Optimasi Mi Basah Daun Kelor dengan Penambahan Tempe dan Lele sebagai Pangan Padat Gizi
Moringa Leaf Noodle Optimization Enriched with Tempe and Catfish as a Nutrition-Rich Food
DOI:
https://doi.org/10.30812/jtmp.v4i2.5987Keywords:
Catfish, Moringa leaf, Noodle, Tempeh flourAbstract
Wet noodles are a high-carbohydrate, flour-based product that is low in minerals and protein. Fortification efforts are carried out to improve nutrition by adding moringa leaves, tempeh flour, and catfish. This study aims to determine the nutritional value of modified wet noodles containing moringa leaves and tempeh flour, as well as catfish, and to identify total calories and the nutritional adequacy index. This study used a one-factor completely randomized design with the following treatments: Mo (2% moringa leaf flour); MoT (2% moringa leaf flour and 10% tempe flour); MoL (2% moringa leaf flour and 5% catfish); MoTL (2% moringa leaf flour, 10% tempe flour, and 5% catfish). The moisture, ash, fat, carbohydrate, and protein contents were then analyzed, and the total calories and the percentage of macronutrient adequacy were calculated. The results showed that the addition of moringa leaves, tempeh flour, and catfish significantly affected the proximate composition of wet noodles (p<0.05). MoTL contained the highest protein (6.99±0.12%) and fat (3.85±0.99%) content, while Mo contained the highest carbohydrate content (37.48±0.16%). Modified wet noodles with moringa leaves, tempeh flour, and catfish can meet 11.66% of the protein, 6.42% of the fat, and 9.31% of the carbohydrates, based on an energy requirement of 2150 kcal per day, in a 100g serving. The conclusion of this study is that the combination of moringa leaves, tempeh flour, and catfish can increase the nutritional content of wet noodles and has the potential to be a nutrient-dense food alternative.
References
Afiah, R. N. & Kusumaningrum, I. (2025). Nutritional Improvement of Free-Gluten Arrowroot Biscuits Through Catfish Flour Enrichment. Jurnal Pengolahan Hasil Perikanan Indonesia, 28(3). https://doi.org/10.17844/jphpi.v28i3.63072.
Agustia, F. C., Pujiadhi, F. M., Ramadhan, G. R., Prasetyo, T. J., & Dewi, K. R. (2025). Substitusi tempe koro dan ikan lele pada mi basah untuk alternatif anak stunting. Jurnal Nutrisia, 27(2), 68–81. https://doi.org/10.29238/JNUTRI.V27I2.442.
Alves, A. C. & Tavares, G. M. (2019). Mixing animal and plant proteins: Is this a way to improve protein techno-functionalities? 97. https://doi.org/10.1016/j.foodhyd.2019.06.016.
AOAC (2023). Official Methods of Analysis of AOAC International. https://doi.org/10.1093/9780197610145.001.0001.
Ariany, S. P. & Putalan, R. (2021). Perubahan Kandungan Gizi Ikan Nike Pascapengolahan. Jurnal Pengolahan Hasil Perikanan Indonesia, 24(2), 167–173. https://doi.org/10.17844/jphpi.v24i2.33527.
Astawan, M., Cahyani, A. P., Maulidyanti, L., & Wresdiyati, T. (2020). Perbandingan karakteristik fisikokimia dan komposisi asam amino tepung tempe larut air dengan isolat protein kedelai komersial. Jurnal Pangan, 29(1), 45–54. https://doi.org/10.33964/jp.v29i1.462.
Azzahra, K. & Chayati, I. (2024). Penambahan Bubuk Daun Kelor dan Protein Ikan Lele pada Pembuatan Mie Fortifikasi Dengan Bahan Dasar Tepung Tempe Guna Mencegah Stunting Pada Gen Z. Prosiding Pendidikan Teknik Boga Busana, 19(1). https://jurnal.uny.ac.id/index.php/ptbb/article/view/83338.
