According To Research, Fried Indomie Spices Contain Antioxidants

Ilustrasi mi goreng (Pexels / engine akyurt)

JAKARTA - Various recipes made from Indomie are busy in the community. Starting from fried Indomie pudding, Indomie balls, Indomie pizza to Indomie ice cream.

Ready-to-eat noodles, a product of the Indofood company, also dominate the market in Nigeria. Indomie is in the first rank of instant noodle sales and the second rank of the main food after rice in 2017.

Plus the world of Little Bali restaurant concoctions in Dubai, Indomie Goreng with gold topping for 146 dirhams or Rp.584 thousand. Behind the excitement of public creations made from Indomie, there is a magical hand belonging to Nunuk Nuraini.

He is one of the seasoning mixers who has worked for approximately 30 years at the Indofood company. What makes Indomie Goreng, which has chicken flavored seasoning, suitable for consumption by many people in several countries in the world?

Based on a study conducted by Eshak M. El-Hadidy (Food Technology Research Institute, Agricultural Research Center, Giza, Egypt) and Saeed S. Salam (Food Control Department, Veterinary Medicine Faculty, Cairo University, Giza, Egypt) proved that Indomie spices Healthy fry consumed.

Several previous studies have found that Indomie noodles when seasoned with spices that are packaged will reduce the activity of alanine aminotransferase, an antioxidant enzyme.

In their research, El-Hadidy and Salam used antioxidant analysis by measuring polyphenols, total flavonoids, total carotenoids, essential oils derived from the content of onions, garlic, red chilies, oregano, marjoram, basil, rosemary, cumin, and black pepper.

These types of spices are used to make Fried Indomie seasonings which are marketed in the country. The study used methodical measures to quantify antioxidant activity.

The materials were tested on 30 male albino rats separated into 6 groups in separate and sterile laboratories. For 4 weeks, the content of antioxidant compounds in the blood of experimental animals was checked.

As a result, the oregano and marjoram groups have a higher polyphenol content. Red chilies are higher in flavonoids than black pepper, rosemary, and marjoram. The highest total carotenoids were black pepper, followed by cumin and black pepper, respectively.

From the results of these studies, the ingredients for the spice formula in Indomie contain antioxidants. Specifically, it contains two antioxidant compounds, namely polyphenols and flavonoids. This can be said to be healthy if it is not continuously consumed because of addiction.