FORTIFICATION OF PORANG (AMORPHOPHALLUS MUELLERI) AND

MORINGA (MORINGA OLEIFERA) FLOUR IN WET NOODLES AS

PROCESSED FOOD TO PREVENT STUNTING IN ORDER TO
ACHIEVE A SUSTAINABLE OF ZERO HUNGER 2030 IN MALANG
Renetta Deleene Santoso, Michelle Tjongari, Allyn Grace Margaretha, Angeline
Chrisandia Gondo Kusumo, Cicilia Esterina Salepa Patty, Lordestian Alfin
Lesmana.
Mentor:Drs. AMZ Supardono
Catholic Junior High School of Saint Mary 1 Malang

Abstract

Stunting is a health problem that requires vital attention from all countries in
the world, especially Indonesia. According to statistics from World Health
Organization (WHO), Indonesia ranks third in the Southeast Asia region as a
country with the highest stunting cases, namely 36.4%. Basic health research data
shows that the prevalence of stunting in Indonesia in 2019 reached 30.8%. One of
the cities in Indonesia that has high stunting cases is Malang. Based on the data
from Public Health Office of Malang, until November 2019 the stunting rate has
decreased by 19.7% or around 1.640 cases. The Health Office of Malang targets
that by 2020 the stunting cases will decrease to 1.000 cases. This decline is related
to the Indonesian nation’s effort to achieve the second goal of Sustainable
Development Goals of Zero Hunger (SDGs) by 2030, that is to end all forms of
malnutrition, including to reach the international target by 2025 in reducing
stunting and wasting in children under five and overcoming problems regarding
the nutritional needs of adolescent girls, pregnant and lactating women, and the
elderly. This is the fact that motivates us to make food innovation by using
Porang tubers (Amorphophallus Muelleri) and Moringa leaves (Moringa
Oleifera) as basic ingredients to produce noodles as processed food to prevent
stunting.

This research is a kind of experimental research. Experimental technique is

used to collect the accurate data. The data used in this research are laboratory test

1
 results in the laboratory of the Agricultural Product Technology, Brawijaya
University, Malang and observation results when making products at school for 3
months. Experimental design is made with four variants (F0 = control, F1, F2, F3)
and three repetitions. The best result is obtained in sample F2. The result can be
used as appropriate in accordance with scientific principles because it is based on
proximate test (physical and chemical test) and organoleptic test, as attached
below. The results show that in each serving 50 grams of noodles, the value of
protein content is 211 grams, fat content is 5.67 grams, carbohydrate content is
22.58 grams, water content is 0.01 ml, calcium (Ca) is 12.03 mg, phosphorus
content is 2.03 mg, iron content (fe) is 28 mg, and total energy content is 168 kcal.
Besides that, its expiration date is 2 days and organoleptic value is very good. The
value of carbohydrates, phosphorus and protein contained in sample F2 has met
the Standar Nasional Indonesia (SNI). Therefore, based on the laboratory results,
noodles made from Porang flour and Moringa leaves as the basic ingredients, has
the potential to reduce stunting cases in Malang.

Keywords: Stunting, Noodles, Porang (Amorphophallus Muelleri),

Moringa (Moringa Oleifera)

I. INTRODUCTION education (48.4%), low

Stunting is the impaired protein intake (45.2%), not
growth and development of exclusive breastfeeding
children (body and brain (32.3%), primary father’s
growth) due to malnutrition education is less (32.3%), and
for a long time so that they carrier woman (29%).
will be shorter than their age Porang is a plant that
and have delays in thinking. has the potential to be
Stunting is caused by several developed in Indonesia. This
factors. low energy intake plant is easy to reproduce and
(93.5%), infectious diseases contains carbohydrates so
(80.6%), male gender that it can be used as an
(64.5%), low maternal alternative food besides rice

