Moringa <em>oleifera</em> leaves have been used as food material because it has high nutritional value. Many research have been conducted on moringa leaves extract as functional food and the additional material of nutrient for some food products (biscuit, bread, jelly drink), which it looked that adding moringa leaves extract above 5% decrease the consumer acceptance level toward the product because of the strongest unpleasant aroma and bitter taste, which is caused by saponins content in moringa leaves extract is still high enough. The aim of the research is to determine the optimum time and temperature of blanching process of moringa leaves in order to decrease its saponin content and at the same time to preserve its nutritional content. Blanching process used temperature 85 ˚C for 7.5 minutes can decrease saponins content of moringa leaves to the lowest content amount 3.9 %, but still preserve protein content amount 25.08 %, vitamin C content amount 84.68 mg 100g-1 and increase vitamin A amount 3600 μg 100g-1.

Moringa oleifera leaves have been used as food material because it has high nutritional value. Many research have been conducted on moringa leaves extract as functional food and the additional material of nutrient for some food products (biscuit, bread, jelly drink), which it looked that adding moringa leaves extract above 5% decrease the consumer acceptance level toward the product because of the strongest unpleasant aroma and bitter taste, which is caused by saponins content in moringa leaves extract is still high enough.This study aimed to obtain the optimal temperature and time of blanching process to reduce saponin level, and the appropriate solvents to extract nutrients from Moringa oleifera leaves so that Moringa leaves flour is obtained with no bitter taste (low saponin) and nutritious (water, protein, optimal vitamin C and vitamin A) as fortification ingredients for various food products. The results showed that the blanching treatment at 75 &deg; C for 5 minutes (T1W1) combined with 70% ethanol (P1) solvent was able to produce Moringa leaves flour with the lowest saponin content of 0.790%, but with nutrients that still met the requirements, namely water 6.508%, protein 28.705%, Vitamin C 90.77 mg 100 g-1 and Vitamin A 3590 &micro;g 100 g-1.

Purple sweet potato is a source of anthocyanins that function as antioxidants, antimutagenic, and anti-carcinogenic so that it has the potential to be processed into various functional food products. The stability of anthocyanin levels in the product is greatly influenced by temperature during processing, where the use of high temperatures will damage and reduce anthocyanin levels. This research was conducted to determine the effect of processing and combination of raw materials on anthocyanin levels and antioxidant activity of tortilla products made from a combination of purple sweet potato (Ipomoea batatas L) and cassava. The research design used a completely randomized design, with the object of research being tortillas made from purple sweet potato obtained from Palolo District, Sigi Regency, Central Sulawesi Province, combined with cassava obtained from the local market in Palu City, Central Sulawesi Province. The results showed that the anthocyanin levels of tortilla products varied from 5% (P1) to 19.63% (P5). There was a very significant decrease in anthocyanin levels around 68.26 - 91.91%. The amount of antioxidant activity was measured by IC50, wherefrom the research it was known that the IC50 value of tortilla products ranged from 242.68 to 155.66 µg / ml which indicated that the antioxidant activity of tortilla products was weak and even almost inactive. Based on the results of the study, it is indicated that the processing of purple sweet potatoes into tortillas is not appropriate because the processing is predominantly using high temperatures so that it can damage the anthocyanin content and reduce antioxidant activity.

Untuk meningkatkan nilai gizinya, tortilla dapat difortifikasi dengan cara menggunakan bahan baku bernutrisi tinggi seperti ubi jalar ungu (Ipomoea batatas L), yang memiliki kandungan antosianin tinggi sehingga sangat berpotensi sebagai sumber antioksidan. Penggunaan ubi jalar ungu sebagai bahan baku tortilla tentu akan mengubah kualitas kimiawi dan organoleptiknya, karena ubi jalar ungu memiliki kandungan nutrisi terutama antosianin sehingga memiliki warna, tekstur dan aroma khas yang akan mempengaruhi kimiawi dan organoleptik dari tortilla. Untuk itu perlu dilakukan penelitian yang bertujuan mengetahui pengaruh penambahan ubi jalar ungu terhadap kualitas kimiawi (kadar air, total gula, kadar antosianin, aktivitas antioksidan) serta sejauh mana penerimaan konsumen akan produk tortilla ini secara organoleptik. Penelitian ini didesain menggunakan Rancangan Acak Lengkap (RAL) dengan 1 (satu) faktor perlakuan yaitu rasio komposisi ubi jalar ungu dan ubi kayu  yaitu T1 (1:5); T2 (2:4); T3 (3:3); T4 (4:2); T5 (5:1); dan T6 (6:0). Setiap perlakuan akan diulang sebanyak 4 kali sehingga diperoleh 24 satuan percobaan. Tortilla hasil percobaan selanjutnya diuji kimiawinya dan tingkat penerimaannya secara organoleptik menggunakan uji hedonik terhadap 25 orang panelis tidak terlatih yang dipilih secara random/acak. Parameter uji yang diamati yaitu rasa, warna, aroma dan tekstur. Hasil penelitian menunjukkan bahwa rasio konsentrasi ubi jalar ungu dan ubi kayu yang paling mempengaruhi adalah perlakuan T5 (5 : 1), dengan nilai masing-masing parameter uji yaitu kadar air 5,63%, total gula 1,077%, antosianin 19,63 mg/100 g, aktivitas antioksidan 155,66 µg/ml, rasa (3,52), warna  (4,22), aroma (4,31) dan tekstur (3,79).