MINI PAPER

“BENEFITS AND DISADVANTAGES OF

By :

Mardiana safitri (P1337434318010)

POLITEKNIK KESEHATAN KEMENTRIAN KESEHATAN SEMARANG

PRODI SARJANA TERAPAN TEKNIK LABORATORIUM MEDIK

2018/2019
 CHAPTER I

1. Background Of study

A slice of long thin dough made from a combination of eggs, flour and
water that is usually cooked in soup or boiling water, is called noodles. These
foods are made from unleavened dough prepared from various types of
components. Instant noodles seem to have begun in Japan in the 1950s and
were created by more than 80 countries around the world. Instant noodles have
turned into a globally recognized food and global intake is increasing even
higher. In many Asian countries, noodles can be said to be one of the staple
foods. Accommodation and practicality are important components that add
fame that is powerful to instant noodles such as nutrition, taste, safety,
comfort, affordable prices and can last long have made them famous. Shade,
texture, taste, cooking features, the absence of rancid taste after long-term
storage and rehydration degrees as long as the final provisions are important
value factors for developing instant noodles. Behind the fame of instant
noodles with practicality certainly also has some disadvantages, namely about
the content of nutritional value contained in instat noodles, in instat noodles
containing artificial food coloring, flavorings, and certain preservatives which
certainly have an adverse effect on the body if often consumed.
B. Statements of the problem

Instant noodles are fast food that almost everyone has tasted. consumption of instant
noodles is often debated because some of the ingredients in instant noodles can have a
negative effect on health, but there are still many people who really like instant noodles
because of their affordable, practical prices and many more reasons they often consume them.

C. Reassons choosing the topic

the reason I chose the topic of instant noodles is that consumers in the world know
what the benefits and disadvantages of eating instant noodles are, and they should consider
again if they want to consume them if they consume them in a consecutive time.

D. Benefits of study

the purpose of this mini paper is for consumers to know the benefits and
disadvantages of what instant noodles are, good and bad eating instant noodles for the body
or in terms of essential values. so if you want to consume in large quantities and successively
consumers will be able to consider again.

E. Outline of a paper

Chapter 1 : introduction

Background of study

Statement of choosing the topic

Reason of choosing the topic

Benefit of the study

Outline of a paper

Chapter II

2 journal

Sumarize

Review the journal

Conclusion

Recomendation

Others

reference
 CHAPTER II

A Summarize

1. Understanding Of Instant Noodles

A slice of long thin dough made from a combination of eggs, flour and water that
is usually cooked in soup or boiling water, is called noodles. These foods are from
unleavened dough prepared from various types of components. Instant noodles are
noodles that have been pre-cooked and mixed with oil, and can be prepared for
consumption simply by adding hot water and spices already in the package.

2. History Of Instant Noodles

Instat noodles, originating from China in 5000 BC. Momofuku Ando developed
"Chicken RamenTM. "In 1958, the world's first instant noodle product was
produced on a large scale by Nissin Foods, Japan. In culinary culture, a revolution
is delivered by means of its achievement. He installed the manufacture of flash
fried noodle techniques after they were made, developing "instant" noodles. In this
way dry the noodles and prepare a shelf that is longer life, even more than frozen
noodles. Each block of noodles becomes pre-flavored and sold for 35.
Consumption of instant noodles is different from countries [data numbers
represent 100 million packages; plotted using data from WINA (2011)]. yen. At
first, because of the novelty and high prices, "Ramen Chicken" became a
reckoning considering luxury products, as the east food store is usually fresh retail
noodles for their one-to-6 fare. Instant noodles won this great recognition,
especially after being sponsored by Mitsubishi Company. Nissin sent Nissin cup
noodles in 1971, a polystyrene cup had instant noodles, to cook noodles, boiling
water was brought to make a complete instant soup dish, besides innovation
adding dried vegetables to the cup.

3. The Benefits Of Instant Mie

Instant noodles are ready-to-eat foods that can be found easily. Instant noodles are
commonly used in Asian countries. Instant noodles seem to have begun in Japan
in the 1950s and today, are created more than 80 countries around the world.
Accommodation and practicality are important components that add fame that has
 the power of instant noodles such as nutrition, taste, safety, comfort, affordable
prices and more durable make them famous. Shade, texture, taste, cooking
features, the absence of rancid taste after long-term storage and rehydration
degrees as long as the final provisions are important value factors for developing
instant noodles. besides that the noodle waste in the factory can be useful as a
vehicle for micronutrient fortification. Another step towards bioremediation is
treating noodle waste as a tool. Waste noodles contain a lot of starch,
lignocellulose and oil. Then, use the esterification and transesterification reactions
of pretreated oil converted to biodiesel. The remaining starch and lignocellulose
mixture are enzymatically hydrolyzed to form small sugar units, such as glucose
and fructose. The hydrolyzate obtained is then fermented to produce bioethanol
(conversion rate of 96.8%). Hydrolyzate can also be used as a nutrient to grow
microorganisms for the production of lipids, enzymes and pigments. In addition,
noodle waste can be converted into animal feed. By intervening new health-
friendly compounds in manufacturing noodles can start a new era of instant fear
free consumption of noodles. Furthermore, fortification of instant noodles with
micronutrients such as vitamins and minerals, fiber and other flour, which enhance
their nutritional attributes, can be targeted to ensure better nutrition for the
community.

4. Lack Of Instant Noodles

A. The content in various kinds of instant noodles, one of the ingredients that can
have a negative effect on health, namely coloring food, flavorings, and certain
preservatives has an adverse effect on children. Children with ADHD are advised
to avoid all foods that may contain preservatives such as BHA, BHT, TBHQ and
sodium benzoate.

B. In addition, in the survey it was proved that. Consumption of instant noodles is

from the two journals that I have read, instant noodles have benefits and
disadvantages, namely the use of practical instant noodles, can be stored in a
relatively long time, affordable prices and others. but instant noodles also have
flaws, some of which are less good for health, such as preservatives, and so on. in
my opinion, consuming instant noodles may not be as long as they are in a row. as
already mentioned that instant noodles are practical, so eat instant noodles if at
times you find it difficult to get food that can be eaten in a short time. content that
is in instant noodles is not entirely bad for health while eating it is not continuous
instant noodles are safe to consume.
 CHAPTER III

A. Conclusion

Instant noodles are noodles that have been pre-cooked and mixed with oil,
and can be prepared for consumption simply by adding hot water and spices already
in the package. Instat noodles, originating from China in 5000 BC. Momofuku Ando
developed "Chicken RamenTM. Instant noodles have benefits and disadvantages to
consume. the benefits of instant noodles are practicality in processing noodles,
affordable prices and can be stored in a relatively long period of time. but behind it
all, instant ie also has a disadvantage to consume, namely the content in instant
noodles which can adversely affect the health of one of its ingredients, namely there
are food preservatives in it.

B. Recommendation

Realizing that the author is still far from perfect, in the future the writer will
focus more and more details in explaining the above papers with more source sources
which of course can be accounted for.

C. Reference

1.https://www.researchgate.net/publication/318128955_Instant_Noodles_Are_the
y_Really_Good_for_Health_A_Review
2. https://www.ncbi.nlm.nih.gov/pubmed/24966409

3. https://en.wikipedia.org/wiki/Instant_noodle