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 and wheat. Porang tubers
contain carbohydrate in form
of polysaccharides.
carbohydrate derivative
called glucomannan. Porang
tubers contain 15%-64% of
glucomannan (dry base) that
can be used as raw materials
for the food and health
industry (Faridah, et
2012).
Chemical composition of fresh
Porang Tubers and Porang Flour
(Dewanto and Purnomo, 2009)
Moringa leaves contain
various kinds of amino acids,
including amino acids in the
form of aspartate
glutamic acid, alanine, valine,
leucine, isoleucine, histidine,
lysine, arginine, venilalanine,
This tryptophan, cysteine, and
is methionine (Simbolon et al,
2007). Moringa leaf flour is
expected to increase the
protein value of noodle
products.
Composition of Moringa Leaves
(Moringa Oleifera)
Noodles are the most
popular food in Asia. About
40% of wheat flour in Asia is
used to produce noodles. In
Indonesia, the use of wheat
flour for making noodles
reaches 60%-70%. Because
wheat flour is made from
wheat seeds, Indonesia has to
import it from various other
al, countries. Indonesia is the
second largest wheat importer
in the world.
II. MATERIAL AND METHODS
The research method is
an experimental study that
aims to find the fortification
composition of porang flour
and moringa flour with a
acid, generally acceptable taste,
color and smell and is
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 expected to have a higher
protein content than wheat- Picture 1. Porang Tubers
based noodles.

Data collection technique:

Place and time:
The process of
making porang and moringa
noodles was carried out on
November 8, 2020, and was
carried out at home and at
school on December 3, 2020.
Picture 2. Moringa
This making was carried out
for approximately 3 hours.

Picture 3. Porang and Moringa

Experimental design:
Noodles
With 4 variables; F0,
F1, F2, F3 and 3 repetitions.
Test parameters with
proximate and organoleptic
tests

III. RESULTS AND

DISCUSSIONS
3.1 Test Result
Table 1: The Proximate Test of
Porang and Moringa Noodles
Table 2: The Organoleptic Test of
Porang and Moringa Noodles
3.2 Discussion
The experimental
results showed that noodles
with 20% porang (treatment
II) had the best appearance
with a chewy texture and a

4
 little glossy texture. In the Entrepreneurship development, and
composition of 10% porang no competitors.
(treatment I) the noodles are - Threat:
chewy but not shiny like There are other healthy noodle
treatment II. In the noodles products (many noodle industries in
with treatment III (porang Indonesia)
30%) the noodles were rather 3.3.2 Fishbone Diagram
brittle.
Based on the
results of the Proximate
Test and Organoleptic
Test on the Porang
Noodle sample (sample
100 grams / serving) by
testing 4 variants (F0 =
3.3.3 Sinergy ABGC (Attached)
Control, F1, F2, F3) and 3
repetitions. The best results
IV. CONCLUSION
were obtained in sample F2.
From the results and
3.3 Implementation and
discussion above, the
Development
following conclusions can be
3.3.1 SWOT analysis
drawn:
- Strength:
1. The ratio between porang, moringa
Potential ingredients (porang and
and wheat flour greatly affects the
moringa tubers) are abundant in
yield of the best noodles, namely the
Malang City, can minimize
ratio of porang 20%, moringa 10%,
consumption of instant noodles, safe
and wheat flour 70%.
for the body, practical, and
2. Fortification of noodles with porang
affordable prices, meet the Standar
flour and moringa flour with the
Nasional Indonesia (SNI)
above composition can be used as an
- Weaknesses:
alternative to food diversification
People still rarely consume porang.
with a higher protein content (21.1
- Opportunity:

5
 grams) than the Standar Nasional (diakses pada 28 November
Indonesia (SNI), namely 8% (w / w). 2020 pkl 22.20)

3. Therefore, the fortification of porang Dewanto, J. dan B.H.

Purnomo. 2009. Pembuatan
and moringa flour can be used as.
Konyaku dari Umbi Iles-iles
(Amorphophallus
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