Application of Nano Technology on Liquid Food Formula Containing
Catfish (Clarias gariepinus) Flour and Moringa oleifera Leaves Flour
Mia Srimiati
1,2 a
, Clara M Kusharto
3b
, Faisal Anwar
3c
, Heni Rachmawati
4d
,
Utari Yunitaningrum Kartini
1
, N. A. Shofiyyatunnisaak
1
1
Postgraduate Program in Nutrition Science, IPB University, Bogor, Indonesia
2
Nutrition Science Department, Faculty of Public Health, Binawan University, Jakarta, Indonesia
3
Department of Community Nutrition, Faculty of Human Ecology, IPB University, Bogor, Indonesia
4
School of Pharmacy, Bandung Institute of Technology, Bandung, Indonesia
Keywords: Catfish flour, Liquid food formula, Moringa leaves flour, Nanotechnology, Nutrient content.
Abstract: Nanotechnology can manipulate the size of the particles into nanometers (1 – 1000 nm). Studies show that
the benefits of nanotechnology in increasing the bioavailability of nutrients have been proven, but their effect
on nutrient content has not been widely studied. This study aims to analyze the influence of nanotechnology
on the nutritional and amino acid contents of liquid food formula containing catfish flour and Moringa leaves
flour. The nanoparticles making process of catfish flour and Moringa leaves flour was carried out using the
ball-milling method. Liquid food formula containing catfish flour and Moringa leaves flour is made by a
combination of vacuum drying and dry mixing methods. Macronutrient content was obtained from the
proximate analysis, mineral content was obtained from ICP-OES analysis, and amino acid content was
obtained from UPLC analysis. Statistical analysis was performed using the ANOVA test to determine the
difference in the nutritional content of nano liquid food formula and non-nano liquid food formula. The water,
Fe, Zn, Se, and Cu content of non-nano liquid food formula was significantly higher than that of nano liquid
food formula, whereas the carbohydrate content of nano liquid food formula was significantly higher (p <
0,05). Nano liquid food formula had significantly higher amino acid content of serine, glutamic acid, valine,
alanine, lysine, aspartic acid, leucine, cysteine, methionine, and tryptophan, while the amino acid content of
phenylalanine, arginine, glycine, tyrosine, threonine, and histidine was significantly higher in the non-nano
liquid food formula (p < 0,05). The nanotechnology process gives different effects on the characteristics of
nutrients, both in non-nano and nano instant liquid food containing catfish flour and Moringa leaves flour.
1 INTRODUCTION
The US National Nanotechnology states that
nanotechnology is related to nanometer-sized
particles or systems (generally 1-100 nm).
Nanotechnology includes the process of manipulating
a system or functional material such as molecules or
atoms into nanoscale (Riehemann et al, 2009;
Srinivas et al, 2010). The discovery of
nanotechnology has a great influence in the field of
food and nutrition.

a
https://orcid.org/0000-0002-7597-9001
b
https://orcid.org/0000-0002-6767-7011
c
https://orcid.org/0000-0001-5081-9696
d
https://orcid.org/0000-0003-1968-0002
The nano size of a nutrient will affect the surface
area to increase the absorption and bioavailability of
nutrients (Wajda, 2007; Pereira, 2014; Fathi et al,
2012; Sonkari et al, 2012). Moreover, nanotechnology
can also affect the physical and chemical
characteristics of food (He and Hwang, 2016). In this
study, nanotechnology was applied in the making
process of Moringa leaves flour and catfish flour as
the basic ingredients for making liquid food formulas.
Moringa (Moringa oleifera) is a plant that grows
in tropical and subtropical countries. Moringa is
Srimiati, M., Kusharto, C., Anwar, F., Rachmawati, H., Kartini, U. and Shofiyyatunnisaak, N.
Application of Nano Technology on Liquid Food Formula Containing Catfish (Clarias gariepinus) Flour and Moringa oleifera Leaves Flour.
