SUBSTITUTION OF YELLOW SWEET POTATO FLOUR AND TUNA FISH IN MAKING TAREMPA NOODLES (MI TABITU) AS A ONE DISH MEAL FOR TEENAGERS

Abstract

Based on the study entitled “Substitution of Yellow Sweet Potato Flour and Tuna
in the Production of Mi Tarempa (Mi Tabitu) as a One‑Dish Meal for Adolescents,” the
aims were: (1) to identify the Mi Tabitu product recipe; (2) to determine the serving method
and packaging of the Mi Tabitu product; (3) to find out the level of preference of
adolescents toward Mi Tabitu; (4) to find out the nutritional content of the Mi Tabitu
product; and (5) to determine the selling price and break‑even point (BEP) for the Mi Tabitu
product.
This study employed a Research and Development (R&D) with the 4D
development model: (1) the define phase, which determined one reference recipe out of
three different recipes; (2) the design phase, which selected one best development recipe
from three formulations; (3) the develop phase, which determined serving techniques and
packaging, and conducted validation tests on the selected reference and development
recipes through limited preference tests; and (4) the disseminate phase, which included
preference tests on the Mi Tabitu product by 80 adolescent panelists at the UNY Wates
Campus, proximate analysis, and the calculation of the selling price and BEP. The study
was conducted at the UNY Wates Campus and the Chem‑Mix Pratama Laboratory in
Bantul, Daerah Istimewa Yogyakarta (Special Region of Yogyakarta) from September
2025 to March 2026. Data analysis applied quantitative descriptive analysis and a paired
t‑test.
The results of the study showed that: (1) the appropriate formulation substituted
15% yellow sweet potato flour and 15% tuna in wheat flour; (2) the serving method and
packaging used a concave plate and a 500 ml paper bowl with a product weight of 150 g;
(3) the preference tests of the reference and development products differed significantly,
and the target consumers (adolescents) accepted the development product; (4) the
nutritional information of the Mi Tabitu product consisted of a total energy of 421 kcal,
energy from fat of 250 kcal, fat of 25 g (36% of the recommended daily intake), protein of
15 g (23%), carbohydrates of 34 g (11% of the recommended daily intake), and crude fiber
of 12 g (41% of the recommended daily intake); and (5) the selling price of the Mi Tabitu
product per package was IDR19,800 with a BEP in units of 7 units and a BEP in rupiah of
IDR130,435.