Creative, Leny Successfully Earns a Bachelor's Degree in Agricultural Technology Thanks to Moringa Leaves

Ni Made Leny Mustikasari, who is often called Leny, has just got her bachelor's degree, Bachelor of Agricultural Technology (S.TP.) last July at the Agroindustrial Technology Study Program, Faculty of Agricultural Technology, Udayana University. Leny's research was conducted under the guidance of Dr. Ir. Luh Putu Wrasiati, M.P. and Mrs. A A. Made Dewi Anggreni, S.TP., M.Si. with the topic Effect of Comparison of Maltodextrin and Gelatin on the Encapsulation Characteristics of Moringa Leaf Herbal Drink Extract (Moringa oleifera Lamk.).

 

Encapsulation is a method that has long been used in the manufacture of instant powder products. Encapsulation itself is a process of trapping a core material (active compound) with a coating material (encapsulant). Leny applied this process to produce an encapsulated extract of Moringa leaf herbal drink. The stages of the research for making encapsulates of Moringa leaf herbal drink extracts were fresh Moringa leaves sorted and washed clean, then blanched. After that, the Moringa leaves are dried using an oven to obtain dried Moringa leaves. Then the dried moringa leaves were crushed and sieved to obtain powdered moringa leaves. After getting powdered Moringa leaves, the extraction process is carried out using the brewing method to obtain Moringa leaf herbal drink extract. The extract was then followed by an encapsulation process using a ratio of maltodextrin and gelatin encapsulants in order to obtain an encapsulant of Moringa leaf herbal drink extract.

 

Leny reported that in this study the best treatment was found in the ratio of maltodextrin and gelatin (3:1). This treatment resulted in the best encapsulated extract of the Moringa leaf herbal drink, namely yellowish color, distinctive aroma of Moringa leaf herbal drink, non-bitter taste with overall acceptance, namely liking.

 

 

She also stressed that "the encapsulated extract of Moringa leaf herbal drink contains an antioxidant activity of IC?? 68.60 ppm which can indicate good health," she said.