INTRODUCTION:

The nutritional problems currently experienced by Indonesia are still high, especially in terms of malnutrition among children under five. Another study found that the proportion of very short nutritional status in toddlers was 18% in 2013, decreased to 11.5% in 2018, but the incidence of short children has increased, with the number of short children being 19.2% in 2013 and 19.3% in 2018.¹

As part of the recovery effort, feeding addition was implemented to reduce nutritional problems in children under the age of five².

Supplementary feeding for recovery is recommended based on local foods with regional specialties according to local conditions.³ Provision of Supplementary Food is a feeding activity for toddlers who are malnourished that consists of safe and high-quality snacks with an emphasis on quality and safety aspects of food that has a high nutritional value based on the child's needs.

Additional food given to toddlers with malnutrition needs to be tested for its contents in the laboratory. Analysis of the proximate content of Moringa leaf extract was carried out to quantitatively determine the components contained in Moringa leaves so that it can be a reference in developing the potential for making other food supplements from Moringa leaf extract.³

There have been many studies reporting that malnutrition in young children is caused by many multidimensional factors, such as socioeconomic and sociocultural factors as external factors and children's health status as an internal factor. A study conducted in 2017 by Kabeta et al. on socioeconomic factors associated with the nutritional status of children under the age of five in Ethiopia found that father educational level and child immunization status were factors that significantly affected nutritional status.⁴

The global food system poses a complex and multi-faceted set of challenges to both human and environmental health. There are still 690 million people suffering from hunger, and food insecurity is predicted to increase as a result of the current Coronavirus disease 2019 (Covid-19) pandemic and the resulting economic shock.⁵

Malnutrition can occur as a result of poverty, but improving nutrition in the early stages of human life can actually build a strong foundation for helping individuals, families, and nations emerge from poverty.⁶

The bad impact that can be caused by nutritional problems in the short term is a nuisance for brain development, intelligence, disordered physical growth, and metabolic disorders in the body. Meanwhile, the long-term bad consequences that can arise are decreased cognitive ability and achievement, decreased immunity (like how easy it is to get sick), a high risk for the emergence of diabetes, obesity, heart disease, blood vessels, cancer, stroke, and disability in old age, as well as the quality of work being uncompetitive, which results in low economic productivity.⁷

Natural food from nature can be used as an alternative source to overcome nutritional problems in young children. The utilisation of herbal food resources has been increasing as the government starts shifting its focus on the exploration of natural food resources as an alternative in maintaining, increasing, and recovering health conditions, as well as for disease medication.

The consumption of Moringa oleifera leaves is known to be an alternative for overcoming malnutrition cases in Indonesia. Moringa grows naturally throughout Indonesia and is generally used as a fence. In some parts, such as Java Island, the leaves are consumed as vegetables, while in East Nusa Tenggara, they are used to prevent malnutrition in young children.

It is widely known that moringa is the plant of life because its richly beneficial nutrients could save millions of people’s lives. Moringa's nutrient content is thought to be higher and richer than that of other plants. Many studies have found that moringa is rich in vitamins A, B, and C, calcium, potassium, iron, zinc, folic acid, and proteins, all of which are easily digested by the human body. Moringa contains potassium, which is 3 times higher than banana, 4 times higher than vitamin A in carrot, and 25 times higher than iron in spinach; vitamin C, which is also higher than any other vegetables or fruits (7 times higher than vitamin C in orange); calcium, which is 4 times higher than milk; and protein, which is 3 times higher than that in yoghurt. Furthermore, it is believed that the quality of nutrients in moringa will be higher if consumed in powder form (except for vitamin C). Moringa powder contains vitamin A 10 times more than that in carrot; calcium 17 times higher than that in milk and 15 times higher than that in banana; protein 9 times higher than that in yoghurt; and iron 25 times higher than that in spinach. Moringa's nutrient content is thought to be more dense and richer than that of other plants, as well as easier to digest by the human body.⁸ Due to its rich compounds, it seems that this plant is good for treating malnutrition.

