The Double Fortification of Micro-Nutrients Iodium and Folid Acid) on Dried Noodle Products Breadfruit Flour

Journal of Environmental Treatment Techniques

2020, Volume 8, Issue 4, Pages: 1337-1344

J. Environ. Treat. Tech.

ISSN: 2309-1185

Journal weblink: http://www.jett.dormaj.com

https://doi.org/10.47277/JETT/8(4)1344

The Double Fortification of Micro-Nutrients

Iodium and Folid Acid) on Dried Noodle Products

Breadfruit Flour

(

Yudi Garnida*, Wisnu Cahyadi, Nisrina Primavera

Food Technology, Technical Faculty, Pasundan University, Indonesia.

Received: 12/01/2020

Accepted: 11/06/2020

Published: 20/09/2020

Abstract

One of the major micronutrient deficiencies in Indonesia is iodine deficiency disorders (IIDs) which can lead to poor health, beside

IIDs, folic acid consumption is still quite low which can be fatal especially for pregnant women which can lead to fetal abnormalities

and lead to destructive biotechnological effects. One of the efforts to tackle those problems is to do fortification by addition of iodine

and folic acid into dry noodles which is substituted by breadfruit flour. The problem of this micronutrient addition is micronutrient

decreasing during processing, especially steaming and drying process. The purpose of this research was to determine the reduced levels

of iodine and folic acid during steaming and drying process in dry noodles from breadfruit flour. The research method consisted of two

stages, that were preliminary research and primary research. Preliminary research was done to get the best comparison between wheat

flour and breadfruit flour, the comparisons used were 90:10, 80:20 and 70:30 as well to determine the best drying temperature, the

temperature used were 35 C, 40 C and 45 C. Primary research was done to determine decrease of iodine content by UV-

spectrophotometer analysis and decrease of folic acid content by HPLC in steaming and drying process. The response of this research

included chemicak response, that were moisture content, fat content, protein content and carbohydrate content and sensory responses

include color, flavour, and texture. The result of this research was to obtain the best comparison between wheat flour and breadfruit flour

which is 80:20 with drying temperature at 35 C. In this research, 200 ppm of KIO

and 2500mcg/100g folic acid were added to dry

decreased to 191 ppm whereas folic acid decreased to 630,385mcg/100g.

decreased to 190 ppm and folic acid to 626,690mcg/100g. Results showed thatdry noodles

noodles processing. Duringsteaming processthe content of KIO

During drying process the content of KIO

had moisture content of 6.06%, protein content of 32.022%, fat content of 4%and carbohydrate content of 2.313%. Results of sensory

test showed that dry noodles with breadfruit flour and dry noodles without breadfruit flour were not significantly different in terms of

color, aroma and texture but had significant effect in terms of taste.

Keywords: Double fortification, Micro-nutrients, Dried noodle, Iodine, Folic acid, Breadfruit flour

Introduction¹

and iron, iodium can spend 5% of gross domestic product

(PDR) of a country (Raileanu I, et al., 2006). The micro-

Micro nutrients are nutrients in the form of vitamins and

nutrient deficiencies encountered in the countries rice

consumption as food anyway.

minerals, that although the quantity of his needs comparatively

little but has a very important role in metabolic processes and

several other roles in the body's organs (Cahyadi, w., 2008).

Lack of essential micro-nutrients shall be widely override more

than one-third of the world population, particularly in

developing countries, especially in Indonesia. There are three

main micro nutrients deficiency in Indonesia namely disorder

due to a deficiency of iodium (GAKI), anemia of iron nutrition

One of the ways to handle the problem above is with the

fortification. Food fortification of commonly used to address

the problem of micro nutrients in the medium and long term.

Its main purpose is to increase the rate of consumption of

nutrients a population or community. The role of the products

of the food fortification is the prevention of deficiency, by

avoiding the more disorders that lead to human suffering and

loss of socio economic issues. However, the fortification of

food can also be used to remove and control the deficiency of

nutrients and the disruption it causes (Fidler, MC.,2003:

Kanpairo, et al., 2012). On the research of this time, the

fortification technology applied in the manufacture of dried

noodles. Mie is one form of processed food from wheat flour

that is consumed by different walks of life Indonesia. Dried

noodle is uncooked noodles are dried with a moisture content

of between 8-10%. Drying is generally done with drying out in

the Sun or by using the oven. Due to the nature of this dried

noodles have a power save relatively long and in penangannya

is pretty easy (Astawan,2003). Dried noodle selection as

(AGB) and less vitamin A (KVA). The reduced intake of folic

acid and vitamin B12 can also interfere with metabolic

processes in the body, both of which cause various nervous

disorders, decreased memory, and affect the development of the

foetus in pregnant women. Vitamin B12 and folic acid

influence each other in terms of their needs. When one of the

vitamins plus, then it will cause other vitamins needs increase,

causing a deficiency in vitamins are not added (Sediaoetama.

