ENG
INA
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.
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UDAYANA UNIVERSITY