Relevant bibliographies by topics / Moringa Powder / Journal articles
To see the other types of publications on this topic, follow the link: Moringa Powder.

Journal articles on the topic 'Moringa Powder'

Author: Grafiati
Published: 3 June 2025
Last updated: 31 July 2025

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the top 50 journal articles for your research on the topic 'Moringa Powder.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.

1

Mpalanzi, Victoria Thobias, Davis Naboth Chaula, and Alex Wenaty. "Textural, Cooking Quality and Sensory Acceptability of Noodles Incorporated with Moringa Leaf and Sardine Powders." European Journal of Nutrition & Food Safety 15, no. 10 (2023): 1–20. http://dx.doi.org/10.9734/ejnfs/2023/v15i101341.

Full text
Abstract:
Noodles with varying percentages of wheat flour, moringa leaf and Sardine powders were developed and tested for texture, cooking quality, and sensory qualities. Various formulations were used to make the noodle samples. Noodles with moringa leaf powder were developed using in the following wheat and Moringa proportions in percentage: 99.6:0.4 (WM1), 99.2:0.8 (WM2) and 99:1 (WM3). Noodle samples containing sardine powder were created in the following ratios: 95:5 (WS1), 90:10 (WS2), 85:15 (WS3), and 100:0 wheat flour.
 Textural qualities of the noodle samples were measured, including hardn
APA, Harvard, Vancouver, ISO, and other styles
2

Ibrahim, Wasir, and H. Norida. "Supplementation Moringa Leaves Powder (Moringa oleifera) in Ration on Performace of Super Village Chicken." Jurnal Peternakan (Jurnal of Animal Science) 2, no. 2 (2019): 29. http://dx.doi.org/10.31604/jac.v2i2.1034.

Full text
Abstract:
The aims of this study was to determine the Supplementation Moringa Leaves Powder (Moringa oleifera) in Ration on Performace of Super Village Chicken. Used 96 DOC super village chicken. The experiment was designed into completely randomized design with 6 treatments and 4 replicates. Treatments consisted of (P0) Moringa leaves powder 0% in Ration , (P1) Moringa leaves powder 2% in Ration, (P2) Moringa leaves powder 4% in Ration, (P3) Moringa leaves powder 6% in Ration, (P4) Moringa leaves powder 8% in Ration, (P5) Moringa leaves powder 10% in Ration. The parameters were feed consumption, averag
APA, Harvard, Vancouver, ISO, and other styles
3

Wulandari, Cici, Budaraga IK, Wellyalina Wellyalina, and Napassawan Liamnimitr. "PROXIMATE TEST AND ORGANOLEPTIC TEST ON THE CHARACTERISTICS OF THE MORINGA LAYER CAKE." Andalasian International Journal of Agricultural and Natural Sciences (AIJANS) 1, no. 01 (2020): 9–17. http://dx.doi.org/10.25077/aijans.v1.i01.9-17.2020.

Full text
Abstract:
Tradisional food from Indonesian that is a layer cake. Layer cake is usually made in with many variant colour. Beside that a layer cake made by rice powder, wheat powder, and starch powder. The taste is chewy, legit, and sweet making this cake liked by all circles. The purpose is to know a quality of layer cake with adding moringa leaf powder and adding moringa leaf powder with treatmet 5 test and 3 times test. The resull of analysis using anova with test and continve test Duncan’s New Multiple Range Test (DMNRT). The resull showing if adding moringa leaf power have infiuence with a layer cake
APA, Harvard, Vancouver, ISO, and other styles
4

Salim, Nur, Zakaria Zakaria, and Desi Wulandari. "DAYA TERIMA PEMBUATAN MI BASAH DENGAN PENAMBAHAN TEPUNG DAUN KELOR." Media Gizi Pangan 24, no. 1 (2020): 24. http://dx.doi.org/10.32382/mgp.v24i1.318.

Full text
Abstract:
Background: Mie is one of the staple food that consumed by many people, the problem is minerals and vitamins in the mie is very limited. Therefore it need an effort to add more vitamins and minerals in the mie, one of the ways is adding Moringa leaf powder to the mie. Moringa leaves is a plant that contains nutrients that nearly meet the human nutritional needs and useful as a nutritional improvement.Objectives: This research aims to know acceptability manufacture of wet noodle with adding Moringa leaf powder.Methods: This research is eksperimen research with the study design post test control
APA, Harvard, Vancouver, ISO, and other styles
5

Anjani, Rima, Akhmad Zakaria, and Windy Widowaty. "The Effect Of Moringa Leaf (Moringa Oleifera L.) Powder Substitution In Physicochemical And Organoleptic Characteristics Of Ice Cream." Journal of Applied Food and Nutrition 2, no. 1 (2022): 16–24. http://dx.doi.org/10.17509/jafn.v2i1.41830.

Full text
Abstract:
Protein and calcium are two nutrients that are essential to the human body. These nutrients can be acquired through the consumption of animal and vegetable foods. Moringa leaves are a protein and calcium-rich vegetable dietary product. The goal of this study is to investigate the physicochemical and organoleptic properties of ice cream products by the addition of Moringa leaf powder. This study used an experimental method with a one-factor total randomized design. The addition of 0%, 3%, 6%, 9%, and 12% Moringa leaf powder treatment was carried out with 5 repetitions. The Kjeldahl method was u
APA, Harvard, Vancouver, ISO, and other styles
6

Gitariastuti, Ni Ketut, Sri Mulyani, and Luh Putu Wrasiati. "Pengaruh Penambahan Bubuk Daun Kelor (Moringa oleifera L.) dan Suhu Proses Pemanasan terhadap Karakteristik Body Scrub." JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI 8, no. 1 (2020): 18. http://dx.doi.org/10.24843/jrma.2020.v08.i01.p03.

Full text
Abstract:
Body scrub is a product that works to remove dead skin cells and open pores so the skin becomes brighter and whiter. This study aims to determine the effect of the moringa leaf powder addition and heating process temperature on the characteristics of body scrub and determine the percentage of the addition of moringa leaf powder and the best heating process temperature to produce a body scrub. This study uses a randomized block design with two factors. The first factor is the percentage addition of moringa leaf powder and the second factor is the temperature of the heating process. The first fa
APA, Harvard, Vancouver, ISO, and other styles
7

Rahman, Suburi, and Afe Dwiani. "Mutu teh celup dengan campuran bubuk sereh (Cymbopogon citratus) dan bubuk kelor (Moringa oleifera)." Journal of Agritechnology and Food Processing 2, no. 1 (2022): 10. http://dx.doi.org/10.31764/jafp.v2i1.8949.

