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| The portrait of Devi Dwi Siskawardani, S.TP., M.Sc., the Food Science Technology lecturer of the University of Muhammadiyah Malang (UMM). (Photo: Istimewa) |
Most Indonesians, regardless of their ages, are fond of instant noodles. They can be children, teenagers, and even adults. However, some argue that instant noodles are not so good for the body and even can harm themselves.
Seeing the phenomenon, Devi Dwi Siskawardani, S.TP., M.Sc., a UMM lecturer from the Food Science Technology department, shares her explanation. She warns that there are several things to be cautious about when consuming instant noodles.
"Many Indonesians like to consume noodles mixed with rice. It harms health because the raw materials of noodles are high in carbohydrates and sugar. Consuming too much will increase the risk of several diseases, such as such as high blood pressure, diabetes, headaches, liver problems, and even obesity," she added.
Besides, instant noodles' seasoning also contains a high monosodium glutamate (MSG) content. Consuming it excessively naturally causes a disease in the body. Therefore, Devi recommends that people should only pour the seasonings partially. Then, it can be added with natural spices.
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"Like adding onions. We can also add vegetables and meat to fulfill our nutritional needs," added she.
Devi also advises that the first boiled water should be discarded when boiling instant noodles, especially soup noodles. She forbids mixing the cooking water directly with the seasoning.
"Of course, there's a reason why I urge this. It's so that the chemicals in instant noodles don't get into the body but are discarded. The intensity of noodle consumption can't also be frequent. It must be a maximum of two times a week," said she.
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Devi also mentioned several food innovations, including healthier instant noodles. It can be by reducing the levels of certain chemicals, like consuming food with lower calories, without MSG, and using natural coloring by utilizing vegetables or fruits. Although it's healthy, the consumption must also be adjusted to the body's needs.
"Currently, the innovations of instant noodles are diverse. Some are made from tubers, tofu, and so on; while instant noodles made from moringa leaves aim to produce antioxidant," she ended her explanation. (imh/nov/wil)
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