Formulasi mi substitusi kacang merah dan ikan bandeng sebagai sumber zat besi
Formulation of noodles with red beans and milkfish as an iron source
DOI:
https://doi.org/10.17844/zy5gvr93Keywords:
anemia, functional food, organoleptic test, proximateAbstract
The high prevalence of anemia among adolescent girls in Indonesia necessitates the development of innovative iron-rich functional foods. This study aimed to determine the best mi karaba formulation based on nutritional value and level of preference. This study used an experimental design. The formulations were prepared with 20–40% red bean flour and 15–25% milkfish flour. Chemical analysis included proximate and iron content analysis using atomic absorption spectrophotometry (AAS). The acceptability test was conducted on 80 adolescent female panelists and analyzed using the Wilcoxon signed-rank test. The results showed that the best formulation was 30% red bean flour and 15% milkfish. This product had a protein content of 12.39% and an iron content of 23.56 mg/100 g, which was higher than that of the reference product (22.33 mg/100 g). Organoleptic tests showed no significant differences in color, aroma, taste, or overall appearance (p>0.05), except for texture (p<0.05). Mi karaba (150 g/serving) contributes 23.56% of the RDA for iron for adolescent girls and is categorized as an iron-rich food. It is concluded that the Mi Karaba formulation with 30% red bean flour and 15% milkfish substitution has high potential as an alternative functional food for preventing anemia.
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