Full text
Abstract:
Moringa is one of potential raw material of herbal tea. Moringa tea had disadvantage is a off-flavour aroma. The addition of lemongrass hopefully can reduce the off-flavour aroma and improve the quality of tea. This research aimed to determine the effect of mixing lemongrass powder and moringa powder on the quality of teabags. The method that used in this study was complete randomized design (CRD) that was treatment P1 = 100% moringa leaf powder: 0% lemongrass powder; P2 = 80% moringa leaf powder: 20% lemongrass powder; P3 = 60% moringa leaf powder: 40% lemongrass powder; P4 = 40% moringa leaf
APA, Harvard, Vancouver, ISO, and other styles
8

Winedar, Mustika, Nur Sayidah, and Alvy Mulyaning Tyas. "MENAIKKAN GENGSI PRODUK UKM BERBAHAN BAKU DAUN KELOR MELALUI REBRANDING DAN PEMASARAN ONLINE." Jurnal Abdi Masyarakat Multidisiplin 1, no. 3 (2022): 1–5. http://dx.doi.org/10.56127/jammu.v1i3.289.

Full text
Abstract:
This community service program partners with SMEs producing Moringa leaf powder capsules who have problems with low sales levels and limited marketing reach. This community service activity aims to increase sales of Moringa leaf powder capsule products through rebranding strategies and the use of online marketing media. The rebranding strategy allows the product to be better known to the public from the name that the product bears. Meanwhile, product marketing through online media has several advantages, including unlimited marketing area coverage and low cost. The implementation of this commu
APA, Harvard, Vancouver, ISO, and other styles
9

Bwala, Richard Isa, Hyeladi Ibrahim Musa Gaya, Franca Uche Richard, and Joshua Bitrus Ndirmbula. "Evaluation of Varying Rates of Mancozeb fungicide and Some Plant Leaf Powders as Seed Treatment and their cost-benefit for the Management of Early Leaf Spot (Cercospora arachidicola Hori) Disease of Groundnut in Makurdi, Nigeria." Scholars Academic Journal of Biosciences 9, no. 11 (2021): 321–32. http://dx.doi.org/10.36347/sajb.2021.v09i11.001.

Full text
Abstract:
Field experiment were carried out during the first and second cropping seasons (2013//2014) at the Teaching and Research Farm of the Federal University of Agriculture Makurdi, Benue State of Nigeria, the effect of seed treatments with varying rates of Mancozeb fungicide, Pawpaw and Moringa leaf powders on early leaf spot incidence and ground nut yield was studied; and the cost benefit ratios calculated. The seed treatments were: Mancozeb, Moringa leaf powder and Pawpaw leaf powder while the seed treatments rates were 0.0 (control), 2.0, 2.5 and 3.0gm. Groundnut variety Benue AGR seeds were tre
APA, Harvard, Vancouver, ISO, and other styles
10

Irmayanti, Irmayanti, Chairil Anwar, and Ika Rezvani Aprita. "Efektivitas Kernel Kelor dan Ampas Kernel Kelor (Moringa oleifera L.) sebagai Biokoagulan dan Desinfektan Alami pada Pengolahan Air Sungai." JURNAL SAINS TEKNOLOGI & LINGKUNGAN 5, no. 1 (2019): 10. http://dx.doi.org/10.29303/jstl.v5i1.101.

Full text
Abstract:
his study specifically aims to study the effectiveness of Moringa oleifera L. Moringa oleifera seed powder as a biocoagulant and disinfectant for river water treatment. This study use a factorial randomized block design (RBD) with four replications. The treatment in this study consisted of 2 factors, the variation factor of biocoagulants (v) and the biooagulants concentration (k). Moringa seed variation factor consists of 2 levels, namely Moringa seed powder (v1) and Moringa seed pulp (v2) powder, the factor of Moringa seed powder concentration and Moringa seed pulp powder consists of 3 levels
APA, Harvard, Vancouver, ISO, and other styles
11

Rahman, Suburi, and Afe Dwiani. "Kualitas kimia,organoleptik, dan aktivitas antioksidan kopi robusta (Coffea canephora) dengan penambahan bubuk daun kelor." Jurnal Agrotek Ummat 10, no. 1 (2023): 9. http://dx.doi.org/10.31764/jau.v10i1.12417.

Full text
Abstract:
Robusta coffee is a drink that is like by all peoples and has become part of lifestyle. Coffee can be combined with other ingredients to increase its benefits and one of them is moringa. The purpose of this study was to determine the effect of the addition of moringa powder on the quality of robusta coffee. The method that used is this study was complete randomized design (CRD). The treatment of this study was the formulation of coffee and moringa powder with 6 treatments, namely KK0 (100% ground coffee: 0% moringa powder), KK1 (ground coffee 90% : moringa powder 10%), KK2 (ground coffee 80% :
APA, Harvard, Vancouver, ISO, and other styles
12

Handayani, Y., S. Aminah, M. Yanis, and Waryat. "Characteristics of moringa leaf powder as fortification and consumer acceptance." IOP Conference Series: Earth and Environmental Science 1027, no. 1 (2022): 012005. http://dx.doi.org/10.1088/1755-1315/1027/1/012005.

Full text
Abstract:
Abstract Moringa Oleifera is not only rich in nutrients but also has functional properties with efficacies and benefits for human health. Moringa leaf powder as an intermediate product can be used as a fortification to enrich nutrition in food products in an acceptable concentrate for consumers. This study aims to determine the physical and chemical characteristics of Moringa leaf powder and the level of consumer acceptance of the fortification product. The research included the process of making Moringa leaf powder until the preeminent temperature and drying time were obtained and the use of
APA, Harvard, Vancouver, ISO, and other styles
13

Santoso, Urip. "The Effect of Moringa Leaf Powder (Moringa oleifera L) in the Diet on the Production Performance of Quail Eggs (Coturnix coturnix japonica)." Journal of Livestock Science and Production 5, no. 2 (2022): 337–46. http://dx.doi.org/10.31002/jalspro.v5i2.4383.

