Kajian Nutrisi antara Aditif Makanan Berasaskan Herba Tempatan Malaysia dan Aditif Makanan yang Mengandungi Kandungan Monosodium Glutamate

Abstract

Monosodium Glutamate (MSG) used broadly in food industry as a food additive or flavour enhancer. However, there are a lot of negative controversy between Monosodium Glutamate and it side effect to health. Monosodium Glutamate have been linked to several health effect such as Chinese Restaurant Syndrom, obesity, disruptions in adipose tissue physiology, hepatic damage, reproductive malfunction. Research in the use of local herbs to produce food additive sees as helathier alternative for consumers. This research is to compare nutritional value of food additive based on local herbs with two flavour enhancers product in the market which has contain Monosodium Glutamate (Product X and Product Y) Malaysia Standard Nutritional Analaysis result shows that herbs based food additive consist of protein, carbohydrate and calory content which is significant for human needs. Product X and Product Y also consist of protein, carbohydrate and calory content significant to human needs. The difference between carbohydrate content for herbs based food additive and Product X is 0.8 and Product Y is 1.7. There is small range of difference for protein content between herbs based food additive and other two products which is 0.1 (Product X) and 0.2 (Product Y).