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The Effect of the Addition of Cassava Leaf Extract in The Manufacturing of Wet Noodle on Antioxidant Activity and Fe Content

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@article{IJASEIT1026,
   author = {- Novelina},
   title = {The Effect of the Addition of Cassava Leaf Extract in The Manufacturing of Wet Noodle on Antioxidant Activity  and Fe Content},
   journal = {International Journal on Advanced Science, Engineering and Information Technology},
   volume = {6},
   number = {5},
   year = {2016},
   pages = {594--599},
   keywords = {cassava leaf; mocaf (modified cassava flour); wet noodle; antioxidant; ferrum},
   abstract = {Cassava leaf contains vitamin, mineral, fiber, chlorophyll, and calorie. The vitamin which is found in cassava leaf are vitamin A, B1, B2, C, niacin, and also mineral like Fe (Ferrum), Ca (Calcium) and P (Phosphorous). In 100 g of cassava leaf contains 2 mg of Ferrum, this  amount enough to fulfill Ferrum needed by human body. Ferrum plays the important role in a human body to carry the oxygen from lungs to the tissue and to carry the electron in the process of performing energy in the cell.  This research is aim to see the influence of addition  of cassava leaf extract to the activity of antioxidant and Ferrum content of wet noodle produced. The treatment in this research is addition level of cassava leaf extract in the wheat compound dough for the preparation of wet noodle. The result showed that addition level of cassava leaf extract increased the activity of antioxidant up to 54.38% and Ferrum content up to 27.43 ppm.},
   issn = {2088-5334},
   publisher = {INSIGHT - Indonesian Society for Knowledge and Human Development},
   url = {http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=1026},
   doi = {10.18517/ijaseit.6.5.1026}
}

EndNote

%A Novelina, -
%D 2016
%T The Effect of the Addition of Cassava Leaf Extract in The Manufacturing of Wet Noodle on Antioxidant Activity  and Fe Content
%B 2016
%9 cassava leaf; mocaf (modified cassava flour); wet noodle; antioxidant; ferrum
%! The Effect of the Addition of Cassava Leaf Extract in The Manufacturing of Wet Noodle on Antioxidant Activity  and Fe Content
%K cassava leaf; mocaf (modified cassava flour); wet noodle; antioxidant; ferrum
%X Cassava leaf contains vitamin, mineral, fiber, chlorophyll, and calorie. The vitamin which is found in cassava leaf are vitamin A, B1, B2, C, niacin, and also mineral like Fe (Ferrum), Ca (Calcium) and P (Phosphorous). In 100 g of cassava leaf contains 2 mg of Ferrum, this  amount enough to fulfill Ferrum needed by human body. Ferrum plays the important role in a human body to carry the oxygen from lungs to the tissue and to carry the electron in the process of performing energy in the cell.  This research is aim to see the influence of addition  of cassava leaf extract to the activity of antioxidant and Ferrum content of wet noodle produced. The treatment in this research is addition level of cassava leaf extract in the wheat compound dough for the preparation of wet noodle. The result showed that addition level of cassava leaf extract increased the activity of antioxidant up to 54.38% and Ferrum content up to 27.43 ppm.
%U http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=1026
%R doi:10.18517/ijaseit.6.5.1026
%J International Journal on Advanced Science, Engineering and Information Technology
%V 6
%N 5
%@ 2088-5334

IEEE

- Novelina,"The Effect of the Addition of Cassava Leaf Extract in The Manufacturing of Wet Noodle on Antioxidant Activity  and Fe Content," International Journal on Advanced Science, Engineering and Information Technology, vol. 6, no. 5, pp. 594-599, 2016. [Online]. Available: http://dx.doi.org/10.18517/ijaseit.6.5.1026.

RefMan/ProCite (RIS)

TY  - JOUR
AU  - Novelina, -
PY  - 2016
TI  - The Effect of the Addition of Cassava Leaf Extract in The Manufacturing of Wet Noodle on Antioxidant Activity  and Fe Content
JF  - International Journal on Advanced Science, Engineering and Information Technology; Vol. 6 (2016) No. 5
Y2  - 2016
SP  - 594
EP  - 599
SN  - 2088-5334
PB  - INSIGHT - Indonesian Society for Knowledge and Human Development
KW  - cassava leaf; mocaf (modified cassava flour); wet noodle; antioxidant; ferrum
N2  - Cassava leaf contains vitamin, mineral, fiber, chlorophyll, and calorie. The vitamin which is found in cassava leaf are vitamin A, B1, B2, C, niacin, and also mineral like Fe (Ferrum), Ca (Calcium) and P (Phosphorous). In 100 g of cassava leaf contains 2 mg of Ferrum, this  amount enough to fulfill Ferrum needed by human body. Ferrum plays the important role in a human body to carry the oxygen from lungs to the tissue and to carry the electron in the process of performing energy in the cell.  This research is aim to see the influence of addition  of cassava leaf extract to the activity of antioxidant and Ferrum content of wet noodle produced. The treatment in this research is addition level of cassava leaf extract in the wheat compound dough for the preparation of wet noodle. The result showed that addition level of cassava leaf extract increased the activity of antioxidant up to 54.38% and Ferrum content up to 27.43 ppm.
UR  - http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=1026
DO  - 10.18517/ijaseit.6.5.1026

RefWorks

RT Journal Article
ID 1026
A1 Novelina, -
T1 The Effect of the Addition of Cassava Leaf Extract in The Manufacturing of Wet Noodle on Antioxidant Activity  and Fe Content
JF International Journal on Advanced Science, Engineering and Information Technology
VO 6
IS 5
YR 2016
SP 594
OP 599
SN 2088-5334
PB INSIGHT - Indonesian Society for Knowledge and Human Development
K1 cassava leaf; mocaf (modified cassava flour); wet noodle; antioxidant; ferrum
AB Cassava leaf contains vitamin, mineral, fiber, chlorophyll, and calorie. The vitamin which is found in cassava leaf are vitamin A, B1, B2, C, niacin, and also mineral like Fe (Ferrum), Ca (Calcium) and P (Phosphorous). In 100 g of cassava leaf contains 2 mg of Ferrum, this  amount enough to fulfill Ferrum needed by human body. Ferrum plays the important role in a human body to carry the oxygen from lungs to the tissue and to carry the electron in the process of performing energy in the cell.  This research is aim to see the influence of addition  of cassava leaf extract to the activity of antioxidant and Ferrum content of wet noodle produced. The treatment in this research is addition level of cassava leaf extract in the wheat compound dough for the preparation of wet noodle. The result showed that addition level of cassava leaf extract increased the activity of antioxidant up to 54.38% and Ferrum content up to 27.43 ppm.
LK http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=1026
DO  - 10.18517/ijaseit.6.5.1026