Search Repository Universitas Fort De Kock

Mie adalah makanan yang banyak digemari banyak orang. Tidak hanya orang dewasa bahkan anak-anak hingga balita suka mengkonsumsi mie. Pada umumnya mie pada saat ini tidak memiliki kandungan yang cukup baik untuk memenuhi kebutuhan tubuh manusia. Seperti bayam hijau yang memiliki kandungan air, energi, protein, lemak, karbohidrat, serat, ampas, mineral seperti kalsium, besi, magnesium, phosphor, potassium, seng, tembaga serta mengandung vitamin C, thiamin, riboflavin, niacin, asam pantothenic, vitamin B6, folate, vitamin B12, vitamin A, vitamin E. Sehingga daun bayam hijau dapat digunakan sebagai pelengkap gizi olahan mie daun bayam hijau. Tujuan penelitian adalah untuk mengetahui analisis proksimat yaitu karbohidrat (amilosa), protein, lemak, serat pada mie daun bayam hijau. Metode yang digunakan yaitu Spektrofotometri UV-Vis untuk pengujian karbohidrat (amilosa) dan protein, pengujian lemak dengan soxhlet, pengujian serat dengan gravimetri. Hasil penelitian dapat menunjukkan kadar karbohidrat (amilosa) 2,42%, kadar protein 10,34%, kadar lemak 1,27%, kadar serat 0,53%. Sehingga dapat disimpulkan kandungan karbohidrat (amilosa), protein, lemak, serat tidak memenuhi % AKG. Untuk itu, perlu dilakukan penelitian lebih lanjut untuk variasi komposisi bahan agar sesuai dengan % AKG.

Noodles are a popular food enjoyed by people of all ages, from adults to toddlers. In general, modern-day noodles often lack essential nutritional content required to meet human dietary needs. Green spinach, on the other hand, is rich in nutrients, including water, energy, protein, fat, carbohydrates, fiber, residue, and various minerals such as calcium, iron, magnesium, phosphorus, potassium, zinc, and copper. Additionally, green spinach contains essential vitamins, including vitamin C, thiamine, riboflavin, niacin, pantothenic acid, vitamin B6, folate, vitamin B12, vitamin A, and vitamin E. Therefore, green spinach leaves can be used as a nutritional complement in the production of green spinach noodles. This research aims to analyze proximate components, including amylase carbohydrates, protein, fat, and fiber in green spinach noodles. The methods employed include UV-Vis Spectrophotometry for amylase carbohydrate and protein analysis, Soxhlet extraction for fat analysis, and gravimetric methods for fiber analysis. The research findings revealed that the amylase carbohydrate content was 2.42%, protein content was 10.34%, fat content was 1.27%, and fiber content was 0.53%. Consequently, it can be concluded that the amylase carbohydrate, protein, fat, and fiber content does not meet the recommended daily intake percentages. Further research is needed to explore variations in ingredient composition to achieve the desired nutritional balance.