000). Essential micronutrients deficiencies result in learning

disabilities, mental retardation (physical and mental growth

disorders), poor health, low working capacity, blindness, goiter

and premature deaths. This resulted in the loss of socio-

economic potential of the community. Vitamin A deficiency,

Corresponding author: Yudi Garnida, Food Technology, Technical Fakulty, Pasundan Universitas. E-mail: yudigarnida@unpas.ac.id.

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2020, Volume 8, Issue 4, Pages: 1337-1344

ingredients for fortified, because dried noodle is one of the

many popular foods, according to the results of the Susenas

pointed out, during the period of 1996-2011 the rate of increase

in the share of household spending Indonesia allocated to buy

dried noodles 5.95 per cent per year. This provides

confirmation that the role of the dry noodles getting big in the

consumption patterns of society Indonesia, lately of dry

noodles is one of the commodities that may be included in the

calculation of the poverty line. His contribution is quite big in

September 2014, instant noodles is one of the five commodity

foods that give the most important contribution to the poverty

line. The contribution of instant noodles in the countryside

reached 2.41%, while in urban areas reached 2.62 percent

vitamin B-complex group. Folic acid and vitamin B12 cannot

be formed by the body but are derived from food or

supplements from outside the body. Folic acid has a variety of

important roles for the body, especially in the formation of

DNA and formation of new cells. Folic acid works with the help

of vitamin B12 to form hemoglobin in red blood cells and helps

the formation of the amino acid methionine into hemosistein.

Folic acid is easily damaged by warming, the cooking process,

and light. Vitamin B12 gradually can be damaged by dilute

acid, alkali, and the light (Sediaoetama. 2000; Almatsier.

2004).

Methodology

The method of research done that is composed of two major

(BPS, 2015). The data of the World Instant Noodles

Association (VIENNA) also gives confirmation that

Community consumption of dried noodles Indonesia keeps

increasing from year to year. In 2013, the Community

consumption of dried noodles Indonesia already reached 14.9

billion packs, or experienced an increase of 1 billion packs

when compared with the consumption in 2009. It means that on

average each person consumes around Indonesia 60-61 wrap or

research and preliminary research. Preliminary research was

conducted to find a comparison of flour and flour best

breadfruit, a comparison that is used that is 90:10, 80:10 and

0:30 for selected comparison done with organoleptic 50

panelists consisting of attributes of taste, colour, smell and

texture. Additionally, on the stage of the preliminary research

was conducted the election of the best drying temperature,

.5 cartons instant noodle in 2013. The high consumption of

temperature used i.e. 35 C, 40 C and 45 C, where to get the

best temperature used analysis method of titration with iodium

levels. The main research was conducted to find out levels

decrease iodium and folic acid in dried noodles processing,

namely at the time steaming and drying, where at the time the

process is done by the method of iodium levels analysis of High

Performance Liquid Chromatography (HPLC) and analysis of

the levels of folic acid by using UV-spectrophotometry method.

The primary research conducted that is based on a 1-factor

method of the decline of iodium and folic acid.

dried noodles put Indonesia in second place after China's

konsumsinya reached 46.2 billion packs.

During this time the utilization of wheat flour in the food

field in Indonesia. Based on the data of the Central Bureau of

statistics (BPS), prepared by the Ministry of Trade by 2015, the

volume of imports of wheat in 2013 reaches 6.37 million tonnes

and increased to 7.43 million in 2014, from the side of its value

has decreased from US $ 2.43 billion in the 2013 US $ 2.39 in

014. Indonesia Flour Manufacturers Association (Aptindo)

notes from within the country of import demand continues to

increase. Indonesia to import more than 7 million tons in 2014.

In line with the Government program that is reducing the

dependence of flour, then in the study would try some

substitution wheat flour with flour breadfruit that aim to

overcome food insecurity-based source carbohydrates in the

manufacture of processed food products can save the

consumption of staple food rice. One way to take advantage of

breadfruit as a source of alternative flour ingredients. Plants

breadfruit is one of the types of fruits that potential as a source

of carbohydrates. Carbohydrate content of breadfruit was 27%

This preliminary research consists of 2 response i.e.

chemical response and response organoleptik. (a) Chemical

Response: chemical response is done on dry noodles products

namely analysis of gravimetric method determination of

moisture content, fat content, protein Soxlet method method

Kjehdal, carbohydrate levels Luff Schoorl method. (b)

Response Organoleptic: this type of testing is done in test

organolpetik test is hedonic. The purpose of the test is to

determine the level of hedonik favorite panelist against nature

organoleptic of dried noodles. Hedonic test or test the test is

essentially a favorite where the panelists suggested response

was either a happy or not against the nature of the materials

tested. A panelist asked his opinion expressed spontaneously,

without comparing with standard sample or samples that were

tested previously (Kartika dkk, 1988). Hedonik test against

sample dried noodles was performed on 50 people and panelists

are asked to judge the color, flavor, smell and texture.

