Indomie, The Instant Noodle With Real Meat

After a long period produces Indomie instant noodles, new Indomie in 2016 made significant changes  in product development in its. Indomie instant noodles Real Meat is not only noodle, but also accompanied by the original chicken meat. Nevertheless, the food is still instant food or fast food.

The Packaging Indomie Real Meat is very different, because Indomie instant noodles Real Meat is a premium product. Indomie Real Meat packaging uses plastic as the primary package and with cardboard packaging for secondary packaging. The price is IDR 8,000 or less than USD 1 (1 USD = IDR 13,000). While the Indomie instant noodles, meatless chicken, which is around IDR 2.300 to 3.000 and only use primary packaging is plastic.

On the cardboard packaging Indomie Real Meat there is a product information. At the front of the packaging has an image of instant noodles with chicken mushrooms on top. At the top, there are Indomie logo and the words "Instant Noodle. Real Meat. Instant fried noodles chicken mushroom". At the bottom left of the front of the packaging, there are halal logo issued by the Indonesian Ulema Council (MUI) with the LPPOM registration number is 00090000300799.

Underneath there is information that the manufacturer PT Indofood CBP Sukses Makmur TBK, located at Bekasi 17520 Indonesia. And the registration number BPOM RI MD is 831528195001. At the bottom right of the front of the packaging, there is information of net weight is 110 grams. On the side of the packaging, it says "instant fried noodles with chicken mushroom flavor and real chicken meat. Feel the new delights of instant fried noodles and chicken mushroom chicken cutlet with the original that you can enjoy throughout the day with closest people ".

On the back of the packaging, top left corner there is a logo Indomie Instant Noodles, production code, and expire date. Underneath there is a nutrition fact, with the serving size is 1 pack or 110 grams. The total energy that is 480 Kcal, the energy from fat 210 Kcal, total fat 24 grams, saturated fat 11 grams, protein 12 grams, total carbohydrate, 55 grams, fiber food 7 grams, sugar 6 grams, Sodium 730 grams, also contain vitamin A, vitamin B1, vitamin B6, vitamin B12, niacin, folic acid, pantothenic acid, and iron.

Underneath was cooking instructions in English and Indonesian are accompanied by pictures:
1. Cook noodles and dried leek in 400 cc of boiling water (2 glasses) and simmer for 3 minutes.
2. Place seasoning paste and chili sauce on a plate, while noodles is being cooked.
3. Drain noodles, mix well with the seasoning.
4. Enjoy your delicious fried noodle.

On the right, there is the ingredient information in English and Indonesian:
Noodle: Wheat flour, edible vegetable oil, gluten, salt, stabilizer (vegetable and phosphate), acidity regulator, minerals (iron), antioxidant (TBHQ), and food coloring (Tartrazine Cl 19140).
Paste Seasoning: Chicken meat (14%), mushroom, water, edible vegetable oil, sweet soy sauce, garlic, sugar, chicken powder, salt, sesame oil, flavor enhancers (disodium inosinate and guanilate), pepper powder, and yeast extract.
Chili sauce: Chili, water, sugar, salt, seasoning and spices, thickener, acidity regulator, flavor enhancers (monosodium glutamate), preservatives (sodium benzoate, sodium metabisulphite), paprika extract (Contain antioxidant alpha-tocopherol and ascorbyl palmitate, soybean), flavorings (natural & natural identical).
Garnishing: Dried Leek.

Underneath, there is a barcode and consumer services Indofood's instant noodle product, the telephone number 08001818888, email indomie@icbp.indofood.co.id, website www.indofood.co.id. And the words "instant noodles fried chicken mushroom". Noodle, seasoning paste, chili sauce, and garnishing, each individually wrapped in plastic.

In the ingredient  of noodle and chile sauce, acidity regulators mentioned there. Acidity regulators or pH control agents, food additives are added to change or maintain the pH (acidity or basicity). They can be organic or mineral acids, bases, neutralizing agents, or buffering agents. Acidity regulators are indicated resources by Reviews their E number, such as E260 (acetic acid), or simply listed as "food acid". Commonly used acidity regulators are citric, acetic and lactic acids.

