Acceptability and Nutrient Content of Wet Noodles Fortified with Inorganic or Organic Iron and Provitamin A from Pumpkin (Cucurbita moschata)  

Oleh:

Rustanti, Ninik ; Murwani, Retno ; Anwar, Syaiful

Jenis: Article from Journal - ilmiah nasional - terakreditasi DIKTI - non-atma jaya
Dalam koleksi: Media Medika Indonesiana vol. 45 no. 03 (Sep. 2011), page 194-199.
Topik: Fortification; organic iron; inorganic iron; provitamin A pumpkin; wet noodles

Ketersediaan

Perpustakaan FK Nomor Panggil: M30.K Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

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Background: Iron fortification of wet noodles is a choice among many others, to reduce iron deficiency anemia. Organic and inorganic iron interact with provitamin A. An experiment was conducted to fortify wet noodles with organic and inorganic iron and provitamin A from pumpkin, and to study its effect on acceptance and its iron and provitamin A content. Methods: Six groups were used in this experiment to test optimal level of iron fortification (100 ppm, 150 ppm, 200 ppm of FeSO4 or organic iron). As for pumpkin, 10%, 15% and 20% were used. To test iron and provitamin A content, 5 groups were employed: wet noodle alone, wet noodle + (FeSO4), + (organic Fe), + (FeSO4 & pumpkin), and + (organic Fe & pumpkin) respectively. Data were evaluated by one-way ANOVA and continued by Duncan’s test with 95% CI. Result: Noodle fortified with 200 ppm iron was acceptable in term color, taste and texture. Adding 15% pumpkin improved texture optimally compared to 10% and 20%. In term color and taste, 10%, 15% and 20% pumpkin addition gave similar acceptance. Fortification of iron and provitamin A from pumpkin didn’t affect the moisture, protein, fat, fiber, and carbohydrate content but increased iron, ash and betacarotene content. Highest content of iron and provitamin A were found in noodles + (FeSO4 + pumpkin) and noodles + (organic Fe + pumpkin). Conclusion: Iron and provitamin A fortified wet noodles can serve as a choice for eliminating iron deficiency anemia in Indonesia. Further studies to see the bioavailability and effectiveness of fortified wet noodles to reduce anemia are needed.

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