(

Widowati, 2003). Weighted average breadfruit 1500 g weight

of meat with fruit that can be eaten approx. 1350 g (Widowati,

003). Means a breadfruit with weight 1350 g meat contain

carbohydrates of 365 g. If the average rice consumption per

capita for once eating as many as 150 g (117 g carbohydrates,

carbohydrate levels of rice about 78%), then one can consume

in Breadfruit of rice for 3-4 people. In addition breadfruit

contain fiber, minerals and vitamins that are needed in the

metabolism of nutrients. The process of making your own dried

noodles include mixing, stirring, storage, establishment of a

sheet of dough, steaming and drying.

Results and discussion

.1 Preliminary Research

Based on table 2, dried noodle products in comparison

Problem with the addition of these micro-nutrients i.e.

existence of micro nutrients levels at a time when processing

particularly steamed and drying. Iodium is a bluish black

shimmering solids, evaporate at room temperature. The human

body needs will be very small i.e. iodium around 100-200 μg

per day. The need for such iodium varies depending on the age

and type of around 40-120 μg per day, adults around 150 μg per

day, pregnant women 175 μg per day, and women nursing 200

μg per day. Iodium instability caused by evaporation of I2, the

reaction of I2 with rubber, Cork, and other organic materials

that may enter in the solution through the dust and smoke,

oxidation by air at low pH, oxidation is accelerated by light and

heat (Harijadi, 1993). Folic acid or folacin and vitamin B12 are

included in the Group of water-soluble vitamins, is part of the

with wheat flour and flour breadfruit from the average of the

average value for taste, colour, smell and texture is a

formulation of 2. This formulation using wheat flour and flour

breadfruit with a comparison of 80:20. Notable differences are

expressed by 50 panelists valuations with dried noodles taste

attributes. Formulation 2 has the value of the average favorite

is high, where the attribute value is a striking taste, taste on the

dry noodles that is with the taste of breadfruit, formulations 2

more favored panelist compared to Formula 1 and formula 3.

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2020, Volume 8, Issue 4, Pages: 1337-1344

Table 1: Comparison of wheat flour and breadfruit flour

selected

250

200

150

100

,84

,02

,22

4,10

4,84

4,64

3,34

3,24

3,19

3,30

2,52

Dough

Steaming

Treatment

Drying

Figure 1: The results of the analysis of the levels of iodium on

processing

15,50

According to Dahro (1996) in Robiani (2013), the old food

processing likely to cause much loss of iodium. According to

Cahyadi (2006) that the third way of administering iodine salts,

namely awarding before ripening, while ripening, and as fast,

lowers that decreased the most in small iodat is the addition of

a fast time. This is because the process of ripening that causes

evaporation and lowers the levels of iodine. Factors that affect

13,62

the instability of KIO is humidity, temperature and time of

storage, the type of packaging, the presence of metals,

particularly iron (Fe), moisture, light, acidity and the pollutant

substances are reducing agents or hygroscopic (Cahyadi, 2008;

Clugston GA, et al., 2002). With the high temperatures will

Table 2: The results of the analysis of the determination of the

levels of drying temperature on the determination of Iodium

Temperature

Result

5 C

113,99 ppm

88,11 ppm

66,11 ppm

KIO decomposes to I2 and the I2 will evaporate during the

0 C

process of ripening and penyimapanan. Kinetics (change) the

decline of quality, it is very important both in processing or

distribution of food (Cahyadi, 2004). Research results Arhya

(1995), showed that when the acid in a cuisine then the iodat

will result in a non volatile iodine and iodine evaporation with

warming more and more. The greater the keasamannya (fewer

pH) faster loss of iodine in food. Another thing that is very

influential in levels in the dry noodles iodium, namely the

presence of minerals that are reducing agents. This mineral

could exist due to the addition of water at the time of ripening.

Potassium iodat can tedekomposisi be iodium involves a

reducing agent and acid conditions. His reaction:

5 C

Based on the data in table 3 above, the drying temperature

is used in the manufacture of dry noodles this fortification that

is at a temperature of 35 C where at a temperature of 35oC

dried noodles on iodium levels of 113.99 ppm result is larger

compared with drying at a temperature of 40oC and 45oC. The

higher the temperature of the drying then the progressively

smaller levels of iodiumnya, it is caused due to the nature of

iodium, that is easily soluble in water, volatile, and easily

damaged when exposed to light or heat (Yogaswara, 2008).

According to Dahro (1996) in Robiani (2013), the old food

processing likely to cause much loss of iodium. Iodium is a

bluish black shimmering solids, evaporate at room temperature.

Iodium instability caused by evaporation of I2, the reaction of

I2 with rubber, Cork, and other organic materials that may enter

in the solution through the dust and smoke, oxidation by air at

low pH, oxidation is accelerated by light and heat (Harijadi,

E = 1,20 V → IO

+ 6H + 5e

½ I2(S) + 3H O

Price reduction potential EO 1.20 V at half the reaction

above indicates that iodat (IO3-) is very easy to be reduced (I2)

by a reducing agent that is purely zng as Fe3 + ion and copper

(I). Organic compounds on the salt which is reducing agent, to

date has yet to be identified (Maswati, UR et.al., 2003).

