Research Article
Optimizing Sea Cucumber Noodles as a Functional Food to Prevent Anemia and Support Bone Health in Adolescent Girls In Indonesia
@INPROCEEDINGS{10.4108/eai.30-7-2025.2360972, author={Rugayah Said and Martha Irene Kartasurya and Sri Winarni and Tri Joko}, title={Optimizing Sea Cucumber Noodles as a Functional Food to Prevent Anemia and Support Bone Health in Adolescent Girls In Indonesia}, proceedings={Proceedings of the 2nd Faletehan International Conference, FIC 2025, 30-31 July 2025, Serang, Banten, Indonesia}, publisher={EAI}, proceedings_a={FIC}, year={2025}, month={12}, keywords={adolescents anemia bone health functional food sea cucumber noodles}, doi={10.4108/eai.30-7-2025.2360972} }- Rugayah Said
Martha Irene Kartasurya
Sri Winarni
Tri Joko
Year: 2025
Optimizing Sea Cucumber Noodles as a Functional Food to Prevent Anemia and Support Bone Health in Adolescent Girls In Indonesia
FIC
EAI
DOI: 10.4108/eai.30-7-2025.2360972
Abstract
Iron deficiency anemia (IDA) remains a major global health problem among adolescent girls, impairing stamina, cognition, and skeletal development. This study aimed to develop and evaluate sea cucumber (Holothuria scabra) noodles as a functional food to improve iron status and support bone health. The product was formulated with 30% sea cucumber flour, 40% wheat flour, and 30% tapioca starch. Nutrient content was analyzed using standardized methods, while sensory evaluation involved 30 semi-trained panelists using a 7-point hedonic scale. A 12-week pilot intervention among adolescent girls indicated positive trends in hematological and bone biomarkers, suggesting that sea cucumber noodles could effectively contribute to anemia prevention and bone health improvement.
