Abstract
Bali orange peel noodles are an innovative local food product developed by MSME Pesantren Shohwatul Is’ad Pangkep using wheat flour with a 30% substitution of pomelo albedo. Although the product has been produced since 2017, its nutritional composition had not been formally documented. This study aimed to analyze the nutritional composition and energy value of Bali orange peel noodles using proximate analysis based on Indonesian National Standard (SNI) 01-2891-1992. A quantitative descriptive laboratory approach was applied to a dry, original-form noodle product selected by purposive sampling. Moisture, ash, protein, fat, carbohydrate, and crude fiber were analyzed, while energy was estimated using the Atwater conversion factors. The results showed moisture of 8.66 g/100 g, ash 1.58 g/100 g, protein 8.83 g/100 g, fat 0.23 g/100 g, carbohydrate 80.70 g/100 g, and crude fiber 2.82 g/100 g. The calculated energy value was 360.19 kcal/100 g. A 50-g serving provided approximately 175 kcal, and a 280-g package provided six servings. Carbohydrate was the predominant nutrient, whereas fat was the lowest component. The nutritional profile was associated with the raw materials, particularly wheat flour and pomelo albedo, as well as the soaking, steaming, and drying processes. These findings provide scientific documentation that may support nutritional labeling and further development of this local food product.
