Relevant bibliographies by topics / Instant Noodle

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Instant Noodle'

Author: Grafiati
Published: 5 June 2025
Last updated: 1 August 2025

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Journal articles on the topic "Instant Noodle"

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Wijayanto, Gatot, Achmad Suhendra Hadiwijaya, Leila Mona Ganiem, Mokhammad A'lan Tabaika, and Robbi Rahim. "Digital Marketing Communication Model of Healthy Instant Noodles from Lemonilo." Jurnal Komunikasi Profesional 7, no. 3 (2023): 410–26. http://dx.doi.org/10.25139/jkp.v7i3.6490.

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Indonesia is a country that has strong instant noodle culture, most of them grows up with either Indomie or Mie Sedaap regardless they’re rich or poor. Most people cannot resist the taste and flavor of instant noodle; hence, instant noodle becomes Indonesia’s high-ranked product. This time, Lemonilo’s Healthy noodles exists with a different value and core compared to the other instant noodle in Indonesia. Lemonilo’s Healthy noodles exists with Sustainable branding that includes diverse health campaign. Lemonilo’s Healthy noodles that healthy instant noodle with good digital content exists in I
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Katmawanti, Septa, and Nurnaningsih Herya Ulfah. "ANALISIS FAKTOR YANG MEMPENGARUHI POLA KONSUMSI MI INSTANT PADA MAHASISWA DI UNIVERSITAS NEGERI MALANG." Preventia : The Indonesian Journal of Public Health 1, no. 2 (2016): 229. http://dx.doi.org/10.17977/um044v1i2p229-242.

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ABSTRAK Antropologi gizi merupakan cabang atau spesialisasi dari antropologi kesehatan yang membahas secara khusus pada system budaya makanan serta kepentingan praktis dari kajian mengenai masalah gizi. Mi instan adalah salah satu contoh hasil kemajuan teknologi pangan yang banyak di konsumsi oleh warga Indonesia bahkan dunia, termasuk di Kota Malang. Universitas Negeri Malang merupakan universitas tertua di Kota Malang yang memiliki visi dan misi untuk menjadi universitas yang menjadi rujukan untuk pendidikan dan kesehatan. Tujuan penelitian: Mengembangkan analisis faktor-faktor yang mempenga
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Asmas, Denny, and Ahmad Tarmizi. "Pengaruh Budaya Terhadap Keputusan Membeli Produk Mie Instant Indomie." J-MAS (Jurnal Manajemen dan Sains) 4, no. 2 (2019): 429. http://dx.doi.org/10.33087/jmas.v4i2.129.

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Indomie Instant Noodle is one of the products of instant noodles favored by consumers because it produces a variety of variations that are in the form of fried noodles (ordinary fried noodles, special fried foods, noodles club taste roasted chicken, jumbo fried noodles) and in the form of Mie Kuah (flavored chicken broth, chicken curry flavor, onion chicken flavor, special chicken flavor, Soto Ayam flavor). Indomie instant noodle products that are made in a variety of variations are tailored to the tastes of consumers who are also varied, which are always changing as the environment changes, a
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Prakoso, Septyanto Galan, Randhi Satria, Nesya Cesari Kinanti, and Retnaningtyas Puspitasari. "Analysis of Samyang Instant Noodle’s Market in Indonesia Using The Impact of Uncertainty Avoidance by Hofstede's Cultural Dimensions." Insignia: Journal of International Relations 6, no. 2 (2019): 123. http://dx.doi.org/10.20884/1.ins.2019.6.2.1557.

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 Indonesia as the second-largest country in consuming instant noodles in the world surely enacts it to become a lucrative market for instant noodle manufacturers, including Samyang Foods from South Korea. The emerging popularity of the Korean Wave or Hallyu Wave has further encouraged the penetration of Samyang Foods products into the palate of Indonesia people. However, the issue of the halal logo on Samyang instant noodles began to arise in 2016 and this affected the sale of Samyang Foods products in Indonesia, bearing in mind 85% of Indonesians are Muslim. The issue of a halal
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Wibowo, Laksono, Nuri Andarwulan, and Dias Indrasti. "Kajian Implementasi Informasi “Pilihan Lebih Sehat” Label Kemasan Mi Instan di Indonesia." Jurnal Mutu Pangan : Indonesian Journal of Food Quality 11, no. 1 (2024): 63–70. http://dx.doi.org/10.29244/jmpi.2024.11.1.63.

