Effect of drying method and bad thickness on physical, chemical, and organoleptic quality of dry herbal Moringa (<i>Moringa oleifera</i>) leaves

The purpose of this study was to determine the effect drying method and bed thickness on physical quality test (moisture content, color), chemical (ash flavonoids, total phenol, carotenoids, ascorbic acid, or vitamin C antioxidant activity) organoleptic Moringa leaf tea. experimental research a Split Plot Design with dryers as main plot subplot. Analysis variance (ANOVA) Duncan's Multiple Range Test (DMRT) at significant level 5% used analyze data. scores were analyzed using Friedman test. ANOVA results indicated that significantly affected whereas did not influence parameters. best result in terms herbal moisture content (5.94%) color obtained by YSD UNIB 2022 assisted fan. highest ash range 7.78 % -7%, phenol 50.78 GAE/g, carotenoids 17, 57 mg/g, acid (vitamin C) 117, 33%, strongest (antioxidant an IC50 value 37.85 ppm. (flavonoids) showed red UNIB12.