Full text
Abstract:
This study aims to evaluate the effect of Moringa leaf powder (Moringa oleifera L) in the diet on the performance of quail egg production. This research was conducted for 8 weeks at the Commercial Zone Animal Laboratory, Department of Animal Science, Faculty of Agriculture, Bengkulu University. The experimental design used in this study was a completely randomized design with 5 treatments with 5 replications and each replication consisted of 5 quails. The treatment given was P0 as a control; P1 ration contained 0.5% commercial feed supplement; P2 ration contained 0.5% Moringa leaf powder; P3 r
APA, Harvard, Vancouver, ISO, and other styles
14

Sukma, Nanda, Taufiq Karma, and Mhd Hidayatullah. "CHARACTERISTICS OF MORINGA LEAF POWDER (Moringa oleifera L.)." TRANSPUBLIKA INTERNATIONAL RESEARCH IN EXACT SCIENCES 3, no. 1 (2024): 28–32. http://dx.doi.org/10.55047/tires.v3i1.1222.

Full text
Abstract:
Moringa (Moringa oleifera) is a plant that originates from India but is now widely available in several countries in Asia, Europe, and Africa, including Indonesia. This plant can grow in tropical environments with hot, humid, and dry conditions, and in less fertile soil. To facilitate its use in food, Moringa leaves are processed into flour through a drying stage. The nutritional content of Moringa leaves (in dried flour form) can be beneficial for improving nutrition, containing protein equivalent to 9 times that found in yogurt, 15 times the potassium in bananas, 25 times the iron in spinach
APA, Harvard, Vancouver, ISO, and other styles
15

Boga, Yunus Emre, Kadriye Kursun, Nasır Abdallah, and Mikail Baylan. "Effect of moringa oleifera utilization on meat quality in japanese quails." BIO Web of Conferences 85 (2024): 01027. http://dx.doi.org/10.1051/bioconf/20248501027.

Full text
Abstract:
Moringa oleifera, with its many parts, is a plant rich in nutrients such as protein, fiber, vitamins, minerals and antioxidants. Many studies on Moringa Oleifera have been conducted to examine the effects of moringa added to the ration on performance and welfare parameters, but studies on the effects on meat quality have been limited. This study was conducted to investigate the effects of Moringa Oleifera utilization on meat quality in Japanese quail diets. In the study, no moringa powder was added to the ration in the control group, 2% moringa powder was added to the ration in Moringa-1 group
APA, Harvard, Vancouver, ISO, and other styles
16

Majid, Frieda Rosita, Nur Hidayat, and Waluyo Waluyo. "Variasi Penambahan Tepung Daun Kelor (Moringa Oleifera Lam.) pada Pembuatan Flakes Ditinjau dari Sifat Fisik, Sifat Organoleptik dan Kadar Kalsium." JURNAL NUTRISIA 19, no. 1 (2017): 31–35. http://dx.doi.org/10.29238/jnutri.v19i1.44.

Full text
Abstract:
Background:Moringa (Moringaoleifera Lam.) Is a plant of high nutritional value, grows scattered in the tropics and sub-tropics, but utilization is still low. Each section has its benefits Moringa one part is the Moringa leaves contain a high calcium. In 100 grams of material, fresh Moringa leaves contain as much as 440 mg of calcium in the form of flour whereas if it contains as much as 2,003 mg of calcium. One of its use in the manufacture of flakes added.
 Objective: Know the difference physical harateristi, organoleptic characteristic and calcium levels in flakes variations addition of
APA, Harvard, Vancouver, ISO, and other styles
17

Roosma Ria, Elly, Enceng Hidayat, Yenny Muliani, et al. "Moringa Leaf Powder as Environmentally Friendly Repellent Agent for Controlling the Warehouse Insect Pest for Black Soybean Grain." Jurnal Agrosci 1, no. 5 (2024): 235–45. http://dx.doi.org/10.62885/agrosci.v1i5.270.

Full text
Abstract:
Black soybean grain (Glycine max L. Merril.) storage is susceptible to insect pests such as Callosobruchus analis (F.), which feeds on soybeans. Steroids/triterpenoids, phenolics, alkaloids, tannins, and terpenoids found in moringa leaf powder can be employed as insect repellents in black soybean grain warehouses. The purpose of this study was to ascertain how applying plant-based insecticides made from powdered moringa leaf will affect the amount of C. analis (F.) that died, the severity of the damage, and the weight loss of black soybean seeds of the Detam 4 Prida varieties. The study took p
APA, Harvard, Vancouver, ISO, and other styles
18

Suraksha, Kumari, Navdeep Jindal, and Kamlesh Prasad. "Physico-chemical, optical, and functional characterization of the developed phytochemical rich water dispersible tablets from moringa leaf and wheat grass powder." Journal of Physics: Conference Series 2663, no. 1 (2023): 012028. http://dx.doi.org/10.1088/1742-6596/2663/1/012028.

Full text
Abstract:
Abstract Moringa oleifera is a well-recognized wonder plant with vigorous growth, great nutritional potential, and full of phytochemicals to add therapeutic and medicinal effects. Wheat grass also has proven health benefits like moringa. Moringa leaves and wheat grass were dehydrated in a cabinet drier and powdered. These powders were analysed for physicochemical, optical, nutritional, functional, rheological, structural, and phytochemical characteristics. The developed powders were rich in protein, phenolic content, and antioxidant potential to be used for prophylactic purposes. Antioxidant v
APA, Harvard, Vancouver, ISO, and other styles
19

Dwi Indiah Ventiyaningsih, Agustiana, Hidayat Sujuti, Winda Nurtika, Septi Nur Rachmawati, Nurshalilah Nurshalilah, and Raudhatul Jannah. "The Effect of Moringa Oleifera Leaves Powder to Level of Serum Superoxide Dismutase (SOD), Lead (Pb), Zink (Zn) and Memory Function of Rat (Rattus norvegicus) Wistar Strain Model of Autism that is Exposed by Pb." Research Journal of Life Science 7, no. 1 (2020): 52–61. http://dx.doi.org/10.21776/ub.rjls.2020.007.01.6.

