperature. Because the content contained in Moringa leaves is very easy to damage. This study aims to obtain the best temperature treatment in the drying process of Moringa leaves and determine the effectiveness of drying Moringa leaves with a fluidized bed dryer, and it with the drying method at room temperature (20oC to 25oC) on the degradation of the proximate content of Moringa leaves. The stages of this research the cleaning and separation process from the stems of Moringa leaves, followed by a drying process at temperatures of 35oC, 45oC, 55oC, 65oC, and room temperature (20oC to 25oC). Followed by making Moringa leaves to powder and the process of proximate analysis of Moringa leaves. Results. The results showed that the best treatment proximate analysis results was at a temperature of 45oC with a water content of 8.97%, and ash content of 10.31%. The protein content of 36.04%, fat content of 9.56%, and carbohydrates of 35.11%.