The Effect of Concentration Variation of the Addition of Carrageenan and Glycerol on the Quality of Moringa Leaf Vegetable Leather Fadia Putri Mahazer (a*), Nimas Mayang Sabrina Sunyoto (b), Heri Purwoto (b), Hendrawan Laksono (b), Citra Kusumaning Dyah (b), Renny Primasari Gustia Putri (b), Maya Soraya (b)
a) Department of Agroindustrial Technology, Faculty of Agricultural Technology, Universitas Brawijaya
Jl. Veteran No. 1, Malang 65145, Indonesia
*fadiapm[at]student.ub.ac.id.
b) Research Center for Agroindustry, National Research and Innovation Agency (BRIN)
Kawasan Sains dan Teknologi BJ Habibie, South Tangerang, 15314, Banten, Indonesia
Abstract
Moringa (Moringa oleifera) is known for its high nutritional value and extensive cultivation potential. However, the utilization of Moringa leaves as a consumable food product is still limited. This research aims to produce vegetable leather from Moringa leaves by incorporating carrageenan and glycerol to enhance its quality and value. The experimental design employed a Completely Randomized Design with two factors: carrageenan concentration (1%, 1.5%, and 2% w/v) and glycerol concentration (0.5%, 1%, and 1.5% v/v). The results indicate that the addition of carrageenan significantly influences the texture and yield of the product, while glycerol affects the tensile strength and yield. The interaction between both factors only significantly affects the yield. The optimal treatment was found to be the addition of 1% carrageenan and 1% glycerol (K2L1), resulting in a protein content of 38.49% and an antioxidant activity of 58%. Organoleptic evaluation reveals favorable physical and sensory characteristics. Furthermore, the biological analysis meets consumption standards. Consequently, the utilization of carrageenan and glycerol in the production of vegetable leather from Moringa leaves yields optimal results for enhancing quality and market acceptance.