DOI: 10.5220/0010759000003235
In Proceedings of the 3rd International Conference on Social Determinants of Health (ICSDH 2021), pages 249-256
ISBN: 978-989-758-542-5
Copyright
c
 2022 by SCITEPRESS – Science and Technology Publications, Lda. All rights reserved
249

known to have many health benefits, so it is widely
used as medicine, functional food, and nutraceutical
(Sreelatha and Padma, 2009; Rodriguez-Perez et al,
2015; Nascimento et al, 2017; Saucedo-Pompa et al,
2018). One part of Moringa that is widely used is the
leaves. Moringa leaves are known to be high in
antioxidants (Oka et al, 2016), protein, and essential
amino acids (Sanchez-Machado et al, 2010; Castillo-
Lopez et al, 2017; Nascimento et al, 2017). Other
than that, Moringa leaves also contain high levels of
bioactive compounds such as phenolics and
flavonoids (Ferreira et al, 2008; Sreelatha and Padma,
2009; Devisetti et al, 2015; Rodriguez-Perez et al,
2015; Nascimento et al, 2017; Saucedo-Pompa et al,
2018; Paramo-Calderon et al, 2019). The high content
of bioactive compounds makes Moringa leaves a
potential ingredient in the treatment of inflammation
and infection (Sreelatha and Padma, 2009).
Research by Castillo-Lopez et al (2017) stated
that Moringa leaves contain 36,83% protein, 8,16%
fat, 6,56% ash, 3,79% water, 41,29% carbohydrates,
and crude fiber 3,37%. Furthermore, Moringa leaves
also contain essential amino acids such as histidine,
tyrosine, methionine, phenylalanine, isoleucine,
leucine, and lysine. Moringa leaves can be consumed
fresh or processed and can be made in the form of
flour. Moringa leaves flour can be used as an
alternative material with a high content of bioactive
compounds to improve the nutritional quality of food
products (Paramo-Calderon et al, 2019). According
to research by Devisetti et al (2015), Moringa leaves
flour contains 28,9% protein, 4,8% fat, 7,9% ash,
27,2% carbohydrates, and 31,2% dietary fiber.
African catfish (Clarias gariepinus) is a type of
catfish with a larger size than common catfish.
Catfish is one type of freshwater fish high in protein
content (Chan M and Chan G, 2009). Catfish can be
processed into flour to increase shelf life and increase
utilization. Mervina et al (2012) showed that catfish
body flour contains 63,83% protein, 10,83% fat, and
20,51% carbohydrates.
In this study, Moringa leaves flour and catfish
flour are processed into high protein liquid food.
Liquid food is food with a liquid to a thick
consistency that is given orally or parenterally.
Usually, liquid food is given to someone who has
chewing, swallowing, and digesting food problems
due to certain physiological conditions (Almatsier
2004). Previous studies have developed liquid food
products by adding catfish flour to improve protein
quality (Huda 2014; Wibisono 2015; Faidaturrosyida
2017) and adding Moringa leaves flour to increase
minerals content (Marta 2017). The combination of
Moringa leaves flour and catfish flour is expected to
improve nutritional quality of liquid food.
The novelty in this study is the application of
nanotechnology to liquid food ingredients, namely
catfish flour and Moringa leaves flour. The use of
nanotechnology in basic ingredients is expected to
increase the absorption of nutrients and bioactive
compounds contained in these materials. The
objective of this study was to examine the differences
in the chemical characteristics of liquid food
containing Moringa leaves flour and catfish flour
without and with nanotechnology.
2 MATERIALS AND METHODS
2.1 Nano Flour Manufacturing Process
The manufacturing process of nano Moringa leaves
flour and nano catfish flour is carried out at Research
Center of Nanoscience and Nanotechnology ITB. The
ball-milling method was the type of nanotechnology
used in the manufacturing process of nano Moringa
leaves flour and nano catfish flour. This process uses
an instrument called a ball-miller were in this study
using the Prolabo ball-miller. The consideration in
choosing this method were because the particle that
will be resized was a flour, and it was a dry particle.
As much as 500 g of catfish flour was put into a
porcelain tube and then put the porcelain balls into the
tube. Turn on the porcelain tube rotation process at a
speed of 120 rpm. Catfish flour milled for 3 hours.
For Moringa leaves flour, the milling process was
alike. But the amount of flour put into the porcelain
tube is 250 g. Moringa leaves flour milling process is
6 hours. That time was determined through a trial
error during the research.
2.2 Liquid Food Production
The liquid food production is carried out at the
SEAFAST Center IPB and Laboratory of Department
Nutrition IPB. The liquid food formula applied in this
study was developed from a previous study by Marta
(2017). The ingredients used in the production of
liquid food, both non-nano and nano, are presented in
Table 1.
ICSDH 2021 - International Conference on Social Determinants of Health
250

Table 1: Liquid Food Formula Ingredients for 1 L.
