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Sensory Characteristics and Nutritional Profiles of High-Fiber Wet Noodles Incorporated with Red Dragon Fruit (Hylocereus costaricensis) Peel and Kecombrang (Etlingera elatior) Flower

Year: 2026

Type: article

Abstract: Background: Modern dietary shifts toward instant and processed foods have led to insufficient daily dietary fiber intake among the population. The World Health Organization (WHO) recommends a daily fiber intake of 25–30 grams, whereas the average consumption in Indonesia remains critically low at 10.5 grams per day. Red dragon fruit peel and kecombrang flower are underutilized agricultural by-products rich in dietary fiber, containing 46.7% and 2.6% (per 100g) of fiber, respectively. Objective: This study aimed to develop a functional wet noodle formulation high in dietary fiber with acceptable organoleptic properties for consumers. Materials and Methods: An experimental laboratory study was conducted utilizing a non-factorial Completely Randomized Design (CRD). Formulations were evaluated via sensory testing by 40 untrained panelists, and the optimized formulation was subjected to proximate and dietary fiber analysis. Results: The sensory evaluation indicated that formulation F1—consisting of 250 g high-protein wheat flour, 60 g chicken egg, 5 g salt, 45 mL kecombrang flower extract, and 45 g red dragon fruit peel puree—was the most preferred variant. Nutritional analysis per 100 g of the optimized formulation revealed an energy content of 270.2 kcal, 10.71% protein, 2.72% fat, 50.72% carbohydrates, and a high dietary fiber content of 11.87%. Statistical analysis using the Friedman Test confirmed significant effects (p < 0.05) of the incorporation on the noodles' taste, texture, color, and aroma. Conclusion: The integration of red dragon fruit peel and kecombrang flower successfully yields functional wet noodles with enhanced dietary fiber profiles while maintaining desirable sensory acceptance.

Source: Nutrimentum et Curae

Authors: Prima, Robby Aji, Hartati, Yuli

Institutions: Chulalongkorn University, Politeknik Kesehatan Kementerian Kesehatan Palembang

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDGs: Zero hunger, Responsible consumption and production, Good health and well-being

Open Access status: diamond

OpenAlex ID: W7217596070

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