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May 13, 2026Journal of Food Science

Physicochemical, and Sensory Characteristics of “Mijipe”: A Crispy Noodle Snack Made From Cempedak ( Artocarpus integer ) Seeds With Shrimp, Anchovy, and Seaweed Flour for School Children

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Authors

FAFitriyono AyustaningwarnoASAditya SuryaputraAAAzzahra Mutiara Ayu

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Overview

Analysis shows improved dietary fiber and protein digestibility in crispy noodle snacks for children, suggesting a healthy snack option.

Key Points

  • This research focuses on analyzing the physicochemical and sensory characteristics of a cempedak seed-based noodle snack.
  • Developed five formulations of crispy noodles with varying percentages of cempedak seed flour (0%-30%) and flavor variations (shrimp, anchovy, seaweed).
  • Conducted proximate analysis, color evaluation, texture analysis, and sensory evaluation.
  • Assessed protein digestibility using in vitro tests for different formulations.
  • The highest dietary fiber and protein content was found in the 30% cempedak seed flour formulation.
  • The 30% cempedak seed formulation decreased carbohydrate content significantly (by 77.28%).
  • Protein digestibility was highest for the seaweed variant at 43.03%.

Cite This Study

Ayustaningwarno et al. (2026) studied this question.

synapsesocial.com/papers/6a03cbbe1c527af8f1ecf6bfhttps://doi.org/10.1111/1750-3841.71125
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