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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Indonesian Journal of Educational Studies Jurnal Pengolahan dan Bioteknologi Hasil Perikanan Lingua Jurnal Bahasa dan Sastra Eksergi: Chemical Engineering Journal AGRIVITA, Journal of Agricultural Science JURNAL ILMU MANAJEMEN DAN BISNIS LOKABASA Jurnal Sains dan Inovasi Perikanan/Journal of Fishery and Innovation (JSIPi) JURNAL SIPIL SAINS BERITA BIOLOGI Diglosia: Jurnal Kajian Bahasa, Sastra, dan Pengajarannya JURNAL EKONOMI PENDIDIKAN DAN KEWIRAUSAHAAN KACANEGARA Jurnal Pengabdian pada Masyarakat JURNAL PENDIDIKAN TAMBUSAI JURNAL PERTANIAN Jurnal Segara Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Jurnal Pendidikan Bahasa dan Sastra Indonesia Jurnal Sastra Indonesia Tourism Scientific Journal International Journal of Economics, Business and Accounting Research (IJEBAR) Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Authentic Research of Global Fisheries Application Journal (Aurelia Journal) Journal of Functional Food and Nutraceutical Journal of Architectural Research and Education JIHAD : Jurnal Ilmu Hukum dan Administrasi Semah : Jurnal Pengelolaan Sumberdaya Peraira Jurnal Bluefin Fisheries Jurnal Puruhita Bahasa dan Seni: Jurnal Bahasa, Sastra, Seni, dan Pengajarannya Formosa Journal of Multidisciplinary Research (FJMR) Acitya Wisesa: Journal of Multidisciplinary Research Integrasi : Jurnal Ilmiah Teknik Industri
Sumartini Sumartini
Jurusan Bahasa dan Sastra Indonesia, FBS, Unnes
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Journal : Eksergi: Chemical Engineering Journal

 1 
Formulating Nutritious Wet Noodles with Spirulina platensis: Exploring Proximate Composition, Antioxidant Activity, and Consumer Preferences Dewi, Resti Nurmala; Panjaitan, Fenny Crista Anastasia; Sumartini, Sumartini; Putri, Nita Ariestiana
Eksergi Vol 22 No 1 (2025)
Publisher : Prodi Teknik Kimia, Fakultas Teknik Industri, UPN "Veteran" Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31315/eksergi.v22i1.13697

Abstract

The incorporation of Spirulina platensis into food products has been extensively explored. In this study, wet noodles were enriched with spirulina at three different concentrations: 1% (P1), 5% (P2) and 10% (P3). Sensory and hedonic evaluations, proximate composition and antioxidant properties were assessed. Overall, formulations P1 and P2 were significantly preferred (p < 0.05) in terms of appearance and aroma compared to the control (P0). Additionally, the texture and taste scores of spirulina-enriched wet noodles were higher (p < 0.05) than those of the control. Among all treatments, P1 emerged as the most favourable formulation (p < 0.05) for aroma, texture, and taste in the hedonic test. Moreover, the spirulina supplementation had significant effect on the protein and fat content (p < 0.05) compared to the control noodles. Furthermore, the antioxidant activity of the spirulina wet noodles increased in a dose dependent manner. The IC50 values for DPPH radical scavenging activity were 339.749 ppm for the control (P0), and 61.473 ppm, 39.965 ppm, and 27.439 ppm for P1, P2, and P3, respectively. These results suggest that fortifying wet noodles with Spirulina platensis not only improves the sensory attributes but also enhances the nutritional quality and functional value.
Co-Authors A.A. Ketut Agung Cahyawan W Adib Sultan, Adib Afiansah, Bagus Afiansah, Bagus Afriyanti, Rinna Agus Nuryatin Ali Asgar Alifah, Dita Relawati Alifah, Dita Relawati Alvina, Zahriani Amalia, Ayu Rizki An-nissa, An-nissa Apriani, Yosephin Arbain Tata Ardias, Afriza Yuan Ardias, Afriza Yuan Ardila, Reni Ariani, D Armadani, Novi Asep Dedi Sutrisno Astanto Kasno Aulia Azka Bakkidu, Nurhinda Basri Basri Bayu Aji Nugroho, Bayu Aji Bhuana, Egi Bhakti Defi, An Naim Etty Susilowati Fitri Ekiwardani, Dyah Ayu Fronthea Swastawati Galih Putri Sudarsono Ghaffar, Rizal Maulana Hapsari, Novia Rizki Hartantie, Kartini Hastuti, Suci Wiherni Dyah Hendri Kurniawan, Hendri Hernawan Hernawan Hilmi Tsania, Najwa Ida Andriati, Ida Ida Ayu Putu Sri Widnyani J. PURNOMO Juwariyah Juwariyah Kasih, Delina Kusumaningtyas, Niken Laraswati, Sara Laraswati, Sara Lestari, Sri Ayu Lestari, Sri Ayu Maezuroh, Ria Mardiah, Ratu Sari Maulani, Aghitia Mauludya, Fenta Mauludya, Fenta Mawarni, Hasindah Meilya Suzan Triyastuti, Meilya Suzan Mimi Mulyani Mufti Amir Sultan, Mufti Amir Muh Doyin Muhamad Ikbal Muhammad Nur Arkham Mulyono Mulyono Nas Haryati Setyaningsih Neina, Qurrota Ayu Neneng Suliasih Neti Budiwati Nirmala Efri Hasibuan, Nirmala Efri Noor, Any Ariani NUR FITRIANI Pamaharyani, Luchiandini Ika Panjaitan, Fenny Crista Anastasia Permana, Dhewangga Bayu Pinayani, Ani Pinayani, Ani Prabaningrum, Dyah Priyati, Sri Putri Wening Ratrinia Putri, Nita Ariestiana Putri, Solehatin Ika Qomariyah, U’um Rahmad, Abdul Rahmawati, Rahmawati Ramadhan, Roiyhan Shyma Resti Nurmala Dewi Riska Anisa Yulianti, Riska Anisa Saputra, Eko Novi Sari, Nita Kartika Sari, Nita Kartika Sihombing, Midian Immanuel Sihombing Siregar, Fikri Al Khair Sugiarto, A T Sulastri, Inong Sumandiarsa, I Ketut Suprihati - Suryono, Muh Suryono, Muhamad Swastika, Putu Angga Elano Syahida, Nurul Syavica, Cindy Gea Tri Winarni Agustini Tristantio, Sidik Trustinah Trustinah Utomo, Arie Lila Utomo, Arie Lila Wagiran Wagiran Wati, Sara Laras Widjaya, Willy Pranata Yaser Krisnafi, Yaser Yuntina, Lily Yusanta, Dita Anggrahinita Yusro Edy Nugroho Zharfa, Dinda Ayu Zulfikri, Fahmi