Antioxidant activity and dietary fiber of colorful meses made from modified cassava flour, moringa leaves flour, yellow pumpkin flour and carrot flour

Meses is a chocolate granule that is widely used as a garnish in cake, ice cream, and bread. Meses have many colors. The aim of this study was to determine the effect of Moringa leaves flour, yellow pumpkin flour, carrot flour, and mocaf flour formulation with the 20%: 80%,30%:70%,40:60%,50%:50%,60%: 40%, and 80%: 20% ratio on the antioxidant activity and dietary fiber of the colorful meses. Based on the data analysis conducted, it was found that the concentration of Moringa leaves flour, yellow pumpkin flour, and carrot flour of Mocaf had a significantly different effect (p<0,05) on the antioxidant activity and dietary fiber of colorful meses. The lower concentration of mocaf flour, the antioxidant activity of the meses increased. In addition, the lower the concentration of mocaf flour, the dietary fiber from colorful meses is also getting higher. The greatest antioxidant activity and dietary fiber were 80% (Moringa leaves flour, yellow pumpkin flour, and carrot flour) and 20% mocaf flour with 59,30 % antioxidant activity and 3,06 % dietary fiber.


Introduction
Extrusion is a one of food processing method.On the extrusion process, the molding,stirring, and cooking are simplified into one stage process [1].One of the products processed by the extrusion method is meses.Meses is one of the product developments from chocolate.Meses have functions as a decorator on the cake, ice cream, donuts,and pastry.There are many kinds of meses namely green meses, white, brown, and pink.Meses are composed of starch, cocoa butter, and sweetener [2]. in general colorfull meses always produce using synthetic dyes.It is necessary to use natural ingredient as substitutes for synthetic dyes and to increase nutrition of colorful meses.
The research of [3] report that meses from 20% mocaf flour and 80% sweet purple potato flour have a significant effect on fracture strength and hardness (texture profile),colour as a physical properties,and also colour, taste, and texture as a sensory properties.However,research regarding identification of increasing nutritional content of meses has not been carried out.Based on the previous research, this research was carried out to identify the effect of the consentration Mocaf flour,Moringa leaves flour , carrot flour, and pumpkin flour on increasing the antioxidant and fiber content of meses.
Indonesia rich in agricultural product.Cassava,Carrot, yellow pumpkin, and moringa leaves are comodities that are widely produced in several regions in Indonesia.Mocaf flour is a cassava product that processed by modifying the cell structure of cassava through the fermentation process.The fermentation treatment can produce flour with a soft, white texture, no distinctive smell of cassava, and also has higher fiber than wheat flour.Mocaf has 85.60% starch, 1.93% protein, 87.3% carbohydrates, 1.9-3.4% fiber, and 2.72% fat content [4].Mocaf has high calcium and fiber but is low in bioactive compounds.Because of it, we can increase nutritional value by adding other ingredients.
Moringa leaves are rich in antioxidants which makes moringa leaves potential as a functional food.In general moringa leaves are only used as a vegetable,with this high nutritional content, Moringa leaves have the potential to increase food nutrition.Beside that it can used as an alternative natural coloring agent for food.Moringa leaves flour has ability as an alternative green coloring in food because it contains chlorophyll pigments, 94% iron and 17.3 mg of vitamin C [5]. 100 grams of fresh moringa leaves have an energy content of 92 kilocalorie, 5.1 grams protein, 1.6 grams fat, 14.3 grams carbohydrates, and 1077 miligrams calcium, and as a flour its increased energy to 381.04 kcal, 117.8 grams protein, 71.64 grams fat, 191.6 grams carbohydrates, and 3018 miligrams calcium [5].
Pumpkin rich in carbohydrates (75.03%) and 180 SI beta carotene.Yellow pumpkin flour also high in dietary fiber (minimum 6 g / 100 g).Carrots contain high carotene .Carrots can be used as a natural dye because it have β-carotene as orange color pigment.Carrots also have ability to increase nutritional content of food product because its rich in nutritional content.Carrot contain antioxidant consist of micronutrients vitamin C, vitamin A, and vitamin E [6].
The study aimed to determine the effect of different formulation of carrot flour, yellow pumpkin flour, and moringa leaves flour with mocaf flour on the antioxidant and fiber content of the colourful meises.

Colorful Meses
Measure green meses, yellow meses, and orange meses of equal weigh, then mix it.