Theoretically it is known that a decrease in pH (acidic

atmosphere) will encourage the occurrence of iodat reduction

by reducing agent compound. Vice versa, in accordance with

the iodat formation reaction ph play an important role in

maintaining retention iodat in salt. With the growing number of

reducing substances content it will be declined on the retention

993). Kinetics (change) the decline of quality, it is very

important both in processing or distribution of food. (Cahyadi,

004). The loss of the content of iodium this ripening at the

time ranged from 36.6% to 86.1% (Bhatnagar, 1997, Chauhan,

992, Wang, 1999 in Robiani, 2013).

.2 Major Research

.2.1 Levels of iodium

of KIO . This is because the production of compounds such as

2+ +

Based on Figure 1, visible presence of Iodium levels

Fe and Cu (the salt) in a acid capable of thermally KIO in

decline during processing. Levels of KIO

is added at the

salt into I2. Thus, much reducing substances contained in salt

will be even greater amount of KIO3 which decomposes and

will disappear as the I2 (g) (Saksono, 2002). According to

Saksono (2002), that the existence of fluctuations on the

beginning of the making of dried noodles that is of 200 ppm,

after processing an average loss of or decrease in levels of

iodium 4.33% or around 191 ppm. The loss of iodium 9 ppm

due to the nature of iodium, namely iodium is easily soluble in

water, volatile, and easily damaged when exposed to light or

heat (Yogaswara, 2008).

retention of KIO can be caused due to an equilibrium reaction

of hydrolysis of I2 reduction IO becomes iodide and acid

hipoiodous.

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+ H

O ↔ H + HOI

KIO (aq)

K +

The presence of light will accelerate the hydrolysis reaction

of iodine. This is caused due to the decomposition of the acid

hipoiodous.

HOI ↔ 3 I + 3 H + IO

Leac

This reaction lasted long enough and depending on pH,

temperature, concentration of dissolved molecules and others.

More reaction is as follows:

^K^I^O3 (S) in salt

+ 6 H⁺

+ 3 H

O ↔ 5 I + IO

Reductor

This reaction takes place in an atmosphere of a base. The

increase in ph from 8 to 10 membuatreaksi be 4 – 5 times faster.

In addition I can be oxidized to IO3-the reactions as follows:

^I2

I ₍_a_q₎

+ 3 H

I + 6OH ↔ IO

When in the upholstry materials there is an oxidizing agent

that has the Eo is greater than-0, 26V as Fe into Fe Fe (CN)

O + 6 e

Evaporation

Leachin

and OH ion, the above reaction can occur. The presence of

fortifikan Fe Fe compounds in the form of (I), respectively,

^I2^/^I

3(aq)

^I2 (aq)

with the chemical formula is C

levels decrease during processing into rice proved to be, as Fe

in Fe (I) fumarate is a reducing agent that parse KIO into I

g). The process of steaming on the dry noodles involves water

and cooking temperatures. According to Maswati (2003) on his

research about the fortification of salt with KIO explained that

the water that is absorbed by the salt plays an important role in

the mechanism of loss of KIO through a redox reaction. The

4 2 4

H FeO , the bracing that iodium

Figure 2: The process of decomposition Iodat into Iodine and Iodide

on Iodized salt (Cahyadi, 2008)

(

.2.3 The levels of Folic Acid

.2.3.1 The amount of Folic Acid levels in each treatment

Folic acid has the form in the form of yellow crystals with

molecular weight 441.4 gr/mol. Folic acid can dissolve in

water, but insoluble in organic solvents (Shrestha and Archot,

2005). Folic acid is more stable in alkaline conditions compared

to the condition of acid. Chemically, folic acid made from

bicylic pterin bound by methylene bridges and para-

aminobenzoat acid (Figueired, et al., 2009). Research on the

stability of folic acid showed that the level and rate of damage

folic acid is affected by the pH of the medium, the agent

production and solution buffer, derivate folate, a type of buffer

and type of food. Other research found that folic acid and 5-

formyltetrahidrofolat acid is very stable against heat (Green,

reaction can be written as follows

_O-

(aq) + 6 H + 5 e ↔ ½ I

(aq) + H

.2.2 Return (recovery) on the dried Noodles Iodium

The data in Table 4, on each of the remaining levels of

iodium treatment or efficiency is iodium found in dried noodles

vary in value.

Table 3: The results of the calculation of the percentage of the

retrieval (recorvery) and percentage decrease of dry noodles

on iodium

002).

