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ANALISIS PROKSIMAT DAN KANDUNGAN SERAT MI KERING TEPUNG TALAS BENENG, KACANG MERAH, DAN DAUN KELOR
Increased overweight and obesity have a negative impact on health. Ultra-processed foods (UPF) generally do not contain dietary fiber and can increase calorie. Noodles can be developed from local food ingredients such as beneng taro, red beans, and moringa leaves, which have higher nutritional value. This descriptive study aims to determine the proximate value, dietary fiber, and nutritional contribution to the Nutrition Label Reference (ALG) for the general group in the best dry noodle formula. The proximate analysis results for the best dry noodle formula per 100 g show a moisture content (10.22%), ash content (3.86%), energy (390.61 kcal), protein (13.63%), fat (9.39%), carbohydrates (62.89%), and dietary fiber (9.51%). Based on its nutritional content, this dry noodle contributes to the ALG for the general group, namely % ALG in 100 g containing energy 390 kcal (18.13%), protein 13 g (22%), fat 4 g (6%), carbohydrates 61 g (19%), and dietary fiber 10 g (33%). Based on a serving size of 50 g, it contributes to the general ALG group, namely % ALG energy 200 kcal (9.30%), protein 7 g (12%), fat 2 g (3%), carbohydrates 31 g (10%), and dietary fiber 5 g (17%). This dry noodle meets the criteria for nutrition label claims as a “source of protein” and “high in dietary fiber”. Therefore, this dry noodle product can be used as a healthier food alternative.
GIZI, UNIVERSITAS SULTAN AGENG TIRTAYASA
ANALISIS PROKSIMAT DAN KANDUNGAN SERAT MI KERING TEPUNG TALAS BENENG, KACANG MERAH, DAN DAUN KELOR (Text)
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