Celor Noodle Functional Foods as an Alternative Nutrient Dense Snack for Children in Schoolage

Abstract

Background: Children in a school age is one of phases of life that needs sufficient nutrition to
support the growth, development and physical activity. One of the actions that is able to be carried
out to fulfil their nutrition needs is by consuming high nutritious foods such as food that contains
Gracillaria sp seaweed species and moringa leaves. The development of processed products made
from Gracillaria sp. and Moringa has the potential to increase nutritional contents school
children’s snacks because it has high nutritional content and are easy to find. Objective: This
research is to find the latest formula in obtaining high nutritious functional food which is Celor
noodle (Gracillaria and moringa) for macro, micro and antioxsidant content. Methods: This
research had been carried out since June until December 2023. Both Celor noodle production
with 5 formula (F1,F2,F3,F4,F5) and organoleptic test is carried out at Culinary Laboratorium of
Univeristy of Mitra Incarried outsia. On the other hand, proximate analysis, mictonutrient and
antioxidant content were be carried out at Polytechnic State of Lampung’s Laboratorium. The
data collected includes data tested objectively, namely organoleptic test data, proximate tests,
micronutrients and antioxidant analysis. Hypothesis testing was carried out using the Anova test
using the SPSS program with a significance level of p<0.05. Results: Based on the results of
organoleptic tests by 30 panellists, overall acceptance of F5 was the formulation with the highest score, namely 3.77 (p-value <0.453). The proximate analysis test on F5 showed that the water,
ash, protein and carbohydrate contents were significantly different (p-value <0.05) compared to
F1. The results of the analysis of F5 antioxidant activity showed an IC50 value of 4534.01 µG/mL.
Conclusion: The addition of seaweed and moringa increases the overall acceptance value,
changes the water content, ash, protein, carbohydrates, fat and increases the antioxidant content
of celor noodles