Optimization of dry noodles enriched with anchovy and moringa using D-optimal mixture design
Optimasi mi kering yang diperkaya ikan teri dan daun kelor menggunakan D-optimal mixture design
DOI:
https://doi.org/10.17844/1gvhcc48Keywords:
fish-based protein ingredients, functional noodles, mixture design, nutritional enrichment, sago starchAbstract
People in Indonesia like to consume noodles, ranging from dry noodles to ready-to-eat noodles. These habits influence lifestyle and nutritional requirements for growth and health. However, its low protein content necessitates the enrichment of protein sources. Noodle products can increase nutritional content by fortifying anchovy and moringa leaf proteins. This study aimed to determine the optimal formulation using a D-optimal mixture design based on the chemical, physical, and sensory characteristics. A D-optimal mixture design (Design Expert v13) was used to optimize the proportions of sago starch (55-85%), anchovy flour (10-30%), and moringa leaf flour (5-15%). Chemical properties, physical characteristics, and sensory acceptance (5-point hedonic scale) were also evaluated. The results showed that the optimal formulation consisted of 57.72% sago starch, 27.28% anchovy flour, and 15% moringa leaf flour, with a desirability of 0.676. The optimized noodles exhibited higher protein content (16.97%) while maintaining acceptable sensory scores (color 3.30, aroma 3.20, and taste 2.97). These findings demonstrate that sago-based dry noodles enriched with anchovy and moringa can successfully enhance nutritional quality while maintaining acceptable sensory attributes.
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Copyright (c) 2026 Dr. Christina Litaay, Nur Kartika Indah Mayasti, Fithria Novianti, Ashri Indriati, Moeso Andrianto, Nurhaidar Rahman, Pradeka Brilyan Purwandoko, Nurhamidar Rahman, Sumartini Sumartini, Auliya Multatina Fajwah
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