Optimasi Formula Produk Mi Basah Terfortifikasi Bubuk Spirulina Platensis L. Menggunakan D-Optimal Mixture Design
Abstract The productive life of Indonesian people encourages the consumption of cheap and practical instant noodles, with 3.8% consuming them more than once a day. However, the low protein content of instant noodles requires fortification, one of which is with Spirulina plat...
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Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty
2025-01-01
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| Series: | Jurnal Pangan dan Agroindustri |
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| Online Access: | https://jpa.ub.ac.id/index.php/jpa/article/view/1246 |
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| author | Hendrix Yulis Setyawan Eka Wahyu Belianna Lana Izzatul Afifal Devi Dwi Damayanti Dhea Aura Bening Shafira Karlina Wijayanti |
| author_facet | Hendrix Yulis Setyawan Eka Wahyu Belianna Lana Izzatul Afifal Devi Dwi Damayanti Dhea Aura Bening Shafira Karlina Wijayanti |
| author_sort | Hendrix Yulis Setyawan |
| collection | DOAJ |
| description | Abstract
The productive life of Indonesian people encourages the consumption of cheap and practical instant noodles, with 3.8% consuming them more than once a day. However, the low protein content of instant noodles requires fortification, one of which is with Spirulina platensis powder which contains high protein up to 71.90%. This study aims to determine the optimum proximate conditions of wet noodles fortified with spirulina powder using Design Expert 13 software with the D-optimal mixture design method. The variables tested were spirulina powder with an upper limit of 3.75 grams and a lower limit of 0 grams, and tapioca flour with an upper limit of 7.5 grams and a lower limit of 3.75 grams. The results of statistical tests showed that spirulina powder was significant on protein and carbohydrate levels (F<0.05), but not significant on water, ash, and fat levels (F>0.05). The best formulation was obtained at 3.75 grams of tapioca and 3.75 grams of spirulina with a water content of 32.06%, ash 2.49%, protein 18.96%, fat 1.78%, carbohydrate 44.71% which met the wet noodle standards in SNI 01-2987-2015.
Keywords: Proximate Analysis; Design Expert 13 Version; Wet Noodles; Spirulina platensis
Abstrak
Kehidupan produktif masyarakat Indonesia mendorong konsumsi mi instan yang murah dan praktis, dengan 3,8% mengonsumsinya lebih dari sekali per hari. Namun, kandungan protein mi instan yang rendah memerlukan fortifikasi, salah satunya dengan bubuk Spirulina platensisyang mengandung protein tinggi hingga 71,90%. Penelitian ini bertujuan untuk menentukan kondisi optimum proksimat mi basah terfortifikasi bubuk spirulina menggunakan software Design Expert 13 dengan metode D-optimal mixture design. Variabel yang diuji adalah bubuk spirulina dengan batas atas 3,75gram dan batas bawah 0 gram, serta tepung tapioka dengan batas atas 7,5gram dan batas bawah 3,75 gram. Hasil uji statistik menunjukkan bubuk spirulina signifikan terhadap kadar protein dan karbohidrat (F<0,05), tetapi tidak signifikan terhadap kadar air, abu, dan lemak (F>0,05). Formulasi terbaik diperoleh pada 3,75gram tapioka dan 3,75gram spirulina dengan kadar air 32,06%, abu 2,49%, protein 18,96%, lemak 1,78%, dan karbohidrat 44,71% yang telah sesuai standar mi basah pada SNI 01-2987-2015.
