Nutrition of wet noodles with mangrove fruit flour during the shelf life by adding catechins as a source of antioxidants

Abstract

Abstract Wet noodles are foods that are very popular with the public, but basically, noodles do not contain many important nutrients. Catechins are a class of antioxidant compounds that can be extracted from various plant sources. This goal from this research is making of noodles from mangrove fruit flour with the addition of catechins is carried out to increase the nutritional and nutritional value and improve the quality of wet noodles during the shelf life. The research method used an experimental design with a factorial Completely Randomized Design (CRD) with three factors (K = Control, S = T. Mangrove fruit S. caseolaris). A (T. Mangrove fruit A.marina) and 3 test levels, namely storage time (0.3 and 5 days). The results were processed using SPSS version 22 software with one-way ANOVA. The results showed the value of water content in the range of 46.33-56.82%, protein content 3.88-6.83%, fat content 1.76-2.82%, ash content 0.04-0.18%, levels of carbohydrates 39.08-48.79%, fiber content 3.09-8.81%, antioxidant activity 5.11-47.74%. The results showed that seaweed fruit flour wet noodles with catechins as a source of antioxidants were able to improve the quality and nutrition of wet noodles during the shelf life. The results showed that the manufacture of wet noodles from mangrove fruit flour with the addition of 7% catechins as a source of antioxidants was able to significantly improve the nutritional quality and nutrition of wet noodles during the shelf life compared to control (K) wet noodles with wheat flour as raw material without 7% catechins as a source of antioxidants