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The habitual and excessive consumption of instant noodles can have adverse effects on health, primarily due to their high salt content. Patterns of excessive salt intake in food consumption are a contributing factor to the prevalence of non-communicable diseases. The Indonesian government has issued labeling regulations regarding the inclusion of information on sugar, salt, fat content and health messages to educate the public in monitoring their daily salt intake independently. This study aims to identify the information provided on instant noodle packaging. The research comprises of inventor
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Eteng, Ofem, Violet A. Nelson, Eteng O. Effiom, and Esua O. Udosen. "EFFECT OF INSTANT NOODLES COOKED/PREPARED WITH NATURAL SPICE AND SEASONING ON SOME BIOCHEMICAL PARAMETERS IN RAT." FUDMA JOURNAL OF SCIENCES 6, no. 6 (2023): 1–6. http://dx.doi.org/10.33003/fjs-2022-0606-1139.

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A high Population today relies on instant noodles for their breakfast, lunch and dinner. This study sort to evaluate the effect of instant noodles formulated with Natural spice and that prepared with noodle seasoning on some biochemical parameters. Fifty four (54) Wistar rats were divided into 9 different groups of 6 rats each, Group 1 was control group served with rat pellet and tap water, while groups 2 to 9 served as the treatment groups and were fed differently prepared instant noodles and rat pellet. All the biochemical parameters were analyzed using standard methods. There were no signif
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Alamanda, Dini Turipanam, Lili Adi Wibowo, Disman Disman, and Grisna Anggadwita. "The antecedents of purchase intention on healthy instant noodle products: Is it worth fighting for?" Jurnal Manajemen Indonesia 24, no. 1 (2024): 57. http://dx.doi.org/10.25124/jmi.v24i1.6850.

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Instant noodles are one of the favorite foods in Indonesia. Many food and beverage companies compete to attract consumer interest by providing promotions for various flavors of instant noodle products. The health issue of instant noodle products has become a concern for business owners who want to provide healthier food. However, the importance of healthy food has yet to receive a positive and significant response from Indonesian consumers. Increasing consumer interest in healthy food in Indonesia is crucial since it can significantly affect public health. This study aims to measure the effect
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Indrawan, Ajis Chaniago. "ANALISIS FAKTOR YANG MEMPENGARUHI KEPUTUSAN PEMBELIAN MIE INSTAN MEREK INDOMIE (STUDI KASUS MAHASISWA ANAK KOST FAKULTAS EKONOMI UNIVERSITAS NEGERI MAKASSAR)." Jurnal Manajemen 1, no. 2 (2021): 66. http://dx.doi.org/10.26858/jm.v1i2.27078.

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Abstrak: Penelitian ini bertujuan untuk mengetahui pengaruh faktor kebudayaan, sosial, pribadi dan psikologi terhadap proses keputusan pembelian produk mie instan merek Indomie baik secara parsial maupun secara simultan. Populasi dalam penelitian ini adalah mahasiswa Fakultas Ekonomi Universitas Negeri Makassar yang telah mengonsumsi mie instan merek Indomie dan merupakan anak kost. Teknik pengumpulan data dalam penelitian ini menggunakan kuesioner yang telah di uji validitas dan reliabilitasnya. Teknik analisis data menggunakan analisis regresi berganda. Dari analisis regresi didapatkan persa
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Canti, Meda, Sri Anggrahini, and Priyanto Triwitono. "Peningkatan Kandungan Protein Mi Instan dari Substitusi Tepung Jagung dengan Tepung Kacang Hijau." Jurnal Ilmu Pangan dan Hasil Pertanian 2, no. 1 (2018): 1. http://dx.doi.org/10.26877/jiphp.v2i1.2025.

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The efforts to diversify food products can be done by substitution of wheat flour with corn flour on instant noodle. Protein content of corn flour is low, so it is added with mungbean flour. The aim of this research was to increase protein content of instant noodle by substitution of corn flour with addition of 0-20% mungbean flour and to evaluate the physical, sensory and chemical properties of instant noodles. This study was preceded by a reduction phytate content on mungbean flour with boiling and soaking. Ratio of wheat flour and corn flour as control of 8:2. The addition of mungbean flour
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Rachmawati, Hasna Labiba Azmi, and Handy Nur Cahya. "Hubungan Promosi, Brand Ambassador dan Harga Terhadap Minat Beli Ulang Produk Mi Instan Merek Mie Sedaap (Studi kasus konsumen Mie Sedaap di Kota Semarang)." Jurnal Ekonomi dan Bisnis 2, no. 3 (2023): 173–84. https://doi.org/10.33633/jekobs.v2i3.9123.

