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

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 35oC, 40oC and 45oC. 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 35oC. In this research, 200 ppm of KIO3 and 2500mcg/100g folic acid were added to dry noodles processing. Duringsteaming processthe content of KIO3 decreased to 191 ppm whereas folic acid decreased to 630,385mcg/100g. During drying process the content of KIO3 decreased to 190 ppm and folic acid to 626,690mcg/100g. Results showed thatdry noodles 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.