Badan Pengawas Obat dan Makanan (2019). Peraturan Badan Pengawas Obat dan Makanan Nomor 37 Tahun 2013 Tentang Batas Maksimum Penggunaan Bahan Tambahan Pangan Pewarna. (pp. 1–308).
Badan Standarisasi Nasional (2009). Tepung terigu sebagai bahan makanan. SNI, 3751, 2009.
Badan Standarisasi Nasional (2015). Standar Nasional Indonesia 2987:2015 Mi Basah.
Cahyaningrum, R., Safira, K. K., Lutfiyah, G. N., Zahra, S. I., & Rahasticha, A. A. (2021). Potensi Gelatin Dari Berbagai Sumber Dalam Memperbaiki Karakteristik Marshmallow: Review. Pasundan Food Technology Journal, 8(2), 39–44. https://doi.org/10.23969/pftj.v8i2.4035.
Ciptawati, E., Rachman, I. B., Rusdi, H. O., & Alvionita, M. (2021). Analisis Perbandingan Proses Pengolahan Ikan Lele terhadap Kadar Nutrisinya. Indonesian Journal of Chemical Analysis (IJCA), 4(1), 40–46. https://doi.org/10.20885/ijca.vol4.iss1.art5.
Hasanah, U., Ulya, M., & Purwandari, U. (2020). Pengaruh Penambahan Tempe Dan Tepung Tapioka Terhadap Karakteristik Fisikokimia Dan Hedonik Nugget Nangka Muda (Artocarpus Heterophyllus Lmk). Jurnal Pangan dan Agroindustri, 8(3). https://doi.org/10.21776/ub.jpa.2020.008.03.5.
Kementerian Kesehatan Republik Indonesia (2019). Peraturan Menteri Kesehatan Republik Indonesia Nomor 28 Tahun 2019 Tentang Angka Kecukupan Gizi Yang Dianjurkan Untuk Masyarakat Indonesia.
Kurniadi, M., Angwar, M., Miftakhussolihah, M., Affandi, D. R., & Khusnia, N. (2019). Karakteristik Cookies dari Campuran Tepung Ubikayu Termodifikasi (Mocaf), Tempe, Telur, Kacang Hijau dan Ikan Lele. Jurnal Dinamika Penelitian Industri, 30(1). https://doi.org/10.28959/jdpi.v30i1.4096.
Leone, A., Spada, A., Battezzati, A., Schiraldi, A., Aristil, J., & Bertoli, S. (2015). Cultivation, genetic, ethnopharmacology, phytochemistry and pharmacology of Moringa oleifera leaves: An overview. 16(6). https://doi.org/10.3390/ijms160612791.
Lilies, N. A. & Laenggeng, A. H. (2022). Fortifikasi Tepung Daun Kelor (Moringa oleifera) pada Pembuatan Mie Basah Terhadap Kandungan Karbohidrat dan Protein Serta Pemanfaatannya Sebagai Media Pembelajaran. Journal of Biology Science and Education (JBSE), 5(1). https://doi.org/10.22487/jbse.v10i1.2461.
Lv, C., Zhao, G., & Ning, Y. (2017). Interactions between plant proteins/enzymes and other food components, and their effects on food quality. Critical reviews in food science and nutrition, 57(8), 1718–1728. https://doi.org/10.1080/10408398.2015.1023762.
Nurlaila, A. & Adi, A. C. (2023). Optimalisasi Kandungan Kalsium Mie Kering dengan Substitusi Tepung Tempe dan Tepung Tulang Ikan Lele. Media Gizi Kesmas, 12(2). https://doi.org/10.20473/mgk.v12i2.2023.664-670.
Prayitno, S. A., Patria, D. G., Mardiana, N. A., Utami, D. R., Kusumawati, R., Rochma, N. A., & Niam, M. K. (2022). Fortification of Moringa oleifera Flour on Quality of Wet Noodle. Food Science and Technology Journal (Foodscitech). https://doi.org/10.25139/fst.v5i1.4236.
