FORMULASI MIE KERING DENGAN PENAMBAHAN TEPUNG UMBI TALAS (Colocasia esculenta L.) DAN SPIRULINA (Arthospira plantesis) SEBAGAI INOVASI MAKANAN POKOK ALTERNATIF PENCEGAHAN STUNTING

Abstract

Background: Dried noodles are a popular food product because they are practical and durable,
usually made from wheat flour. The innovation of using carbohydrate-rich taro flour and spirulina as a
source of protein and antioxidants is expected to increase the nutritional value, product attractiveness
and support the development of healthy and favourable products. Objective: To determine the effect of
variable ratio of wheat flour and taro flour with the addition of spirulina on the level of public liking for
dry noodles which includes aroma, colour, taste, chewiness and liking, protein content, water content
and carbohydrate content in dry noodles. Method: This study was conducted by experimental method
with the ratio of wheat flour:taro flour and spirulina weight. The quality of dried noodles was assessed
through organoleptic test and physicochemical analysis. Results: Different ratios of wheat flour and taro
flour affected the aroma, colour, taste, chewiness and overall quality of the dried noodles. Noodles with
60%:40% composition and 1% spirulina were considered the best based on the organoleptic test of 20
panellists. The aroma of the noodles is quite distinctive with the dominance of spirulina, the natural green
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colour is attractive, the taste of taro is soft combined with spirulina which is not fishy, and the texture is
soft but not easily crushed. The noodles contained 11.6% protein, 68% carbohydrate, and the highest
water content was found in the 10%:90% composition at 10.6%. Conclusion: The addition of taro flour
and spirulina to dried noodles had a significant effect on the parameters of nutritional content, colour,
taste, chewiness, and level of liking. The formulation produced dried noodles with higher protein, fibre
and micronutrient content, making it a more nutritious alternative. This formulation not only improves
product quality but also provides greater potential in meeting children's nutritional needs.