Effects of Moringa oleifera leaf flour on antioxidant activity, lipid oxidation, and fat content of oven-dried chicken sausage chips

Freinaldus Arfilinus Darmi; Geertruida Margareth Sipahelut; Bastari Sabtu; Dewi Elfrida Sihombing

doi:10.25047/jipt.v10i1.7416

Authors

Freinaldus Arfilinus Darmi Universitas Nusa Cendana
Geertruida Margareth Sipahelut Universitas Nusa Cendana
Bastari Sabtu Universitas Nusa Cendana
Dewi Elfrida Sihombing Universitas Nusa Cendana

DOI:

https://doi.org/10.25047/jipt.v10i1.7416

Keywords:

Chicken sausage chips, DPPH radical-scavenging activity, lipid oxidation, Moringa oleifera

Abstract

This study evaluated the effects of incorporating Moringa oleifera leaf flour (0%, 2%, 4%, and 6%) into oven-dried chicken sausage chips on DPPH radical-scavenging activity, thiobarbituric acid (TBA) values, and Soxhlet-extractable fat content. A completely randomized design with four treatments and four replicates was used, and data were analyzed using one-way analysis of variance followed by Duncan's multiple range test. Chicken sausage batters were prepared, steamed, frozen, sliced into 4–5 mm thickness, and oven-dried at 100°C for 65 minutes. Antioxidant activity increased significantly from 29.56% in the control to 63.82% at 6% inclusion, while TBA values decreased from 1.46 to 0.41 mg malondialdehyde/kg meat. Fat content was significantly lower in all moringa-containing formulations (4.76–4.87%) compared with the control (6.26%), though values did not differ significantly among the 2%, 4%, and 6% treatments. By jointly evaluating radical-scavenging activity and lipid oxidation in an oven-dried sausage-chip matrix, this study demonstrates that Moringa oleifera leaf flour serves as an effective natural antioxidant and functional ingredient. Among the formulations tested, the 6% inclusion level produced the highest DPPH activity and lowest TBA value while maintaining a stable reduced fat content.

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