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Instant noodles are products that are currently competing in the market. According to the World Instant Noodle Association (WINA), Indonesia is the second largest consumer in the world in 2021 where this number continues to increase from year to year. Meanwhile, based on data from the Top Brand Index in the last four years 2019-2022, Mie Sedaap has not experienced an increase, but in 2022 Mie Sedaap has started to see an increase based on its percentage but remains in second place for packaged instant noodle products. Mie Sedaap is an instant noodle produced by PT Wings Surya and is one of the
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Dissertations / Theses on the topic "Instant Noodle"

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Yu, Li Juan 1969. "Noodle dough rheology and quality of instant fried noodles." Thesis, McGill University, 2003. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=80901.

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Instant noodles are becoming popular in North America due to some recognized factors such as ready-to-eat convenience, acceptable taste and preferred texture. These factors are created by the interactions of certain ingredients including water, starch, gum and others. This research aims to investigate the ingredients effect on dough rheology and its relationship with qualities of instant noodles.<br>Fundamental and dynamic tests were used to evaluate dough rheology. Relevant parameters include Young's modulus (E), energy at break (EB), storage modulus (G') and phase angle (delta). Incre
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Finelli, Juan. "Feasibility of commercial instant noodle production in Argentina: a journey to a fascinating value-added product." Thesis, Kansas State University, 2013. http://hdl.handle.net/2097/32784.

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Master of Agribusiness<br>Department of Agricultural Economics<br>Vincent R. Amanor-Boadu<br>There is an opportunity to develop an instant noodle manufacturing plant in Argentina to manufacture and market branded and private-label instant noodles. This opportunity has arisen from a number of factors. First, the increasing time compression that confronts consumers has created an emergence of consumers who are looking for quick meals that are also healthy. Second, the growing incomes that are being experienced across all income classes have created a demand for processed food products across all
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陳曉芳 and Xiao-fang Chen. "The effect of propylene glycol alginates on oil uptake texture of steamed-and-fried instant noodles." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1997. http://hub.hku.hk/bib/B3121504X.

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Chen, Xiao-fang. "The effect of propylene glycol alginates on oil uptake texture of steamed-and-fried instant noodles /." Hong Kong : University of Hong Kong, 1997. http://sunzi.lib.hku.hk/hkuto/record.jsp?B19003456.

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朱翠珊 and Tsui-shan Chu. "Factors affecting the structure and oil content of steamed-and-fried instant noodles." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2000. http://hub.hku.hk/bib/B31222511.

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Chu, Tsui-shan. "Factors affecting the structure and oil content of steamed-and-fried instant noodles /." Hong Kong : University of Hong Kong, 2000. http://sunzi.lib.hku.hk/hkuto/record.jsp?B22053955.

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Hau, Rodney, and s3016872@student rmit edu au. "The analysis and stability of microencapsulated folic acid during the processing and preparation of instant Asian noodles." RMIT University. Applied Sciences, 2009. http://adt.lib.rmit.edu.au/adt/public/adt-VIT20091006.120940.

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Fortification of instant Asian noodles with folic acid has the potential to enhance dietary folate intakes. Recent studies show folate deficiency is prevalent in many countries. Furthermore, this vitamin is unstable upon exposure to light, air, heat and extreme conditions of acidity and alkalinity. Internationally, folate in foods has traditionally been analysed by a microbiological assay, however, due to the extensive time required for sample preparation and analysis, alternative procedures for analysis require consideration. The aims of the current study have been to investigate the s
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Vernaza, Leoro Maria Gabriela. "Macarrão instantâneo funcional obtido pelos processos de fritura convencional e a vácuo." [s.n.], 2011. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255875.

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Orientador: Yoon Kil Chang<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-17T11:10:29Z (GMT). No. of bitstreams: 1 VernazaLeoro_MariaGabriela_D.pdf: 8287795 bytes, checksum: a64048a016fa41109e78ee329b64b6fb (MD5) Previous issue date: 2011<br>Resumo: A demanda por produtos com melhor qualidade nutricional e funcional tem aumentado nos últimos anos. O mercado de alimentos funcionais está aumentando no Brasil apresentando um crescimento superior a 50 % desde 2002. A soja e seus derivados apresentam grande pote
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巫彬良. "Entry and Detering Strategies of Taiwan Instant-Noodle Industry." Thesis, 2004. http://ndltd.ncl.edu.tw/handle/91882150839841486553.

