Physicochemical and Antioxidant Activity, and Β-Carotene Content of Moringa (Moringa Oleifera) Leaf-Based Panna Cotta

Abstrak

This study investigates the potential of panna cotta enriched with moringa (Moringa oleifera) leaf extract as a functional food to support nutritional intake among toddlers at risk of stunting. Stunting remains a national health concern in Indonesia, and innovative nutrient-dense products derived from affordable local ingredients are essential to address this issue. Moringa leaves are known for their rich macro- and micronutrient content, as well as bioactive compounds with antioxidant properties. The panna cotta was formulated using moringa leaf extract, milk, whipping cream, and gelatin, followed by analyses of moisture content, antioxidant activity (IC₅₀), total phenolic compounds, and β-carotene levels. Results revealed that moisture content ranged from 64.62% to 70.18%, with the best formulation containing 50% moringa milk and 10% sugar. The IC₅₀ value of 149.8 ppm indicated moderate antioxidant activity, total phenolic content was 2.15 mg GAE/g, and β-carotene reached 1.31 mg/g. These findings demonstrate that moringa panna cotta could serve as a nutrient-rich dessert product that contributes to child growth and immune health.