MEMPERKAYA BETA KAROTEN, ZAT BESI PADA MIE KERING DENGAN BAYAM RAJA DAN KARAKTERISTIK FISIKNYA

The Dried Noodle Beta Carotene, Iron Inrichment With Spinash And Tire Physically Characteristics

Abstract

Amaranthus  hybriduspaniculatus L  (bayam raja) flour seems have  a potential   effect for β caroten  and iron  fortification  on dried noodle.  Because, β caroten and iron content on bayam raj a flour is about 36294, 7 µgl I 00 g and 28,5 ppm respectively.  The dried noodle  made from bayam

raja there flour substitution  is inrich  with Bcaroten and iron. The increase, of flour substitution  flour on the noodle, β caroten and iron inrichment.  There is also existence  of high protein and fiber. How ever the excessive  use of substitution will  decrease the dried noodle  tensil  strength.  Substitution recomemended   for inrich  the dried noodle  with bayam raja flour  β caroten and iron, optimal used for substitution flour around  2-4 %.