UNSRI Introduces the Use of Moringa Seeds and Leaves for Water Purification and the Development of Nutritious Snacks in Sungai Rebo Village

Sriwijaya University (UNSRI) conducted two community service activities in Sungai Rebo Village, Banyuasin I Subdistrict, Banyuasin Regency, South Sumatra, on Sunday, September 6, 2026. The activities, which involved 50 residents, introduced the use of moringa plants to help purify raw water while also developing nutritious food products.

The event consisted of two main sessions. The first session covered water purification technology using moringa seed flour, while the second session guided community members in processing moringa leaves into healthy snacks. The event was also facilitated by Ardiansyah, S.H., M.SE., Arahman Zuhdi, and Samsuri, who serve as village officials in Sungai Rebo.

Raw Water Purification Using Moringa Seed Flour

In the first session, the UNSRI team introduced the coagulation-flocculation method, utilizing moringa seed flour as a coagulant to help improve raw water quality. The material was presented by Dr. Budi Santoso, S.T., M.T., along with his team.

Dr. Budi explained that water turbidity is generally caused by fine suspended particles that do not settle naturally. Through the coagulation-flocculation process, a coagulant is added so that these particles bind together and form clumps, or flocs, which can then settle.

In moringa seeds, this process is aided by positively charged proteins that can attach to the particles and neutralize their charge. The UNSRI team chose moringa seed flour because it is relatively easy to find and moringa plants can grow in a variety of environments.

During the activity, the team conducted a trial using raw water that residents typically use and which previously had poor quality. The demonstration results showed that moringa seed flour was effective in clarifying the water.

However, Dr. Budi cautioned that water that appears clear is not necessarily safe to drink immediately. Laboratory testing of the moringa-derived coagulant did indeed show a reduction in turbidity of more than 94 percent, with an efficacy said to be comparable to alum. However, the treated water may still contain relatively high levels of residual organic matter. Therefore, the water still needs to undergo filtration and boiling before consumption.

Moringa Bites: An Innovative Snack Made from Moringa Leaves

After discussing water treatment, the session continued with a demonstration on making Kelor Bites, or Healthy Moringa Cookies. This product is a mini-sized snack that uses moringa leaves as its main ingredient.

The session was led by Ir. Rizka Wulandari Putri, S.T., M.T. Participants were introduced to the various stages of production, from processing moringa leaves into flour, measuring ingredients, shaping the dough, to baking the cookies.

Moringa leaves were chosen because this plant contains a number of nutrients, including vitamins A and E, calcium, magnesium, and iron. In their presentation, the team also shared the results of a study conducted in South Africa, which reported that children’s snacks containing a 1 percent addition of moringa leaf flour had higher protein and mineral content compared to snacks without moringa.

Mini cookies were chosen because they are considered practical, have a long shelf life, and are generally popular with children. Through this processing method, it is hoped that moringa leaves can be consumed in a wider variety of forms, not just as a vegetable.

During the demonstration, community members enthusiastically followed each step of the production process, from shaping the dough to tasting the finished product.

Utilizing Moringa to Meet Community Needs

In addition to providing education and hands-on processing training, the UNSRI team also distributed moringa seedlings to the residents of Sungai Rebo Village. This distribution is expected to support the sustainable use of moringa plants within the village community.

Ardiansyah, S.H., M.SE., expressed his appreciation for the event. He noted that the two programs introduced align with community needs, particularly in efforts to improve water quality and meet nutritional requirements. He also hopes that similar training sessions can be held again in the future.

Through this initiative, the UNSRI team hopes the community can properly apply moringa seed-based water purification technology and develop processed moringa leaves into beneficial food products. In addition to serving as a potential alternative for nutritious snacks, “Kelor Bites” can also be developed as a business opportunity for the community.

The use of moringa seeds and leaves in these two activities demonstrates how local resources can be utilized to support solutions for community needs—ranging from raw water treatment to the development of food products.