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All Journal Journal of Applied Food Technology JURNAL PERTANIAN Jurnal Peduli Masyarakat
Habsari, Windi
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Agriculture, Biological Sciences & Forestry Education Health Professions Languange, Linguistic, Communication & Media Medicine & Pharmacology Veterinary Other

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Antioxidant, Polyphenol, and Flavonoid Activity Testing of Anchovy Nuggets with Moringa Leaves and Cassava Leaves Substitution Habsari, Windi; Lestari, Dita; Hartanto, Willcent
Jurnal Pertanian Vol. 16 No. 1 (2025): APRIL
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jp.v16i1.17106

Abstract

Moringa (Moringa oleifera) and cassava leaves (Manihot esculenta) are rich sources of bioactive compounds such as polyphenols, flavonoids, saponins, and tannins, which exhibit significant antioxidant activity. This study aimed to evaluate the antioxidant activity of ethanolic extracts of moringa and cassava leaves using the DPPH (2,2-Diphenyl-1-Picrylhydrazyl) method. Results revealed that moringa leaf extract demonstrated weak antioxidant activity with an IC50 value of 699,83±7,3409 ppm, compared to Vitamin E (IC50 4.91 ppm). Moringa and cassava leafs, however, exhibited significant antioxidant activity, particularly in scavenging free radicals, attributed to their polyphenol and flavonoid content. This study highlights the potential of both leaves as natural ingredients for enhancing the antioxidant capacity of food products, although higher concentrations are required to match the effectiveness of synthetic antioxidants.
Peningkatan Daya Saing UMKM melalui Kurasi Produk: Pengabdian Masyarakat di Sentra Wisata Kuliner (SWK) Lidah Wetan Habsari, Windi; Sulistiya, Elma
Jurnal Peduli Masyarakat Vol 7 No 3 (2025): Jurnal Peduli Masyarakat: Mei 2025
Publisher : Global Health Science Group

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37287/jpm.v7i3.6494

Abstract

UMKM di Sentra Wisata Kuliner (SWK) Lidah Wetan menghadapi tantangan signifikan dalam meningkatkan daya saing produk mereka, terutama terkait kualitas produk, kemasan, serta akses ke pasar yang lebih luas. Pengabdian masyarakat ini bertujuan menerapkan strategi kurasi produk untuk memberdayakan UMKM agar dapat meningkatkan kualitas produk serta efektivitas pemasaran. Metode yang digunakan meliputi identifikasi kebutuhan, pendampingan dalam pengurusan legalitas seperti NIB dan sertifikasi halal, pelatihan perbaikan kemasan dan branding, serta penguatan pemasaran digital melalui media sosial dan platform online. Hasil kegiatan menunjukkan peningkatan signifikan pada aspek legalitas usaha, kualitas kemasan, dan penggunaan media digital sebagai sarana pemasaran. Akibatnya, sebagian besar pelaku UMKM mampu memperluas jangkauan pasar dan mengalami peningkatan penjualan hingga 30% dalam waktu tiga bulan pasca-pendampingan. Selain itu, pendampingan ini meningkatkan kapasitas pengetahuan dan kepercayaan diri pelaku usaha dalam mengelola dan mengembangkan usahanya secara mandiri. Temuan ini mengindikasikan bahwa kurasi produk yang terintegrasi dengan pelatihan dan pendampingan merupakan model pemberdayaan UMKM yang efektif untuk bersaing di pasar modern
Antioxidant Activity, Dietary Fiber, Colour Analysis (L,a,b) and Viscosity of Kiwi–Kepok Banana Fruit Leather with Adding Moringa oleifera Habsari, Windi; Rahmah, Latifahtur; Nanda Hiranyo, Emmanuel Adwitya
Journal of Applied Food Technology Vol 13, No 1 (2026)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.29093

Abstract

This study aimed to evaluate the effect of Moringa oleifera leaf incorporation on the functional and physical characteristics of kiwi and kepok banana fruit leather. Five formulations were developed by adding 0 to 8 g of Moringa powder per 100 g of fruit puree. The results demonstrated that dietary fiber content significantly increased from 3.11 to 3.65 g/100 g with higher Moringa concentrations, while antioxidant activity improved as evidenced by a reduction in IC₅₀ values from 262.28 to 125.43 ppm. The viscosity of the puree also rose from 913.44 cP to 1106.96 cP, indicating enhanced textural consistency and structural integrity. Conversely, the color parameters (L*, a*, b*) showed a notable shift, with increasing Moringa addition resulting in darker and greener hues attributed to chlorophyll pigments. These findings suggest that Moringa oleifera fortification effectively improves the nutritional and textural qualities of fruit leather, offering a viable approach for producing plant-based functional snacks that appeal to health-conscious consumers.
Co-Authors Elma Sulistiya Hartanto, Willcent Lestari, Dita Nanda Hiranyo, Emmanuel Adwitya rahmah, latifahtur