Antioxidant written in the noodle is TBHQ, as stated in the ingredient. TBHQ is Tertiary Butyl hydroxy quinoline is a chemical that has a function as antioxidants. TBHQ has a characteristic feature of the white crystal gray, very light and special smell, soluble in ethanol, acetic acid, typographer ethyl, isopropyl alcohol, ether, vegetable oil. And turn pink if combining with alkali.

These antioxidants derived from chemical synthesis and is not a natural antioxidant. TBHQ is used to prevent oxidation of oils and fats, so as to extend the shelf life of processed foods. But I suggest that not too often consume foods containing TBHQ, because it can cause delirium, shortness of breath, nausea and vomiting, ringing in the ears, and even fainting. And the body will be prone to obesity, hypertension, low HDL cholesterol levels, triglycerides increased, and increased blood sugar.

In Seasoning paste and chile sauce, there is a flavor enhancer as stated in the ingredient. Flavour enhancers are used to bring out the flavor in a wide range of foods without adding a flavor of Reviews their own. For example, monosodium glutamate (E621), known as MSG, is added to processed foods, especially soups, sauces and sausages.

Monosodium glutamate is the sodium salt of the naturally occurring amino acid glutamic acid. This amino acid is one of the most abundant in nature, being an important component of all proteins. Monosodium glutamate, has been used as a seasoning or flavor enhancer, since it was first isolated from seaweed more than a century ago and is now recognized as the most pure example of umami or savory taste. The body treats glutamate in exactly the same way, whether it comes from the food we eat or from seasoning.

Chili sauce ingredient contained in the preservatives is sodium benzoate and sodium metabisulphite. Preservative is an additive used to prolong the shelf life of food products. The mechanism of preservation with Preservative is inhibiting microbial growth (bacteriostatic) or kill the microbes (bacteriolitic). The dosages used preservative in food products are generally very low. The combination of several preservative appropriately will give better results and effective in extending the shelf life of food. As in chili sauce that uses a mixture of sodium benzoate, sodium metabisulphite.

So many chemicals are added in this product, instant product like this one is expected to last a long lifetime period and can be served quickly, but no need to worry because the quantity of chemicals is still within safe limits that can be consumed. And not too much or too often consume. If consumed it, I recommend to be eaten along with natural ingredients and nourishing ingredients.

Nutrijell, Agar Instant with Yoghurt

Gelatin or agar or agarose are very delicious when eaten cold, especially coupled with a sweet Fla. And it's of course an amazing culinary ingredient. It's a vegetarian gelatin substitute, a thickener for soups, in fruit preserves, ice cream and others desserts. The agar was discovered around 1658 in Japan (where it is called Kanten, coined from the phrase right-zarashi tokoroten or cold-exposed agar) by Mino Tarōzaemon, an innkeeper who was said to have discarded some surplus seaweed soup and noticed that it gelled later after a winter night's freezing.

the popular Brand of instant agar in Indonesia has swallowed Globe, but this time the brand Nutrijell beat its popularity. With many choices of flavors and brand variants Nutrijell become the leading brand of instant agar and pudding. Not only with fruit flavor, there is also a Nutrijell with yoghurt so the color is not clear anymore.

I am trying to cook Nutrijell with Yoghurt with purple sachet packaging. The packaging is very thin and contains agar powder weighing 35 grams. At the front of the packaging it says Nutrijel Yoghurt with Blackcurrant flavor. There are pictures of blackcurrant fruit and pudding purple. There are also posts milk contains calcium, Vitamin D, and fiber. The manufacturer is also written on the front of the packaging, it is a PT Forisa Nusapersada address in Tangerang 15710 Indonesia. And the number BPOM RI, MD 618 510 355 304.

On the back of the packaging there is an explanation in Indonesian and English that Nutrijell with Yoghurt is a family dessert, the which are made from seaweed, konjac, yoghurt powder, vitamin D, fiber and calcium milk. Nutrijell with yogurt is delicious for daily consumptions. Serving direction for Nutrijell with Yoghurt is

1. Mix 1 sachet with 200 grams of sugar or more as you wish.
2. Add water 700 ml or 3 and half glass, then stir and heat until boiling.
3. Turn off the heat and let stand for 3 minutes, then add Fruity Acid and stir until evenly distributed.
4. Pour into a mold and put in the refrigerator.

