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Optimasi mi kering yang diperkaya ikan teri dan daun kelor menggunakan D-optimal mixture design: Optimasi mi kering yang diperkaya ikan teri dan daun kelor menggunakan D-optimal mixture design

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

Jurnal Pengolahan Hasil Perikanan Indonesia · Vol. 29 No. 1 (2026)

DOI
10.17844/1gvhcc48
ISSN
2354-886X, 2303-2111
Published
2026-02-08
Publisher
Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)
Language
eng
License
creativecommons.org/licenses/by/4.0

Abstract

Indonesian

Masyarakat Indonesia gemar mengonsumsi mi, mulai dari mi kering hingga mi instan. Kebiasaan ini memengaruhi gaya hidup dan kebutuhan nutrisi untuk pertumbuhan dan kesehatan. Namun, kandungan protein yang rendah menyebabkan perlunya pengayaan sumber protein. Produk mi dapat ditingkatkan kandungan gizinya dengan fortifikasi protein ikan teri dan daun kelor. Penelitian ini bertujuan untuk menentukan formulasi optimal menggunakan D-optimal mixture design berdasarkan karakteristik kimia, fisik, dan sensorik. D-optimal mixture design (Design expert v13) diterapkan untuk mengoptimalkan proporsi pati sagu (55-85%), tepung ikan teri (10-30%), dan tepung daun kelor (5-15%). Sifat kimia, karakteristik fisik, dan penerimaan sensori (skala hedonik 5 poin) dievaluasi. Hasil menunjukkan bahwa formulasi optimal terdiri dari 57,72% pati sagu, 27,28% tepung ikan teri, dan 15% tepung daun kelor, dengan desirabilitas 0,676. Mi yang dioptimalkan menunjukkan kandungan protein yang lebih tinggi (16,97%) sambil mempertahankan skor sensorik yang dapat diterima (warna 3,30, aroma 3,20, dan rasa 2,97). Temuan ini menunjukkan bahwa mi kering berbahan dasar sagu yang diperkaya dengan ikan teri dan moringa dapat berhasil meningkatkan kualitas nutrisi sambil mempertahankan atribut sensorik yang dapat diterima.

English

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.

Keywords

Collaboration network of the authors

40 authors · 174 co-authorship links · 1 across different organisations · showing the 40 most connected

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • National Research and Innovation Agency
  • Universitas Borneo Tarakan
  • IPB University
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Laela NurainiAffiliation unknown10
Nirmala Efri HasibuanAffiliation unknown7
Putri Wening RatriniaAffiliation unknown6
Aulia AzkaAffiliation unknown6
Taufik HidayatAffiliation unknown6
Raden Cecep Erwan AndriansyahAffiliation unknown6
Mulyono MulyonoAffiliation unknown5
Joko SantosoAffiliation unknown5
Bambang HariyantoAffiliation unknown5
Indriawati IndriawatiAffiliation unknown5
Sandi SufiandiAffiliation unknown5
U’um QomariyahAffiliation unknown4
Basri BasriAffiliation unknown4
Maharani Intan Andalas IRPAffiliation unknown3
Muh SuryonoAffiliation unknown3
Eko Novi SaputraAffiliation unknown3
Luchiandini Ika PamaharyaniAffiliation unknown3
Talitha WidiatningrumAffiliation unknown2
Mukh DoyinAffiliation unknown2
Mahadi Dwi Mahadi Dwi HatmokoAffiliation unknown2
Hairati ArfahAffiliation unknown2
Kurnia Sada HarahapAffiliation unknown2
Muhamad SuryonoAffiliation unknown2
Inna NoviantyIPB University1
Novi LuthfiyanaUniversitas Borneo Tarakan1
Ratu Sari MardiahAffiliation unknown1
Yaser KrisnafiAffiliation unknown1
Meilya Suzan TriyastutiAffiliation unknown1
Nusaibah NusaibahAffiliation unknown1
Ayu Rizki AmaliaAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

