Formulation of Moringa oleifera Leaf Cereal Granules with Variation Types of Binder and Xanthan Gum Concentration

Authors

  • Karina Citra Rani University of Surabaya ,
  • Nani Parfati Faculty of Pharmacy, University of Surabaya ,
  • Endang Wahyu Fitriani Faculty of Pharmacy, University of Surabaya ,
  • Dina Novita Sari Faculty of Pharmacy, University of Surabaya ,
  • Hilmiyatul Islamia Faculty of Pharmacy, University of Surabaya ,
  • Tiara Yuni Wulansari Faculty of Pharmacy, University of Surabaya ,

DOI:

https://doi.org/10.35814/jifi.v19i2.1000

Keywords:

Moringa oleifera leaves, cereal, arrowroot flour, sorghum flour, maize flour, xanthan gum

Abstract

Moringa leaves contain macronutrients and micronutrients, potential to be developed into cereal products in the form of granules using the wet granulation method. The type of binder and the concentration of the suspending agent are the main factors that affect the physical characteristics and proximate content of cereals. In this research, 6 formulas of cereal granules were optimized with various types of binders (arrowroot flour, sorghum flour, cornstarch) and variations in the concentration of xanthan gum (0.5% and 1.0%). This study aims to obtain a granule formula of Moringa leaf cereal that meets the requirements of physical, chemical, proximate, and heavy metal characteristics. The results of the evaluation of the granule characteristics showed that all Moringa leaf cereal formulas had good flow characteristics. The results of the evaluation of cereal characteristics after reconstitution showed that cereal granules dispersed quickly (12.58–16.45 seconds), viscosity 73.75 -245 cps, pseudoplastic flow characteristics, and met the pH requirements of food products (5.00-6.00). The results of proximate analysis and metal content showed that all cereal formulas met the SNI requirements for cereal milk (SNI 01-4270-1996) in terms of protein, carbohydrate, ash, lead (Pb), and copper (Cu) content parameters. The most optimal cereal formula is formula 2 because it shows physical characteristics, fat content, carbohydrates, protein, and heavy metals that meet the requirements, as well as crude fiber content (0.76%) which is closest to the requirements (0.7%).

Author Biography

  • Hilmiyatul Islamia, Faculty of Pharmacy, University of Surabaya,

    Faculty of Pharmacy, University of Surabaya

References

Downloads

Published

2021-10-31

Issue

Vol. 19 No. 2 (2021): JIFI

Section

Articles

License

Licencing
All articles in Jurnal Ilmu Kefarmasian Indonesia are an open-access article, distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License which permits unrestricted non-commercial used, distribution and reproduction in any medium.

This licence applies to Author(s) and Public Reader means that the users mays :

  • SHARE:
    copy and redistribute the article in any medium or format
  • ADAPT:
    remix, transform, and build upon the article (eg.: to produce a new research work and, possibly, a new publication)
  • ALIKE:
    If you remix, transform, or build upon the article, you must distribute your contributions under the same license as the original.
  • NO ADDITIONAL RESTRICTIONS:
    You may not apply legal terms or technological measures that legally restrict others from doing anything the license permits.

It does however mean that when you use it you must:

  • ATTRIBUTION: You must give appropriate credit to both the Author(s) and the journal, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.

You may not:

  • NONCOMMERCIAL: You may not use the article for commercial purposes.

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.