<![CDATA[Background: Children in a school age is one of phases of life that needs sufficient nutrition tosupport the growth, development and physical activity. One of the actions that is able to be carriedout to fulfil their nutrition needs is by consuming high nutritious foods such as food that containsGracillaria sp seaweed species and moringa leaves. The development of processed products madefrom Gracillaria sp. and Moringa has the potential to increase nutritional contents schoolchildren’s snacks because it has high nutritional content and are easy to find. Objective: Thisresearch is to find the latest formula in obtaining high nutritious functional food which is Celornoodle (Gracillaria and moringa) for macro, micro and antioxsidant content. Methods: Thisresearch had been carried out since June until December 2023. Both Celor noodle productionwith 5 formula (F1,F2,F3,F4,F5) and organoleptic test is carried out at Culinary Laboratorium ofUniveristy of Mitra Incarried outsia. On the other hand, proximate analysis, mictonutrient andantioxidant content were be carried out at Polytechnic State of Lampung’s Laboratorium. Thedata collected includes data tested objectively, namely organoleptic test data, proximate tests,micronutrients and antioxidant analysis. Hypothesis testing was carried out using the Anova testusing the SPSS program with a significance level of p<0.05. Results: Based on the results oforganoleptic 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 toF1. 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 contentof celor noodles]]>