Full text
Abstract:
Lead exposure (Pb) may aggravate the decrease in serum SOD levels, memory function reduction and social interaction in autism. This study aims to determine the effect of Moringa oleifera on autism models of rat exposed to lead. The five groups of rat exposed to tin were studied: normal rat (C -), autistic rat (C +) and autism rats given 180 mg (T1), 360 mg (T2) or 720 mg (T3) oleifera leaves powder. Lead acetate is given through a filler tube (0.5 gr / kg) and powdered moringa leaves mixed with feed. The results showed that serum SOD levels were lower in autistic rat than normal rat and intake
APA, Harvard, Vancouver, ISO, and other styles
20

Sailaja.R, Sailaja R., Mounica R. Mounica.R, and Gnaneswari M. Gnaneswari.M. "Preparation and Evaluation of Mucoadhesive Microspheres of Domperidone Using Moringa Leaf Powder as Mucoadhesive Polymer." International Journal of Pharmaceutical Research and Applications 09, no. 05 (2024): 1162–71. https://doi.org/10.35629/4494-090511621171.

Full text
Abstract:
Objective: To prepare and evaluate the mucoadhesive microspheres of domperidone using Hydroxy propylmethylcellulose and Moringa leaf powder as mucoadhesive polymers. Methods : Moringa leaf powder obtained from the leaves and preformulation studies were done. complexation with cyclodextrins was done to enhance the solubility of domperidone.The solid dispersions were used to prepare microspheres. A five formulations of Domperidone microspheres were prepared by ionic gelation method. The moringa leaf powder and HPMC grades(100,15) were used as mucoadhesive polymers in different ratios to prepare
APA, Harvard, Vancouver, ISO, and other styles
21

I. M. P., GUNAWAN, N. L. P. SRIYANI, and A. A. P. P. WIBAWA. "CHEMICAL QUALITY OF BALI BEEF MARINATED IN MORINGA OLEIFERA LEAVES EXTRACT, MORINGA OLEIFERA LEAVES TEA, AND MORINGA OLEIFERA LEAVES POWDER." Majalah Ilmiah Peternakan 26, no. 2 (2024): 73. http://dx.doi.org/10.24843/mip.2023.v26.i02.p02.

Full text
Abstract:

 
 
 Moringa oleifera leaves contain antioxidant compounds that play a role in preventing lipid oxidation in beef. This study aimed to find out the best product and comprehend the chemical quality of the result of marinated bali beef with moringa oleifera leaves extract, moringa oleifera leaves tea, and moringa oleifera leaves powder. Ma- rinating in this study was conducted for 1 hour at cold temperatures. The research design used was a completely randomized design with 4 treatments and 4 replications. The four treatments were meat that was not marinated (P0), 0,4% of moringa
APA, Harvard, Vancouver, ISO, and other styles
22

Pramestya, Ninda Rubi, Sri Hidanah, Mirni Lamid, et al. "Supplementation of Fermented Moringa Leaf Powder (Moringa oleifera) on Feed Consumption, Egg Weight and Feed Conversion Ratio (FCR) in Laying Duck." Jurnal Medik Veteriner 4, no. 1 (2021): 78. http://dx.doi.org/10.20473/jmv.vol4.iss1.2021.78-83.

Full text
Abstract:
This study aimed to determine the effect of the addition of fermented moringa leaf powder on feed consumption, egg weight, Feed Conversion Ratio (FCR) of laying ducks. 60 laying ducks were randomized into four treatments i.e. (P0) 0% Moringa leaf powder fermentation, (P1) 0.5% Moringa leaf powder fermentation, (P2) 1% Moringa leaf powder fermentation, and (P3) 1.5% Moringa leaf fermentation. Treatment of concentration refered in 100% commercial feed for 3 weeks. The results showed that the adding of Moringa leaf powder fermentation to feed consumption in each treatment showed significantly dif
APA, Harvard, Vancouver, ISO, and other styles
23

Pushpendra, Harshad Madhavrao Mandge, Shubham Gangwar, and Anand Singh. "Development and Evaluation of Physico-chemical Properties of Moringa-Woodapple-Karonda Mixed Jam." European Journal of Nutrition & Food Safety 16, no. 3 (2024): 1–11. http://dx.doi.org/10.9734/ejnfs/2024/v16i31393.

Full text
Abstract:
The present investigation was conducted to develop mixed jam using moringa leaf powder, wood apple and karonda fruit pulp. This research focuses on the standardization and evaluation of a unique mixed fruit jam comprising wood apple, karonda, and fortified with moringa leaf powder. The study initially standardized the wood apple and karonda mixed jam by blending their pulps in different proportions. Organoleptic scores were used to determine the most favourable blend, with WK4 (40% wood apple + 60% karonda) emerging as the preferred combination based on appearance, aroma, taste, mouthfeel, and
APA, Harvard, Vancouver, ISO, and other styles
24

Lisa, Desembra, Elanda Fikri, and Rojali Rojali. "Penggunaan Koagulan Kombinasi Bubuk Biji Moringa Oleifera Dan Bubuk Biji Tamarindus Indica Dalam Menurunkan Kadar COD Dan TSS Limbah Cair Tahu." Jurnal Kesehatan Lingkungan Indonesia 21, no. 3 (2022): 266–73. http://dx.doi.org/10.14710/jkli.21.3.266-273.

Full text
Abstract:
Latar belakang : Kandungan bahan organik tinggi terutama kadar BOD, COD, dan TSS terdapat pada limbah cair tahu. Bubuk biji Tamarindus indica dan bubuk biji Moringa oleifera dapat digunakan dalam penurunan kadar COD dan TSS.Metode : Penelitian ini bertujuan mengetahui penurunan COD dan TSS dalam limbah cair tahu dengan kombinasi bubuk biji Moringa oleifera dan bubuk biji Tamarindus indica dengan metode jar test.Hasil: Sebelum diberi perlakuan kadar COD 9650 mg/l dan kadar TSS 300 mg/l. Hasil penurunan efektif menggunakan koagulan bubuk biji Tamarindus indica pada konsentrasi 66,7mg/l yaitu kad
APA, Harvard, Vancouver, ISO, and other styles
25

Kartikorini, Nastiti. "Efektivitas Vitamin C Pada Daun Kelor Terhadap Bilangan Peroksida Dari Minyak Jelantah." JOURNAL OF MUHAMMADIYAH MEDICAL LABORATORY TECHNOLOGIST 2, no. 2 (2019): 28. http://dx.doi.org/10.30651/jmlt.v2i2.3380.

