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FIRST 2019 IOP Publishing
Journal of Physics: Conference Series 1500 (2020) 012047 doi:10.1088/1742-6596/1500/1/012047

Diversification of Biscuit Product using Moringa Oleifera Flour

as an Additional Source of Nutrition

1(a)
Hilwatullisan , M. Zaman1 , A.Husaini1 and Siti Chodijah 1
1
Chemical Engineering Department, State Polytechnic of Sriwijaya, Jl. Srijaya Negara Bukit
Besar 30139South Sumatera, Indonesia
(a)
Corresponding author: hilwalisan@yahoo.com

Abstract. Nicknames for the Moringa tree include the Miracle Tree, the Tree of Life, and the
Amazing Tree. One of the most prominent content of Moringa plants is antioxidants, especially
in leaves that contain the highest antioxidants. This research is entitled Biscuit Product
Development by utilizing Moringa Oleifera Flour as an additional source of nutrition, this
study refers to the research master plan of the Sriwijaya State Polytechnic which aims to
obtain useful products that can be marketed and increase product added value. The main
objective of this research was to determine the effect of adding Moringa leaf flour to the quality
of biscuits. The results showed that the addition of moringa leaf flour affected the water content,
ash content, protein, calcium and vitamin C. The panelist cho ice biscuits were formula F2
biscuits with the addition of 2 grams of Moringa leaf flour or 0.1% and the result of formula F2
analysis was the water content by 3.85%, Ash content 0.78%, Protein
6.37% Calcium 164 mg/g sample, vitamin C 0.13%.

1. Introduction
One of the most extraordinary plants ever found was Kelor, while Moringa is scientifically a source
of nutritious medicine that is contained outside the plant's general nutritional content, and Moringa is
compatible with resources to increase the nutritional requirements, it can, and also helps and cure
various diseases [1]. Internationally, leaf planting is an important and sustainable program. One of the
most prominent of the content of Moringa plants is the largest antioxidant in the leaves that contain the
highest antioxidants. Antioxidants are found in tannins, steroids, triterpenoids, flavonoids, saponins,
interquinons, and alkaloids [2] [3]
Moringa oleifera plant is one type of tropical plant that is easy to grow in tropical regions such as
Indonesia. Moringa can grow in tropical and subtropical regions in all soil types and is resistant to
drought by conversion to drought for up to 6 months [4]. Moringa plants can live in various types of
soil, do not require intensive care, are resistant to the dry season, and easily propagated [5]. According
to [6], the benefits of Moringa leaves include anti-inflammation, hepatitis, increase urination, and anti-
crust, besides the leaves of Moringa oleifera are widely used and used as medicine, anti-bacterial,
urinary tract infections, external wounds, anti- hypersensitivity, anti-anemia, diabetes, inflammation of
the intestine, diarrhea, dysentery, and rheumatism. Some studies of Moringa leaves have been done.
[7] about making Moringa leaf biscuits with taro flour substitution which opposes increased fiber and
fiber, but also increases protein content. The protein content in these biscuits is only around 7.74% -
8.98%. The results obtained are not in accordance with SNI on biscuits, which is 9%. [8] on the study
of fission properties of dietary fiber in Geblek, the substitution of Moringa leaves can increase Geblek

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FIRST 2019 IOP Publishing
Journal of Physics: Conference Series 1500 (2020) 012047 doi:10.1088/1742-6596/1500/1/012047

fiber content by 14.02%. [9] about the effect of adding Moringa leaves on the antioxidant activity of
sago chips significantly influences nutritional value (ash content, fat content, protein content, and
carbohydrate content), except that water content does not have a significant effect. The antioxidant
activity of the chips is increased by the addition of Moringa leaves.

Sago flour and Moringa leaf chips have nutritional value in accordance with SNI standards.
Biscuits are crunchy snacks made with baking. Biscuits are liked by all ages from babies, toddlers,
children, teenagers, adults and parents. Biscuits are usually consumed as snacks or snacks. Many
biscuits are sold in the market, both in terms of shape, taste and aroma. Some biscuits are delicious
and filling, but there are also some that are less tasty and do not contain beneficial nutrients.

