Physicochemical, and Sensory Characteristics of “Mijipe”: A Crispy Noodle Snack Made From Cempedak ( Artocarpus integer ) Seeds With Shrimp, Anchovy, and Seaweed Flour for School Children

ABSTRACT Obesity in school‐aged children is an increasing health problem, one of which is due to the consumption of unhealthy snacks. The development of nutritious and healthy snacks is needed, one of which is the cempedak ( Artocarpus integer ) seed‐based crispy noodle snack (Mijipe), which contains protein, fiber, and antioxidants that are beneficial to children's health. This study aimed to analyze the physicochemical, sensory, and protein digestibility of crispy cempedak seed‐based noodles. Five crispy noodle formulations were substituted with cempedak seed flour at 0%, 15%, 20%, 25%, and 30%, as well as shrimp, anchovy, and seaweed flavor variations. The crispy noodles were evaluated for their proximate composition, color, texture, and sensory as well as protein digestibility (in vitro tests). The addition of 30% cempedak seed flour significantly increased dietary fiber, protein, fat, ash, and water content ( p < 0.05), compared to the control. Carbohydrate content and total energy decreased by 77.28% and 279.23 kcal in formula 30%, compared to the control. The brightness and texture significantly decreased as the proportion of cempedak seed flour increased. Formula 25% cempedak seeds was the favorable formula based on the balance of nutritional and sensory values. Based on flavored variants, protein digestibility was highest for seaweed (43.03%) and lowest for anchovy (33.39%). Overall, cempedak seed‐based crispy noodle snacks may be a healthy alternative for schoolchildren that can help overcome the problem of childhood obesity, with high fiber content, low calories, and a favorable taste. Practical Applications This study developed a crispy noodle snack made from cempedak seeds that can be used as an alternative healthy snack, especially for school‐age children. Its high fiber content and low calories make this product a potential nutritious snack made from Indonesian local food that can be mass‐produced and marketed to support children's healthy lifestyles.