Nutrient Profile and Antioxidant Activity of Functional Processed Cheese Cube Fortified with Nano Moringa Extract Aula Salsabila (1), Ria Dewi Andriani (2), Agus Susilo (2), Khothibul Umam Al Awwaly (2), Abdul Manab (2), Rischa Amalia Saleha (1), dan Lintang Ayu Jovanca Angelica (1)
1) Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia
2) Department of Animal Product Technology, Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia
aulasalsabila77[at]student.ub.ac.id
Abstract
Cheese is a dairy product with high nutritional value and continues to experience increasing consumption in Indonesia. Innovation in the development of functional Processed Cheese Cubes (PCC) made from natural ingredients is needed to increase nutritional value and health benefits. Moringa oleifera is a source of bioactive compounds such as flavonoids, phenolics, beta carotene, and macro and micro nutrients that have the potential to improve the functional quality of food products. This study aims to encourage the effect of the addition of Nano Moringa Extract (NME) on the content of carbohydrates, protein, fat, crude fiber, and antioxidant activity in processed cheese cubes. Moringa oleifera was extracted using the maceration method, then converted into nano form through spray drying techniques to increase the bioavailability and stability of active compounds. Processed Cheese Cubes (PCC) formulations were made with the addition of NME at concentrations of 0%, 0.2%, 0.4%, and 0.6%. The results showed that the addition of NME significantly affected all tested parameters. Carbohydrate content increased in the 0.2% and 0.4% treatments, with the highest value of 18.71% at 0.4% NME, but decreased at 0.6% due to nanoparticle aggregation that hindered dispersion homogeneity. The highest protein content was found at 0.2% NME at 7.46%, while higher concentrations showed a decrease due to the dilution effect and potential protein denaturation during the nanoencapsulation process. Fat content decreased with increasing NME concentration, with the lowest value of 27.54% at 0.4% NME, influenced by the activity of bioactive compounds that play a role in binding lipids. Crude fiber content tended to decrease at high concentrations due to degradation of the fiber fraction and protein-polysaccharide interactions. Antioxidant activity increased significantly, indicated by the lowest IC50 value observed at the 0.6% NME treatment, which is classified in the very strong category.
