OPTIMASI FORMULASI MIE KAYA NUTRISI BERBASIS UBI JALAR UNTUK INTERVENSI STUNTING MENGGUNAKAN DESIGN EXPERT METODE MIXTURE D – OPTIMAL
Main Article Content
Abstract
Stunting merupakan gangguan pertumbuhan kronis yang berdampak pada kualitas kesehatan, kognitif, dan produktivitas jangka panjang anak. Prevalensi stunting di Indonesia sebesar 21,6% (2022) menunjukkan perlunya intervensi gizi berbasis pangan lokal yang berkelanjutan. Penelitian ini bertujuan mengembangkan mie berbasis ubi jalar dengan kombinasi tepung terigu dan kedelai, menganalisis karakteristik gizi dan organoleptik, serta menentukan formula optimal dan tingkat penerimaan pada anak usia dini. Metode penelitian menggunakan pendekatan eksperimental dengan Mixture D-Optimal (Design Expert 13). Formulasi terdiri dari tepung ubi jalar (20–40%), terigu (50–70%), dan kedelai (5–15%), menghasilkan sepuluh formula yang diuji secara fisikokimia dan organoleptik. Formula optimal diverifikasi dan diuji pada 60 anak. Hasil menunjukkan formula terbaik mengandung tepung ubi ungu 32,67%, kedelai 14,26%, dan terigu 53,06% (desirability 0,633). Kandungan gizinya meliputi karbohidrat 46,78%, protein 11,05%, lemak 3,87%, air 34,94%, abu 1,34%, dan cooking loss 6,88%. Kontribusi terhadap AKG anak usia 1–3 tahun mencapai protein 55,25% dan energi 19,71%. Uji penerimaan menunjukkan tingkat kesukaan tinggi, terutama pada warna dan rasa. Dibandingkan mie komersial, produk ini memiliki kandungan protein lebih tinggi dan lemak lebih rendah, sehingga berpotensi sebagai alternatif pangan fungsional untuk intervensi stunting.
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A. Dzikri, H. Mardhotillah, A. Affandy, S. Amaliyanti, D. Andini, and A. Diniah, “OPTIMASI FORMULASI MIE KAYA NUTRISI BERBASIS UBI JALAR UNTUK INTERVENSI STUNTING MENGGUNAKAN DESIGN EXPERT METODE MIXTURE D – OPTIMAL”, JURNAL EDUCATION AND DEVELOPMENT, vol. 14, no. 2, pp. 169-178, May 2026.
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References
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Dewi, N. K. S. M., Ramona, Y., Saraswati, M. R., Wihandani, D. M., & Wirasuta, I. M. A. G. (2024). The Potential of the Flavonoid Content of Ipomoea batatas L. as an Alternative Analog GLP-1 for Diabetes Type 2 Treatment—Systematic Review. Metabolites, 14(1). https://doi.org/10.3390/metabo14010029
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Gulia, N., Dhaka, V., & Khatkar, B. S. (2014). Instant noodles: Processing, quality, and nutritional aspects. Critical Reviews in Food Science and Nutrition, 54(10), 1386–1399.
Hidayah, N. I., Berek, T. D. K., Asikin, H., & Sirajjudin, S. (2024). Karakteristik Kimia Mi Kering Dengan Substitusi Tepung Ubi Jalar Kuning Dan Tepung Ikan Gabus. Media Gizi Pangan, 31(1), 1–9. https://doi.org/10.32382/mgp.v31i1.573
Hou, G. G., Kruk, M., & Labuza, T. P. (2019). Asian Noodles: Science, Technology, and Processing. Wiley-Blackwell.
Irawan, D., & Mahendra, R. (2017). Pengaruh substitusi tepung ubi jalar terhadap karakteristik mie. Jurnal Teknologi Pertanian, 12(2), 123–131.