The process of making agar does not require a long time, only about half an hour, when heated should remain agitated to reduce foam rising from heated. Stirring do not need in high speed, stirring can be done in a slow, but continuous during the heating, until the agar solution is boiling.

On the back of the packaging there is information ingredient that is Carragenan, Konjac powder, yogurt powder, non-dairy creamer (Contain food color betacarotene Cl 75 130), milk powder, dietary fiber Inulin, Acidity regulator (potassium citrate, citric acid), sugar, milk calcium, vitamin D (Contain Antioxidants in-a-tocopherol), Blackcurrant extract, blackcurrant flavor, food color (carmoisine Cl 14 720, 42 090 Brilliant blue Cl). Underneath there is a halal label issued by the Indonesian Ulema Council (MUI) and there is a customer service phone number 08001233333 or email customer_care@forisa.co.id.

Nutrition fact also on the back of the packaging to the size serving packs 8.6 grams or a quarter. Total energy per serving (8.6 grams) is 35kcal, 5kcal energy from fat, total fat, 1%, 1% protein, 2% total carbohydrate, fiber dieraty 6%, Sodium 2%, 6% Vitamin D, and Calcium 6%. At the bottom there is a barcode and expire date. A fruity acid, which is separated from the main pack in the small package attached to the primary packaging. Fruity acid contains fruit acids as an addition to the freshness or taste sour. Fruity acid should not be added during the summer or when the gelatin is heated over a flame because it will cause a fruity acid damaged by heat.

I really liked the frozen agar because it tastes better than the cooled agar. Agar or gelatin is actually a high molecular weight carbohydrate that fills the cell walls of seaweed. And classified into groups of pectin and is a polymer composed of monomer galactose. Gel form because when heated in water, molecules of gelatin and water to move freely. When cooled, the molecules of agar start closer together, condense and form the lattice confined water molecules, forming a solid-liquid colloidal system.

The grille is used in agarose gel electrophoresis to hinder the movement of molecular objects due to the voltage difference between the two poles. The density of agar gel is also strong enough to hold small plants so it is often used as a medium in tissue culture. Hysteresis is a phenomenon which is owned by the agar gel and a number of other, related to the temperature of the solid-liquid phase transition. Gelatin begins to melt at a temperature of 85°C and began to condense at a temperature of 32-40°C. So unlike the water that solidify and melt at the same temperature point.

Gelatin is widely known in Asia as a healthy food because it contains fiber and low calories. High fiber content helps to expedite the disposal of the remains of food in the intestine (laxatives). In order for glucose absorption in the stomach, passes through the digestive system quickly intervening and inhibits the body from retaining and storing excess fat. Its water absorbing properties Also, aids in waste elimination. In order absorbs bile, and by doing so, causes the body to dissolve more cholesterol. Besides being used as food, gelatin is also widely used in the laboratory as a compactor chemical in the experiment, growing medium for plant tissue culture and microbial cultures, as well as stationary phase in gel electrophoresis.

So that was first used in microbiology in 1882 by the German microbiologist Walther Hesse, an assistant working in Robert Koch's laboratory, on the suggestion of his wife Angelina Fannie Eilshemius Hesse. He discovered that it was more useful as a solidifying agent than gelatin, due to its better solidifying temperature. The order was first subjected to chemical analysis in 1859 by the French chemist Anselme Payen, who had Obtained in order from the marine algae Gelidium corneum.

Agar contained 80% fiber, so it can serve as an intestinal regulator. Its bulk quality is behind one of the latest fad diet in Asia, the Kanten (the Japanese word for jelly) diet. Once ingested, Kanten triples in size and absorbs water. This results in the consumers feeling fuller. This diet has recently received some press coverage in the United States as well. The diet has shown promise in obesity studies. Agar is an allowed nonorganic or nonsynthetic additive used as a thickener, gelling agent, texturizer, moisturizer, emulsifiers, flavor enhancers, and absorbent in certified organic foods.

The flavor of agar Nutrijell with yogurt is sweet, because I added 1 cup sugar. Yoghurt flavor tasted, also taste of blackcurrant from blackcurrant extract and flavorings added. After eating this agar, no aftertaste that feels. also mouth and throat feel cool.