2. Research Methods

2.1 Material
Moringa Leaf, Flour, Sugar, Butter, Eggs, Milk Powder, Cake Toping, Cake Developer.
2.2 Tools
Disk mill, Mixers, Ovens, Scales, measuring cups, spatulas, trays, stainless containers, biscuit molds,
brushes, Thermometers, Aluminum foil, roll tools, stays, AAS units, Titration units, furnaces,
curcibles, mortars, hotplates, measuring pipettes , beaker glas
2.3 Procedure
2.3.1 Making Moringa Flour
The process of making Moringa leaf flour from Moringa leaves that have been dried for 2-5 days
in a room is then ground using a portable penepung machine with power from an electric source so
that the flour produced has small or fine granules.
2.3.2 Making Biscuits
The process of making biscuits includes three stages, namely mixing biscuit dough with a ratio of
various moringa leaf flour, namely 0%, 0.1%,%, 0.15%, 0.20% and 0.25%, then molding the biscuit
dough and kneading the results biscuit mold.
2.3.3 Biscuit Product Analysis
1. Analysis of water content
The stages of water content analysis are based on the analysis procedure according to Sudarmajdji
1997
2. Ash Content Analysis
The stages of water content analysis are based on the analysis procedure according to Sudarmajdji
1997
3. Calcium Level Analysis
Calcium content analysis stage is based on complexometric analysis procedures
4. Analysis of Protein Levels
Stages of Protein Level analysis are based on the Spectrophotometric analysis procedure,
Modified according to Purwanto 2014
5. Analysis of Vitamin C levels
Stages of analysis of Vitamin C levels are based on the Spectrophotometric analysis procedure,
Karinda Modification 2013
6. Organoleptic Analysis
The stages of organoleptic analysis involve untrained panelists in a state of hunger consisting of
Chemical Engineering students of Sriwijaya State Polytechnic.

3. Results and Discussion

Based on research conducted physical and chemical analysis of Moringa leaf biscuits with
parameters of water content, ash content, calcium content and protein content, Vitamin C and
organoleptic tests.

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FIRST 2019 IOP Publishing
Journal of Physics: Conference Series 1500 (2020) 012047 doi:10.1088/1742-6596/1500/1/012047

Table 1. Biscuit Product Analysis Results

No Sample Moisture% Ash Content% Calcium mg/g Protein% Vitamin C %

1 F1 3,64 0,34 158,2 4,88 0,06

2 F2 3,85 0,78 164,0 6,37 0,13
3 F3 4,05 0,88 174,0 7,82 0,36
4 F4 4,39 1,07 180,0 13,16 0,70
5 F5 4,74 1,17 183,0 39,85 1,12

Organoleptic Test
Recapitulation of panelist organoleptic assessment of the color, taste, aroma and texture of Moringa
leaf biscuits.

Table 2. Organoleptic Result

Rata-rata
Sample Taste Aroma Color Texture
F1 3,0 3,0 3,0 3,2
F2 3,1 3,1 3,1 3,3
F3 2,7 2,6 2,7 2,7
F4 2,4 2,4 2,2 2,4
F5 2,1 2,3 1,8 2,0

Water content is the main parameter in determining the quality of dry products, besides that water
content is one of the physical properties that shows how much water is contained in the unity of the
material. The value produced in the analysis of water content is usually a percentage. Low water
content can prevent the growth of damaging microorganisms such as bacteria and fungi that can
damage the product. The results of the water content test on the variation of Moringa leaf flour in the
biscuits made from Moringa leaves can be seen in Figure 1.
9
8
water content (%)

7
6
5
4
3
2
1
0
F1 F2 F3 F4 F5
Sample

Figure 1. Graph of Variation of Moringa Leaf Flour to Water Content

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FIRST 2019 IOP Publishing
Journal of Physics: Conference Series 1500 (2020) 012047 doi:10.1088/1742-6596/1500/1/012047

From the graph in Figure 1 shows that the value of water content in biscuits increased and the
lowest water content was 3.6844% obtained in F1 samples with moringa leaf flour concentration 0gr
or without the addition of moringa leaves, while the highest water content was 4.7436% contained in
sample F5 with moringa leaf flour concentration of 12.5 gr. Water content of biscuits increased due to
addition of Moringa leaf flour. A very significant difference for each treatment on biscuits with the
addition of Moringa leaves. Moisture content of biscuits determines the durability of these foodstuffs,
too high water levels result in the ease of microorganisms to multiply so that changes will occur both
in terms of color, aroma, taste and texture.
It can be seen that the higher the baking temperature, the lower the water content of the Moringa
biscuits. The higher the baking temperature, the greater the evaporation of water from the material.
Decreasing water content in the roasting process is due to the fact that some of the water content
in food will be reduced. In the roasting process, the water contained in the material will evaporate due
to rising temperatures in the oven. Decreased water content in roasting products occurs because the
heat channeled through the grill will evaporate the water contained in the baked material [10] [11].
The process of evaporation of water from the surface of the material to the air requires heat,
namely the evaporation heat which exchanges a certain amount of water into steam at a certain
temperature and preassure, so that the higher the temperature the pressure used will increase resulting
in the process of evaporation of water will be higher [12]. So the results of the analysis of the water
content of all treatments have met the quality requirements of biscuits in general based on SNI [13]
which states that the maximum moisture content of biscuits is 5%. So that the water content of cookies
with the addition of Moringa leaf flour produced meets the quality requirements and food safety.