Jahan, I., Shuvo, A. U. H., Alimullah, M., Nafiur Rahman, A. S. M., Siddiqua, S., Rafia, S., Khan, F., Ahmed, K. S., Hossain, H., Akramuddaula, K., Alam, M. A., & Subhan, N. (2025). Purple potato extract modulates fat metabolizing genes expression, prevents oxidative stress, hepatic steatosis, and attenuates high-fat diet-induced obesity in male rats. PLoS ONE, 20(4 April), 1–30. https://doi.org/10.1371/journal.pone.0318162
Kartika, B., Hastuti, P., & Supartono, W. (1988). Pedoman Uji Inderawi Bahan Pangan. Penerbit Universitas Gadjah Mada.
Kinsella, J. E. (1979). Functional properties of soy proteins. Journal of the American Oil Chemists’ Society, 56(3), 242–258. https://doi.org/10.1007/BF02671468
Kozłowska, A., & Nitsch-Osuch, A. (2024). Anthocyanins and Type 2 Diabetes: An Update of Human Study and Clinical Trial. Nutrients, 16(11), 1674. https://doi.org/10.3390/nu16111674
Laleg, K., Cassan, D., & Micard, V. (2016). Effect of protein enrichment on noodle properties. Food Chemistry, 213, 8–15.
Lawless, H. T., & Heymann, H. (2010). Sensory Evaluation of Food: Principles and Practices (2 ed.). Springer.
Lestari, D., & Arifin, R. (2020). Formulasi mie berbasis tepung lokal untuk intervensi gizi. Jurnal Gizi Pangan, 15(2), 88–95.
Liu, K. (1997). Soybeans: Chemistry, Technology, and Utilization. Chapman & Hall.
Liu, K. (2012). Soybeans: Chemistry, Production, Processing, and Utilization. Elsevier Academic Press. https://doi.org/10.1016/C2010-0-65501-3
Liu, T., Zhang, M., Xie, Q., Gu, J., Zeng, S., & Huang, D. (2025). Unveiling the Antiobesity Mechanism of Sweet Potato Extract by Microbiome, Transcriptome, and Metabolome Analyses in Mice. Journal of Agricultural and Food Chemistry, 1318267803. https://doi.org/10.1021/acs.jafc.4c13173
Mahmudiono, T. (2021). Stunting and its determinants in Indonesia: A narrative review. Public Health Nutrition, 24(S1), S26–S39.
Meilgaard, M., Civille, G. V., & Carr, B. T. (2007). Sensory Evaluation Techniques (4 ed.). CRC Press, Taylor & Francis Group.
Meilgaard, M., Civille, G. V., & Carr, B. T. (2016). Sensory Evaluation Techniques (5 ed.). CRC Press.
Mi, W., Hu, Z., Zhao, S., Wang, W., Lian, W., Lu, P., & Shi, T. (2024). Purple sweet potato anthocyanins normalize the blood glucose concentration and restore the gut microbiota in mice with type 2 diabetes mellitus. Heliyon, 10(11), e31784. https://doi.org/10.1016/j.heliyon.2024.e31784
Mohammadi, N., Farrell, M., O’Sullivan, L., Langan, A., Franchin, M., Azevedo, L., & Granato, D. (2024). Effectiveness of anthocyanin-containing foods and nutraceuticals in mitigating oxidative stress, inflammation, and cardiovascular health-related biomarkers: a systematic review of animal and human interventions. Food and Function, 15(7), 3274–3299. https://doi.org/10.1039/d3fo04579j
Mohan, R. (2020). Sweet Potato-Based Products and Glycemic Responses. Academic Press.
Nasional, B. S. (1992). SNI 01-2986-1992: Mie Instan. BSN.
Nasional, B. S. (2015). SNI 2987:2015 – Mi basah. BSN (Badan Standardisasi Nasional).
Organization, W. H. (2015). Childhood Stunting: Context, Causes and Consequences. World Health Organization.
