Update Artikelilmiah: 54460

AMELIA SEKAR RAMADHITYA

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Abstrak (Bhs. Indonesia)

Latar Belakang: Asupan inadekuat dapat menyebabkan masalah kesehatan yang berkaitan dengan pertumbuhan balita, sehingga diperlukan produk pangan sumber protein dan kalsium untuk mendukung pertumbuhan. Penelitian ini bertujuan untuk mendapatkan formula terbaik berdasarkan kandungan protein, kalsium, dan hedonik mi, serta kandungan lemak, abu, air, dan karbohidrat formula tersebut.

Metode: Penelitian eksperimental ini menggunakan Rancangan Acak Kelompok faktorial, dengan 2 faktor yaitu proporsi tepung terigu, tepung ikan lele, dan tepung biji matahari (T) yaitu T1 (85%:10%:5%); T2 (72,5%:20%:7,5%); T3 (60%:30%:10%), serta tepung daun kelor (K), K1 (2,5 g) dan K2 (5 g). Analisis statistik kimia menggunakan two-way ANOVA. Apabila terdapat perbedaan dilakukan uji DMRT dengan taraf 5%. Analisis sensori hedonik menggunakan uji Friedman. Formula terbaik ditentukan menggunakan uji indeks efektivitas.

Hasil: Proporsi tepung terigu, tepung ikan lele, dan tepung biji bunga matahari meningkatkan kadar protein (p=0,000), fluktuasi terhadap rasa (p=0,036), dan menurunkan kesukaan tekstur (p=0,000). Penambahan tepung daun kelor meningkatkan kadar kalsium (p=0,012) dan menurunkan kesukaan tekstur (p=0,013). Interaksi antar setiap perlakuan menurunkan kesukaan tekstur (p=0,000), tetapi tidak mengubah atribut lainnya. Formula mi terbaik terdapat pada perlakuan T2K1 dengan kandungan protein 12,6%, kalsium 94,2 mg/100 g, dan sensori hedonik cukup disukai pada skor rasa 4,54, aroma 4,52, warna 4,46, tekstur 4,64, dan keseluruhan 4,52. Takaran saji untuk produk mi sebesar 50 g.

Kesimpulan: Formula terbaik terdapat pada mi dengan 72,5% tepung terigu, 20% tepung ikan lele, 7,5% tepung biji bunga matahari, dan 2,5 g tepung daun kelor. Produk mi ini dapat digunakan untuk mengoptimalkan pertumbuhan balita dengan serving size sebesar 50 g.

Abtrak (Bhs. Inggris)

Background: Inadequate intake can lead to health problems related to children growth, making protein-rich food and calcium products essential for supporting growth. This study aims to identify the best formula based on its protein, calcium, and hedonic value, as well as its fat, ash, water, and carbohydrate content.

Methods: This experimental study used a factorial randomized block design with two factors: the proportions of wheat flour, catfish, and sunflower seed (T), namely T1 (85%:10%:5%); T2 (72.5%:20%:7.5%); T3 (60%:30%:10%), and the amount of moringa leaf flour (K), K1 (2.5 g) and K2 (5 g). Statistical analysis of protein and calcium content used two-way ANOVA. Where differences were found, the DMRT test was performed at the 5% significance level. Hedonic sensory analysis was performed using the Friedman test. The best treatment was determined using the effectiveness index test.

Results: The proportions of wheat flour, catfish flour, and sunflower seed flour increased protein content (p=0.000), affected flavor (p=0.036), and decreased texture acceptability (p=0.000). The addition of moringa leaf flour increased calcium content (p=0.012) and decreased texture acceptability (p=0.013). Interactions among the treatments decreased texture acceptability (p=0.000) but did not alter the other attributes. The best noodle formula was found in treatment T2K1, with a ratio of wheat flour, catfish flour, and sunflower seeds flour of 72.5:20:7.5 and 2.5 g of moringa leaf flour. The optimal formula contains 12.6% protein, 94.2 mg/100 g of calcium, and received favorable sensory ratings with scores of 4.54 for taste, 4.52 for aroma, 4.46 for color, 4.64 for texture, and 4.52 for overall evaluation. The serving size for this noodle product is 50 g.

Conclusion: The optimal formula consists of noodles made with 72.5% wheat flour, 20% catfish meal, 7.5% sunflower seed meal, and 2.5 g of moringa leaf powder. This noodle product can be used to optimize the growth of toddlers, with a serving size of 50 g.

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