Article Sidebar

Download
PDF
Statistic
Read Counter : 70 Download : 62

Main Article Content

Abstract

This research is an exploratory study. In this study, instant noodle seasoning was made from natural spices, without the addition of synthetic flavorings and preservatives. If monosodium glutamate (MSG) is consumed beyond the limit and consumed continuously for a long period of time, it will cause various side effects. MSG consumed by someone who cannot tolerate more than 3g/day can have adverse health effects. The purpose of this research is to develop Padang Soto flavored instant noodles using natural spices and without using synthetic flavoring Monosodium Glutamate (MSG). In this study, 4 formulas were made, coded as formula 1, formula 2, formula 3 and formula 4. The results showed that the panelists' preference for the color of instant noodles in formula 4 was 4.05. The panelists' favorite score for the aroma of instant noodle seasoning is highest in formula 4, which is 3.95. As for the taste results obtained, it is known that the panelists' favorite score for the taste of instant noodle seasoning is highest in formula 4, namely 4.05. From the results of the research, a dry seasoning with the code formula 4 has been produced that is delicious based on organoleptic analysis which can be used as a seasoning for instant noodle food products with instant Padang soup flavor. for proximate analysis, the best is also in formula 4, obtained water content of 3.85%, ash content of 1.66%, fat content of 1.29%, and protein content of 7.39%.

Keywords

Aroma Organoleptic Instant Noodle Seasoning Nutrition Soto Padang

Article Details

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Author Biographies

Nika Rahma Yanti, Andalas University

Department of Food Technology and Agricultural Products, Faculty of Agricultural Technology, Andalas University, West Sumatera

Feri Arlius, Andalas University

Department of Food Technology and Agricultural Products, Faculty of Agricultural Technology, Andalas University, West Sumatera

Khandra Fahmy, Andalas University

Department of Food Technology and Agricultural Products, Faculty of Agricultural Technology, Andalas University

Ririn Fatma Nanda, Nahdlatul Ulama University

Department of Agro-industrial Technology, Faculty of Engineering and Computer Science, Nahdlatul Ulama University, Central Jakarta

How to Cite
Rahma Yanti, N., Syukri, D., Arlius, F., Fahmy, K., & Fatma Nanda, R. (2023). Organoleptic and Nutritions Observation of Monosodium Glutamate (MSG)-Free Instant Noodle Seasoning With Soto Padang. Food Science and Technology Journal (Foodscitech), 6(2), 111-119. https://doi.org/10.25139/fst.v6i2.7404

References

  1. Alalwani, A. D. (2014). Monosodium glutamate induced testicular lesions in rats (histological study). Middle East Fertility Society Journal, 19(4), 274–280. https://doi.org/10.1016/j.mefs.2013.09.003
  2. Anggraini, A., & Yunianta. (2015). Pengaruh Suhu Dan Lama Hidrolisis Enzim Papain Terhadap Sifat Kimia , Fisik Dan Organoleptik Sari Edamame. Jurnal Pangan Dan Agroindustri, 3(3), 1015–1025.
  3. AOAC. (2005). Official methods of analysis of the association of officialanalytical chemists. published by the association of official analyticalchemist. Marlyand.
  4. Bawaskar, H. S., Bawaskar, P. H., & Bawaskar, P. H. (2017). Chinese restaurant syndrome. Indian Journal of Critical Care Medicine, 21(1), 49–50. https://doi.org/10.4103/0972-5229.198327
  5. Dendra, O. (2017). Penderita Hipertensi Di Kelurahan Malalayang I Kota Manado. Jurnal Gizi, 9(1), 14–27.
  6. Fadilah, S. (2022). Analisis Uji Organoleptik Pada Sambal Ikan Teri Di Laboratorium Kreativitas Fakultas Perikanan Universitas Alkhairaat Palu, Provinsi Sulawesi Tengah. Trofish, 1(2), 61–67.
  7. Fauzy, H. R., Surti, T., & Romadhon. (2016). Pengaruh Metode Pengeringan Granulator Terhadap Kandungan Asam Glutamat Serbuk Petis Limbah Pindang Ikan Layang (Decapterus spp.). Jurnal Pengolahan dan Bioteknologi Hasil Perikanan, 5(1): 16-22.
  8. Herawati, H. (2008). Penentuan umur simpan pada produk pangan. Jurnal Litbang Pertanian, 27(4), 124–130.
  9. Kayode, O. T., Bello, J. A., Oguntola, J. A., Kayode, A. A. A., & Olukoya, D. K. (2023). The interplay between monosodium glutamate (MSG) consumption and metabolic disorders. Heliyon, 9(9), e19675. https://doi.org/10.1016/j.heliyon.2023.e19675
  10. Kurihara, K. (2015). Umami the Fifth Basic Taste: History of Studies on Receptor Mechanisms and Role as a Food Flavor. BioMed Research International, 2015. https://doi.org/10.1155/2015/189402
  11. Niaz, K., Zaplatic, E., & Spoor, J. (2018). Extensive use of monosodium glutamate: A threat to public health? EXCLI Journal, 17, 273–278. https://doi.org/10.17179/excli2018-1092
  12. Normilawati, Fadlilaturrahmah, Hadi, S., & Normaidah. (2019). Penetapan Kadar Air dan Kadar Protein pada Biskuit yang Beredar di Pasar Banjarbaru. Jurnal Ilmu Farmasi, 10(2), 51–55.
  13. Nursari, Karimuna, L., & Tamrin. (2016). Pengaruh pH dan suhu pasteurisasi terhadap karakteristik kimia, organoleptik dan daya simpan sambal. Jurnal Sains Dan Teknologi Pangan, 1(2), 151–158.
  14. Romadhon, Titi Surti, F. (2016). Pengaruh Metode Pengeringan Granulator Terhadap Kandungan Asam Glutamat Serbuk Petis Limbah Pindang Ikan LAYANG (Decapterus spp.). Jurnal Pengolahan Dan Bioteknologi Hasil Perikanan, 5(1), 16–22.
  15. Seftiono, H., Djiuardi, E., & Pricila, S. (2019). Analisis Proksimat dan Total Serat Pangan pada Crackers Fortifikasi Tepung Tempe dan Koleseom (Talinumtiangulare). AgriTECH, 39(2), 160. https://doi.org/10.22146/agritech.29726
  16. SNI (Standar Nasional Indonesia) 01-4273-1996. (1996). Bumbu Rasa Ayam. Badan Standarisasi Nasional. Jakarta.
  17. SNI (Standae Nasional Indonesia) 01-3709-1995. (1995). Rempah-Rempah Bubuk, Badan Standar Nasional. Jakarta.
  18. Xiong, J. S., Branigan, D., & Li, M. (2009). Deciphering the MSG controversy. International Journal of Clinical and Experimental Medicine, 2(4), 329–336.