Palupi, E., Nurdin, N. M., Mufida, G., Valentine, F. N., Pangestika, R., Rimbawan, R., Sulaeman, A., Briawan, D., & Filianty, F. (2024). High-Fiber Extruded Purple Sweet Potato (Ipomoea batatas) and Kidney Bean (Phaseolus vulgaris) Extends the Feeling of Fullness. Polish Journal of Food and Nutrition Sciences, 74(1), 82–91. https://doi.org/10.31883/pjfns/183995
Palupi, E., Rahmawati, D., & Pratiwi, R. (2024). Purple sweet potato flour as functional food ingredient: Nutritional and health perspectives. Journal of Food Science and Nutrition Research, 8(1), 12–21.
Peraturan Menteri Kesehatan No. 28 Tahun 2019 tentang Angka Kecukupan Gizi (2019).
Popkin, B. M., Barquera, S., & Bhutta, Z. (2021). Ultra-processed foods and their impact on metabolic health. Nutrition Reviews, 79(11), 27–36.
Rahmawati, D., Bukhari, A., Usman, A. N., Hadju, V., Mahmud Hafsa, A., & Stang. (2024). The Benefits of Processed Purple Sweet Potato (Ipomoea batatas L. poir) in Increasing Nutritional Intake. BIO Web of Conferences, 96. https://doi.org/10.1051/bioconf/20249601020
Rahmawati, D., & Yuliana, N. (2022). Utilization of purple sweet potato (Ipomoea batatas L.) in children’s snacks as antioxidant-rich food innovation. Food Science and Quality Management, 127, 15–22.
Rahmawati, F., & Sulaeman, A. (2020). Substitusi ubi jalar pada produk mie sehat. Jurnal Pangan dan Gizi, 14(3), 217–225.
Randeni, N., Luo, J., & Xu, B. (2025). Critical Review on Anti-Obesity Effects of Anthocyanins Through PI3K/Akt Signaling Pathways. Nutrients , 17(7). https://doi.org/10.3390/nu17071126
RI, K. K., RI, B., & RI, K. K. (2009). Profil Kesehatan Indonesia Tahun 2022. Kemenkes RI.
Rukmana, H. R. (2010). Ubi Jalar: Teknologi Produksi dan Pengolahan. Penebar Swadaya.
Suwandi, D., Hartati, R., & Nugraheni, S. (2019). Sensory response and acceptance of vegetable-based snacks among preschool children. Indonesian Journal of Nutrition and Dietetics, 7(1), 41–49.
Syarif, I. (2020). Optimasi produk pangan dengan metode Mixture Design. Jurnal Teknologi dan Industri Pangan, 31(1), 75–82.
Tang, C., Han, J., Chen, D., Zong, S., Liu, J., Kan, J., Qian, C., & Jin, C. (2023). Recent advances on the biological activities of purple sweet potato anthocyanins. Food Bioscience, 53, 102670. https://doi.org/10.1016/j.fbio.2023.102670
Truong, V. D., & Avula, R. Y. (2010). Sweet potato flour: Processing, nutritional quality, and applications. Dalam J. R. Bouwkamp (Ed.), Sweet potato products: A natural resource for the tropics (hlm. 112). CRC Press.
Truong, V. D., Hu, Z., & Thompson, R. L. (2018). Processing and nutritional aspects of sweetpotato products. Dalam J. Singh & L. Kaur (Ed.), Advances in Potato Chemistry and Technology (2 ed., hlm. 487–509). Academic Press.
WHO. (2015). Guideline: Feeding of infants and young children. World Health Organization.
Widyastuti, A., & Rachmawati, D. (2022). Uji organoleptik mie dari tepung lokal. Jurnal Pangan, 17(3), 99–106.
Winarno, F. G. (2016). Kimia Pangan dan Gizi. PT Gramedia.
