DOI: https://doi.org/10.17728/jaft.29093

Antioxidant Activity, Dietary Fiber, Colour Analysis (L,a,b) and Viscosity of Kiwi–Kepok Banana Fruit Leather with Adding Moringa oleifera

*Windi Habsari orcid  -  Department of Akademi Kuliner dan Patiseri Ottimmo Internstional, Jl. Telaga Golf Blok TC 4 Citraland Surabaya No 2-3 Lidah Kulon, Lakar Santri, Surabaya, Jawa Timur 60213, Indonesia
Latifahtur Rahmah  -  Department of Akademi Kuliner dan Patiseri Ottimmo Internstional, Jl. Telaga Golf Blok TC 4 Citraland Surabaya No 2-3 Lidah Kulon, Lakar Santri, Surabaya, Jawa Timur 60213, Indonesia
Emmanuel Adwitya Nanda Hiranyo  -  Department of Akademi Kuliner dan Patiseri Ottimmo Internstional, Jl. Telaga Golf Blok TC 4 Citraland Surabaya No 2-3 Lidah Kulon, Lakar Santri, Surabaya, Jawa Timur 60213, Indonesia
Open Access Copyright 2026 Journal of Applied Food Technology

Citation Format:
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.

Fulltext View|Download
Keywords: antioxidant activity; colour analysis; dietary fiber; fruit leather; Moringa oleifera; viscosity

Article Metrics:

Article Info
Section: Research Articles
Language : EN
Recent articles
Physicochemical and Antioxidant Properties of Carapa procera Seed Oil from Korhogo, Côte d’Ivoire Antioxidant Activity, Dietary Fiber, Colour Analysis (L,a,b) and Viscosity of Kiwi–Kepok Banana Fruit Leather with Adding Moringa oleifera More recent articles
  1. Al-Amin, M., Riaz, M., Saeed, F., & Niaz, B. (2023). Fortification of fruit snacks with kale and Moringa leavess: Impact on nutritional and sensory qualities. Journal of Functional Foods, 104, 105447. https://doi.org/10.1016/j.jff.2023.105447
  2. Alavi, S. A., Mokhtari, M., & Azizi, M. H. (2023). Effect of chia and oat fibers on physicochemical and sensory properties of fruit paste. International Journal of Food Science & Technology, 58(4), 1457–1465. https://doi.org/10.1111/ijfs.16087
  3. Altemimi, A. B., Ibrahim, S. A., & Niamah, A. K. (2024). Evaluation of antioxidant capacity of kiwi fruit extract and its applications in food preservation. Antioxidants, 13(1), 75. https://doi.org/10.3390/antiox13010075
  4. Azarbad, L., Rashidinejad, A., & Sun-Waterhouse, D. (2023). Recent innovations in fruit leather production: Nutritional, sensory, and shelf-life implications. Trends in Food Science & Technology, 135, 24–36. https://doi.org/10.1016/j.tifs.2023.04.005
  5. Borah, R., Nath, P., & Sarma, D. (2023). Dietary fiber composition and health benefits of Moringa oleifera leaves. Journal of Food Biochemistry, 47(2), e14511. https://doi.org/10.1111/jfbc.14511
  6. Chen, L., Zhao, X., & Wu, J. (2022). Effects of processing on color and pigment retention in tropical fruits. Food Chemistry, 380, 131804. https://doi.org/10.1016/j.foodchem.2021.131804
  7. Guan, Y., Sun, H., & Zhang, L. (2024). Stability of chlorophyll pigments in leaf powders during drying processes. LWT - Food Science and Technology, 188, 115540. https://doi.org/10.1016/j.lwt.2024.115540
  8. Habsari, W., Lestari, D. A., & Hartanto, W. T. (2025). Physical and chemical analysis of anchovy nuggets with additional moringa and cassava leaves to prevent stunting. Jurnal Teknik Pertanian Lampung, 14(3), 879–886. https://doi.org/10.23960/jtep–l.v14i3.879-886
  9. Han, Y., Lin, Y., & Li, Q. (2024). Influence of particle size and light scattering on surface color of plant-based snacks. Food Research International, 176, 113200. https://doi.org/10.1016/j.foodres.2024.113200
  10. Hashemi, S. M. B., & Khaneghah, A. M. (2022). Functional snacks: An overview of health benefits, formulation, and market potential. Current Research in Food Science, 5, 344–355. https://doi.org/10.1016/j.crfs.2022.03.005
  11. Imran, M., Nadeem, M., & Arshad, M. S. (2021). Moringa oleifera: A natural gift—A review on phytochemistry and nutritional value. Journal of Food Biochemistry, 45(1), e13524. https://doi.org/10.1111/jfbc.13524
  12. Leone, A., Bertoli, S., Di Lello, S., Bassoli, A., Ravasenghi, S., Borgonovo, G., Battezzati, A., & Mazzini, S. (2022). Nutritional characterization and phenolic profiling of Moringa oleifera leaves and food applications. Plant Foods for Human Nutrition, 77(3), 345–356. https://doi.org/10.1007/s11130-022-01023-9
  13. Liu, Y., Wu, J., & Xu, L. (2022). Color and texture modifications in bakery products with green plant powders. Food Chemistry, 370, 130976. https://doi.org/10.1016/j.foodchem.2021.130976
  14. Martins, G. A. S., Costa, C. A., Oliveira, T. I. S., & Figueirêdo, R. M. F. (2023). Reviewing trends in the development of structured fruit snacks with functional properties. Food Reviews International. https://doi.org/10.1080/87559129.2023.2218094
  15. Mekonnen, Y., Bekele, T., & Endris, M. (2023). Chlorophyll degradation kinetics during drying of leafy vegetables. Journal of Food Processing and Preservation, 47(1), e16002. https://doi.org/10.1111/jfpp.16002
  16. Mendoza, J., Romero, M., & Vargas, J. (2024). Functional fruit snacks for glycemic control and satiety. Journal of Functional Foods, 105, 105533. https://doi.org/10.1016/j.jff.2024.105533
  17. Nugroho, R. A., Yuliana, N. D., & Permadi, D. H. (2024). Functional and rheological impacts of moringa fiber in plant-based gels. Food Hydrocolloids, 142, 108797. https://doi.org/10.1016/j.foodhyd.2024.108797
  18. Prabhu, S., Srinivasan, M., & Bhat, R. (2023). Phytochemicals and therapeutic effects of Moringa oleifera: A comprehensive review. Journal of Ethnopharmacology, 309, 116342. https://doi.org/10.1016/j.jep.2023.116342
  19. Putra, R. A., Sari, N. P., & Lestari, D. (2022). Mineral content and starch profile of banana kepok (Musa paradisiaca). Indonesian Journal of Agricultural Sciences, 23(1), 51–60. https://doi.org/10.21082/ijas.v23n1.2022.p51–60
  20. Rahman, M. S., Hossain, M. A., & Alam, M. J. (2023). Consumer perception of natural green colorants in food. Food Quality and Preference, 104, 104819. https://doi.org/10.1016/j.foodqual.2023.104819
  21. Raza, A., Khan, M. A., & Gulzar, M. (2023). Enhancing mechanical properties of fruit bars with mucilaginous plant extracts. LWT - Food Science and Technology, 178, 114639. https://doi.org/10.1016/j.lwt.2023.114639
  22. Saeed, F., Afzaal, M., & Ahmad, N. (2023). Nutritional profile and functional significance of kiwi fruit in food products. Food Research International, 163, 112259. https://doi.org/10.1016/j.foodres.2022.112259
  23. Santos, C., Oliveira, A. R., & Silva, M. R. (2024). Anthocyanin degradation in thermally processed fruit–leaf mixtures. Food Chemistry, 420, 135932. https://doi.org/10.1016/j.foodchem.2024.135932
  24. Singh, B., Panesar, P. S., & Nanda, V. (2020). Development and characterization of fruit leathers from apple and papaya. Research Journal of Pharmacy and Technology, 13(4), 1625–1631. https://doi.org/10.5958/0974-360X.2020.00295.4
  25. Stohs, S. J., & Hartman, M. J. (2021). Review of the safety and efficacy of Moringa oleifera. Phytotherapy Research, 35(4), 2102–2114. https://doi.org/10.1002/ptr.6949
  26. Tadesse, T., Berhanu, D., & Kebede, T. (2023). Effect of thermal drying on carotenoid retention in banana and leafy vegetables. Journal of Food Composition and Analysis, 115, 105010. https://doi.org/10.1016/j.jfca.2023.105010
  27. Wichienchot, S., Kullasap, C., & Phongphisutthinant, R. (2022). Insoluble fiber from Moringa leaves modulates gut microbiota and SCFA production. Nutrients, 14(3), 580. https://doi.org/10.3390/nu14030580
  28. Wulandari, A., Rizkiyah, R., & Hasanah, R. N. (2023). Application of herbal additives in functional fruit-based snacks: Effect on color and stability. Journal of Food Processing and Preservation, 47(4), e16035. https://doi.org/10.1111/jfpp.16035
  29. Yasir, M., Ahmad, S., & Javed, M. (2023). Acceptability of fiber-enriched fruit snacks with vegetable additives. International Journal of Gastronomy and Food Science, 33, 100716. https://doi.org/10.1016/j.ijgfs.2023.100716

Last update:

No citation recorded.

Last update:

No citation recorded.