THE DEVELOPMENT OF TEMPEH-BASED NOODLE OF MIE CELOR AS A FOOD INNOVATION

ROMADHON, MUHAMAD DELTA (2026) THE DEVELOPMENT OF TEMPEH-BASED NOODLE OF MIE CELOR AS A FOOD INNOVATION. Diploma thesis, POLITEKNIK NEGERI SRIWIJAYA.

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Abstract

This study aimed to develop tempeh-based noodles for mie celor as a food innovation that improves nutritional value while maintaining the traditional sensory characteristics of the dish. Mie celor is a traditional noodle dish from Palembang, South Sumatra, which is popular because of its thick coconut milk broth and savory shrimp flavor. However, its nutritional content is dominated by carbohydrates and fat, with limited plant-based protein and fiber. Therefore, this study introduced tempeh as an innovative ingredient because it is rich in protein, fiber, vitamins, and minerals. This study used a qualitative descriptive method within a simplified Research and Development (R&D) design adapted from Borg and Gall. The research procedures included literature study, field observation, product planning, preliminary product development, expert evaluation, and product revision. The product was developed by mixing mashed tempeh into noodle dough and serving it with traditional mie celor broth. The product was evaluated by a chef, a nutritionist, and a marketing expert based on taste, aroma, texture, appearance, nutritional potential, and commercial value. The findings showed that tempeh-based noodles have the potential to become a healthier alternative for traditional mie celor while still preserving its authentic taste, texture, and appearance. This study concludes that tempeh can be successfully developed as an innovative ingredient for traditional Indonesian noodle dishes.

Item Type:	Thesis (Diploma)
Uncontrolled Keywords:	food; innovation; mie celor; r&d method; tempeh
Subjects:	P Language and Literature > PE English
Divisions:	English > Undergraduate Theses
Depositing User:	Pustaka Bahasa
Date Deposited:	29 Sep 2026 08:52
Last Modified:	29 Sep 2026 08:52
URI:	http://eprints.polsri.ac.id/id/eprint/26038

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