Bio-Inorganic

Chemistry Student-style menu with noodles

Launch and boiled eggs

Analysis
Muhammad Raihan Aswat
2107036013
Just a simple menu
Just enjoy it
 My Ingredients Food

Rice Egg
The source of The boiled egg. A side dish
carbohydrates. The staple rich in prtotein
food of Indonesian people

Noodles Sausage
Not different with rice. It Other side dish that I put in
can be a side dish like egg, my food
meat and others
Rice Infographics

Carbohydrates 39,8%

Proteins 3%

Lipid/Fat 0,3%

Fiber 0,2%

Ash 0,2%

Ca, P, Fe, Na, K etc less

Mahmud et al., 2009
Egg Infographics

The Egg contains Protein (12,8 %)

and fat (11,8 %). Egg contain
vitamins A and minerals too. Eggs
contain high quality protein because
they have complete array of essential
amino acids and has high biological
value, which is 100% (Wulandari &
Arif, 2022).
Noodles Infographics
The nutritional content of instant noodles,
namely the results obtained that in one pack of
instant fried noodles (85 grams) contains 380
kcal calories, 49 grams of carbohydrates, 4
grams of sugar, 7 grams of fiber, 8 grams of
protein, and 21 grams of fat.

Vitamins in instant noodles contain vitamin A by

50%, vitamin B1 by 50%, vitamin B6 by 25%,
vitamin B12 by 20%. As for minerals, the most
mineral contained in instant noodles is sodium,
which is 970 mg (Zahra, Aqilah Haura, 2023).
Sausage Infographics

51 g of sausage per serving contains 3 g of

total fat, 1.5 g of saturated fat, 4 g of protein,
11 g of carbohydrates, and 370 mg of sodium
salt.
(Data from Sosis So nice package products)
 Food Benefits Info
Essential Elements
The essential elements are carbohydrates, protein, fat,
vitamins and minerals such as calcium, phosphorus,
potassium, sodium and magnesium.

Non-Essential
Dietary fiber cannot be digested by our bodies, but plays an
important role in digestive health.

Trace Elements
Iron plays a role in the formation of hemoglobin in red blood
cells, which helps the blood to function properly.
Thank You

Bibliography
Mahmud, M. K., Hermana, Zulfianto, N. A., Roanna, R.,
Apriyantono, Ngadiarti, I., Hartati, B., Bernadus dan
Tinexcelly. 2009. Tabel Komposisi Pangan Indonesia (TKPI).
PT Elex Media Komputindo, Jakarta.
Zahra, Aqilah Haura, D. k. . (2023). Faktor dan pengaruh
konsumsi mie instan pada mahasiswa. 2(3), 184.
Z. Wulandari, & I. I. Arief. (2022). Review: Tepung Telur Ayam:
Nilai Gizi, Sifat Fungsional dan Manfaat. Jurnal Ilmu
Produksi Dan Teknologi Hasil Peternakan, 10(2), 62–68.