Teams of students Department of Human Ecology Faculty of Community Nutrition, Bogor Agricultural University found an innovative fast food products, namely cassava-based instant noodles that are labeled "Mo Mie".
Public Relation IPB Laeli Nur Hasanah mention in his written statement, a student of Community Nutrition Department of Human Ecology Faculty of IPB along with four colleagues conducted the study under the guidance of faculty mentors, Megawati Simanjuntak.
According to Nur Hasanah Laeli, Mo Mie has several advantages compared with other instant noodles because of high protein content and safe to eat.
She explains, there are three types of products offered Mo Mie, ie dry, spaghetti, and sozzilatos. These foods were created in order to diversify food.
Mo Mie, said Laeli, an instant noodle made from raw cassava starch-modified or modified cassava flour (Mocaf) and tempeh flour.
According to him, the selection of cassava as raw material Mo Mie is quite reasonable considering the cassava crop is one of considerable potential in Indonesia as a source of carbohydrate, whose production is not optimal because it is still considered less economical.
Meanwhile, the addition of tempeh flour as a food source of protein because the protein content in the noodles are considered quite low. Meanwhile, instant noodles are commonly consumed by people are usually made from wheat flour.
The use of wheat flour in Indonesia is quite high in the manufacture of instant noodles. Indonesia was recorded as the second country with the level of consumption of wheat-based noodles terbedar in the world. In fact, this flour is obtained by importing.
“Therefore, it is necessary to develop a cassava-based new food products to enhance the economic value of cassava as an alternative substitute for flour and food diversification efforts,” he said.
Laeli further explained, Mocaf is a product derived from cassava to cassava by fermentation modification principles. Mocaf contribute little protein so the protein source material needed to boost the protein content in the noodles.