Rahmi, Y., Wani, Y. A., Kusuma, T. S., Yuliani, S. C., Rafidah, G., & Azizah, T. A. (2019). Profil Mutu Gizi, Fisik, dan Organoleptik Mie Basah dengan Tepung Daun Kelor (Moringa Oleifera). Indonesian Journal of Human Nutrition, 6(1). https://doi.org/10.21776/ub.ijhn.2019.006.01.2.
Salman, Y., Novita, S., & Burhanudin, A. (2016). Pengaruh proporsi tepung terigu, tepung tempe dan tepung daun kelor (Moringa oliefera) terhadap mutu (protein dan zat besi) dan daya terima mie basah. Jurnal Kesehatan Indonesia, 6(3). https://journal.stikeshb.ac.id/index.php/jurkessia/article/view/67.
Sine, Y. & Soetarto, E. S. (2018). Perubahan Kadar Vitamin Dan Mineral Pada Fermentasi Tempe Gude (Cajanus cajan L.). Jurnal Saintek Lahan Kering, 1(1). https://doi.org/10.32938/slk.v1i1.414. Sissons, M. (2022). Durum Wheat Products—Recent Advances. 11(22).
https://doi.org/10.3390/foods11223660.
Talitha, Z. A., Wahyuningtyas, A., & Putri, A. N. (2025). Karakteristik Kimia Snack bar Anggur Laut dan Edamame dengan Variasi Penambahan Tepung Tempe dan Mocaf. Jurnal Teknologi dan Mutu Pangan, 4(1). https://doi.org/10.30812/jtmp.v4i1.5171.
USDA (2019). Food Data Central: Noodles, egg, enriched, cooked.
Valentina, A., Masirah, M., & Lailatussifa, R. (2021). Pengaruh fortifikasi jenis ikan yang berbeda terhadap tingkat kesukaan dan karakteristik fisik mi basah. Chanos Chanos, 19(1), 125–134. https://doi.org/10.15578/chanos.v19i1.9610.
World Instant Noodle Association (2025). Demand Ranking of Global Demands for Instant Noodles. World Instant Noodle Association.
Zhang, H., Liu, S., Feng, X., Ren, F., & Wang, J. (2023). Effect of hydrocolloids on gluten proteins, dough, and flour
products: A review. 164. https://doi.org/10.1016/j.foodres.2022.112292.
Zhang, J., Liu, Y., Wang, P., Zhao, Y., Zhu, Y., & Xiao, X. (2025). The Effect of Protein–Starch Interaction on the Structure and Properties of Starch, and Its Application in Flour Products. 14(5). https://doi.org/10.3390/foods14050778.
Zhang, T., Guan, E., Yang, Y., Zhang, L., Liu, Y., & Bian, K. (2022). Comparison and mechanism analysis of the changes in viscoelasticity and texture of fresh noodles induced by wheat flour lipids. Food Chemistry, 397. https://doi.org/10.1016/j.foodchem.2022.133567.
Zhili, P., Yibo, B., Zhilu, A., Mengmeng, L., & Zhongmin, H. (2022). Research on the Interaction of Lipid and Main Components in Noodles: A Review Food & Nutrition Journal. 7(03). https://doi.org/10.29011/2575-7091.100151.
Zuhri, N. M., Swastawati, F., & Wijayanti, I. (2014). Pengkayaan Kualitas Mi Kering Dengan Penambahan Tepung Daging Ikan Lele Dumbo (Clarias gariepinus) Sebagai Sumber Protein. Jurnal Pengolahan dan Bioteknologi Hasil Perikanan, 3(4). https://ejournal3.undip.ac.id/index.php/jpbhp/article/view/7788/0.
Published
Issue
Section
License
Copyright (c) 2025 Dian Rizqi Novitasari, Bara Yudhistira, Cantika Aurellia Azarine, Putri Wulan Ramadhani, Sechatabina Shahia Majida, Xaviera Angelica Gultom
This work is licensed under a Creative Commons Attribution 4.0 International License.
