Cheese is a dairy product with high nutritional value and continues to experience increasing consumption in Indonesia. Innovation in the development of functional processed cheese cubes (PCC) made from natural ingredients is needed to increase nutritional value and health benefits. Moringa oleifera (MO) is a source of bioactive compounds such as flavonoids, phenolics, beta carotene, and macro and micro nutrients that have the potential to improve the functional quality of food products. This study aims to encourage the effect of the addition of nano moringa extract (NME) on the content of carbohydrates, protein, fat, crude fiber, and antioxidant activity in processed cheese cubes. MO was extracted using the maceration method, then converted into nano form through spray drying techniques to increase the bioavailability and stability of active compounds. PCC formulations were made with the addition of NME at concentrations of 0%, 0.2%, 0.4%, and 0.6%. The results showed that the addition of NME significantly affected all tested parameters. Carbohydrate content increased in the 0.2% and 0.4% treatments, with the highest value of 18.71% at 0.4% NME, but decreased at 0.6% due to nanoparticle aggregation that hindered dispersion homogeneity. The highest protein content was found at 0.2% NME at 7.46%, while higher concentrations showed a decrease due to the dilution effect and potential protein denaturation during the nanoencapsulation process. Fat content decreased with increasing NME concentration, with the lowest value of 27.54% at 0.4% NME, influenced by the activity of bioactive compounds that play a role in binding lipids. Crude fiber content tended to decrease at high concentrations due to degradation of the fiber fraction and protein-polysaccharide interactions. Antioxidant activity increased significantly, marked by the lowest ICso value of 7.98 ug/mL at 0.6% NME which is included in the very strong category.
Salsabila et al. (Tue,) studied this question.