Ash content is a mixture of inorganic or mineral components found in a food. Measurement of water
content itself aims to determine whether or not a treatment, find out the type of material used and used
as a parameter of the nutritional value of food [14].
The results of the research of ash content on the variation of Moringa flour in Moringa leaf biscuits
can be seen in Figure 2.

3.50

3.00

2.50
% Ash Content

2.00

1.50

1.00

0.50
0.00
F0 F1 F2 F3 F4
Sample

Figure 2. Graph of variation of moringa leaf flour to ash content

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FIRST 2019 IOP Publishing
Journal of Physics: Conference Series 1500 (2020) 012047 doi:10.1088/1742-6596/1500/1/012047

Ash content testing on biscuits was carried out to determine the content of non-volatile
components (inorganic components or mineral salts) which remained in the combustion and
incubation of organic compounds [15]. Tests carried out by the process of heating the material with
very high temperatures to determine the mineral content contained in the Moringa leaf biscuits. The
total mineral content in food can be estimated as ash content which is an inorganic residue that remains
after organic materials are burned out, the more mineral content, then the ash content becomes high
and vice versa if the mineral content is small then the ash content of the material is also a little [16].
The higher ash content of a food item shows the high mineral content of the material. So that the
addition of Moringa leaf flour to each sample greatly influences the increase in ash content compared
to without the addition of Moringa leaf flour because Moringa leaves have high minerals. The smaller
the ash content produced, the mineral content in Moringa leaf biscuits will be better quality of the
resulting biscuit products.

Calcium is the fifth element and most cations in the body, which is 1.5-2% of the whole body. More
than 99% of calcium is in cartilage and teeth, the rest is in body fluids and soft tissue.
200
180
160
140
% Kalsium

120
100
80
60
40
20
0
F1 F2 F3 F4 F5
Sample

Figure 3. Graph of Variation of Moringa Leaf Flour to Calcium Content

From the value of calcium content of Moringa leaf biscuits can be seen in Figure 3 The more
addition of Moringa leaf flour, the higher the calcium content of Moringa leaf biscuits produced. After
going through the roasting process, calcium levels will decrease due to the use of high temperatures
can damage the calcium in the material.

In this study is a qualitative study that aims to see the presence or absence of protein in Moringa leaf
biscuits. Protein is a biological compound composed of amino acid units. Protein contains organic
compounds with a complex molecular composition and consists of elements C, H, N, O and some
proteins contain S and P.

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FIRST 2019 IOP Publishing
Journal of Physics: Conference Series 1500 (2020) 012047 doi:10.1088/1742-6596/1500/1/012047

50

%Protein 40

30

20

10

0
1 2 3 4 5
Sample
Figure 4. Graph of Moringa Leaf Flour Variation on Protein Levels

Based on the test results of the nutritional value of raw materials research in Figure 4, biscuits in the
treatment F5 with the addition of 0.20% Moringa leaves contain the highest protein of 39.85%. This is
due to the use of raw materials that contain high protein, namely 10.0 grams of Moringa leaves
which will produce processed products that have high protein content, and vice versa. Whereas
F1 treatment without the addition of Moringa leaves (control) has the lowest value of calcium
content which is 4.88%.
However, the results of the analysis of protein content from F4 and F5 treatments on all
treatments have met the quality requirements of biscuits in general based on (SNI-2973-2011), which
states that the value of biscuit protein content is at least 9%. But in the treatment F1, F2 and F3 have
not met the quality standards (SNI-2973-2011), because the protein content produced is only 4.88%,
6.37% and 7.82%.

