Peningkatan Nilai Gizi Mi Basah dengan Fortifikasi Cabai Merah dan Kunyit

Abstract

Noodles is a food product made from flour dough as the main ingredient. Various innovations and development is needed to improve nutrient quality of noodles. This study aimed to improve the nutritional value of noodles by adding chilli pepper and turmeric into the dough. The parameters analyzed were water, ash, fat, protein, fiber, carbohydrate, mineral (calcium and iron), and vitamin C contents as well as the antioxidant activity. The results were compared with control noodles (without fortification). Proximate analysis showed an increase in crude fiber content with addition of chilli pepper and turmeric, 0.2 and 0.3%, respectively. Addition of chilli pepper increased the iron content 1.9%. The vitamin C content in chilli pepper noodle increased 3 times compared with the control noodles. Best antioxidant activity was shown by the chilli pepper noodle product as well. Based on these results, it can be concluded that noodles fortified with chilli pepper improved nutritional values better than turmeric, especially iron and calcium mineral, vitamin C, and antioxidant activity