ORGANIC VEGETABLE NOODLES 2

Concern for the consumption of healthy foods to encourage us to provide a healthy alternative food products as well. Given one of many popular products that people are egg noodles, then we try to find the egg noodles that have a healthier nutritional content. Our search reaches a noodle manufacturer in Sidoardjo SMEs, which have obtained permission from the Ministry of Health with the MOH number no SP 1333/35.15/07. As a producer who knows the process of making noodles, these SMEs conduct their own research in order to get a healthy noodle composition.

SME Innovation noodle product is a combination of noodles with organic vegetable extracts rich in vitamins, minerals and other active compounds that are processed without using additional chemicals altogether. Selected vegetables are tomatoes and spinach, and supplied from a garden organically managed by the Department of Agriculture. Savor spinach and tomatoes are very significantly because of the spinach extract rich in iron, phosphorus, and vitamins A and C are good for anemia and fatigue on the body. While the tomato extract contains vitamins A and C, minerals, fiber and lycopene is good for preventing cancer, blood clotting and maintain eye health.

Besides vegetables, this noodle-making material is wheat flour, tapioca flour, water and salt. Vegetable noodle-making process is relatively simple:
- Organic vegetables are picked, then washed
- Vegetables are mixed with water and salt and blend until a puree of vegetables
- Vegetable puree is mixed with flour using a tool
- After the merge, the batter is inserted a roller press
- Sheets are cut and stored in aluminum kassa
- Cuts are ready to print a box

Vegetable noodle production scale has reached 150 packs per day and continues to increase along with rising demand, a healthy egg noodles. According to our tests in the Laboratory of Microbiology Field Bioprospeksi Indonesian Institute of Sciences (LIPI) on April 11, 2009 showed that spinach noodles have eligibility limit consumption to 7.5 months while the noodles tomatoes up to 7 months after the noodles produced. Therefore, we always include the date of production so that consumers believe that the noodles spinach and tomatoes are still new, so do not lose the content of nutrients that are beneficial to health.


ANALYSIS LABORATORY

In addition to know the shelf life, nutritional content of vegetable noodles we tested at the Laboratory of Microbiology Field Bioprospeksi Indonesian Institute of Sciences (LIPI) on April 11, 2009. Laboratory test results are as follows.


Results Analysis of Spinach Noodles
Protein (5.2%)
Fat (12.4%)
Ash (1.0%)
Carbohydrate (80.0%)
Fiber (5.4%)
Water (5.4%)

Results Analysis of Tomato Noodles
Protein (5.4%)
Fat (12.5%)
Ash (1.2%)
Carbohydrate (80.1%)
Fiber (5.9%)
Water (5.0%)

From : http://kedaikhaula.blogspot.com/2009/06/mie-sayur-organik.html