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="id">Optimasi mi kering yang diperkaya ikan teri dan daun kelor menggunakan D-optimal mixture design: Optimasi mi kering yang diperkaya ikan teri dan daun kelor menggunakan D-optimal mixture design</dc:title>
	<dc:title xml:lang="en">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</dc:title>
	<dc:creator xml:lang="en">Litaay, Christina</dc:creator>
	<dc:creator xml:lang="en">Mayasti, Nur Kartika Indah </dc:creator>
	<dc:creator xml:lang="en">Novianti, Fithria </dc:creator>
	<dc:creator xml:lang="en">Indriati, Ashri </dc:creator>
	<dc:creator xml:lang="en">Andrianto, Moeso </dc:creator>
	<dc:creator xml:lang="en">Rahman, Nurhaidar </dc:creator>
	<dc:creator xml:lang="en">Purwandoko, Pradeka Brilyan </dc:creator>
	<dc:creator xml:lang="en">Rahman, Nurhamidar </dc:creator>
	<dc:creator xml:lang="en">Sumartini, Sumartini</dc:creator>
	<dc:creator xml:lang="en">Fajwah, Auliya Multatina </dc:creator>
	<dc:subject xml:lang="en">fish-based protein ingredients</dc:subject>
	<dc:subject xml:lang="en">functional noodles</dc:subject>
	<dc:subject xml:lang="en">mixture design</dc:subject>
	<dc:subject xml:lang="en">nutritional enrichment</dc:subject>
	<dc:subject xml:lang="en">sago starch</dc:subject>
	<dc:subject xml:lang="id">bahan protein berbasis ikan</dc:subject>
	<dc:subject xml:lang="id">mi fungsional</dc:subject>
	<dc:subject xml:lang="id">mixture design</dc:subject>
	<dc:subject xml:lang="id">pengayaan nutrisi</dc:subject>
	<dc:subject xml:lang="id">tepung sagu</dc:subject>
	<dc:description xml:lang="id">Masyarakat Indonesia gemar mengonsumsi mi, mulai dari mi kering hingga mi instan. Kebiasaan ini memengaruhi gaya hidup dan kebutuhan nutrisi untuk pertumbuhan dan kesehatan. Namun, kandungan protein yang rendah menyebabkan perlunya pengayaan sumber protein. Produk mi dapat ditingkatkan kandungan gizinya dengan fortifikasi protein ikan teri dan daun kelor. Penelitian ini bertujuan untuk menentukan formulasi optimal menggunakan D-optimal mixture design berdasarkan karakteristik kimia, fisik, dan sensorik. D-optimal mixture design (Design expert v13) diterapkan untuk mengoptimalkan proporsi pati sagu (55-85%), tepung ikan teri (10-30%), dan tepung daun kelor (5-15%). Sifat kimia, karakteristik fisik, dan penerimaan sensori (skala hedonik 5 poin) dievaluasi. Hasil menunjukkan bahwa formulasi optimal terdiri dari 57,72% pati sagu, 27,28% tepung ikan teri, dan 15% tepung daun kelor, dengan desirabilitas 0,676. Mi yang dioptimalkan menunjukkan kandungan protein yang lebih tinggi (16,97%) sambil mempertahankan skor sensorik yang dapat diterima (warna 3,30, aroma 3,20, dan rasa 2,97). Temuan ini menunjukkan bahwa mi kering berbahan dasar sagu yang diperkaya dengan ikan teri dan moringa dapat berhasil meningkatkan kualitas nutrisi sambil mempertahankan atribut sensorik yang dapat diterima.</dc:description>
	<dc:description xml:lang="en">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.</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>2026-02-08</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/68212</dc:identifier>
	<dc:identifier>10.17844/1gvhcc48</dc:identifier>
	<dc:source xml:lang="id">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol 29 No 1 (2026): Jurnal Pengolahan Hasil Perikanan Indonesia 29(1)</dc:source>
	<dc:source xml:lang="en">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol. 29 No. 1 (2026): Jurnal Pengolahan Hasil Perikanan Indonesia 29(1)</dc:source>
	<dc:source>2354-886X</dc:source>
	<dc:source>2303-2111</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.ipb.ac.id/jphpi/article/view/68212/32632</dc:relation>
	<dc:rights xml:lang="en">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</dc:rights>
	<dc:rights xml:lang="en">https://creativecommons.org/licenses/by/4.0</dc:rights>
</oai_dc:dc>