PENGARUH VARIASI LAMA BLANCHING DAN WAKTU PENGERINGAN TERHADAP FENOL TOTAL DAN AKTIVITAS ANTIOKSIDAN DAUN KELOR (Moringa oleifera Lamk) KERING

Moringa leaf consumption in Indonesia can be improved by making the leaves of dry moringa. Dry moringa leaf products can be used for a mixture of food and beverage processing. Processing of moringa leaves with blanching and drying treatment can increase the shelf life of the material and increase the antioxidant activity. The aim of this research is to know dry mole leaf which has high antioxidant activity.
Tests conducted on this research are total phenol content, antioxidant activity, moisture content and color. The data obtained were analyzed using anova variance analysis and DMRT analysis. The experimental design was done by Randomized Complete Design (RAL) method using two factors: blanching time and drying time.
The results showed that the total phenol and the highest antioxidant activity in blanching treatment was 4 minutes with 4 hours drying time with water content of 11.45 (wb%). The color produced increases the time of blanching and the drying time gets darker.