In
g
redient Unit Quantit
y
Catfish flou
r
g
45
So
y
a flou
r
g
24
Moringa leaves flou
r
g 18
Egg white flou
r
g 18
Full cream milk flou
r
g 48
Skimmed milk flou
r
g
60
Catfish oil
g
7,5
Olive oil
g
12
Salt g 1,5
Refined suga
r
g 44
Pandan flavo
r
ml 2
Wate
r
ml 800
Lemon
j
uice ml 10
Mineral Mix
Selenium (Se) mg 404,58
Zinc (Zn) mg 161,23
The first step in making liquid food is to mix soya
flour, egg white flour, catfish oil, olive oil, salt, and
water until an emulsion is formed. After that, boil the
emulsion with Moringa leaves flour, catfish flour,
pandan flavor, and lemon juice until it boils. The
results of the boiling process will produce materials
in liquid form.
To maintain and store liquid food quality before
the chemical characteristic analysis is done, a vacuum
drying process is carried out so that liquid food is
obtained in the form of instant powder. Vacuum
drying is carried out at temperature 50
o
C. The time
required for vacuum drying 1 L of liquid food is 30
minutes to convert liquid food products into flakes
form. The flakes form is then ground until a smooth
texture like flour is obtained.
The last stage is a dry mixing process to mix
skimmed milk flour, full cream milk flour, refined
sugar, and mineral mix (Se and Zn) with product
results from the vacuum drying process. The dry
mixing process is carried out for 5 minutes per 1 kg
instant liquid food powder.
2.3 Chemical Characteristic Analysis
The chemical characteristic analysis of non-nano and
nano liquid food is carried out at Balai Besar Industri
Agro (BBIA) Laboratory and Saraswati Indo
Genetech (SIG) Laboratory. The analyzes performed
in this study included proximate analysis, Inductively
Coupled Plasma-Optical Emission Spectrometry
(ICP-OES), and Ultra Performance Liquid
Chromatography (UPLC).
2.3.1 Proximate Analysis
Proximate analysis was conducted to examine the
water, ash, fat, protein, and carbohydrate content of
liquid food, both non-nano and nano. The water
content was analyzed according to SNI 01-28911992
point 5.1, the ash content was analyzed according to
SNI 01-2891-1992 point 6.1, the fat content was
analyzed based on the Gravimetric method according
to SNI 01-2891-1992 point 8, the protein content was
analyzed based on the Kjeldahl method according to
SNI 01- 2891-1992 point 7.1, and the carbohydrate
content was analyzed based on the by difference
method according to SNI 01-3775-2006 Appendix
point 8. The results of the proximate analysis are
presented in percent units.
2.3.2 Minerals Analysis
ICP-OES analysis was conducted to examine the
minerals, namely iron (Fe), zinc (Zn), selenium (Se),
copper (Cu) of liquid food. The results of the ICP-
OES analysis are presented in mg/kg units. Sample
preparation by mixing 0,5-1 grams of liquid food
samples with 10 ml of concentrated HNO
3
in a vessel.
Hereafter is the solution destruction using microwave
digestion (ramp to 150
o
C for 10 minutes and hold at
150
o
C for 15 minutes). Move the destructed product
to a 50 ml volumetric flask and then add 0,5 ml of the
internal standard yttrium 100 mg/L. Dilute with
aquabides to the mark, then homogenize and filter
with filter paper.
Examine the sample solution in the ICP-OES
system at a wavelength of 238,2 nm for Fe, 213,9 nm
for Zn, 196 nm for Se, and 327,4 nm for Cu. After
was the results obtained, interpret the results using a
standard calibration curve with the equation:
Y = bx + a (1)
with the following formula:
TE = (Int sample – a) / b x V x fp
W sample or V sample
(2)
TE : trace element contents (mg/kg)
Int sample : sample intensity ICP-OES
a : intercept standard calibration curve
b : slope standard calibration curve
fp : sample dilution factor
V : final sample flask volume (ml)
W sample : sample weight (g)
V sample : sample pipetting volume (ml)
Application of Nano Technology on Liquid Food Formula Containing Catfish (Clarias gariepinus) Flour and Moringa oleifera Leaves Flour
251

2.3.3 Amino Acids Profile Analysis
UPLC analysis was conducted to examine the amino
acids profile of liquid food. The results of the UPLC
analysis are presented in mg/kg units. UPLC analysis
begins with the preparation of 1 point concentration
of standard amino acids using internal standards.