Stages of the process

Dough (193 ppm)

% Recovery

96,5%

% Decline

3,5%

Steaming (191 ppm)

95,5%

4,5%

Drying (190 ppm)

Average

95%

500

400

95,67%

4,33%

Based on table 3, it can be noted that overall the higher

concentration of fortifikan then increases the value of a

percentage of her recovery. The high percentage of the recocery

obtained from the samples caused by the drying process

foodstuffs resulted in such things as the loss of water and cause

the pemekatan of the left such as carbohydrates, fats, proteins

and certain components of sehinggan there will be a greater

number of Union of dry weight in comparison in the form of

fresh (Badarudin, 2006).

Dough

Steaming

Drying

Treatment

Figure 3: The results of the analysis of the levels of folic acid on

the process of processing

Based on Figure 3, visible presence of a decrease in the

levels of folic acid during processing. The levels of folic acid

added to IE of 2500 mcg, after processing the levels of folic

acid has decreased by an average of 74.61% or 630.59 mcg.

According to Tangkilisan H.A and Rumbajan Debby (2002),

the heating can damage a 50-90% of the folate found in food.

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Various forms of folic acid are very different in their immune

to heat and acid. As the free acid, folic acid is insoluble in cold

water, but as the sodium salt could be dissolved. Folate is found

in 150 different forms. Most of the food in the form of reducing

very labile and easily reduced. As much as 50 to 95% folate

could be lost due to processing and cooking. Folate available

naturally has a low stability. Biological activity of natural folic

acid food is available on the loss of biological activity in a

matter of days or weeks. Synthetic folic acid or folic acid

fortification of results available almost can be said to be stable,

because it can retain biological activity up to a matter of months

and even years. Natural folate instability generated by the

biological activity of damage when harvested, stored,

processed and prepared. Half to three quarters of folic acid

possibility lost when done process. Unlike the folic acid in the

form of synthetic, ring pteridin (2-amino-4-hidroksipteridin) is

not reduced but synthetic folic acid remain within the cell can

be reduced by the enzyme dihidrofolat reductase into dihydro

and tetrahidro. These reactions occur in the intestinal mucosa

and 5-methyltetrahydofolat released into the plasma (FAO,

content on the research results obtained that content of moisture

content in dried noodles breadfruit and folic acid fortification

of iodium of 6.06% and in accordance with the terms of the

quality of instant noodles in the SNI No. 3551:2012.

3.2.5 Levels of Protein

Protein is an essential food substances to the body, because

this substance in addition to serve as a fuel in the body, also

serves as a builder and regulator substances. Protein is a source

of amino acids containing the elements C, H, O and K owned

by fat and carbohydrates. Protein in the diet of imaginary serves

as the main substances in the formation of body growth

(Winarno, 1992). Based on the results of the analysis of the

levels of protein (Appendix 2) on the research results obtained

that protein content 32,022% while the levels of protein on the

quality of instant noodles in the SNI No. 3551:2012 by 8%.

Increasing levels of a protein on a dry noodle breadfruit due to

protein content that exists in breadfruit IE 2%/100 g materials,

so the more flour you add breadfruit in making dried noodle

dough then increases protein and protein bound in the

carbohydrate-protein complex formed a more carbohydrate-

protein levels resulting in crackers are produced differently.

001). Folic acid in it when stored in room temperature and

normal ripening, missing a lot of folic acid (Winarno, 2004).

Folic acid are labile and easily damaged due to cooking but

stable against heat in acidic medium (Wijaya,2012).

3.2.6 Fat Content

Based on the results of the analysis of the levels of fats

(attachment) on the research results obtained that content of 4%

fat content. Fat is a group of organic bond comprising the

elements Carbon (C), hydrogen (H) and oxygen (O), which has

the nature can be soluble in certain solvents are substances

(solvents fats), such as benzene, petroleum ether. Fat has high

melting point are at room temperature, while having a low

melting point, is liquid. The fat that is solid at room temperature

called fat or salary, whereas the liquid at room temperature is

called oil. Fat and oil is a food substance is important for

maintaining the health of the human body. Besides fats and oils

is also a more effective source of energy than carbohydrates

and protein that yields only 4 kcal/g (Winarno, 1992). Fats in

food ingredients in komsumsi will give you a sense of fullness

since fat will leave stomach slowly, i.e. up to 3.5 hours after in

komsumsi depending on the size and composition of the food.

This will slow down stomach emptying time, so will slow down

the onset of hunger.

.2.3.2 Retrieval (recovery) folic acid In Dried Noodles

The data in table 4, on each of the remaining levels of

iodium treatment or efficiency is iodium found in dried noodles

vary in value. Based on table 4, it can be noted that overall the

higher concentration of fortifikan then increases the value of a

percentage of her recovery. The high percentage of recocery

obtained from these samples is caused due to the addition of

water at the time of the making of dried noodles that will lead

to things like loss of vitamins in particular water soluble

vitamins such as vitamin B.

