Abstract The objective of this study was to determine the effect of the concentration of Moringa leaf extract and variations in drying temperature on the chemical characteristics of Moringa milk powder. The research design used a randomized block design with repeated 3x3 factorials, followed by Duncan’s test; The results showed that the concentration of Moringa extract and variation of drying temperature had a significantly different effect on the chemical and organoleptic characteristics of Moringa milk powder. The best treatment was the treatment with the addition of 7% moringa extract at 70 °C.