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碩士<br>大葉大學<br>事業經營研究所<br>92<br>For development over 30 years, the industry of instant noodles in Taiwan becomes mature and the local market has been monopolized by only a few manufacturers. A set of market rules has been established under an agreement followed by major leading manufacturers. They createdtheir business margins and positively competed with each other in product quality, innovationand cost down for several years. Since 2002, a Taiwanese manufacturer with her advantageous brand reputation in China has rushed into the market of instant noodles in Taiwan. Thereafter, the industry ra
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Li, Yu-Chuan, and 李育全. "Application in Instant Noodle Culture in Information Graphics and Research." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/12868037644872744391.

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碩士<br>銘傳大學<br>商業設計學系碩士班<br>100<br>Instant Noodles is one of the most important and innovative food in the twenty century. It has a long time to preserve and also very convenience and not to wait so long before you use it, So that in many countries can accept it even if they have the different eating customs. Because of the food and drink custom are different in the world, Instant Noodle have a high development and acceptance in the country of Asia, and have the important position in nowadays. It will try to transform the word messages about Instant Noodles to the information graphics which is
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Books on the topic "Instant Noodle"

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Liang, Qiling. Bai bian ji shi mian =: Instant noodles. Wan li ji gou, Yin shi tian di chu ban she, 2008.

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Guowen, Chen, ed. Pao mian xin zhu zhang: 45 zhong pao mian chuang yi xin chi fa = Instant noodles. San cai wen hua chu ban shi ye you xian gong si, 2002.

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Surf Soup TV and the Instant Ramen Noodles: Instant Noodle Friends. Donna Kay Lau Studios-Art is On! In ProDUCKtions Ink, 2024.

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Minson, Phoebe. Instant Noodle Art in a Pandemic. Lulu Press, Inc., 2021.

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Pasta. Hello! 101 Ramen Noodle Recipes: Best Ramen Noodle Cookbook Ever for Beginners [Cabbage Cookbook, Japanese Noodle Cookbook, Instant Ramen Cookbook, Thai Noodle Cookbook, Best Ramen Cookbook] [Book 1]. Independently Published, 2019.

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Only Instant Noodle Unions Survive: Union Busting in Cambodia's Garment and Tourism Sectors. Human Rights Watch, 2022.

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Nostradamus and Instant Noodles. Hodder Headline, 2001.

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The "I Love My Instant Pot®" Soups, Stews, and Chilis Recipe Book: From Chicken Noodle Soup to Lobster Bisque, 175 Easy and Delicious Recipes. Adams Media, 2019.

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Jaggers, Kelly. "I Love My Instant Pot®" Soups, Stews, and Chilis Recipe Book: From Chicken Noodle Soup to Lobster Bisque, 175 Easy and Delicious Recipes. Adams Media Corporation, 2019.

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90 Packets of Instant Noodles. Fremantle Press, 2010.

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Book chapters on the topic "Instant Noodle"

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Fabrizio, Kerry, Rajesh Potineni, and Kim Gray. "Instant Noodle Seasonings." In Asian Noodles. John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470634370.ch6.

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Kamolchote, Sumonrut, Toh Tian Seng, Julio González, and Gary G. Hou. "Quality Assurance Programs for Instant Noodle Production." In Asian Noodles. John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470634370.ch15.

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Yoo, Byung Kook, and Dong Sang Yoo. "Rolling Process Automation for Instant Ramen Noodles." In Informatics in Control, Automation and Robotics. Springer Berlin Heidelberg, 2011. http://dx.doi.org/10.1007/978-3-642-25992-0_32.

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Tulus, Elna. "Instant Noodles and Human Rights in Southeast Asia." In Routledge Handbook of Human Rights in Southeast Asia. Routledge, 2025. https://doi.org/10.4324/9781003413813-22.

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Wang, Ruizhe, Yuansheng Qi, Xin Pei, Qiaole Song, Zhaoyan Li, and Zhihan Zhang. "Sealing Optimization of Food Pillow Packaging with Instant Noodles as a Typical Example." In Lecture Notes in Electrical Engineering. Springer Singapore, 2022. http://dx.doi.org/10.1007/978-981-19-1673-1_40.

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"Introduction: Instant Noodles as Quotidian and Ubiquitous." In The Noodle Narratives. University of California Press, 2019. http://dx.doi.org/10.1525/9780520956674-003.