Moringa could be a good source of vitamins. also contains a lot of minerals, which are essential for the growth and development of children; in every 100 grammes of moringa, it contains 28.29 mg of iron. This plant appears to be beneficial for treating malnutrition due to its high concentration of compounds.⁸

Moringa, which is processed into flour, will increase the nutritional value of calories and the content of protein, carbohydrates, fiber, and other nutrients. A comparison of the nutritional value of Moringa leaves with Moringa leaf flour in 100 grammes is presented in Table 1.

Table 1. The Comparison of Nutritional Content in Every 100 gr of Moringa Leaves with Moringa Leaf Powder

Composition	Leaf	Powder
Water content (%)	75,0	7,5
Calories	92	205
Protein (g)	6.7	27.1
Fat (g)	1.7	2.3
Carbohydrates (g)	13.4	38.2
Fiber (g)	0.9	19.2
Minerals (g)	2.3	-
Calcium (mg)	440	2003
Magnesium (mg)	24	368
Phosfor (mg)	70	204
Pottasium (mg)	259	1324
Copper (mg)	1.1	0.57
Iron (mg)	7	28.2
Sulfur (mg)	137	870
Oxalix acid (mg)	101	1.6
Vitamin A (mg)	6.8	16.3
Vitamin B (mg)	423	-
Vitamin B1-thiamin (mg)	0.21	2.64
Vitamin B2-riboflavin (mg)	0.05	20.5
Vitamin B3-niacin (mg)	1.08	8.2
Vitamin C	220	17.3
Vitamin E	-	113
“Lysine (g/16g N) (%)	4.3	1.32
Tryptophan (g/16g N) (%)	1.9	0.43
Phenylanaline (g/16g N) (%)	6.4	1.39
Methionine (g/16g N) (%)	2.0	0.35
Threonine (g/16g N) (%)	4.9	1.19
Leucine (g/16g N) (%)	9.3	1.95
Isoleucine (g/16g N) (%)	6.3	0.83
Valine (g/16g N) (%)	7.1	1.06”

Soursce: (Clement A, Olatunde M, Patrick O, Joyce O, 2017).⁹

Based on the above, the Moringa used in this study was analyzed for its proximate and mineral content to quantitatively determine the components contained therein so that it can become a reference for further research to develop the potential for making food or drinks from Moringa leaf flour in the future. The proximate and mineral-tested moringa in this study were taken from cultivated Moringa plants in Langkat Regency.

MATERIALS AND METHODS:

This research is a descriptive study that describes the results of the analysis of the proximate and mineral examination contained in Moringa flour. This research was conducted in two stages, namely the manufacture of moringa leaf flour and analysis of the proximate and mineral content of moringa flour.

This research was conducted at the Pharmacy Laboratory of the University of North Sumatra for the process of making moringa leaf extract in May 2022 and for proximate analysis and mineral content of Moringa leaf powder it was carried out in the laboratory of the Medan Industrial Research and Standardization Center, Ministry of Industry in June 2022.

RESULTS AND DISCUSSION:

The results of the proximate analysis test and simplicial content of Moringa flour are as follows:

Table 2. Proximate and Mineral Analysis of Leaf Powder Moringa from Langkat Regency

S.No	Parameter	Unit	Amount
1	Ash content	%	2.83
2	Water content	%	5.55
3	Carbohydrates	%	33.6
4	Total fat	%	2.12
5	Protein	%	30.2
6	Crude fiber	%	25.7
7	Lead	mg/kg	< 0.07
8	Cadmium	mg/kg	< 0.03
9	Arsenic	mg/kg	< 0.03
10	Mercury	mg/kg	< 0.0011
11	Manganese	mg/kg	36.9
12	Potassium	mg/kg	363.6
13	Calcium	%	0.20
14	Magnesium	mg/kg	194.1
15	Iron	mg/kg	71.5
16	Sodium	mg/kg	53.1

Based on the results of proximate and mineral analysis, it was obtained several nutritional elements needed by the body such as carbohydrates, protein levels, crude fiber, manganese, potassium, magnesium, iron and sodium in the Moringa oleifera leaf extract. meet the needs of vitamins and minerals toddlers. This shows that Moringa leaf powder can be used as a processed food ingredient for alternative food additives.

