Optimization of the physicochemical quality of <i>Moringa oleifera</i> leaf powder with variations in drying temperature and duration

Abstract Moringa oleifera is increasingly recognized as a valuable food supplement due to its rich nutritional content and health benefits. This study explores the potential of Moringa leaf powder by identifying the optimal drying conditions. A Complete Randomized Block Design (CRBD) is used to ensure result accuracy. The research focuses on evaluating the effects of varying drying temperatures (40°C, 50°C, 60°C) and drying time (6, 12, 18, 24 hours) on two main physicochemical parameters: color and tannin content. Fresh Moringa leaves are dried under these conditions and then ground into powder. Color analysis is performed by using the Color Grab app, and tannin content is measured by gas chromatography-mass spectrometry (GC-MS). Results showed that drying temperature and duration significantly affect tannin content and color. Powder dried at 40°C for 12 hours has a tannin content of about 4,1% and a bright green color. At 50°C for 6 hours, the tannin content decreased to about 3.8% and a more stable green color. Drying at 60°C for 24 hours results in a tannin content of about 2,6%, but the color becomes darker. The optimal conditions are 40°C and 6 hours, producing high-quality, nutritious powder.