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"3. What Instant Noodles Reflect and Affect in America." In The Noodle Narratives. University of California Press, 2019. http://dx.doi.org/10.1525/9780520956674-006.

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"2. Japanese Instant Noodles in the Market and on the Mind." In The Noodle Narratives. University of California Press, 2019. http://dx.doi.org/10.1525/9780520956674-005.

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"4. Instant Noodles for the Bottom of the Pyramid in Papua New Guinea." In The Noodle Narratives. University of California Press, 2019. http://dx.doi.org/10.1525/9780520956674-007.

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"History at the Dining Table: Postwar Instant Ramen." In Slurp! A Social and Culinary History of Ramen - Japan's Favorite Noodle Soup. Global Oriental, 2012. http://dx.doi.org/10.1163/9789004220980_011.

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Conference papers on the topic "Instant Noodle"

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Dmytriiev, Andrii. "MODERN SOLUTIONS IN INSTANT NOODLE PRODUCTION." In SCIENTIFIC STRATEGIES IN THE CONTEXT OF GLOBAL CHALLENGES. NGO “INTERNATIONAL ASSOCIATION OF SCIENTISTS”, 2025. https://doi.org/10.56197/2025-2/6.

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Azhar, Asbon Hendra, Ratih Adinda Destari, and Linda Wahyuni. "Improvement Accuracy of Instant Noodle Product Selection Using Method ANP." In 2018 6th International Conference on Cyber and IT Service Management (CITSM). IEEE, 2018. http://dx.doi.org/10.1109/citsm.2018.8674317.

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Santos, Budi, Lorine Tantalu, Sri Handayani, Ahmad Iskandar, and Setiyawan. "NES Model for MOTIN-Instant Noodle Production in Bantur Regency, Indonesia." In 4th International Conference on Sustainable Innovation 2020-Accounting and Management (ICoSIAMS 2020). Atlantis Press, 2021. http://dx.doi.org/10.2991/aer.k.210121.054.

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Peng, Kai, Tie-Cheng Wang, and Ze-Qing Yang. "Research of Image processing in Instant Noodle Packets Auto-Inspection System." In 2nd International Conference on Electronic and Mechanical Engineering and Information Technology. Atlantis Press, 2012. http://dx.doi.org/10.2991/emeit.2012.334.

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Rohmah, Rofiqoh Nur, Djoko Sihono Gabriel, and Farizal Farizal. "Conceptual Designs of Instant Noodle Packaging Waste Collection System Based on Public Participation." In APCORISE 2021: 4th Asia Pacific Conference on Research in Industrial and Systems Engineering 2021. ACM, 2021. http://dx.doi.org/10.1145/3468013.3468632.

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Ariyanto, Januar. "DYNAMIC MODEL OF CONTROLLING OCCUPATIONAL DISEASES AT AN INSTANT NOODLE COMPANY IN MAKASSAR." In The 8th International Conference on Public Health 2021. Masters Program in Public Health, Universitas Sebelas Maret, 2021. http://dx.doi.org/10.26911/ab.management.icph.08.2021.20.

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Prianto, Damar Wahyu, Yebi Yuriandala, and Hijrah Purnama Putra. "Pyrolysis of instant noodle wrap plastic waste with mount Merapi ash as alternative catalyst." In THE 11TH REGIONAL CONFERENCE ON CHEMICAL ENGINEERING (RCChE 2018). Author(s), 2019. http://dx.doi.org/10.1063/1.5094982.

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"Quality Control Analysis to Reduce Instant Noodle Product Defects with Six Sigma and Kaizen Method." In 4th International Conference Eco-Innovation in Science, Engineering, and Technology. Galaxy Science, 2023. http://dx.doi.org/10.11594/nstp.2023.3633.

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Ahsani, R., A. A. Wardhani, U. F. Nisa, et al. "Comparison of Neural Network (NN) and Extreme Learning Machine (ELM) on thickness auto adjustment of instant noodle dough on roll press machine." In 2017 International Symposium on Electronics and Smart Devices (ISESD). IEEE, 2017. http://dx.doi.org/10.1109/isesd.2017.8253314.

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Silitonga, R. M., Y. T. Jou, and M. C. Lin. "Reducing defect products in instant noodles production with Six Sigma." In THE 2ND NATIONAL CONFERENCE ON MATHEMATICS EDUCATION (NACOME) 2021: Mathematical Proof as a Tool for Learning Mathematics. AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0104921.

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