A. Antaaara Mi and vermicelli.
When viewed from the main raw material of teirgu, Mi obviously not authentic Indonesian food. Almost the whole world to know the product Mi, despite the name, the form of constituent materials, and the different ways pembuatanya. MI is known in English as the noodle, the Japanese language is called ramen, udon, and kisimen, while the so-called spaghetti italy language support.
Is not known exactly how the noodles are made. However, mi have long been used as a staple food besides rice by the Chinese community. Around mid-century, marcopolo successfully menjelajashi china and a variety of cultures including noodle making application of the study is the emergence of the typical food italy, spaghetti (Mi to form elongated and slightly flattened round).
In masyaraakat china, there is a habit of doing banquets with 10 macamhidangan. Of the tenth dish, usually served ter mi akhir.penghidangan mi, purportedly carried the audience to pray for longevity agaar air.
In Malaysia, it is also digunaakan sbagai eat staples like rice. There are several types of noodles known in Malaysia, among others, Mihon, kuayteow, instant noodle, cantonese, and mi hokien.
In Indonesia, many local foods that use raw materials mi, such as soup noodles (bogor) Sprouts Fried (West Java), Mi Juhi (Betawi) is another type of food such as fried noodles, noodles, wonton noodles, chicken noodle and others. This shows that the use of mi long and attached to the local culture in the form of regional specialties. and in the future will be more widespread use of noodles because the nature of its practical use and it feels good.
In contrast to noodles made from wheat flour, rice noodles made from rice flour., And Bihu comes from China, which means rice flour (bie = rice, flour hun =). Vermicelli tidaak only known in Indonesia, also in the State of the State tetaapi laindengan various designations such as bihon, Bijon, bifun, mehon, and vermicelli.
In making vermicelli, rice is milled into flour and then cooked in a print yarn, then dried and sold in the form of rectangular folds.
There prudok other refined grains that have a shape similar to the vermicelli noodle. However, both have differences misaknya vermicelli made from raw material in pembuatanya amylose and steamed or boiled. 're right glass noodles made of amylopectin and the pembuataannya should be boiled.
Utilization of rice noodles for this is still limited to street food, such as meatballs, kethoprak, gado-gado, fried vermicelli and spring rolls as filler material, native and knows the contents and other - other.
B. Nutritional value Mi and vermicelli.
In terms of nutritional value, Midan vermicelli full of carbo hydrate and energy substances (Energy) with a relatively low protein content. Mi Nutrition and vermicelli very air variations, depending on the type, quantity, and ingredients kuwalitas penyusunanya., As well as how to manufacture and penyimpananya composition of raw materials and noodles Mi can be seen pda Table 1.
TABEL.1 COMPOSITION OF RAW MATERIALS AND vermicelli MI. Source: Directorate of Health Nutrition 1992.
In general, the nutrient composition of wet noodles, vermicelli noodles mikering and can be seen in Table 2 compared with dry noodles, vermicelli superior in carbo hydrate and energy per 100 g bahanya.tetapi proteinya lower. It is easy to understand because the noodles are made from tepungterigu proteinya content higher than rice flour (vermicelli raw materials).
Based on the observation of some outstanding instant noodles in Indonesia, it is known that the composition of 100 g mi (complete with oil, herbs and other components) is 10-12 g protein, 17-20 g fat, 57-60 g carbo hydrate, much less 450 kcal of energy, 3-7 g of mineral, vitamin A 1800 SI, 0.5 to 0.7 mg of vitamin B1, B6 itamin 0.5 mg, 7.5 mg niacin, and 1.3 ug of vitamin B12.
If it weighs 75 g packet of noodles, then the contribution of nutrition in a bowl of noodles ready to eat around 8 g protein, 45 g carbohydrate, 15 g fat, and a number of minerals and vitamins. Total energy intake 350 kcal. when the energy requirements of an adult is 2500 kcal and children under five are 1300perharinya, the energy contribution of a bowl of noodles around 14% of the total energy of adults and 27% of the total energy of children under five per day.
Based on the energy contribution is given, then a packet of noodles for breakfast in the morning is enough, especially when combined with other foods. However, a packet of instant noodles is not good enough for lunch because after working for 6 hours, the body requires more energy. Therefore, only a packet of noodles (without extra) it is definitely not worth untukmemulihkan stamina, let alone to prepare for the next job until the afternoon.
So that nutrients obtained from a packet of noodles and rice noodles better, in preparing sebaikny added other ingredients to improve the nutritional quality. A common ingredient added as eggs, chicken, meatballs, shrimp, fish, and tempeh to increase levels of protein and vegetables (carrots, tomatoes, cabbage, cucumbers, other danlain) to increase levels of vitamins, minerals and fiber.
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