Full text
Abstract:
Used cooking oil is a cooking oil that has been used several times. Used cooking oil undergoes an oxidation reaction to produce high peroxide compounds. Phenolic compounds are primary antioxidants contained in Moringa leaves which slow the oxidation down in used cooking oil so that it can be stored longer.
 Formulation of the problem in this study was whether there was an inhibitory test on Moringa oleifera Leaves powder on the peroxide value in used cooking oil. The purpose of this study was to determine the inhibition of Moringa leaves powder to peroxide value on used cooking oil. This
APA, Harvard, Vancouver, ISO, and other styles
26

I P. G. S., RAGAWARDANA, N. L. P. SRIYANI, and A. A. P. P. WIBAWA. "MICROBIOLOGICAL OF BALI BEEF MARINED WITH DIFFERENT CONCENTRATIONS OF MORINGA LEAF POWDER (Moringa oleifera Lamk)." Majalah Ilmiah Peternakan 26, no. 1 (2023): 31. http://dx.doi.org/10.24843/mip.2023.v26.i01.p06.

Full text
Abstract:

 
 
 This study aimed to investigate the effect of marinating with Moringa leaf powder solution with different con- centrations on microbiological of Bali beef stored at room temperature for 12 hours. The experimental design used was a completely randomized design (CRD) with four treatments and four replications. Each replication consisted of 100 g of beef. The four treatments were: P0 (Bali beef marinated in 0% solution of Moringa leaf powder), P1 (0.2% w/v solution of Moringa leaf powder), P2 (0.4% w/v solution of Moringa leaf powder), P3 (0.6% w/v solution of Moringa leaf po
APA, Harvard, Vancouver, ISO, and other styles
27

Putra, Agus Indra Yudhistira Diva, Nyoman Budhi Wirananda Setiawan, Made Indira Dianti Sanjiwani, Ida Ayu Ika Wahyuniari, and Agung Wiwiek Indrayani. "Nutrigenomic and Biomolecular Aspect of Moringa oleifera Leaf Powder as Supplementation for Stunting Children." Journal of Tropical Biodiversity and Biotechnology 6, no. 1 (2021): 60113. http://dx.doi.org/10.22146/jtbb.60113.

Full text
Abstract:
Stunting is a global health problem. Based on WHO data, there are 161 million children who experience stunting. Breastmilk supplementation in the form of Moringa oleifera leaves powder is known to be beneficial in suppressing the stunting incidence. Moringa oleifera leaves powder contains protein, micronutrients, and minerals such as calcium, iron, sodium, vitamins C and E, beta carotene, and antioxidants (flavonoid acids, phenolic acids, glucosinolates, isothiocyanates, and saponins). The use of Moringa oleifera leaves powder in stunting cases has been carried out, but further studies in the
APA, Harvard, Vancouver, ISO, and other styles
28

Puspantari, W., and N. Laily. "Evaluation of physical properties and tannin levels in Moringa leaves using various drying methods." IOP Conference Series: Earth and Environmental Science 1476, no. 1 (2025): 012023. https://doi.org/10.1088/1755-1315/1476/1/012023.

Full text
Abstract:
Abstract This study investigates the effects of the drying method on the physical quality of moringa leaves and the content of antinutrient tannins. The drying method determined the quality of the moringa powder. The drying used three methods: sun drying, cabinet drying (40 °C), and greenhouse drying. The product was compared with commercial moringa powder with the moisture content, brightness value, and tannin were 9.23%, 63.10, and 63.42 mg/100 g, respectively. The yields of moringa powder in three drying methods ranged from 18.8% to 20.5%, and water contents ranged from 8.13% to 9.93%. Cabi
APA, Harvard, Vancouver, ISO, and other styles
29

Pal, Namita, Pratiswa Priyadarshini Parida, Snehamayee Behera, and Dr Md khalid Khan. "Study of Moringa Oleifera Leaf Fortified Pasta on its Cooking Quality and Sensory Analysis." International Journal for Research in Applied Science and Engineering Technology 11, no. 5 (2023): 7335–40. http://dx.doi.org/10.22214/ijraset.2023.53522.

Full text
Abstract:
Abstract: The studies aimed to investigate the effect of incorporating Moringa oleifera leaf powder into pasta on its cooking quality and sensory attributes. Moringa oleifera, a highly nutritious plant, is known for its rich content of vitamins, minerals, and antioxidants. In this research, dried Moringa leaves were processed into a fine powder and added to the pasta dough during preparation. The cooking quality parameters evaluated included cooking time, water absorption, and cooking loss. The sensory analysis involved a panel of trained individuals who assessed various attributes such as col
APA, Harvard, Vancouver, ISO, and other styles
30

Srimiati, Mia, and Lina Agestika. "The Substitution of Fresh Moringa Leaves and Moringa Leaves Powder on Organoleptic and Proximate Characteristics of Pudding." Amerta Nutrition 6, no. 2 (2022): 164–72. http://dx.doi.org/10.20473/amnt.v6i2.2022.164-172.

Full text
Abstract:
Background: Moringa Oleifera leaves "Marungga" contain fiber, vitamins, minerals, and polyphenol compounds that potential to fulfill nutritional requirements among children and adults. The product development often utilized Moringa leaves powder rather than the fresh ones. The powdering process might reduce the nutritional content while using fresh Moringa leaves is more applicable for the local community. However, the strong taste and aroma of Moringa leaves could influence the individual acceptance of a food product. Pudding is a simple and easy-to-make food product at the household level. P
APA, Harvard, Vancouver, ISO, and other styles
31

Hamid, Mansoor Abdul, Jason Siew Kin Ming, Mayrana Md Nor, Hasmadi Mamat, and Jahurul Haque Akanda. "Effect of Moringa Leaves Powder Incorporated into Chocolate on the Quality and Stability Properties." Bulletin of Culinary Art and Hospitality 1, no. 2 (2021): 42–49. http://dx.doi.org/10.17977/um069v1i22021p42-49.