The presence of vitamin C can be demonstrated using the benedict test. Benedict is a solution
containing cupriculphate, sodium carbonate and sodium sulfate. Vitamin C is a powerful reducing
agent capable of reducing CU2 + ions from benedict reagents to Cu + ions by forming a yellowish
green Cu2O precipitate to brick red. It can be seen in Table 3 the results of observations that all
samples produce brick red deposits which indicate that in the sample contained vitamin C which
reduces copper sulfate from benedict.
1.40
1.20
1.00
% vitamin C

0.80
0.60
0.40
0.20
0.00
F1 F2 F3 F4 F5
Sample
Figure 5. Graph Analysis Results of Vitamin C Levels

The Figure 5 shows that the more Moringa leaf flour is added, the vitamin C content in the
biscuits increases. The source of vitamin C in biscuit products is margarine and moringa leaf flour.

6
FIRST 2019 IOP Publishing
Journal of Physics: Conference Series 1500 (2020) 012047 doi:10.1088/1742-6596/1500/1/012047

Vitamin C content is increasing because it is influenced by the addition of moringa leaf flour.
According to [7], the level of vitamin C content is 0 in Moringa leaves without biscuits according to
SNI 1992, while vitamin C in unprocessed Moringa leaf powder or flour is 5.10 mg/10 g or 51.04
mg/100 g.
Vitamin C is the most perishable vitamin that is very soluble in water, vitamin C is easily
oxidized and the process is accelerated by heat, light, alkali, enzymes, oxidizing agents and by copper
and iron catalysts. The higher the cooking temperature used, the vitamin C levels of food decreases.
Many use of ascorbic acid techniques in food processing, one of which is an antioxidant in fat. The
content of various antioxidants in moringa leaves can increase the durability of foods that contain fat.
The results of this analysis prove that the addition of Moringa leaf flour in biscuit products can
increase the nutritional value of vitamin C so that high nutritional biscuit products can be obtained.

Organoleptic test is done by rating test. The purpose of the organoleptic test is to determine the
level of sample acceptance by panelists. In the organoleptic test there were only 25 panelists. The
organoleptic test categories include color, taste, aroma and texture.
1. Color
Color is the most decisive factor of attracting whether or not a food product. Color is the most
important quality attribute. Together with texture and taste, that play a role in determining the level of
acceptance of a food is the color. Even though a product has high nutritional value, good taste and
good texture, if the color is not attractive, it will cause the product to be less desirable. The color of
food products is one of the attractions of the public to consume a product.
3.5
3
Average favorite level

2.5
2
1.5
1
0.5
0
F1 F2 F3 F4 F5
Sample

Figure 6. Color favorite results

Information :
F0 = Control (0gr Moringa leaves) F4 = Treatment of 10 gr of Moringa leaves
F1 = Treatment of 5 gr of Moringa leaves F5 = Treatment of 12.5 gr of Moringa leaves
F2 = Treatment of 7.5 gr of Moringa leaves

Based on the results of analysis of variance (ANAVA) on Moringa biscuits showed that the
concentration of Moringa leaf flour and roasting temperature significantly affected the color of the
Moringa biscuit products produced, but the interaction between the baking temperature and
concentration of Moringa flour did not significantly affect the color of the biscuits. It can be seen that
the color in the treatment of 5gr Moringa flour concentration is preferred compared to other
treatments, this is because the biscuits at the 5gr Moringa flour concentration have a bright green
color. Color is a very important food quality attribute because color is first seen by consumers and also
determines the level of acceptance for a food. .

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FIRST 2019 IOP Publishing
Journal of Physics: Conference Series 1500 (2020) 012047 doi:10.1088/1742-6596/1500/1/012047

In the treatment of 12.5gr Moringa flour concentration, the resulting biscuits have a deep green
color. The dark green color produced on the biscuits has a less attractive appearance because the
biscuits look like animal feed. One of the determinants of the quality of a food that can be considered
is the color factor. The effect of roasting temperature on the color of a food ingredient is caused by the
presence of dark color arising from non-enzymatic browning or maillard reactions.
The brownish green color of the biscuits produced after the roasting process is the result o f a non-
enzymatic browning reaction or a maillard reaction. Browning reactions can be defined as the
sequence of events that begin with the reaction of peptides, amino groups on amino acids, or proteins
with glycosidic hydroxyl groups on sugars, which end with the formation of melanoidin or brown
nitrogen polymer, so that at high temperatures reaching 100 ° C will produce colors brown on the
surface of the ingredients.

