Nina Resti, Ahmad Syauqy, Gemala Anjani, Maria Mexitalia, Irwandi Jaswir, Diana Nur Afifah
Chronic malnutrition at crucial stages of a child's development can result in stunting, a serious public health concern. The goal of this study was to create high-protein dry noodles. The study used several methods, such as the oven method for measuring water content, the dry ashing method for ash, the Soxhlet method for fat, the Kjeldahl method for protein, the difference method for carbohydrates, the enzymatic method for fiber, the Atwater factor for energy content, the Na₂EDTA complexometric titration for calcium, the atomic absorption spectroscopy (AAS) for iron, the in vitro method for measuring protein digestibility, and the DPPH method for measuring antioxidants. Three formulations, namely F1 (20:20:60), F2 (30:40:30), and F3 (40:30:30), were developed to represent different ratios of sago flour, wheat flour, and fish meal. F1 exhibited the highest nutritional values, particularly in protein (24.60 g), fat (29.19 g), calcium (479.57 mg), iron (26.11 mg), and antioxidant activity (35.79%). The best formulation was selected using the Index of Effectiveness method, combining rankings of nutrient content and sensory acceptability. Due to its higher wheat flour content, F2 had the highest calorie content (494.04 kcal) and carbohydrate content (33.24 g). Because F3 contained more sago flour, it had the most fiber (14.98 g). These results demonstrate the potential to create novel, regionally sourced foods, such as Sagurimi made from Nile tilapia, to help reduce childhood stunting. To evaluate acceptability and efficacy, future research should focus on clinical trials and sensory evaluation. © (2026), (Jambi University). All rights reserved.
Doctoral Study Program of Medical and Health Sciences, Universitas Diponegoro, Central Java, Semarang, 50275, Indonesia; Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro, Jl. Prof. Sudarto, Tembalang, Central Java, Semarang, 50275, Indonesia; Department of Pediatrics, Faculty of Medicine, Diponegoro University/Dr. Kariadi Hospital, Central Java, Semarang, Indonesia; Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Negeri Padang, West Sumatra, Indonesia; International Institute for Halal Research and Training, International Islamic University Malaysia, Kuala Lumpur, Malaysia; Laboratory of Sustainable Diets and Biodiversity, Center of Research and Service-Diponegoro University (CORES-DU), Integrated Laboratory, Universitas Diponegoro, Central Java, Semarang, 50275, Indonesia
