Ghina Shofiah Adibah Khoirunnisa

Department of Chemical Engineering, Faculty of Engineering, Jember University, Indonesia

Reinaldi Rizky Pratama

Department of Chemical Engineering, Faculty of Engineering, Jember University, Indonesia

Ditta Kharisma Yolanda Putri

Department of Chemical Engineering, Faculty of Engineering, Jember University, Indonesia

Helda Wika Amini

Department of Chemical Engineering, Faculty of Engineering, Jember University, Indonesia

Boy Arief Fachri

Department of Chemical Engineering, Faculty of Engineering, Jember University, Indonesia

DOI: https://doi.org/10.19184/jobc.v4i2.1379    

ABSTRACT 

Moringa oleifera leaves are known for their distinctive leaf shape and offer numerous health and nutritional benefits. They are rich in vitamins, minerals, proteins, and bioactive compounds and possess antioxidant and anti-inflammatory properties. This study aimed to explore the extraction process, identify the presence of tannin compounds in Moringa leaves, and determine the appropriate kinetic model for the extraction of Moringa leaf extract using the Microwave-Assisted Extraction (MAE) method. The extraction was performed using 96% ethanol as the solvent and the MAE technique, which is known to enhance extraction efficiency. Variables such as power (150 watts), a material-to-solvent ratio of 1:15 (b/v), and extraction times of 2, 4, 6, 8, and 10 minutes were tested. The results indicated that the highest yield was achieved after 10 minutes, with a value of 10.25%. The extraction time was extended at most 10 minutes due to time limitations and diminishing returns as the extraction time increased. The study concluded that the second-order kinetic model (R² = 0.9897) was the most suitable for describing the extraction of tannin compounds from Moringa leaves, outperforming the first-order model with a value closer to 1.

Keywords: extraction, Moringa oleifera, flavonoids, and microwave-assisted extraction

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