Table 4: The results of the calculation of the percentage of the

retrieval (recorvery) and percentage decrease of dry noodles

on iodium

Stages of the process

Dough (634,79 mcg)

Steaming (630,385 mcg)

Drying (626,690 mcg)

Average

% Recovery

25,39%

25,22 %

25,06%

25,23%

% Decline

74,61%

74,78%

74.93%

74,77%

.2.7 Carbohydrate Levels

Based on the results of the analysis of the carbohydrate

levels on the research results obtained that content 2.13% fat

content

Carbohydrates are the primary source of calories for

virtually the entire population of the world, particularly for the

developing country population. Although the number of

calories produced by 1 gram carbohydrates only 4 kal (kcal)

when compared to protein and fat, carbohydrates are a source

of calories. In addition some of the carbohydrates produce

fibres (dietary fiber) that is useful for digestion (Winarno,

Folate could be lost during preparation, cooking or food

storage. Cooking by means of boiling, steaming and blansir

reportedly causing a decrease in the levels of folate in large

enough quantities, while roasting (oven) and cooking with

microwaves was reported not too damaging to folate. On

ripening that causes material in contact with water, loss of

folate folic occur due to dissolved into the water.

.2.4 Moisture Content

Water levels are characteristic of a chemical that is very

992). Carbohydrates also has an important role in determining

influential on food, as it can affect the appearance, texture and

taste of the food. Moisture content can affect physical

properties such as hardness (Sudarmadji, 2003). Moisture

content in a food need to be set, because the higher the moisture

content of the food, the more likely it is that fast food is broken,

so it's not durable for safekeeping, by knowing the moisture

content of a food then it can be used as a guide to know the

quality standard of such materials (Winarno, 2004). Standard

in the determination of water content of foods, instant noodles

is used as one of the criteria. According to SNI No. 3551:2012,

standard maximum water content for instant noodles (dried)

was 14.5%. Based on the results of the analysis of moisture

the characteristics of foodstuffs, such as flavor, color, texture,

and others. While in the body, carbohydrates are useful to

prevent protein breakdown to ketosis, the body of excess, loss

of minerals, and is useful to help the metabolism of fat and

protein (Winarno, 1992).

.2.8 Response Organoleptik

.2.8.1 Sense

Based on the results of the analysis indicate that the use of

the table Duncan wheat flour (408), the use of wheat flour flour

substitution breadfruit (105) and the interaction of the two

differ markedly in terms of flavor dried noodles.

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change the color of the substance in the material. A constant

and optimum temperature will not give change so real

substances.

Table 5: The results of the organoleptic attributes of a sense

Treatment

SSR

LSR 5%

Average

Real Level

2,08

2,24

.2.8.3 Smell

,61

0,10

0,16

The scent is the smell evoked by stimuli. The aroma of food

deliciousness and determine much influence acceptance. The

food taste and appearance is assessed if the scent is not included

it will reduce reception. The aroma of food deliciousness of the

food determine a lot, therefore the scent is one factor in

determining quality score (Winarno, 2002). It is generally

accepted by the smell of the nose and the brain is a lot more

variety of herb or a mixture of the four main fragrant smell,

sour, rancid and charred. The aroma of food determines the

kelezata of such foodstuffs. In this scent a lot more to do with

the five senses Kisser. A typical and interesting scents can

make a makkanan are preferred by consumers sehinggan note

in the processing of a food ingredient. Based on the results of

the analysis of variations (ANAVA) (Appendix 11) showed

that that the use of wheat flour (408), the use of wheat flour

flour substitution breadfruit (105) and the interaction of both no

different against the real aroma of dried noodles. The addition

of flour breadfruit has no effect against the scents meaning does

not occur the interaction between each factor, due to the nature

of the material from these two factors which at the breadfruit

starch derived from the fruit of the breadfruit have volatile

properties that is volatile so it will be reduced and no longer

stung on the final product resulting from processing especially

the drying process is too long, unlike wheat flour which has a

distinctive aroma , thus producing different scents after

processing (Kusuma, 2009). Aromas in food brought about by

volatile components. Aroma in a lot of food determines the

quality of the product. Besides testing against the scent of food

industry is considered important because it can be used as a

parameter for the consumer to receive or not receive the product

and fragrance can be used as an indicator of product quality

Have known of the existence of four different basic tastes:

sweet, salty, acid and bitter. The concept of the four basic tastes

are in fact only a simplification only. In general it is said that

the sweet taste comes from the sugar compounds such as

sucrose by quinine, bitter, salty by salt and acid by acid and

other acids tartiat (Kartika dkk, 1988). Taste tested on dried

noodle products are the dominant taste salty. Salty taste of the

addition of salt, but the image of the sense the breadfruit starch

more noticeably by the time noodle dry aftertaste. On the

organoleptic test is conducted with the use of 2 first treatment

namely dried noodles with raw material of flour and dried

noodle flour substitution with breadfruit. Difference

comparison of flour and flour breadfruit, where the amount of

flour and flour breadfruit (80:20) that produces a sense the

breadfruit favored panelists compared with the dried noodles

without substitution of breadfruit starch. This is because in

addition to taste salty due to gram, as well as the existence of

sense the breadfruit on dry noodles that can affect the taste. In

performing the testing organoleptic against the dried noodle

products taste response based on the level of very influential

panelists fondness by physical and psychological factors of

panelists where it really determine the outcome against the

response that will be tested. The taste is an important factor of

a food product, the texture and the concentration of an

ingredient of the food which affect taste caused by these

materials. The taste is influenced by several factors, namely

chemical compounds, temperature, concentration, and

interactions with other flavored components (Winarno, 2004).