Yen, C. H., Chiang, M. H., Lee, Y. C., Kao, E. S., & Lee, H. J. (2025). Purple Sweet Potato Ameliorates High-Fat Diet-Induced Visceral Adiposity by Attenuating Inflammation and Promoting Adipocyte Browning. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/acs.jafc.4c08799
Yusuf, A., & Sari, T. (2021). Analisis karakteristik mie berbahan ubi jalar oranye. Jurnal Teknologi Pangan, 12(2), 78–84.
Zulaekah, S. (2021). Intervensi Gizi Spesifik dalam Pencegahan Stunting. Deepublish.
Ariyanto, E. F., Shalannandia, W. A., Lantika, U. A., Fakih, T. M., Ramadhan, D. S. F., Gumilar, A. N., Permana, F. K., Rahmah, A. N., Atik, N., & Khairani, A. F. (2023). Anthocyanin-Containing Purple Sweet Potato (Ipomoea batatas L.) Synbiotic Yogurt Inhibited 3T3-L1 Adipogenesis by Suppressing White Adipocyte-Specific Genes. Journal of Experimental Pharmacology, 15(May), 217–230. https://doi.org/10.2147/JEP.S405433
Bank, W. (2018). The Economic Costs of Stunting in Indonesia. World Bank.
Bappenas. (2020). Strategi Nasional Percepatan Pencegahan Stunting. Kementerian PPN/Bappenas.
Dewey, K. G., & Begum, K. (2011). Long-term consequences of stunting in early life. Maternal & Child Nutrition, 7(3), 5–18.
Dewi, N. K. S. M., Ramona, Y., Saraswati, M. R., Wihandani, D. M., & Wirasuta, I. M. A. G. (2024). The Potential of the Flavonoid Content of Ipomoea batatas L. as an Alternative Analog GLP-1 for Diabetes Type 2 Treatment—Systematic Review. Metabolites, 14(1). https://doi.org/10.3390/metabo14010029
FAO. (2018). The State of Food Security and Nutrition in the World. Food and Agriculture Organization.
FAO/WHO. (2023). Protein and Energy Requirements: Human Nutrition Report. Food and Agriculture Organization. https://doi.org/N/A
Firmansyah, M. A., Dewi, A. P., & Pratiwi, L. (2020). The effect of purple sweet potato flour substitution on texture and sensory properties of noodle products. Indonesian Food Technology Journal, 5(2), 102–109.
Gulia, N., Dhaka, V., & Khatkar, B. S. (2014). Instant noodles: Processing, quality, and nutritional aspects. Critical Reviews in Food Science and Nutrition, 54(10), 1386–1399.
Hidayah, N. I., Berek, T. D. K., Asikin, H., & Sirajjudin, S. (2024). Karakteristik Kimia Mi Kering Dengan Substitusi Tepung Ubi Jalar Kuning Dan Tepung Ikan Gabus. Media Gizi Pangan, 31(1), 1–9. https://doi.org/10.32382/mgp.v31i1.573
Hou, G. G., Kruk, M., & Labuza, T. P. (2019). Asian Noodles: Science, Technology, and Processing. Wiley-Blackwell.
Irawan, D., & Mahendra, R. (2017). Pengaruh substitusi tepung ubi jalar terhadap karakteristik mie. Jurnal Teknologi Pertanian, 12(2), 123–131.
Jahan, I., Shuvo, A. U. H., Alimullah, M., Nafiur Rahman, A. S. M., Siddiqua, S., Rafia, S., Khan, F., Ahmed, K. S., Hossain, H., Akramuddaula, K., Alam, M. A., & Subhan, N. (2025). Purple potato extract modulates fat metabolizing genes expression, prevents oxidative stress, hepatic steatosis, and attenuates high-fat diet-induced obesity in male rats. PLoS ONE, 20(4 April), 1–30. https://doi.org/10.1371/journal.pone.0318162
Kartika, B., Hastuti, P., & Supartono, W. (1988). Pedoman Uji Inderawi Bahan Pangan. Penerbit Universitas Gadjah Mada.
