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All Journal SEAS (Sustainable Environment Agricultural Science)
I Gusti Agung Bulan Mutiara Dewi
Department of Food Technology, Faculty of Agricultural Technology, Udayana University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science

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Sensory Properties and Antioxidant Activity of Siamese Orange (Citrus nobilis L.) Fruit Leather Kunti Dewi Dhasi Aryawan; I Gede Arie Mahendra Putra; Cokorda Anom Bayu Sadyasmara; I Gusti Agung Bulan Mutiara Dewi; Putu Cempaka Sekarhita
SEAS (Sustainable Environment Agricultural Science) Vol. 8 No. 2 (2024)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.8.2.10714.96-102

Abstract

Siamese orange (Citrus nobilis L.) was a type of fruit widely cultivated and produced in Bali, but its utilization was not optimal. Siamese oranges were usually used for religious ceremonies, and if excess, they would lead to waste. Siamese oranges contain vitamin C, phenols, flavonoids, and limonene as antioxidants. In addition, peel contains 30% pectin. The combination of Siamese orange fruit and peels into fruit leather with the Zero waste concept (utilizing all parts of the Siamese fruit has great potential as a functional food product). Functional food is a product that is not only filled with nutrients but also has health benefits. Fruit leather is a processed product from fruit skin that has plastic characteristics obtained from pectin content of ingredients. This study aimed to determine the right concentration of fruit peel puree addition to produce siamese fruit leather with the best characteristics and its potential as a functional food. Randomized Block Design (RGD) was used with six treatment levels in addition to siamese peel puree concentration (0%; 5%; 10%; 15%; 20%; dan 25%), repeated three times to obtain 18 experimental units. Observed variables included Vitamin C by UV-Vis spectrophotometry, antioxidant activity by DPPH, and moisture content by gravimetric and sensory characteristics on hedonic test of colour, taste, aroma, texture, and overall acceptance. Data obtained were analyzed using analysis of variance, followed by Tukey test. According to raw materials, the assumption of Siamese fruit leather with the right concentration of Siamese peel puree has potential as a functional food.
Dried Noodles Enriched with Black Soldier Fly Larvae Flour as a Novel Strategy for Stunting Prevention I Gusti Ayu Krisma Widya Saraswati; I Gusti Agung Bulan Mutiara Dewi; Kunti Dewi Dhasi Aryawan; Putu Cempaka Sekarhita; Putu Wedanta Darma Wiguna; Made Dita Dewi Devani; Ida Ayu Tisna Wahyuniari; I Gede Arie Mahendra Putra; I Wayan Ryantama Swastika Braja; Ni Made Defy Januarinti
SEAS (Sustainable Environment Agricultural Science) Vol. 10 No. 1 (2026)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.10.1.14408.20-30

Abstract

Stunting remains a major public health problem in Indonesia and is closely associated with chronic protein deficiency in children. The development of affordable, nutrient-dense food products is therefore essential to support stunting prevention programs. This study aimed to develop protein-enriched dried noodles using Black Soldier Fly Larvae (BSFL) flour as an alternative functional food ingredient and to evaluate their sensory and proximate characteristics. Dried noodles were formulated with three different substitution ratios of BSFL flour to wheat flour, namely 50:50, 60:40, and 40:60. Sensory evaluation was conducted using a hedonic test involving 20 semi-trained panelists to assess color, aroma, texture, taste, and overall acceptability. The formulation with the highest sensory acceptance was further subjected to proximate analysis, including protein, moisture, and ash content. The results indicated that the formulation 50:50 achieved the highest overall acceptability score and was categorized as “liked” by panelists. Proximate analysis of the selected formulation showed a protein content of 23.3%, moisture content of 12.9%, and ash content of 5.3%. The moisture content met the Indonesian National Standard (SNI 8217:2015) requirement for dried noodles, indicating good product stability. The incorporation of BSFL flour significantly increased the protein content of dried noodles compared to conventional wheat-based products while maintaining acceptable sensory quality. In addition, the use of insect-based protein supports sustainable food production by utilizing environmentally friendly resources. Overall, BSFL-enriched dried noodles demonstrate strong potential as a high-protein functional food product that can contribute to improving dietary protein intake and supporting stunting reduction efforts in Indonesia.
Co-Authors Cokorda Anom Bayu Sadyasmara I Gede Arie Mahendra Putra I Gusti Ayu Krisma Widya Saraswati I Wayan Ryantama Swastika Braja Ida Ayu Tisna Wahyuniari Kunti Dewi Dhasi Aryawan Made Dita Dewi Devani Ni Made Defy Januarinti Putu Cempaka Sekarhita Putu Wedanta Darma Wiguna