Full text
Abstract:
This study was carried out to determine the effect of the addition of Moringa oleifera (Moringa) leaves powder? on the antioxidant and sensory properties of chocolate. Three formulations with different percentage of Moringa leaves powder (1, 3, and 5 percent) were studied. Through the hedonic sensory test, there is no significant difference (p less than 0.05) between the formulations for all attributes except the taste. Chocolate with 5 percent Moringa leaves showed the highest total phenolic content and antioxidant activity compared to the other formulations. The addition of moringa leaves ca
APA, Harvard, Vancouver, ISO, and other styles
32

Satria, Edi Wahyu, Osfar Sjofjan, and Irfan Hadji Djunaidi. "Respon Pemberian Tepung Daun Kelor (Moringa oleifera) pada Pakan Ayam Petelur terhadap Penampilan Produksi dan Kualitas Telur." Buletin Peternakan 40, no. 3 (2016): 197. http://dx.doi.org/10.21059/buletinpeternak.v40i3.11203.

Full text
Abstract:
The purpose of this study was to determine the effect of Moringa leaf meal (Moringa oleifera) in feed on production performance and egg quality of laying hens. The materials used 120 laying hens of Isa Brown breed in 38 to 42 weeks age. The method used an experimental trial by Moringa oleifera addition in the basal feed. The experiment were devided into four groups i.e. without Moringa oleifera as control (P0), with Moringa oleifera 0.5% (P1), 1% (P2), 1.5% (P3) and 2% (P4). Variables observed were the appearance of egg production and quality. The data was analyzed by Completely Randomized one
APA, Harvard, Vancouver, ISO, and other styles
33

Angelina, Clarita, Yuliana Reni Swasti, and Franciscus Sinung Pranata. "PENINGKATAN NILAI GIZI PRODUK PANGAN DENGAN PENAMBAHAN BUBUK DAUN KELOR (Moringa oleifera): REVIEW." JURNAL AGROTEKNOLOGI 15, no. 01 (2021): 79. http://dx.doi.org/10.19184/j-agt.v15i01.22089.

Full text
Abstract:
In several countries, moringa leaves are starting to be widely used in food products as an alternative to overcome malnutrition. Malnutrition occurs due to a lack of energy and protein balance which disrupt human physiological function. The lack of micronutrient intakes, such as vitamin A, iron, and zinc, can also cause malnutrition. Moringa oleifera is referred to as the most economical tree. Almost every part of the tree contains abundant nutrients and plays an important role in meeting human nutritional needs. Moringa leaves contain high protein, vitamins, and minerals, to be used as an alt
APA, Harvard, Vancouver, ISO, and other styles
34

Singh, Rajat, Kaushik R.A., Jyothsna J, et al. "Evaluation of Different Drying Methods and Leaf Age on the Retention of Phytochemical and Nutritional Attributes of Moringa Leaf Powder." Journal of Scientific Research and Reports 30, no. 7 (2024): 153–65. http://dx.doi.org/10.9734/jsrr/2024/v30i72132.

Full text
Abstract:
Moringa (Moringa oleifera), indigenous to India and Africa, is esteemed for its dual utility as a minor timber source and, more importantly, as a vegetable crop. The leaves of the moringa tree are exceptionally nutrient-dense, containing essential elements such as iron, calcium, proteins, vitamins A, C, and E, dietary fiber, phosphorus, and potassium, all vital for human health. Furthermore, these leaves are rich in antioxidants, including flavonoids and phenolics, which endow them with significant medicinal properties. Despite its sporadic cultivation hindering global availability, the produc
APA, Harvard, Vancouver, ISO, and other styles
35

Chachapara, Jatin, Kruti Chaudhari, Christian Stacey, Himanshu Pandya, and Bharat Maitreya. "FORMULATION AND EVALUATION OF NUTRITIONAL VALUE IN MORINGA OLEIFERA CHOCOLATE." International Association of Biologicals and Computational Digest 2, no. 1 (2023): 51–54. http://dx.doi.org/10.56588/iabcd.v2i1.169.

Full text
Abstract:
Everybody loves chocolate if it’s tasty and with health benefits its variety of chocolate known as herbal chocolate with Moringa contains, which used for its medical benefits for many years. Moringa is a fantastic complement to chocolate since it is a rich source of antioxidants, vitamins, and minerals; Moringa chocolate made with herbal ingredients has several possible health advantages. Moringa chocolate contains dark cocoa powder, pea nut cardamom and cinnamon, cocoa butter, and Moringa powder. The present study shows that chocolate has a little nutty, mouth fresh and earthy flavor that bal
APA, Harvard, Vancouver, ISO, and other styles
36

Rangamani, Tayi Preethi, Mudigeti Srinivasulu, Gogula Sreedevi, and Tanuku Srinivas. "Optimization and Removal of Heavy Metals from Groundwater Using Moringa Extracts and Coconut Shell Carbon Powder." International Journal of Experimental Research and Review 36 (December 30, 2023): 89–98. http://dx.doi.org/10.52756/ijerr.2023.v36.008.

Full text
Abstract:

 
 
 
 Abstract: This study focuses on enhancing the efficacy and elimination of heavy metals from groundwater by employing bio-absorbents generated from Moringa extracts and Coconut shell carbon powder. The green synthesis technique was utilized to produce cost-effective absorbents, including powdered Moringa seeds, leaves and carbon from coconut shells. The study examines the effectiveness of synthetic bio-absorbents in removing heavy metals, including Copper (Cu), Cadmium (Cd), Iron (Fe), Lead (Pb), Chromium (Cr), and Zinc (Zn), from groundwater. Identifying functional
APA, Harvard, Vancouver, ISO, and other styles
37

Aristika, Gega Indah, Agustinus Rudolf Riwu, and Sulmiyati Sulmiyati. "The Effect of Adding Moringa Leaf Powder (Moringa oleifera) on the Chemical Content of Chicken Nuggets." Jurnal Sain Peternakan Indonesia 19, no. 3 (2024): 145–49. https://doi.org/10.31186/jspi.id.19.3.145-149.