Data Analysis
The data result was analyzed using SPSS, one way ANOVA (Analysis of Variance).Then followed by Duncan's multiple range test (DMRT) with a significant level of 5%.

Chemical Analysis
The chemical analysis of colorful meses determined by DPPH method for antioxidant activity, and AOAC 1995 method for dietary fiber analysis

Result and Discussion
The process of making meises through extrusion method in this research carried out with the fomulation of moringa leaves flour, yellow pumpkin flour, carrot flour comparison with mocaf flour for each of meses color.After that, meses were mixxing in one pacakging, then analyzed it for antioxidant activity and the dietary fiber contains.The data analyzed result show on the

Antioxidant activity
Antioxidants activity as anti-inflammatory through several mechanisms, including modulates inflammation, regulating adipocyte differentiation and fat metabolism, inhibiting pancreatic lipase activity, intestinal permeability, and have interacts with gut microbiota [7].
The result of Analysis of variance (ANOVA) showed that the substitution had significant effect (p<0.05) on Antioxidant Activity of colourful Meses.The highest antioxidant activity is 59.30± 0.14 on the P6 (80%;20%) treatment, while the lowest antioxidant activity is 38.80±0.14 on P1 (20%;80%) treatment.The data showed that P1,P2,P3 treatment of colorful meses can be categorized into medium antioxidant, while P4,P5 and P6 can be categorized into high antioxidant.There are some various groups of antioxidant activity in food, namely very high >90% radical reduction DPPH, high (50 -90%), medium ( 20-50%), low <20%, and 0% does not indicated antioxidant activity in food product [8].Based on the data anlyzed, we known that the higher concentration of moringa leaves flour, yellow pumpkin flour and carrot flour, the higher the antioxidant activity.
The antioxidant activity influenced by the antioxidant content of the ingredients added.The Carrot flour has a high antioxidant content due to the presence of β-carotene.According to [6], the antioxidant activity of sweet cream butter was increased by the addition of carrot flour because it has b -carotene as antioxidants.In addition, according to [9] which report that the higher addition of carrot into dry noodles, the higher B-carotene levels produced.The betacarotene content of mocaf flour is lower than carrot betacarotene .The research of [10] report that the total beta-carotene in carrot puree is 21.09% while mocaf 0.00%.This colorful Meises also uses Moringa leaves flour in the manufacturing process.It also influence the increased of antioxidant activity on colorful meses because moringa leaves have high antioxidant [11] mentioned that moringa plants contain fatty acids, amino acids ,omega 3 and 6 , minerals ,vitamins , beta carotene, and antioxidants.This antioxidant has ability to eliminate free radicals or Reactive Oxygen Species (ROS) .According to [12] Moringa leaves have a high antioxidant content namely quercetin, kaempferol and others (flavonoid groups ) as a main phenolic bioactive compounds.Quercetin is a powerful antioxidant with a strength 4-5 times higher than vitamin C and vitamin E that are known as potential antioxidants [13] .A similar trend also reported by [14] mention that the addition of Moringa leaves flour increases antioxidant activity in Moringa chocolate.Research of [13] reported that the antioxidant activity in sago-based chips with the addition of moringa has increased antioxidant activity.
Another flour used in colorful meses is yellow pumpkin flour.The higher of yellow pumpkin flour concentration , the antioxidant activity of colorful meises also increased.Its caused by the high antioxidant content in yellow pumpkin flour.Antioxidants in yellow pumpkin are 6,9 mg Beta carotene per 100 grams pumpkin.yellowpumpkin flour have 7.29 mg per 100 grams, 180 SI vitamin A and 52 mg vitamin C per 100 grams [15].Beta carotene as an antioxidant has the ability to stabilized carbon-nucleated radicals, beside that, the occurrence of plaque or cholesterol deposits in blood vessels can avoided by beta carotene activity.Beta carotene also have functional as antiinflammatory [16].The antioxidant activity of yellow pumpkin also influenced by the vitamin C content.Yellow pumpkin has a 16 mg vitamin C content per 100 grams of pumpkin.Vitamin C is a water-soluble antioxidant, it can protect cells and cell components from free radical, and the regeneration of other antioxidants, such as Vitamin E [17].