Kinsella, J. E. (1979). Functional properties of soy proteins. Journal of the American Oil Chemists’ Society, 56(3), 242–258. https://doi.org/10.1007/BF02671468
Kozłowska, A., & Nitsch-Osuch, A. (2024). Anthocyanins and Type 2 Diabetes: An Update of Human Study and Clinical Trial. Nutrients, 16(11), 1674. https://doi.org/10.3390/nu16111674
Laleg, K., Cassan, D., & Micard, V. (2016). Effect of protein enrichment on noodle properties. Food Chemistry, 213, 8–15.
Lawless, H. T., & Heymann, H. (2010). Sensory Evaluation of Food: Principles and Practices (2 ed.). Springer.
Lestari, D., & Arifin, R. (2020). Formulasi mie berbasis tepung lokal untuk intervensi gizi. Jurnal Gizi Pangan, 15(2), 88–95.
Liu, K. (1997). Soybeans: Chemistry, Technology, and Utilization. Chapman & Hall.
Liu, K. (2012). Soybeans: Chemistry, Production, Processing, and Utilization. Elsevier Academic Press. https://doi.org/10.1016/C2010-0-65501-3
Liu, T., Zhang, M., Xie, Q., Gu, J., Zeng, S., & Huang, D. (2025). Unveiling the Antiobesity Mechanism of Sweet Potato Extract by Microbiome, Transcriptome, and Metabolome Analyses in Mice. Journal of Agricultural and Food Chemistry, 1318267803. https://doi.org/10.1021/acs.jafc.4c13173
Mahmudiono, T. (2021). Stunting and its determinants in Indonesia: A narrative review. Public Health Nutrition, 24(S1), S26–S39.
Meilgaard, M., Civille, G. V., & Carr, B. T. (2007). Sensory Evaluation Techniques (4 ed.). CRC Press, Taylor & Francis Group.
Meilgaard, M., Civille, G. V., & Carr, B. T. (2016). Sensory Evaluation Techniques (5 ed.). CRC Press.
Mi, W., Hu, Z., Zhao, S., Wang, W., Lian, W., Lu, P., & Shi, T. (2024). Purple sweet potato anthocyanins normalize the blood glucose concentration and restore the gut microbiota in mice with type 2 diabetes mellitus. Heliyon, 10(11), e31784. https://doi.org/10.1016/j.heliyon.2024.e31784
Mohammadi, N., Farrell, M., O’Sullivan, L., Langan, A., Franchin, M., Azevedo, L., & Granato, D. (2024). Effectiveness of anthocyanin-containing foods and nutraceuticals in mitigating oxidative stress, inflammation, and cardiovascular health-related biomarkers: a systematic review of animal and human interventions. Food and Function, 15(7), 3274–3299. https://doi.org/10.1039/d3fo04579j
Mohan, R. (2020). Sweet Potato-Based Products and Glycemic Responses. Academic Press.
Nasional, B. S. (1992). SNI 01-2986-1992: Mie Instan. BSN.
Nasional, B. S. (2015). SNI 2987:2015 – Mi basah. BSN (Badan Standardisasi Nasional).
Organization, W. H. (2015). Childhood Stunting: Context, Causes and Consequences. World Health Organization.
Palupi, E., Nurdin, N. M., Mufida, G., Valentine, F. N., Pangestika, R., Rimbawan, R., Sulaeman, A., Briawan, D., & Filianty, F. (2024). High-Fiber Extruded Purple Sweet Potato (Ipomoea batatas) and Kidney Bean (Phaseolus vulgaris) Extends the Feeling of Fullness. Polish Journal of Food and Nutrition Sciences, 74(1), 82–91. https://doi.org/10.31883/pjfns/183995
Palupi, E., Rahmawati, D., & Pratiwi, R. (2024). Purple sweet potato flour as functional food ingredient: Nutritional and health perspectives. Journal of Food Science and Nutrition Research, 8(1), 12–21.