2. Taste
Taste is defined as stimulation caused by the material eaten, which is felt by the sense of taste or
smell, as well as other stimuli such as palpation and the degree of heat received by the mouth. Taste is
a sensation formed from the combination of forming material and its composition in a food product
that is captured by the sense of taste. Therefore, the taste of a food product is strongly influenced by
the composition of the constituent ingredients in food. Taste is a quality attribute of a product which is
usually an important factor for consumers in choosing a product.
3.5
3
Average level of

2.5
preference

2
1.5
1
0.5
0
F1 F2 F3 F4 F5
Sample
Figure 7. The panelists' preference for taste

Based on the results of analysis of variance (ANAVA) of Moringa biscuits showed that the
concentration of Moringa flour significantly affected the taste of Moringa biscuits products, but the
roasting temperature and the interaction between baking temperature and the concentration of
Moringa flour did not significantly affect the taste of Moringa biscuits. It can be seen that the taste in
the treatment of Moringa leaf flour concentration 5 gr is preferred compared to the other treatment, it
is because the biscuits at the 5gr Moringa leaf flour concentration have a sweet taste.
The consistency of the material will affect the flavor caused by the material. Changes in tas te
displayed by the material can affect the speed of stimulation of receptor cells by factors from the
salivary glands. Taste is the most important thing in determining the acceptance or rejection of food by
panelists. Foods that have good and interesting taste will be liked by consumers.

3. Flavor
The flavor is a sensory sensation experienced by the sense of smell. In the food industry testing
the aroma or smell is very important because it quickly gives result to the assessment of the product
whether accepted or not. In addition, the aroma can also be used as an indicator of damage to the
product, for example due to the length of the fermentation that is too long so that it causes a sour
aroma that is so strong. Storage of a product can also determine the aroma or odor of food products
which is one of the determining factors for the quality of food products.

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FIRST 2019 IOP Publishing
Journal of Physics: Conference Series 1500 (2020) 012047 doi:10.1088/1742-6596/1500/1/012047

3.5

Average favorite level

3
2.5
2
1.5
1
0.5
0
F1 F2 F3 F4 F5
Sample
Figure 8. Panelist's favorite results for flavor

Based on the results of analysis of variance (ANAVA) of Moringa biscuits showed that the
concentration of Moringa flour significantly affected the aroma of Moringa biscuit products produced.
But the baking temperature and the interaction between the concentration of moringa leaf flour and the
baking temperature did not significantly affect the aroma of Moringa biscuits. It can be seen that the
aroma in the treatment of 5gr Moringa flour concentration is preferred compared to other treatments.
That is because the biscuits at 5gr Moringa flour concentration has a slightly unpleasant flavor.
The odor (flavor) of many foods determines the delicacy of these food ingredients. In the case of odor
It has more to do with the senses. New odors can be recognized when steam is formed, and the odor
component molecules must have time to touch the olfactory cell cilia and be transmitted to the brain in
the form of electrical impulses by the ends of the olfactory nerves.

4. Texture
Texture is the most important food quality factor, so it gives satisfaction to our needs. By these senses,
we want food that has the taste and texture that we expect, so when we buy food, the importance of
nutritional value is usually placed on quality after price, texture and taste.
3.5
Average favorite level

3
2.5
2
1.5
1
0.5
0
F1 F2 F3 F4 F5
Sample

Figure 9. Panelists' favorite results in texture

Based on the results of analysis of variance (ANAVA) on Moringa biscuits showed that the
concentration of Moringa flour significantly affected the texture of Moringa biscuit products
produced, but the roasting temperature and the interaction between the concentration of Moringa flour
with the baking temperature did not affect the nayata on Moringa biscuits.
From figure 9 it can be seen that the texture in the treatment of 5gr flour concentration is preferred
compared to other treatments, this is because the biscuits at the 5gr Moringa flour concentration have a

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FIRST 2019 IOP Publishing
Journal of Physics: Conference Series 1500 (2020) 012047 doi:10.1088/1742-6596/1500/1/012047

crisp texture. According to [7], the crispy texture of the biscuits is determined by the gluten content in
the ingredients.

4. Conclusions
From this research we can conclude that The addition of Moringa leaf flour affects the increasing
content of Vitamin C Protein and Water and Calcium and also makes the greenish color of the biscuits.
The more additions of moringa leaf flour, the content of vitamin C, protein and calcium is increasing.
The interaction between the concentration of moringa leaf flour and roasting temperature significantly
affects the color, aroma, texture, taste, protein content, and water content. The selected biscuits were
formula F2 Biscuits with the addition of 5 gram or 0.1% Moringa leaf flour into panelists' choice with
a moisture content of 3.85%, Ash content of 0.78%, Protein 6.37% Calcium 164 mg/g sample,
vitamins C 0.13%.

Acknowledgement
We thank the Sriwijaya State Polytechnic Institute for supporting this researchs

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