Full text
Abstract:
Moringa leaves contain high nutrients and some saponins play a role in lowering cholesterol levels. The use of Moringa leaves in chicken nuggets is becoming an innovation to produce functional food products. This research aimed to analyze the effect of the mixed-use of Moringa leaf powder (Moringa oleifera) on the chemical content of chicken nuggets. The research design is completely randomized, with four treatments and four replications. The treatments in this research were the level of addition of Moringa leaf powder, Treatment K0=0% (control); K1= 10%, K2=20%, and K3=30%. The results of sta
APA, Harvard, Vancouver, ISO, and other styles
38

Om, Madane Atul Madane Ganesh Lokhande Shital Kokare. "Moringa Oleifera Leaf Powder Herbal Biscuit: Forming A Protein-Rich Nutraceutical." International Journal of Pharmaceutical Sciences 3, no. 5 (2025): 5248–56. https://doi.org/10.5281/zenodo.15564378.

Full text
Abstract:
The creation of plant-based functional snacks has emerged as a key area of innovation due to the growing demand for natural, health-promoting foods worldwide. The creation of a protein-rich herbal biscuit enhanced with powdered Moringa oleifera leaves—a nutrient-dense plant renowned for its high protein, vitamin, and mineral content—is the main goal of this study. The objective was to improve the nutritional profile of a classic biscuit without sacrificing its flavor by mixing moringa with chickpea flour and certain seasonings. The biscuits' proximate nutritional content, taste, te
APA, Harvard, Vancouver, ISO, and other styles
39

Aldi, Yufri, Salman Umar, Aditya Alqamal Alianta, and Elidahanum Husni. "Traditional Herb Used and Training on Preparation Moringa oleifera Lam. Herb as Dip and Capsules." Warta Pengabdian Andalas 31, no. 1 (2024): 108–15. http://dx.doi.org/10.25077/jwa.31.1.108-115.2024.

Full text
Abstract:
Moringa leaves have grown abundantly in the 50 Kota Regency area. Studies have been carried out regarding moringa leaves, and research has shown that moringa leaves are effective as a medicine to increase the body's immunity. The community needs to know and understand the benefits of Moringa leaves. Based on that circumstance, the Community Service regarding how to process the Moringa leave to be dip preparation and capsule has been conducted in Jorong Padang Kandis, VII Koto Talago Sub-district, Guguk District, 50 Kota Regency, West Sumatra. The activity was carried out on 19 August 2023. The
APA, Harvard, Vancouver, ISO, and other styles
40

Rahmawati, Putri Safrida, and Annis Catur Adi. "DAYA TERIMA DAN ZAT GIZI PERMEN JELI DENGAN PENAMBAHAN BUBUK DAUN KELOR (MORINGA OLEIFERA)." Media Gizi Indonesia 11, no. 1 (2017): 86. http://dx.doi.org/10.20473/mgi.v11i1.86-93.

Full text
Abstract:
Moringa oleifera is local plant rich in nutrients, unfortunately its utilization as a foodstuff is limited. In order to maximize the absorbtion of nutrients inside moringa, it should be made as favor food enjoyed by the people such as jelly candy. This research was conducted to evaluate organoleptic properties and nutritional value (energy and â-caroten) of jelly candy formulated with Moringa leaves powder. Using Comlpetely Randomized Design with 6 times repetition in 4 formulas which are 1 controlled formula and 3 modifi ed formulas (F1, F2, and F3), jelly candy then tested to 32untrained pan
APA, Harvard, Vancouver, ISO, and other styles
41

Nora, Fitrisia, Marhadi, Endi Adriansyah, et al. "Tofu Wastewater Treatment Using Biocoagulant Moringa Seed Powder (Moringa Oleifera L)." International Journal of Research in Vocational Studies (IJRVOCAS) 3, no. 3 (2023): 41–45. http://dx.doi.org/10.53893/ijrvocas.v3i3.211.

Full text
Abstract:
Indonesia has various types of vegetation which are used as natural coagulants or biocoagulants. Coagulants can be divided into chemical coagulants and natural coagulants (biocoagulants). Biocoagulants are more environmentally friendly and can be obtained from natural ingredients, both animals and plants, one of which is Moringa seeds. Moringa seeds or with the Latin name Moringa oleifera are a type of plant from the Moringaceae family. From several previous studies, Moringa seeds were used as a more economical and environmentally friendly wastewater treatment method. Moringa seed biocoagulant
APA, Harvard, Vancouver, ISO, and other styles
42

Hidayah, Nurul. "Pengaruh Penambahan Serbuk Daun Kelor Terhadap Kadar Fe, Vitamin C, Dan Daya Terima Coklat Kelor (Kokoa Moringa Oleifera)." Public Health and Safety International Journal 2, no. 01 (2022): 83–90. http://dx.doi.org/10.55642/phasij.v2i01.148.

Full text
Abstract:
Iron deficiency anemia is often experienced by adolescent girls. The Fe content in Moringa leaf powder and cocoa compounds is needed for the formation of hemoglobin, while the vitamin C content in Moringa can increase Fe absorption. Objective: to analyze the effect of adding Moringa leaf powder to the levels of Fe, Vitamin C, and the acceptability of Moringa chocolate. Methods: quasi-experimental research with Post Test Only Control Group Design. The proportion of addition of Moringa leaf powder to 100 g of compound chocolate is 0g, 10g, 20g, 30g. Statistical analysis of Fe and Vit C levels us
APA, Harvard, Vancouver, ISO, and other styles
43

Koriyama, Takako, Yuria Kurosu, and Takahiro Hosoya. "Enhancing Bread Quality with Steam-Treated Moringa (Moringa oleifera) Powder." Foods 14, no. 6 (2025): 927. https://doi.org/10.3390/foods14060927.

Full text
Abstract:
Moringa leaf powder (MLP) is a nutrient-dense ingredient. However, its addition to bread often suppresses bread expansion, affecting its sensory properties. To address these challenges, this research explored how steam-treated MLP (SMLP) influences the expansion and sensory qualities of bread. MLP was steamed for 10 min in an electric oven, sieved, and incorporated at a 5% substitution level for wheat flour in bread formulations. SMLP improved the specific loaf volume, increasing it from 2.2 to 4.6 cm3/g compared to MLP. It also mitigated the inhibition of Saccharomyces cerevisiae (brewer’s ye
APA, Harvard, Vancouver, ISO, and other styles
44

Medina, Melissa R. "System process documentation of processing of moringa leaves into moringa powder." BIO Web of Conferences 159 (2025): 05003. https://doi.org/10.1051/bioconf/202515905003.

