A Group of IPB Researchers Created Nutritious Noodle Enriched by High Fiber of Local Raw Materials
A group researchers of the Department of Aquatic Product Technology, of the Faculty of Fisheries and Marine Sciences of Bogor Agricultural University (FPIK IPB), namely Farah Aisyah Sukmawati, Dr. Wini Trilaksani, M.Sc, and Prof. Joko Santoso, produced a healthy food innovation. This team created a dry noodle that rich in fiber and protein; made of nutritious and local fast food.
Farah explained that the innovation they made was to increase the nutrient content of the noodle by fortifying or enriching its nutrition. "Indonesia is rich in local raw materials as a source of nutrient-rich foods, but they have not been explored optimally," she said.
In the present research, they utilized the aquaculture products of the Indonesian waters, namely seaweed (Kappaphycus alvarezii) and Snakehead fish (Channa striata) for local raw materials of mocaf cassava powder (Modified Cassava Flour) and porang flour (Amorphophallus oncophillus) flour substitution.
The benefits of Snakehead fish for health is phenomenal, this is because the protein content in this fish is one of the highest compared to various other fish meat. Snakehead fish contains high protein and rendemen meat, and low fat content. In addition, we can process the Snakehead fish into surimi powder which increases the added value of the fish itself. In addition to protein, the presence of dietary fiber in the diet is highly recommended for healthy living in order to maintain good health and prevent degenerative diseases. Adequate intake levels, or minimum daily requirements, for fiber are based on a man’s age. Adequate intake levels for fiber are 38 grams per day for men ages 19 to 50 and 30 grams of fiber each day for men ages 50 and older.
"Seaweed is a good source of fiber, especially soluble fiber, which can increase satiety (the feeling of fullness) and helps to lower LDL (bad) cholesterol. Most carrageenan is extracted from Kappaphycus alvarezii and Eucheuma denticulatum.. Carrageenans are ideal food additives: they have a range of gelling and emulsifying properties ranging from a soft slime to a brittle gel that one could nearly walk upon. Seaweed is also a rich source of several minerals, including calcium, magnesium, potassium, copper, and iron. There are 38 calories in 100 grams of Seaweed. Calorie breakdown: 5% fat, 74% carbs, 21% protein. In addition to seaweed, porang flour can also be added as a source of fiber and texturizer. Porang flour is rich in glucomannan which is soluble dietary fiber, "he explained.
Information on the nutritional value of this noodle, in 100 grams serving size it contains a total energy of 356.84 kcal,% carbohydrate adequacy ratio (AKG) 27.31%, AKG protein 8.83%, fat AKG 1.41% and% AKG food fiber 33.52%.
"Porang flour, seaweed and surimi flour of Snakehead fish is very potential to be used as a food nutritional enrichment and protein for carbohydrate-based products," she concluded. (Wied)
Published Date : 12-Jan-2018
Resource Person : Farah Aisyah Sukmawati, Dr. Wini Trilaksani, M.Sc, dan Prof. Joko Santoso
Keyword : A Group of IPB Researchers Created Nutritious Noodle Enriched by High Fiber of Local Raw Materials