Nutritional assessment of Sagurimi: innovative dry noodles from sago flour and Nile Tilapia (Oreochromis niloticus) for stunted children

Resti, Nina and Syauqy, Ahmad and Anjani, Gemala and Mexitalia, Maria and Jaswir, Irwandi and Afifah, Diana Nur (2025) Nutritional assessment of Sagurimi: innovative dry noodles from sago flour and Nile Tilapia (Oreochromis niloticus) for stunted children. Indonesian Food Science and Technology Journal, 9 (1). pp. 43-53. E-ISSN 2615-367X

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Abstract

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.

Item Type:	Article (Journal)
Uncontrolled Keywords:	Dry Noodle; High Protein; Stunted; Supplementary Food
Subjects:	R Medicine > RJ Pediatrics R Medicine > RJ Pediatrics > RJ101 Child Heatlh. Child health services. Preventive health services for children S Agriculture > SH Aquaculture. Fisheries. Angling T Technology > TP Chemical technology T Technology > TP Chemical technology > TP368 Food processing and manufacture T Technology > TX Home economics T Technology > TX Home economics > TX341 Nutrition. Foods and food supply
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button):	International Institute for Halal Research and Training (INHART)
Depositing User:	Prof. Dr. Irwandi Jaswir
Date Deposited:	12 Oct 2026 12:35
Last Update:	12 Oct 2026 12:35
Queue Number:	2026-10-Q5529
URI:	http://irep.iium.edu.my/id/eprint/131830
Indexed In:	SCOPUS, Google Scholar

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