Dietary Fiber
Dietary fiber categorized into soluble fiber and insoluble fiber based on its ability to dissolve in water [18].Based on the data analyzed ,it showed that The highest dietary fiber is 4.06± 0.4 on the P6 (80%;20%) treatment, while the lowest dietary fiber is 1.04± 0.4 on P1 (20%;80%) treatment.The result showed that the Moringa leaves flour, yellow pumpkin flour and carrot flour had a significantly different effect (P<0,05) on the fiber content of colorful meises.The higher concentration of Moringa leaves flour, yellow pumpkin flour and carrot flour, the higher dietary fiber content of colorful meses.The dietary fiber content influenced by the ingredient of colorful meses.The lower of mocaf flour, the fiber content of meises decreases.it happens because the fiber content of mocaf flour is lower than the fiber content of carrot flour.The fiber content carrots is 2.8% while the fiber content of mocaf is 1.9% [19].The dietary fiber can influence texture profile meses, [3] report that the higher dietary fiber on mocaf flour caused meses firm.
Yellow pumpkin has 12.1% [20] dietary fiber while mocaf flour has a smaller fiber content.[21] report that the increased addition of yellow pumpkin flour, the dietary fiber content of flakes also increased, its caused by the yellow pumpkin flour has a higher dietary fiber content than mocaf flour .Yellow pumpkin flour has 6.07%dietary fiber content and mocaf flour is 3.68 beside that, the addition of yellow pumpkin flour also increased the carbohydrate content of product.According to [22], the addition of yellow pumpkin flour to steamed pumpki brownies can increased the carbohydrate content of brownies.The addition of Moringa leaves flour also contributes to the increased of dietary fiber content colorful meises.This happens because Moringa leaves flour also has a high dietary fiber content, the fiber content of Moringa leaves flour is 19.2% [23].Food is categorized as a source of dietary fiber if the dietary fiber content is at least 3 g/100 grams and high in fiber if it contains at least 6 /100 grams of food [24].The result show that the colourfull meises categorized as source of dietary fiber because it have 3,04 -4,06 dietary fiber content except P1(1,04),P2 (2,14) ,and P3.(2,65).

Conclusion
Based on data analyzed result, it is known that the ratio of Moringa leaves flour, yellow pumpkin flour, carrot flour to mocaf flour has a significant different effect (p<0,05) on antioxidant activity and dietary fiber content colorful meses.The higher the concentration of moringa leaves flour, yellow pumpkin flour, and carrot flour, the higher of an antioxidant activity of colorful meses.The ingredient also influence the dietary fiber content of colorful meses.The higher the concentration of moringa leaves flour, yellow pumpkin flour, and carrot flour, the dietary fiber of colorful meses is increased.The data analyzed also showed that The highest antioxidant activity is 59.30± 0.14 on the P6 (80%;20%) treatment, while the lowest antioxidant activity is 38.80±0.14 on P1 (20%;80%) treatment.AndThe highest dietary fiber is 4.06± 0.4 fon the P6 (80%;20%) treatment, while the lowest dietary fiber is 1.04± 0.4 on P1 (20%;80%) treatment.It caused by the high antioxidant activity and dietary fiber on moringa leaves flour, yellow pumpkin flour, and carrot flour.The data showed that the colorfull meses (P4,P5,P6) categorized as source of dietary fiber and high antioxidant because it have 3,04 -4,06 dietary fiber content and 50,60 -59,30 antioxidant content.Its showed that this colorful meses can be used as an alternatif functional food and natural dye.It is hope that colorful meses can be an alternative functional food ingredient that have positive impact on health and increase the added value of local food.

Acknowledgments
This research was funded by PNBP Politeknik Negeri Jember 2023.
12Green meses Mocaf mixed with moringa leaves flour according to the predetermined formulation above.After that mix it with aquadest ,and stir on 80 ͦ C for about 10 minutes.Then mix with other ingredient, moulding used extruder, and dried the meses for about12hours on 80 ͦ C. b.Yellow meses Mix the yellow pumpkin flour with the mocaf flour according to the predetermined formulation , add aquadest ,and stir it until 10 minutes on 80 ͦ C.After that added the other ingredient, moulding used extruder, and dried the meses for about 12 hours on 80 ͦ C. c. Orange Mocaf mixed with carrot flour with combination according to the predetermined formulation , After that mix it with aquadest and stir for about 10 minutes on 80 ͦ C. Then added the other ingredient.Moulding used extruder, and dried it on 80 ͦ C until 12 hours. a

table . Table 1 .
Antioxidant Activity and Dietary Fiber of colorful meses