Due to the improved resilience of microbes and the availability of alternative dietary additives to promote health, interest in medicinal plants as an alternative to allopathic medicine has expanded significantly in recent years.^10-15 Carbohydrates are needed as a source of energy for the body which in the body is broken down into sugar then absorbed in the digestive tract and enters the bloodstream. The carbohydrate content of moringa flour in this study was quite high, namely 33.6%. Previous studies have shown that the carbohydrate content of Moringa leaf powder is 38.2% to 51.9%. This shows that the carbohydrates in Moringa leaf flour in this study are in the range of the results of previous studies.¹⁶

Proteins it also functions as a source of energy¸ forming various enzymes and hormones, thus supporting the immune system. The protein content in Moringa flour in this study was 30.2%, slightly higher than the protein content in research by researcher with a figure of 24.14%.¹⁷

Crude fiber is a type of complex carbohydrate that cannot be broken down into sugar molecules by the body. The maximum benefits of fiber for health can be obtained by consuming at least 25-35 grams per day. There are many health benefits of fiber, from preventing constipation to preventing diabetes. Fiber can be found in a variety of plant foods, such as vegetables, fruits, nuts, seeds, oatmeal and cereals. The crude fiber content in this study was 25.7%, higher than the crude fiber in crude moringa flour, which was 11.44%.¹⁷

Superoxide dismutase (SOD), an antioxidant enzyme that aids in the battle against free radicals, is made up in part of manganese. Free radicals are substances that the body naturally produces that may harm DNA and cell membranes, speeding up the aging process and contributing to a number of diseases including cancer and heart disease. Free radicals may be neutralized by antioxidants like SOD, which can also help lessen or perhaps assist avoid some of the harm they cause.¹⁸The manganese content in Moringa leaf extract in this study was 36.9mm/kg.

Potassium is a type of mineral that can be produced naturally from within the body. About 9% of potassium can be found in the body, with 80% in muscle cells, the rest is distributed in blood cells, bones and liver. When it enters the body, potassium will act as a soluble electrolyte that helps transmit electricity.⁵ Furthermore, the electricity will be used to maximize the function and performance of various organs in it, including muscle contraction and body fluid balance. Pottasium content in Moringa leaf extract in this study was 363.6mg/kg.

Calcium content in Moringa leaf extract in this study was 0.20%. An essential element for bone and tooth development and maintenance is calcium. Many different foods, including milk and processed foods, green vegetables, sardines, and salmon, are sources of calcium. Calcium is essential for keeping strong bones and teeth as well as supporting the neurological system, blood clotting, and muscle contractions.¹⁹ Lack of calcium in the body can cause children's growth to be stunted and trigger various diseases, such as rickets, osteoporosis, and osteomalacia.²⁰

Magnesium content in Moringa leaf extract in this study was 194.1mm/kg. Magnesium is a mineral that can be obtained from consuming food or supplements. In the body, 60% of magnesium is stored in the bones and the rest is distributed in the muscles, soft tissues and blood.²¹

Iron content in Moringa leaf extract in this study was 71.5%mg/kg. Iron is a mineral that plays an important role in the formation of hemoglobin in red blood cells. Hemoglobin itself is a protein that carries oxygen from the lungs throughout the body. The body needs iron in the right amount. If the body lacks iron, it can cause iron deficiency anemia. Iron deficiency anemia (IDA) is the most common type of anemia. When the body has iron deficiency anemia, the supply of oxygen in red blood cells to be distributed throughout the body's tissues will be hampered. The body also does not get adequate oxygen, thus making the body feel weak and tired.²² Previous research explains the results biscuits with the composition of moringa leaf flour, which is more, has a substance content higher iron (fe), so it is possible that moringa biscuits can become alternative to prevent anemia.²³

Sodium is included in micronutrients which are important in supporting the normal activities of the body. Adequate sodium consumption (not less or more) is very important in maintaining blood pressure volume by binding water. This component also plays a role in regulating cell osmotic pressure, which functions for the entry and exit of cell fluids. Sodium also has a function in improving food quality, provides pure umami taste.²⁴ The recommended sodium consumption (from various sources) for adolescents and adults is 1200mg/day and tolerance up to 2300mg/day, depending on body condition, while for children under five is 0.8 grams - 3 grams per day.³ Sodium content in Moringa leaf extract in this study was 53.1mm/kg.