The taste is formed through the presence of chemical responses

by sensory taster (tongue) and the subsequent Union between

the properties of smell, taste and texture form the overall taste

and flavour food products that will be assessed. The taste can

be detected by the sense of taste. In order that a compound can

be recognized tastes, the compound should be able to dissolve

in saliva so it can happen to the relationship with mikrivillus

and nerve impulses sent through the arrangement of nerve

center (Winarno, 1997).

(Kartika, et al. 1989). Based on the assessment of the fragrance

level a fondness towards dried noodles panelist with the

addition of breadfruit starch does not provide leverage against

the scent of dried noodles nyara. Panelists gave a similar

assessment that is neutral to all the samples. The absence of this

possibility due to the influence of the difference of the level of

panelsi against the favorite scents of breadfruit. In addition

most panelists did not know the scent of breadfruit. This is

demonstrated by the average value is generated that is not

linked to other denganperlakuan far.

.2.8.2 Colour

Colour can determine the quality of foodstuffs, can be used

Panelists give equal value caused by the psychological

mistake panelist itself i.e. central tendency errors.

Characteristics of central tendency errors these are the panelists

provide value on the scale of the existing values and hesitant in

giving The scent is the smell evoked by stimuli. The aroma of

food deliciousness and determine much influence acceptance.

The food taste and appearance is assessed if the scent is not

included it will reduce reception. The aroma of food

deliciousness of the food determine a lot, therefore the scent is

one factor in determining quality score (Winarno, 2002). It is

generally accepted by the smell of the nose and the brain is a

lot more variety of herb or a mixture of the four main fragrant

smell, sour, rancid and charred. The aroma of food determines

the kelezata of such foodstuffs. In this scent a lot more to do

with the five senses Kisser. A typical and interesting scents can

make a makkanan are preferred by consumers sehinggan note

in the processing of a food ingredient. Based on the results of

the analysis of variations (ANAVA)sho wed that that the use of

wheat flour (408), the use of wheat flour flour substitution

breadfruit (105) and the interaction of both no different against

the real aroma of dried noodles. The addition of flour breadfruit

as an indicator of freshness of food ingredients food, good

weather or not the way mixing or processing. A food that is

presented will first be judged in terms of color. A food that is

presented will first be judged in terms of color. Not even though

its nutrition value content of the good, however if the colour is

not interesting views and give the impression of deviating from

the color that it should then consumers will give a judgment

that is not good. Based on the results of the analysis of

variations (ANAVA) shows that the use of wheat flour (408),

the use of wheat flour flour substitution breadfruit (105) and the

interaction of both does not differ markedly against the color of

dried noodles. In General, dried foodstuffs changed color to

Brown. The discoloration caused by the enzymatic browning

reaction, good or non-enzymatic (Winarno, 2002; Ahmad &

Asahar, 2019). According to Desrosier (1988) States that the

color of the food depends on the appearance of these food

ingredients and that the ability of a food to reflect, absorb,

distribute or forward-looking rays. Food that has not been dried

in its original form the colored brighter and the higher the

temperature used and the longer drying time given will tend to

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Journal of Environmental Treatment Techniques

2020, Volume 8, Issue 4, Pages: 1337-1344

has no effect against the scents meaning does not occur the

interaction between each factor, due to the nature of the

material from these two factors which at the breadfruit starch

derived from the fruit of the breadfruit have volatile properties

that is volatile so it will be reduced and no longer stung on the

final product resulting from processing especially the drying

process is too long, unlike wheat flour which has a distinctive

aroma , thus producing different scents after processing

(Kusharto, 2013). Dried noodles are good should have a texture

that is strong and not easily broken. The texture of the noodles

that are not easily broken indicates that dried noodles have a

high elasticity derived from the starch content. Wheat flour as

the main raw materials containing starch, proteins, minerals,

fibers and pigments. Starch is the biggest part of the flour

(about 60%) consisting of fine grains called granules. This

granule that serves to keep the protein surface structure and can

produce a relatively flat and smooth on the process of making

the dough sheet MI. Starch will experience a process of

gelatinisasi in the process of steaming or steaming (Raharja,

1993). Wheat flour noodles, forming functional source of

protein and carbohydrates. Protein content of the flour that was

instrumental in the making of noodles is gluten. Gluten can be

formed of gliadin (prolamin in wheat) and glutenin. The protein

in the flour to make noodles should be in high enough quantities

so that the noodles become elastic and stage against a

withdrawal during the production in process. Other materials

used, namely water, salt, materials developers, astringent color,

herbs and eggs (Ahmad & Ahmad, 2018; Sunaryo, 1985).

