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

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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.

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Keywords: antioxidant activity; colour analysis; dietary fiber; fruit leather; Moringa oleifera; viscosity

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Section: Research Articles
Language : EN
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