CONCLUSION:

The results of proximate and mineral analysis in this study showed that the extract of the Moringa plant taken from Langkat Regency has good nutritional content for consumption for body health. And the content of heavy metals in this plant is far below the consumption tolerance limit, so Moringa extract as a food ingredient is very safe for consumption. In conclusion, with the nutritional content of this plant, this plant is a potential source that can be consumed to maintain and improve health, and this food is highly recommended to be given to toddlers who experience malnutrition to improve their nutritional status.

SUGGESTION:

1. For future researchers to be able to conduct research, especially to test other micronutrients contained in Moringa leaf extract using Moringa.

2. By obtaining other nutrients in Moringa leaf extract, it is suggested that Moringa can be used as a variety of processed food ingredients that are more varied so as to invite the appetite of toddlers.

REFERENCES:

1. Soeracmad YS. Hubungan Sanitasi Lingkungan Rumah Tangga Dengan Kejadian Stunting Pada Anak Balita Di Puskesmas Wonomulyo Kabupaten polewali Mandar Tahun 2019. J-KESMAS: Jurnal Kesehatan Masyarakat. 2019; Nov 30; 5(2): 138-50. http://dx.doi.org/10.35329/jkesmas.v5i2.519

2. Khanifah M, Chabibah N, Setyaningsih P. Analisa Proximat dan Uji Coba Rasa Produk Fortifikasi Bubuk Daun Kelor (Moringa oleifera) dalam Susu Kedelai. URECOL. 2017; Sep 8: 365-70.

3. Nelista Y, Fembi PN. Pengaruh pemberian makanan tambahan pemulihan berbahan dasar lokal terhadap perubahan berat badan balita gizi kurang. Jurnal Kesehatan Masyarakat. 2021; Oct 30; 5(2): 1228-34.

4. Kabeta A, Assefa S, Hailu D, Berhanu G. Intestinal parasitic infections and nutritional status of pre-school children in Hawassa Zuria District, South Ethiopia. African Journal of Microbiology Research. 2017; Aug 21; 11(31): 1243-51. https://doi.org/10.5897/AJMR2017.8597

5. Chen PJ, Antonelli M. Conceptual models of food choice: influential factors related to foods, individual differences, and society. Foods. 2020; 9(12): 1898. https://doi.org/10.3390/foods9121898

6. Ruaida N. Gerakan 1000 hari Pertama Kehidupan Mencegah Terjadinya Stunting (Gizi Pendek) di Indonesia. Global Health Science. 2018; Jun 30; 3(2): 139-51. http://dx.doi.org/10.33846/ghs.v3i2.245

7. Aisyah S, Tarigan R, Azizah LL. Faktor Yang Berhubungan Dengan Kejadian Stunting Pada Balita Di Desa Kebun Kelapa Kecamatan Secanggang Kabupaten Langkat Tahun 2020. Jurnal Gentle Birth. 2021; Jan 20; 4(1): 40-51. http://dx.doi.org/10.56695/jgb.v4i1.60

8. Islam Z, Islam SM, Hossen F, Mahtab-ul-Islam K, Hasan M, Karim R. Moringa oleifera is a prominent source of nutrients with potential health benefits. International Journal of Food Science. 2021; Aug 10; 2021. https://doi.org/10.1155/2021/6627265

9. Clement A, Olatunde M, Patrick O, Joyce O. Effect of drying temperature on nutritional content of Moringa oleifera leave. World Journal of Food Science and Technology. 2017; Sep 11; 1(3): 93-6. https://doi.org/10.11648/j.wjfst.20170103.11

10. Geetha S, Rajeswari S. A Preliminary Study on Phytochemical Screening, Proximate Analysis and Anti-Bacterial Activities of Andrographis paniculata Seed Extract. Research J. Pharm. and Tech. 2019; 12(5): 2083-2088. https://doi.org/10.5958/0974-360X.2019.00345.7

11. Praveena. A, Sanjayan K. P. Pharmacognostic Studies on Root-bark and fruit of Morinda tinctoria Roxb.Res. J. Pharmacognosy and Phytochem. 2018; 10(3): 211-215. https://doi.org/10.5958/0975-4385.2018.00034.1

12. Switi Gaikwad, G. Krishna Mohan , Kavitha Reddy. Proximate Analysis and Preliminary Phytochemical Standardization of Leaves of Two Malvaceous Plants. Research J. Pharmacognosy and Phytochemistry. 2011; 3(5): 211-216.