Peraturan Menteri Kesehatan No. 28 Tahun 2019 tentang Angka Kecukupan Gizi (2019).
Popkin, B. M., Barquera, S., & Bhutta, Z. (2021). Ultra-processed foods and their impact on metabolic health. Nutrition Reviews, 79(11), 27–36.
Rahmawati, D., Bukhari, A., Usman, A. N., Hadju, V., Mahmud Hafsa, A., & Stang. (2024). The Benefits of Processed Purple Sweet Potato (Ipomoea batatas L. poir) in Increasing Nutritional Intake. BIO Web of Conferences, 96. https://doi.org/10.1051/bioconf/20249601020
Rahmawati, D., & Yuliana, N. (2022). Utilization of purple sweet potato (Ipomoea batatas L.) in children’s snacks as antioxidant-rich food innovation. Food Science and Quality Management, 127, 15–22.
Rahmawati, F., & Sulaeman, A. (2020). Substitusi ubi jalar pada produk mie sehat. Jurnal Pangan dan Gizi, 14(3), 217–225.
Randeni, N., Luo, J., & Xu, B. (2025). Critical Review on Anti-Obesity Effects of Anthocyanins Through PI3K/Akt Signaling Pathways. Nutrients , 17(7). https://doi.org/10.3390/nu17071126
RI, K. K., RI, B., & RI, K. K. (2009). Profil Kesehatan Indonesia Tahun 2022. Kemenkes RI.
Rukmana, H. R. (2010). Ubi Jalar: Teknologi Produksi dan Pengolahan. Penebar Swadaya.
Suwandi, D., Hartati, R., & Nugraheni, S. (2019). Sensory response and acceptance of vegetable-based snacks among preschool children. Indonesian Journal of Nutrition and Dietetics, 7(1), 41–49.
Syarif, I. (2020). Optimasi produk pangan dengan metode Mixture Design. Jurnal Teknologi dan Industri Pangan, 31(1), 75–82.
Tang, C., Han, J., Chen, D., Zong, S., Liu, J., Kan, J., Qian, C., & Jin, C. (2023). Recent advances on the biological activities of purple sweet potato anthocyanins. Food Bioscience, 53, 102670. https://doi.org/10.1016/j.fbio.2023.102670
Truong, V. D., & Avula, R. Y. (2010). Sweet potato flour: Processing, nutritional quality, and applications. Dalam J. R. Bouwkamp (Ed.), Sweet potato products: A natural resource for the tropics (hlm. 112). CRC Press.
Truong, V. D., Hu, Z., & Thompson, R. L. (2018). Processing and nutritional aspects of sweetpotato products. Dalam J. Singh & L. Kaur (Ed.), Advances in Potato Chemistry and Technology (2 ed., hlm. 487–509). Academic Press.
WHO. (2015). Guideline: Feeding of infants and young children. World Health Organization.
Widyastuti, A., & Rachmawati, D. (2022). Uji organoleptik mie dari tepung lokal. Jurnal Pangan, 17(3), 99–106.
Winarno, F. G. (2016). Kimia Pangan dan Gizi. PT Gramedia.
Yen, C. H., Chiang, M. H., Lee, Y. C., Kao, E. S., & Lee, H. J. (2025). Purple Sweet Potato Ameliorates High-Fat Diet-Induced Visceral Adiposity by Attenuating Inflammation and Promoting Adipocyte Browning. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/acs.jafc.4c08799
Yusuf, A., & Sari, T. (2021). Analisis karakteristik mie berbahan ubi jalar oranye. Jurnal Teknologi Pangan, 12(2), 78–84.
Zulaekah, S. (2021). Intervensi Gizi Spesifik dalam Pencegahan Stunting. Deepublish.