Optimization of foam mat drying process of moringa leaf powder (Moringa oleifera) as protein and amino acids sources

Abstract

Moringa (Moringa oleifera) is a well famous plant that grows in almost all parts of Indonesia. These plants have many benefits in the fields of food, cosmetics, and health. The components of moringa that can be utilized are the nutrients and the bioactive compounds. One of the nutrients that are required by the human body is protein. This protein can be taken through the extraction method, but unfortunately, the extract has several drawbacks because it is easily rotten. As a result, further methods are needed to maintain the shelf life and product quality, namely microencapsulation using foam mat drying method. The present study was intended to obtain the optimum concentration of maltodextrin, tween 80, and drying temperature in microencapsulation using the foam mat drying method so that the protein and amino acids in Moringa leaf protein concentrate powder can be protected. Besides, it also was aimed at determining the digestibility of the Moringa leaf protein concentrate powder. This study consisted of three factors, namely X1 (Tween 80 concentration) which contained three levels, namely 0.1, 0.2, 03%; X2 (maltodextrin concentration) which had three levels, namely 5, 10, 15%; and X3 (foam mat drying temperature) consisting three levels, namely 50, 55, 60°C which were arranged using the Response Surface Method (RSM) with the Central Composite Design (CCD). The research parameters utilized were total yield, total protein, amino acid content, and protein digestibility. The results of the drying process optimization were tween 80 concentrations of 0.201%, maltodextrin up to 13.79%, and the temperature was 53.46°C with a total yield of 25.17% and a protein content of 25.377% with the desirability of 0.846. The combination of these treatments also produces 20 amino acid components in Moringa leaf powder and the protein digestibility is quite high, namely 62, 856%.