After that, sample preparation by weighing 1 gram of
sample into a 20 ml headspace vial then hydrolysis
with HCl solution. The hydrolyzed sample was then
transferred to a 50 ml volumetric flask. Add
aquabides to the mark and then homogenize. Filter the
solution with a 0,2 m syringe filter and collect the
resulting filtrate. Add standard internals and then
derivatization of the sample. Next, inject the solution
into the UPLC system.
The amino acid content of the sample was
obtained from the interpretation using a ratio of the
analyte area with the internal standard area. The
formula used is as follows:
AA = (L
1
/L
2
) x (C std/10
6
) x BM x Va x fp
W sample or V sample
(3)
AA : amino acids content (mg/kg)
L
1
: area of amino acids analyte
L
2
: area of standard analyte
C std : concentration of amino acids standard
solution (pmol/µl)
BM : molecular weight of amino acids
Va : final sample volume (µl)
fp : dilution factor
W sample : sample weight (g)
V sample : sample pipetting volume (ml)
2.4 Statistical Analysis
Statistical data analysis was performed using SPSS
version 23.0 for windows. Nutritional content data of
liquid foods including protein, fat, carbohydrates,
ash, water, minerals such as Fe, Zn, Se, Cu, and amino
acids were analyzed using the one-way ANOVA test
to determine the difference in the average of nutrient
content between the non-nano liquid food product and
nano liquid food product.
3 RESULT AND DISCUSSION
3.1 Proximate and Minerals
In this study, nanotechnology was applied to the raw
ingredients, namely Moringa leaves flour and catfish
flour. The liquid food examined in this study
consisted of two formulas which are non-nano liquid
food and nano liquid food. The analysis of the
nutritional content of non-nano liquid foods and nano
liquid foods is presented in Table 2 and Table 3.
Table 2: Proximate and Mineral Content of Instant Non-
nano and Nano Liquid Food.
Nutrient Non-Nano Nano p value
Wate
r
(
%
)
5,79 3,17 0,023
*
Ash
(
%
)
4,84 5,32 0,101
Fat
(
%
)
13,99 11,70 0,452
Protein (%) 28,25 26,9 0,137
Carbohydrate
(
%
)
46,15 52,9 0,048
*
Fe (mg/kg) 7,39 2,33 0,003
*
Zn (mg/kg) 3,45 < 0,004 0,016
*
Se (mg/kg) 56,56 47,10 0,035
*
Cu
(
m
g
/k
g)
35,58 0,45 0,001
*
Data are presented in mean ± SD. One-way ANOVA test.
*
significant (p < 0,05).
Previous research by Marta (2017) stated that the
modified instant liquid food with catfish flour and
Moringa leaves flour have 5,82% water, 3,74% ash,
4,09% fat, 15,69% protein, and 70,67%
carbohydrates contents. Meanwhile, another study by
Faidaturrosyida (2017) stated that the nutritional
content of instant liquid food with the addition of
catfish flour was 5,68% water, 3,71% ash, 9,27% fat,
15,41% protein, and 65,94% carbohydrates. The
results in Table 2 show that the non-nano instant
liquid food in this study had almost the same water
content, higher ash, fat, and protein content and had
lower carbohydrate content compared to the two
studies.
In this study, the water content of non-nano liquid
food was significantly higher than that of nano liquid
food (p < 0,05). The studies by Shafi et al (2017) and
Ahmed et al (2016) showed that the smaller the
particle size of water chestnut flour, the lower the
water content even though the difference is not
significant. Lower water content in nano liquid food
maybe due to the lower water content in the nano
flour ingredients. The quality and nutritional content
of a food product are greatly influenced by the quality
and nutritional content of the ingredients used (Liu et
al, 2018).
This is maybe due to the temperature during the
manufacturing process of nano Moringa leaves flour
and nano catfish flour using the ball-milling method.
Schmidt et al (2016) and Takacs and McHenry (2006)
state that the ball-milling process would cause a
mechanochemical reaction that produced energy in
the form of heat. This happens because of a
mechanochemical reaction wherein the collision and
ICSDH 2021 - International Conference on Social Determinants of Health
252

friction between the milling balls in the system
produce heat. This reaction will affect the sample's
water content because the water content is susceptible
to heat. It was discovered from those two studies that
the longer the ball-milling process was carried out,
the hotter the ball-milling system and milling balls
used.