Full text
Abstract:
Moringa oleifera, commonly known as malunggay, has a high nutritional and medicinal value. With these, the global market for moringa ingredients is increasing because of the change to a more essential or healthy lifestyle. The moringa leaves are highly perishable to maintain their quality. This study shows several processing techniques for dried moringa leaves. Furthermore, the study examined the material balance of 25kg of freshly harvested moringa leaves. The weight increased by 4% in the initial washing and 29% in the secondary washing due to the leaves’ water absorption capacity. Spin drye
APA, Harvard, Vancouver, ISO, and other styles
45

Djoko, S. W., E. Kembauw, and I. B. D. Kapelle. "Moringa oleifera milk powder as a supplementary food for malnutrition children (SUSUKE)." IOP Conference Series: Earth and Environmental Science 883, no. 1 (2021): 012090. http://dx.doi.org/10.1088/1755-1315/883/1/012090.

Full text
Abstract:
Abstract Moringa oleifera are known throughout the world as a nutrition plants, WHO has introduced moringa as an alternative food to overcome malnutrition. In Africa and Asia Moringa leaves are recommended as a nutrient-rich supplements for nursing mothers and children during infancy phase. Moluccas is one of the top 5 regions with quite high rates of malnutrition, while rich in natural products, the lack of knowledge and poor processing method results in nutrients unable to be properly absorbed. Moringa milk-powder can be the answers to malnutrition problems. Methods: This Study used a Nested
APA, Harvard, Vancouver, ISO, and other styles
46

Desnilasari, Dewi, Wawan Agustina, Devry Pramesti Putri, et al. "THE CHARACTERISTICS OF PROBIOTIC DRINK BASED ON MORINGA LEAVES JUICE." Jurnal Teknologi dan Industri Pangan 32, no. 1 (2021): 9–15. http://dx.doi.org/10.6066/jtip.2021.32.1.9.

Full text
Abstract:
Moringa (Moringa oleifera) is rich in minerals, vitamins, and other essential phytochemicals. This research aimed to evaluate the effect of addition skim milk powder to the characteristics of probiotic drinks based on moringa leaves juices. The probiotic drink was fermented by Lactobacillus casei FNCC 00090 with different levels of skim milk powder (0, 3, 5, and 7%). The results showed that supplementation skims milk powders significantly affected the color of the probiotic product. The higher level of skim milk powders, the lighter, greener, and more yellow in the color (P<0.05). The highe
APA, Harvard, Vancouver, ISO, and other styles
47

I. G. N., ARDITE, N. L. P. SRIYANI, and G. SUARTA. "ORGANOLEPTIC VALUE OF BALI BEEF MARINATED WITH FRESH MORINGA LEAF, MORINGA LEAF TEA, AND MORINGA LEAF POWDER." Majalah Ilmiah Peternakan 26, no. 2 (2024): 110. http://dx.doi.org/10.24843/mip.2023.v26.i02.p07.

Full text
Abstract:

 
 
 Bali beef is a meat that is quite attractive to the public. This study aims to find out the best ingredients and deter- mine the organoleptic value of Bali beef marinated using fresh moringa leaves, moringa leaf tea, and moringa leaf powder. Marinate the meat for 1 hour at room temperature. The research design used was a completely randomized design with four treatments and four replications. The four treatments were meat marinated with aquadest (P0); meat marinated using fresh moringa leaves 0.4% (P1); meat marinated using moringa leaf tea 0.4% (P2); and meat marinated us
APA, Harvard, Vancouver, ISO, and other styles
48

Endah, S. R. N., P. D. Wulasari, A. Nofriyaldi, Nurliyani, and E. Harmayani. "The Composition of Goat Milk Kefir Added with Moringa oleifera Leaf Powder." IOP Conference Series: Earth and Environmental Science 1041, no. 1 (2022): 012067. http://dx.doi.org/10.1088/1755-1315/1041/1/012067.

Full text
Abstract:
Abstract Goat milk kefir has gained popularity as a functional food. Incorporating natural ingredients with functional properties into kefir making could increase the functional properties in the kefir product. Moringa oleifera leaf has been extensively used for traditional medicine due to its multifunctional properties. This study aimed to investigate the chemical properties of goat milk kefir added with moringa leaf powder. The study was conducted in a Completely Randomized Design, using five treatments and five replicates (three replicates for each treatment). The additional levels of morin
APA, Harvard, Vancouver, ISO, and other styles
49

Ali Abdullah, Muqdad, Sawsan Ahmed Khalaf Elhadeeti, and Nidaa Saud Alshammary. "Role of some plants powder in controlling the red flour beetle, Tribolium castaneum in the laboratory." Transactions of the Chinese Society of Agricultural Machinery 56, no. 1 (2025): 35–44. https://doi.org/10.62321/issn.1000-1298.2025.1.03.

Full text
Abstract:
The red flour beetle (Tribolium castaneum) is a major pest causing significant damage to stored grains, leading to substantial economic losses. This study evaluated the repellent and insecticidal effects of red pepper (Capsicum frutescens), moringa (Moringa oleifera), and eucalyptus (Eucalyptus camaldulensis) powders against T. castaneum larvae and adults. Plant materials were dried, ground, and applied to crushed rice grains at concentrations of 1%, 2.5%, and 5%. The repellent effect was assessed by recording the number of insects leaving treated grains over five days, while the insecticidal
APA, Harvard, Vancouver, ISO, and other styles
50

Lingao, B. E. R., and M. C. Diokno. "Development and acceptability of white oyster mushroom (Pleurotus florida)- moringa pili tart." Food Research 8, Supplementary 8 (2025): 83–87. https://doi.org/10.26656/fr.2017.8(s8).13.

Full text
Abstract:
This study was developed to innovate and enhance the nutritional value of pili tart by supplementing the tart shell with white oyster mushroom and moringa powder. Pili tart shell was prepared from a control recipe and three (3) treatments with varying proportions of flour, 25%, 20%, 15% White Oyster Mushroom Powder (WOMP), and 3%, 2%, and 1% Moringa Powder (MP). The physicochemical analysis and proximate analysis were determined through laboratory analysis. While, the organoleptic characteristics (color, texture, taste, and aroma), were evaluated by the group of respondents. In this study, moi
APA, Harvard, Vancouver, ISO, and other styles
We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!

To the bibliography