Peningkatan Nilai Gizi Mi Basah dengan Fortifikasi Sawi Hijau dan Umbi Bit

Abstract

Noodles is a flour-based food which is the second most consumed in the world after bread. Various modifications are needed in order to produce nutritious noodles, one of them is fortification with vegetables. This study aimed to increase the nutritional content of noodles through the fortification with green mustard and beet. Parameters analyzed including proximate, vitamin C content, iron and calcium contents, and antioxidant activity. The results were compared with control noodles (without fortification). Carbohydrate content increased 1.4 and 0.2%, and crude fiber content increased to 0.24 and 0.17% for mustard green and beet noodles, respectively. The vitamin C content in green mustard noodles increased 10 times and beet noodles increased twice compared with the control noodles. Fortification with green mustard increased the iron and calcium contents 40 and 21%, respectively. The best antioxidant activity was showed by beet noodles with % inhibition at 20 ppm of 2.97% against 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical. Based on these results, it can be concluded that fortification with green mustard increased the crude fiber, vitamin C, iron, and calcium contents, while the beet fortification increased the crude fiber and vitamin C contents as well as the antioxidant activity.