Kata kunci: Analisis Proksimat; Design Expert 13 Version; Mi Basah; Spirulina platensis |
| format | Article |
| id | doaj-art-edd03d0be88b4377858174ac33f21cfc |
| institution | Kabale University |
| issn | 2354-7936 2685-2861 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty |
| record_format | Article |
| series | Jurnal Pangan dan Agroindustri |
| spelling | doaj-art-edd03d0be88b4377858174ac33f21cfc2025-02-04T06:24:31ZengUniversitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology FacultyJurnal Pangan dan Agroindustri2354-79362685-28612025-01-01131425410.21776/ub.jpa.2025.013.01.5Optimasi Formula Produk Mi Basah Terfortifikasi Bubuk Spirulina Platensis L. Menggunakan D-Optimal Mixture DesignHendrix Yulis Setyawan0Eka Wahyu Belianna1Lana Izzatul Afifal2Devi Dwi Damayanti3Dhea Aura Bening Shafira4Karlina Wijayanti5Universitas BrawijayaUniversitas BrawijayaUniversitas BrawijayaUniversitas BrawijayaUniversitas BrawijayaUniversitas BrawijayaAbstract The productive life of Indonesian people encourages the consumption of cheap and practical instant noodles, with 3.8% consuming them more than once a day. However, the low protein content of instant noodles requires fortification, one of which is with Spirulina platensis powder which contains high protein up to 71.90%. This study aims to determine the optimum proximate conditions of wet noodles fortified with spirulina powder using Design Expert 13 software with the D-optimal mixture design method. The variables tested were spirulina powder with an upper limit of 3.75 grams and a lower limit of 0 grams, and tapioca flour with an upper limit of 7.5 grams and a lower limit of 3.75 grams. The results of statistical tests showed that spirulina powder was significant on protein and carbohydrate levels (F<0.05), but not significant on water, ash, and fat levels (F>0.05). The best formulation was obtained at 3.75 grams of tapioca and 3.75 grams of spirulina with a water content of 32.06%, ash 2.49%, protein 18.96%, fat 1.78%, carbohydrate 44.71% which met the wet noodle standards in SNI 01-2987-2015. Keywords: Proximate Analysis; Design Expert 13 Version; Wet Noodles; Spirulina platensis Abstrak Kehidupan produktif masyarakat Indonesia mendorong konsumsi mi instan yang murah dan praktis, dengan 3,8% mengonsumsinya lebih dari sekali per hari. Namun, kandungan protein mi instan yang rendah memerlukan fortifikasi, salah satunya dengan bubuk Spirulina platensisyang mengandung protein tinggi hingga 71,90%. Penelitian ini bertujuan untuk menentukan kondisi optimum proksimat mi basah terfortifikasi bubuk spirulina menggunakan software Design Expert 13 dengan metode D-optimal mixture design. Variabel yang diuji adalah bubuk spirulina dengan batas atas 3,75gram dan batas bawah 0 gram, serta tepung tapioka dengan batas atas 7,5gram dan batas bawah 3,75 gram. Hasil uji statistik menunjukkan bubuk spirulina signifikan terhadap kadar protein dan karbohidrat (F<0,05), tetapi tidak signifikan terhadap kadar air, abu, dan lemak (F>0,05). Formulasi terbaik diperoleh pada 3,75gram tapioka dan 3,75gram spirulina dengan kadar air 32,06%, abu 2,49%, protein 18,96%, lemak 1,78%, dan karbohidrat 44,71% yang telah sesuai standar mi basah pada SNI 01-2987-2015. Kata kunci: Analisis Proksimat; Design Expert 13 Version; Mi Basah; Spirulina platensishttps://jpa.ub.ac.id/index.php/jpa/article/view/1246proximate analysisdesign expert 13 versionwet noodlesspirulina platensisanalisis proksimatdesign expert 13 versionmi basah |
| spellingShingle | Hendrix Yulis Setyawan Eka Wahyu Belianna Lana Izzatul Afifal Devi Dwi Damayanti Dhea Aura Bening Shafira Karlina Wijayanti Optimasi Formula Produk Mi Basah Terfortifikasi Bubuk Spirulina Platensis L. Menggunakan D-Optimal Mixture Design Jurnal Pangan dan Agroindustri proximate analysis design expert 13 version wet noodles spirulina platensis analisis proksimat design expert 13 version mi basah |
| title | Optimasi Formula Produk Mi Basah Terfortifikasi Bubuk Spirulina Platensis L. Menggunakan D-Optimal Mixture Design |
| title_full | Optimasi Formula Produk Mi Basah Terfortifikasi Bubuk Spirulina Platensis L. Menggunakan D-Optimal Mixture Design |
| title_fullStr | Optimasi Formula Produk Mi Basah Terfortifikasi Bubuk Spirulina Platensis L. Menggunakan D-Optimal Mixture Design |
| title_full_unstemmed | Optimasi Formula Produk Mi Basah Terfortifikasi Bubuk Spirulina Platensis L. Menggunakan D-Optimal Mixture Design |
| title_short | Optimasi Formula Produk Mi Basah Terfortifikasi Bubuk Spirulina Platensis L. Menggunakan D-Optimal Mixture Design |
| title_sort | optimasi formula produk mi basah terfortifikasi bubuk spirulina platensis l menggunakan d optimal mixture design |
| topic | proximate analysis design expert 13 version wet noodles spirulina platensis analisis proksimat design expert 13 version mi basah |
| url | https://jpa.ub.ac.id/index.php/jpa/article/view/1246 |
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