In contrast, nano-liquid food carbohydrate content
was significantly higher than non-nano liquid food (p
< 0,05) (Table 2). This means that the smaller particle
size of Moringa leaves flour and catfish flour can
increase the carbohydrate content of liquid food. A
previous study conducted by Zucco et al (2011)
shows that fine flour has a higher carbohydrate
content than coarse flour in green lentil flour, navy
bean flour, and Pinto bean flour. Carbohydrates
consist of simple carbohydrates and complex
carbohydrates. Leaves, one of which is Moringa
leaves, is a type of ingredient that contains high
amounts of complex carbohydrates, particularly fiber
(Almatsier, 2010). The previous study on quinoa flour
showed that the particle size of flour greatly affected
the fiber content, both crude fiber and dietary fiber.
Crude fiber and dietary fiber was increased
significantly with the reduction of particle size of
quinoa flour (Ahmed et al, 2018).
In this study, fat, protein, and ash content did not
differ significantly between non-nano liquid food and
nano liquid food (p > 0,05). Like water and
carbohydrates contents, the other nutritional content
of liquid foods such as protein, fat, and ash may also
be affected by the nutritional content of flour with
different sizes. The results of previous studies showed
that flour with a smaller particle size contains lower
protein (Shafi et al, 2017; Ahmed et al, 2016; Hanif
et al, 2014) and lower fat (Shafi et al, 2017; Ahmed
et al, 2016), while the ash content (Kim and Shin
2014; Rodriguez et al, 2019) will increase as the
particle size of flour decreases.
Mineral content (Fe, Zn, Se, Cu) of non-nano
liquid food were significantly higher than nano liquid
food (p < 0,05). The mineral content of the liquid food
in this study may also be influenced by the mineral
content of the ingredients used in the liquid food
formula. Shafi et al (2017) stated that the particle size
of water chestnut flour greatly affects the mineral
content of flour. The results showed that the mineral
content of water chestnut flour significantly
decreased along with the decrease in the particle size
of the flour. Another study by Rodriguez et al (2019)
showed that the content of Cu mesquite (Prosopis
alba) flour would decrease if the flour particle size
decreased. However, the Fe and Zn contents tend not
to be affected by the particle size of the mesquite
flour. The trend differences in the mineral content of
those two studies may be due to the ingredients that
were used to make the flour. However, if observed
from the results of this study and two previous studies
by Shafi et al (2017) and Rodriguez et al (2019), it
can be assumed that the smaller the particle size of
flour or ingredient, the lower its mineral content.
Further research is needed to determine the effect of
particle size on the mineral content of ingredients,
especially essential minerals so the use of
nanotechnology in the food and nutrition sector can
be optimized.
3.2 Amino Acids
Moringa leaves are known to have high amino acid
content, especially essential amino acids (Sanchez-
Machado et al, 2010; Castillo-Lopez et al, 2017;
Nascimento et al, 2017). The amino acid profile
analysis results showed that almost all amino acid
content of non-nano liquid food and nano liquid food
had significant differences (p < 0,05). From the 18
types of amino acids analyzed, only two types of
amino acids do not have significant differences, i.e.
isoleucine (Ile) and proline (Pro) (Table 3).
Application of Nano Technology on Liquid Food Formula Containing Catfish (Clarias gariepinus) Flour and Moringa oleifera Leaves Flour
253

Table 3: Amino acid content of instant non-nano and nano liquid food (mg/kg).
Amino acids Non-Nano Nano Difference
(
%
)
p
value
Essential
Histidine
(
His
)
13239,17 ± 146,14 8142,54 ± 61,67 -38,50 0,000
*
Lysine (Lys) 17880,31 ± 68,66 27003,98 ± 290,15 51,03 0,001
*
Leucine (Leu) 26303,22 ± 130,74 27440,49 ± 219,24 4,32 0,024
*
Isoleucine (Ile) 15773,91 ± 54,86 16240,03 ± 176,82 2,96 0,071
Methionine
(
Met
)
9690,72 ± 51,39 10651,07 ± 6,00 9,91 0,001
*
Valine
(
Val
)
17572,73 ± 70,89 18617,62 ± 61,77 5,95 0,004
*
Threonine
(
Thr
)
16200,85 ± 25,84 12802,65 ± 184,73 -20,98 0,007
*
Phenylalanine (Phe) 24899,29 ± 170,63 15913,44 ± 46,36 -36,09 0,000
*
Tryptophan (Trp) 2934,12 ± 12,57 3508,47 ± 23,84 19,57 0,001
*
Non-Essential
Alanine
(
Ala
)
13064,39 ± 34,03 15352,45 ± 121,04 17,51 0,002
*
Ar
g
inine
(
Ar
g)
20938,84 ± 89,02 14247,31 ± 130,01 -31,96 0,000
*
Aspartic acid (Asp) 22519,61 ± 162,30 30766,96 ± 222,53 36,62 0,001
*
Glutamic acid (Glu) 41543,44 ± 133,33 56648,93 ± 524,35 36,36 0,001
*
Glycine (Gly) 12726,31 ± 72,44 11305,69 ± 87,58 -11,16 0,003
*
Serine
(
Ser
)
17414,62 ± 72,53 18029,26 ± 123,69 3,53 0,026
*
Proline
(
Pro
)
16185,55 ± 28,69 16282,95 ± 149,37 0,60 0,461
C
y
steine
(
C
y
s
)
1258,09 ± 14,14 2941,31 ± 0,95 133,79 0,000
*
Tyrosine (Tyr) 15216,92 ± 80,53 8710,19 ± 62,81 -42,76 0,000
*
Data are presented in mean ± SD. One-way ANOVA test. Difference in (-) means decreased its amino acids content in nano
liquid food.
