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Formulasi mi substitusi kacang merah dan ikan bandeng sebagai sumber zat besi: Formulation of noodles with red beans and milkfish as an iron source

Formulation of noodles with red beans and milkfish as an iron source: Formulation of noodles with red beans and milkfish as an iron source

Jurnal Pengolahan Hasil Perikanan Indonesia · Vol. 29 No. 2 (2026) · pp. 148–160

DOI
10.17844/zy5gvr93
ISSN
2354-886X, 2303-2111
Published
2026-03-10
Publisher
Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)
Language
ind
License
creativecommons.org/licenses/by/4.0

Abstract

Indonesian

Tingginya prevalensi anemia pada remaja putri di Indonesia memerlukan inovasi pangan fungsional yang kaya zat besi. Penelitian ini bertujuan menentukan formulasi terbaik mi karaba berdasarkan nilai gizi dan tingkat kesukaan. Penelitian menggunakan rancangan eksperimental. Formulasi disusun dengan variasi substitusi tepung kacang merah (20-40%) dan dengan ikan bandeng (15-25%). Analisis kimia meliputi proksimat dan kadar zat besi menggunakan metode atomic absorption spectrophotometry (AAS). Uji kesukaan dilakukan terhadap 80 panelis remaja putri dan dianalisis menggunakan uji Wilcoxon signed rank test. Hasil menunjukkan bahwa formula terbaik adalah substitusi tepung kacang merah 30% dan ikan bandeng 15%. Produk ini memiliki kadar protein 12,39% dan kadar zat besi 23,56 mg/100 g, yang lebih tinggi dari produk acuan (22,33 mg/100 g). Uji organoleptik menunjukkan tidak ada perbedaan nyata pada warna, aroma, rasa, dan keseluruhan (p>0,05), kecuali pada tekstur (p<0,05). Mi karaba (150 g/sajian) berkontribusi sebesar 23,56% terhadap AKG zat besi remaja putri dan dikategorikan sebagai pangan sumber zat besi. Formulasi mi karaba dengan substitusi 30% tepung kacang merah dan 15% ikan bandeng berpotensi tinggi sebagai pangan fungsional alternatif pencegah anemia.

English

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.

Keywords

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Metadata source: OAI-PMH (metadata jurnal) http://journal.ipb.ac.id/index.php/jphpi/oai, first harvested 9 Nov 2026, last seen 9 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en">Formulasi mi substitusi kacang merah dan ikan bandeng sebagai sumber zat besi: Formulation of noodles with red beans and milkfish as an iron source</dc:title>
	<dc:title xml:lang="id">Formulation of noodles with red beans and milkfish as an iron source: Formulation of noodles with red beans and milkfish as an iron source</dc:title>
	<dc:creator xml:lang="en">Sari, Padang Arum</dc:creator>
	<dc:creator xml:lang="id">Sari, Padang Arum</dc:creator>
	<dc:creator xml:lang="id">Ratnaningsih, Nani </dc:creator>
	<dc:subject xml:lang="en">anemia</dc:subject>
	<dc:subject xml:lang="en">functional food</dc:subject>
	<dc:subject xml:lang="en">organoleptic test</dc:subject>
	<dc:subject xml:lang="en">proximate</dc:subject>
	<dc:subject xml:lang="id">anemia</dc:subject>
	<dc:subject xml:lang="id">pangan fungsional</dc:subject>
	<dc:subject xml:lang="id">proksimat</dc:subject>
	<dc:subject xml:lang="id">tes organoleptik</dc:subject>
	<dc:description xml:lang="id">Tingginya prevalensi anemia pada remaja putri di Indonesia memerlukan inovasi pangan fungsional yang kaya zat besi. Penelitian ini bertujuan menentukan formulasi terbaik mi karaba berdasarkan nilai gizi dan tingkat kesukaan. Penelitian menggunakan rancangan eksperimental. Formulasi disusun dengan variasi substitusi tepung kacang merah (20-40%) dan dengan ikan bandeng (15-25%). Analisis kimia meliputi proksimat dan kadar zat besi menggunakan metode atomic absorption spectrophotometry (AAS). Uji kesukaan dilakukan terhadap 80 panelis remaja putri dan dianalisis menggunakan uji Wilcoxon signed rank test. Hasil menunjukkan bahwa formula terbaik adalah substitusi tepung kacang merah 30% dan ikan bandeng 15%. Produk ini memiliki kadar protein 12,39% dan kadar zat besi 23,56 mg/100 g, yang lebih tinggi dari produk acuan (22,33 mg/100 g). Uji organoleptik menunjukkan tidak ada perbedaan nyata pada warna, aroma, rasa, dan keseluruhan (p&amp;gt;0,05), kecuali pada tekstur (p&amp;lt;0,05). Mi karaba (150 g/sajian) berkontribusi sebesar 23,56% terhadap AKG zat besi remaja putri dan dikategorikan sebagai pangan sumber zat besi. Formulasi mi karaba dengan substitusi 30% tepung kacang merah dan 15% ikan bandeng berpotensi tinggi sebagai pangan fungsional alternatif pencegah anemia.</dc:description>
	<dc:description xml:lang="en">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&amp;gt;0.05), except for texture (p&amp;lt;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.</dc:description>
	<dc:publisher xml:lang="en">Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)</dc:publisher>
	<dc:date>2026-03-10</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.ipb.ac.id/jphpi/article/view/65540</dc:identifier>
	<dc:identifier>10.17844/zy5gvr93</dc:identifier>
	<dc:source xml:lang="id">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol 29 No 2 (2026): Jurnal Pengolahan Hasil Perikanan Indonesia 29(2); 148-160</dc:source>
	<dc:source xml:lang="en">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol. 29 No. 2 (2026): Jurnal Pengolahan Hasil Perikanan Indonesia 29(2); 148-160</dc:source>
	<dc:source>2354-886X</dc:source>
	<dc:source>2303-2111</dc:source>
	<dc:language>ind</dc:language>
	<dc:relation>https://journal.ipb.ac.id/jphpi/article/view/65540/32858</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2026 Padang Arum Sari, Nani  Ratnaningsih</dc:rights>
	<dc:rights xml:lang="en">https://creativecommons.org/licenses/by/4.0</dc:rights>
</oai_dc:dc>