(Kusuma, 2009). Smells in food brought about by volatile

components. Smell in a lot of food determines the quality of the

product. Besides testing against the scent of food industry is

considered important because it can be used as a parameter for

the consumer to receive or not receive the product and

fragrance can be used as an indicator of product quality

(Kartika, et al. 1989).

Based on the assessment of the fragrance level a fondness

towards dried noodles panelist with the addition of breadfruit

starch does not provide leverage against the scent of dried

noodles real. Panelists gave a similar assessment that is neutral

to all the samples. The absence of this possibility due to the

influence of the difference of the level of panelsi against the

favorite scents of breadfruit. In addition most panelists did not

know the scent of breadfruit. This is demonstrated by the

average value is generated that is not linked to other with

treatment far. Panelists give equal value caused by the

psychological mistake panelist itself i.e. central tendency

errors. Characteristics of central tendency errors these are the

panelists provide value on the scale of the existing values and

hesitant in giving value to the highest. The effect of this error

was panelist considers all the samples tested are almost the

same (Kartika, et al. 1987; Ahmad & Ahmad, 2019). The effect

of this error was panelist considers all the samples tested are

almost the same (Kartika, et al. 1987).

Conclusion

Based on research results as the conclusions can be drawn:

First, test results with UV-Spectrophotometry method,

obtained earnings levels of iodium each treatment that is at

the moment in the dough of iodium 193 ppm levels, in the

steaming of 191 ppm and at the time of drying of iodium



90 ppm levels. From these data it can be concluded that

the process of dried noodles in the processing affects the

levels of iodium so decline.



Second, test results with HPLC method, obtained the

acquisition of folic acid each treatment that is at the

moment in the dough levels of folic acid of 634.705

mcg/100 g, in the steaming of 630.385 mcg/100 g and upon

drying the levels of folic acid of 626.690. From these data

it can be concluded that the process of dried noodles in the

processing affects the levels of folic acid so that decline.

Third, based on the analysis of proksimat i.e. water content

with gravimetric method obtained the results of 6%, fat

content by soxhlet method of 4.05%, protein by the method

of kjehdal of 32.019% carbohydrate levels and with schorl

luff method of 2.13%.

Fifth, based on organoleptic dried noodles in terms of

aroma, color and texture not unlike real dried noodles

without substitution with flour breadfruit. While dried

noodles in the real sense of things different with dried

noodles without substitution of breadfruit starch.

.2.8.4 Texture

Nature's touch 3 things are generally associated with the

structure, texture and consistency. The structure is the nature of

the constituent components of the ingredients, the texture is the

sensation of pressure that can be observed with the mouth (at

the time of the bite, chewed and swallowed) or with touch

fingers, consistency is the reason related to the nature of the

characteristics of the materials such as thick, thin, smooth



(

Kartika, et al). Based on the results of the analysis of variations

ANAVA) showed that that the use of wheat flour (408), the

use of wheat flour flour substitution breadfruit (105) and the

interaction of both does not differ markedly against the texture

of the noodles dry. According to Mc Williams (2001), the flour

is the main component in most real and pastries. Provides an

elastic texture because of the content of glutennya and provides

a solid texture once baked or dried. Starch is another important

component in wheat flour and other flours. Water bound by

starch when there is gelatinisasi and will be gone by the time of

roasting. This causes the dough turns into crispy baked products

Ethical issue

Authors are aware of, and comply with, best practice in

publication ethics specifically with regard to authorship

(avoidance of guest authorship), dual submission, manipulation

of figures, competing interests and compliance with policies on

research ethics. Authors adhere to publication requirements

that submitted work is original and has not been published

elsewhere in any language.

(

Rampengan, 1995). Texture is an important facet of quality

food, sometimes more important than the aroma, flavor and

color. The texture of a food will affect the taste of posed by

these materials. Change the texture of a material can change the

taste and smell that arose because it can affect the speed of

onset of stimulation of saliva glands against (Winarno, 2002).

The texture is part of the nature of the organoleptik on the

product. Factors that may affect whether or not a product that

is good at masking and blending materials used as well as

whether or not there are emulsifiers, materials that are not

smooth and well blended, not will cause rough texture (Minifie,

Competing interests

The authors declare that there is no conflict of interest that

would prejudice the impartiality of this scientific work.

Authors’ contribution

All authors of this study have a complete contribution for

data collection, data analyses and manuscript writing.

999). The texture of food is determined by the moisture

content, fat content, and the content of structural carbohydrates

such as cellulose, starch and protein contained in a product

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Journal of Environmental Treatment Techniques

2020, Volume 8, Issue 4, Pages: 1337-1344

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