*
significant (p < 0,05).
Instant non-nano liquid food with Moringa leaves
flour and catfish flour in this study contained higher
amino acids than a similar study conducted by
Kusharto et al (2018). The highest amino acid content
of non-nano instant liquid food in this study was
leucine (Leu), while in the previous study by
Kusharto et al (2018) the highest amino acid content
was in glutamic acid (Glu). Meanwhile, in both the
previous and this study, amino acid cycteine (Cys) is
the lowest amino acid content in the liquid food
product.
In Table 3, non-nano liquid food significantly
contains six amino acids, i.e. phenylalanine (Phe),
arginine (Arg), glycine (Gly), tyrosine (Tyr),
threonine (Thr), and histidine (His), which is higher
than nano liquid food. Meanwhile, nano liquid food
has ten amino acids content which is significantly
higher than non-nano liquid food. These amino acids
are serine (Ser), glutamic acid (Glu), valine (Val),
alanine (Ala), lysine (Lys), aspartic acid (Asp),
leucine (Leu), cysteine (Cys), methionine (Met), and
tryptophan (Trp). It can be assumed that nano liquid
food has a higher amino acid content than non-nano
liquid food, both essential and non-essential amino
acids.
The amino acid content of lysine in nano liquid
food increased by 51,03% (9123,67 mg/kg) than its
content in non-nano liquid food. The essential amino
acid whose content decreased the most in nano liquid
food was histidine, which decreased by 38,5%
(5096,63 mg/kg). As for the non-essential amino acid
content of nano liquid food, cysteine increased the
most as much as 133,79% (1683,22 mg/kg) and
tyrosine was the most decreased amino acid by
42,76% (6506,73 mg/kg). Liu et al (2018) state that
the nutritional content of a food product is largely
determined by the materials used in the production
process.
Coda et al (2014) conducted a study related to the
differences in the amino acid content of the wheat
bran fraction with different particle sizes of 750, 400,
160, and 50 µm. The results showed that the highest
amino acid content was in the particle size of 50-160
µm. It shows that the smaller the particle size, the
higher the amino acid content of the wheat bran
fraction. Amino acids glycine, cysteine, tyrosine,
phenylalanine, histidine, lysine, and proline have the
highest amino acid content at a particle size of 50 µm.
Meanwhile, the other amino acids have the highest
amino acid content at 160 µm.
4 CONCLUSIONS
Nanotechnology has different effects on nutrient
characteristics of instant liquid food containing
Moringa leaves flour and catfish flour, both nano and
non-nano. Significant differences between the
nutritional content of non-nano and nano instant
liquid foods are found in water, carbohydrates,
ICSDH 2021 - International Conference on Social Determinants of Health
254

minerals such as Fe, Zn, Se, and Cu, and also almost
all amino acids content. The results obtained in this
study are influenced by the ingredients used in the
instant liquid food production process, especially
Moringa leaves flour and catfish flour. Several
studies have shown that the particle size of flour
greatly affects the nutritional content of various
flours. Further research is needed regarding the
effects of nanotechnology on Moringa leaves flour,
catfish flour, and their products so that the utilization
of local food can be more optimal.
ACKNOWLEDGEMENTS
This work is supported by doctoral dissertation
research grant from Ministry of Education of the
Republic of Indonesia.
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