Pengaruh Modifikasi Labu Kuning, Daun Kelor, dan Ikan Tamban pada Mie Basah terhadap Kandungan Gizi dan Daya Terima

Abstract

Wet noodles commonly found in Indonesia generally have low nutritional content, especially in terms of protein. The high consumption of wet noodles, which are rich in carbohydrates, can lead to an excess of carbohydrates in the body, ultimately converting into fat and causing weight gain. Therefore, innovation in noodle production is needed to create more nutritious food by substituting wheat flour with local ingredients, such as yellow pumpkin, moringa leaves, and tamban fish. This study aims to determine the effect of modifying pumpkin, moringa leaves and tamban fish on wet noodles on nutritional content and acceptability. The research is experimental and uses a Completely Randomized Design (CRD). The samples in this study were wet noodles made with yellow pumpkin, moringa leaves, and tamban fish, tested on 30 panelists from FKM (Faculty of Public Health) students. The Shapiro-Wilk normality test indicated that the data were not normally distributed. The Kruskal-Wallis test results showed: no significant effect of different treatments with yellow pumpkin, moringa leaves, and tamban fish on acceptability based on color (p=0.340); a significant effect of different treatments on acceptability based on aroma (p=0.009); a significant effect of different treatments on acceptability based on taste (p=0.042); and no significant effect of different treatments on acceptability based on texture (p=0.092). Based on the acceptability test and nutritional content analysis, the wet noodles made from pumpkin and moringa leaves were preferred by the panelists and had high nutritional value, including carbohydrates (16.3%), protein (4.24%), fat (0.57%), energy (87.3 kcal), iron (15.3 mg), beta-carotene (138 mg), and calcium (154.4 mg).