13. Nikhil D. Shirsat, S. A. Momin, Usha Sayed. Development of biodegradable polysaccharide by modified process from sea desecrates and its proximate analysis. Asian J. Research Chem. 2012; 5(8): 1078-1083.

14. M Nagarajan, AJM Christina, P Devi, R Meera. HPTLC analysis and Phytochemical Investigation of Leaves of Euphoria longan. Asian J. Research Chem. 2010; 3(1):. 31-35.

15. Lokapirnasari WP, Maslachah L, Sahidu AM, Yulianto AB, Pramestya NR, Lestari RD. The Potency of Lactobacillus fermentum and Moringa oleifera Extract with different Fermentation Time to improve the Nutrient content of Fermented Rice Bran. Research Journal of Pharmacy and Technology. 2022; 15(8): 3736-42. https://doi.org/10.52711/0974-360X.2022.00626

16. Augustyn GH, Tuhumury HC, Dahoklory M. Pengaruh penambahan tepung daun kelor (Moringa oleifera) terhadap karakteristik organoleptik dan kimia biskuit mocaf (modified cassava flour). AGRITEKNO: Jurnal Teknologi Pertanian. 2017; Oct 1; 6(2): 52-8. https://doi.org/10.30598/jagritekno.2017.6.2.52

17. Kantja IN, Nopriani U, Pangli M. Uji Kandungan Nutrisi Tepung Daun Kelor (Moringa oleifera L) sebagai Pakan Ternak. Jurnal Riset Rumpun Ilmu Hewani (JURRIH). 2022; 1(1): 1-7. https://doi.org/10.55606/jurrih.v1i1.145

18. Lobo V, Patil A, Phatak A, Chandra N. Free radicals, antioxidants and functional foods: Impact on human health. Pharmacognosy Reviews. 2010; 4(8): 118. https://doi.org/10.4103/0973-7847.70902

19. Budiana TA, Marlina D. Efektivitas Healthy Dates Sebagai Suplemen Koreksi Pertumbuhan Balita Stunting Di Kota Cimahi. Jurnal Ilmu Kesehatan Bhakti Husada: Health Sciences Journal. 2020; 11(2): 137-51. https://doi.org/10.34305/jikbh.v11i2.185

20. Paramitha ST. Optimalisasi pemanfaatan mineral fosfor dalam membentuk kesehatan fisik anak usia dini melalui reedukasi keluarga. Gladi: Jurnal Ilmu Keolahragaan. 2018; 9(1): 24-34. https://doi.org/10.21009/GJIK.091.02

21. Savitri EW. Buku Ajar Gizi dan Diet untuk D3 Keperawatan: Sesuai Kurikulum Update-2018. Penerbit NEM; 2022 May 17.

22. Utami N, Graharti R. Kurma (Phoenix dactylifera) dalam Terapi Anemia Defisiensi Besi. Jurnal Kedokteran Universitas Lampung. 2017; 1(3): 591-7. https://doi.org/10.23960/jkunila13591-597

23. Ardianto ET, Subaktilah Y, Elisanti AD. Formulasi biskuit buah naga dan daun kelor untuk mencegah anemia. Jurnal Kesehatan. 2020; 8(1): 10-5.

24. Pane HW, Tasnim T, Sulfianti S, Hasnidar H, Puspita R, Hastuti P, Apriza A, Pattola P, Sianturi E, Rifai A, Hulu VT. Gizi dan Kesehatan. Yayasan Kita Menulis; 2020 Sep 7.

Received on 02.02.2023 Revised on 26.03.2024

Accepted on 24.01.2025 Published on 02.08.2025

Available online from August 08, 2025

Research J. Pharmacy and Technology. 2025;18(8):3463-3467.

DOI: 10.52711/0974-360X.2025.00498

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License. Creative Commons License.