<![CDATA[Noodles are one of the most popular wheat flour-based processed foods. Tilapia is a source of animal protein rich in iron, while Japanese papaya leaves contain high levels of calcium and iron and can be used as a natural green coloring in food, making both potential ingredients for functional food products. This study aimed to determine the effect of varying additions of tilapia flour and Japanese papaya leaf flour on the physical quality—including color, aroma, texture, and taste—as well as the chemical quality, including ash content, moisture content, calcium, protein, and iron levels of mie mujaya. This research was experimental in nature, using a Completely Randomized Design (CRD) with three (3) treatments and two (2) replications: treatment A (25 g tilapia flour + 5 g papaya leaf flour), treatment B (30 g tilapia flour + 7 g papaya leaf flour), and treatment C (35 g tilapia flour + 9 g papaya leaf flour). The organoleptic test results showed that the most preferred mie mujaya was treatment C, with mean scores of 4.57 for color, 4.54 for texture, 4.53 for taste, and 4.59 for aroma, categorized as “extremely like.” It produced a slightly dark green color, chewy texture, savory taste derived from tilapia protein, and a distinctive tilapia aroma. The nutritional content analysis per 100 g of mie mujaya showed an ash content of 1.40%, moisture content of 71.79%, calcium of 156.71 mg, protein of 6.26%, and iron of 2.10 mg. Mie merupakan salah satu makanan olahan berbasis tepung terigu yang digemari masyarakat luas. Ikan mujair merupakan sumber protein hewani yang kaya zat besi, sedangkan daun pepaya Jepang mengandung kalsium dan zat besi yang tinggi dan dapat dijadikan pewarna hijau alami pada makanan, sehingga keduanya berpotensi sebagai bahan pangan fungsional. Tujuan penelitian untuk mengetahui pengaruh variasi penambahan tepung ikan mujair dan tepung daun pepaya Jepang terhadap mutu fisik meliputi warna, aroma, tekstur, dan rasa serta mutu kimia kadar abu, kadar air, kalsium, protein, dan zat besi mie mujaya. Penelitian ini bersifat eksperimental dengan menggunakan Rancangan Acak Lengkap (RAL) dengan 3 (tiga) perlakuan dan 2 (dua) kali pengulangan, yaitu: perlakuan A (25 gr tepung ikan mujair + 5 gr tepung daun pepaya), B (30 gr tepung ikan mujair + 7 gr tepung daun pepaya), dan C (35 gr tepung ikan mujair + 9 gr tepung daun pepaya). Hasil uji organoleptik yang diperoleh bahwa Mie mujaya yang paling disukai adalah perlakuan C yaitu nilai rata-rata warna sebesar 4,57, tekstur 4,54, rasa 4,53, dan aroma 4,59 dengan kategori amat sangat suka. Menghasilkan warna hijau sedikit pekat, tekstur yang kenyal, rasa gurih dihasilkan dari protein pada ikan mujair dan aroma khas ikan mujair. Hasil uji kandungan gizi per 100 gr mie mujaya yaitu kadar abu sebesar 1,40%, kadar air sebesar 71,79%, kalsium sebesar 156,71 mg, protein sebanyak 6,26%, dan zat besi sebesar 2,10 mg.]]>
