<![CDATA[ABSTRAKLatar Belakang: Ikan endemik Lumi-lumi (Harpodon nehereus) mengandung zat gizi makro dan mikro mineral yang berpotensi memperbaiki kandungan gizi mie. Fortifikasi aneka flavor alami bertujuan memperkaya kandungan mineral dan fungsional mie.Tujuan: Penelitian ini bertujuan untuk mengidentifikasi formulasi terpilih mie basah Lumi-lumi yang difortifikasi aneka flavor alami berdasarkan mutu fisik dan daya terima, serta mengidentifikasi kandungan gizi, mineral Fe, dan aktivitas antioksidan tertinggi pada perlakuan terbaik.Metode: Penelitian ini bersifat eksperimen menggunakan Rancangan Acak Lengkap (RAL) satu faktor yaitu fortifikasi aneka flavor labu kuning, wortel, brokoli dan bit pada mie basah Lumi-lumi. Penentuan produk terpilih berdasarkan uji mutu fisik dan sensori tertinggi, selanjutnya identifikasi kandungan gizi, mineral Fe dan aktivitas antioksidan produk terbaik. Data mutu fisik dianalisis menggunakan uji One way ANOVA, data sensori menggunakan uji Kruskal Wallis, data kandungan gizi, mineral Fe dan aktivitas antioksidan menggunakan uji Independent Sample T-test. Hasil: Hasil uji mutu fisik dan sensori produk terpilih yaitu pada mie basah Lumi-lumi yang difortifikasi ekstrak wortel dan bit. Hasil identifikasi kandungan protein, serat kasar, mineral Fe, dan aktivitas antioksidan tertinggi diperoleh pada perlakuan fortifikasi ekstrak bit, berturut-turut yakni 14,47%, 16,04%, 4.46 mg/100 g, dan 42,90%.Kesimpulan: Formulasi produk terbaik diperoleh pada perlakuan mie basah Lumi-lumi yang difortifikasi ekstrak bit dengan perolehan nilai kandungan protein, serat kasar, mineral Fe, dan aktivitas antioksidan tertinggi. Produk ini berpotensi sebagai produk pangan lokal fungsional. KATA KUNCI: lumi-lumi; harpodon nehereus; mie basah; flavor; antioksidan ABSTRACT Background: Endemic fish Lumi-lumi (Harpodon nehereus) contains macronutrients and minerals that can potentially improve the nutritional content of noodles. Fortification of various natural flavours aims to enrich noodles' mineral and functional content.Objective: This study aims to identify selected formulations of Lumi-lumi fresh noodles fortified with various natural flavours based on physical quality and acceptability, as well as identify the highest nutritional content, Fe mineral, and antioxidant activity in the best treatment.Method: This experimental study uses a single factor Complete Randomized Design (CAD), fortifying various flavours of yellow pumpkin, carrots, broccoli, and beets in Lumi-lumi fresh noodles. Determination of selected products based on the highest physical and sensory quality tests, then identification of nutritional content, Fe mineral, and antioxidant activity on the best product. Physical quality data were analyzed using the ANOVA test, sensory data using the Kruskal Wallis test, and data on nutrient content, Fe mineral, and antioxidant activity using the Independent Sample T-test. Results: The results of physical and sensory quality tests of selected products are on Lumi-lumi fresh noodles fortified with carrot and beet extract. The results of the identification of the highest protein, crude fiber, Fe mineral, and antioxidant activity were obtained in the fortification treatment of beet extract, including 14.47%, 16.04%, 4.46 mg/100 g, and 42.90%.Conclusion: The best product formulation was obtained in treating fresh noodles Lumi-lumi fortified with beet extract with the highest protein, crude fiber, Fe mineral, and antioxidant activity. This product has the potential to be a functional local food product. KEYWORDS: Lumi-lumi; Harpodon nehereus; fresh noodles; flavour; antioxidant]]>
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