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Optimalisasi Pemanfaatan Ikan Mahi-mahi (coryphaena Hippurus) Dalam Formulasi Isian Mentai Protein-tinggi Untuk Produk Mie One Dish Meal Inovatif

Year: 2025

Type: article

Abstract: The demand for practical foods with high nutritional value continues to increase, especially for products that fulfill the one dish meal concept in a single serving. This study aims to optimize the utilization of mahi-mahi fish (Coryphaena hippurus) as the main ingredient in the formulation of a high-protein mentai filling for an innovative noodle-based one dish meal product. Mahi-mahi is known as a source of animal protein rich in omega-3 fatty acids, B-complex vitamins, and essential minerals. The formulation was carried out by combining mahi-mahi meat with a modified mentai sauce to enhance both nutritional content and flavor suitability for noodle applications. This research employed an experimental method with varying mahi-mahi concentrations (20%, 30%, and 40%), followed by analysis of protein content, moisture levels, and sensory acceptability tests. The results showed that the 30% mahi-mahi addition provided the best balance between nutritional value and consumer acceptance. The final product has the potential to serve as a nutritious, convenient instant food alternative and supports the diversification of food products based on local marine resources

Source: Journal Of Responsible Tourism

DOI: 10.47492/jrt.v4i3.3813

Authors: Oktomi Harja, Nirmalasari Nirmalasari, Budiman Budiman, Vina Gabriella Saragih

Institutions: Politeknik Pariwisata Lombok, State University of Medan, Politeknik Negeri Bali

Language: English

Topic: Food and Agricultural Sciences

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: hybrid

OpenAlex ID: W4414996889

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