Development of Noodles with Pangasius Fish and Pumpkin Flour: Analysis of Iron and Protein Content

Abstract

Iron and protein are essential nutrients for meeting dietary requirements. Local Indonesian foodstuffs rich in these nutrients include pangasius fish and pumpkin. This study aimed to formulate dried noodles using pangasius fish flour and pumpkin flour as substitutes and analyze their iron and protein content. This laboratory-based experimental study employed a completely randomized design with three dry noodle formulations containing different proportions of pangasius fish flour, pumpkin flour, and wheat flour: F1 (40%:50%:10%), F2 (40%:45%:15%), and F3 (40%:40%:20%). Each formulation was prepared in triplicate, and nutrient analyses were performed in duplicate. Protein content was determined using the Kjeldahl method, while iron content was analyzed using atomic absorption spectrophotometry. Results were expressed as mean ± standard deviation. Iron content ranged from 37.6145 ± 0.4305 to 46.505 ± 0.89 mg/kg, while protein content ranged from 19.03 ± 0.06% to 26.15 ± 0.06%. Formula F1 exhibited the highest iron content (46.505 ± 1.259 mg/kg) and protein content (26.15 ± 0.06%). Significant differences among formulations were observed for both iron content (p = 0.006) and protein content (p < 0.001). Formula F1 exhibited the highest iron and protein contents among the tested formulations. Pangasius fish flour was maintained at a constant proportion of 40% across all formulations, while the proportions of pumpkin flour and wheat flour were varied. Therefore, the differences in iron and protein contents among formulations were primarily associated with variations in the pumpkin flour-to-wheat flour ratio. Further studies should assess sensory acceptability, iron bioavailability, and nutritional efficacy.