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Journal articles on the topic 'Instant Noodle'

Author: Grafiati

Published: 5 June 2025

Last updated: 1 August 2025

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1

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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Abstract 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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Marliyati, Sri Anna, Ahmad Sulaeman та Mega Pramudita Rahayu. "APLIKASI SERBUK WORTEL SEBAGAI SUMBER β-KAROTEN ALAMI PADA PRODUK MI INSTAN". Jurnal Gizi dan Pangan 7, № 2 (2016): 127. http://dx.doi.org/10.25182/jgp.2012.7.2.127-134.

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<p>ABSTRACT</p><p>The objective of this research was to study the use of carrot powder as a source of natural β-carotene in instant noodle. Four formulas were developed based on carrot powder level added into the formula (0%, 10%, 15%, and 20%). The carrot instant noodle was evaluated for sensory properties by 30 panelists. The best formula was analyzed for chemical properties, including proximate composition, dietary fibre, and β-carotene. The physical properties were analyzed in color, cooking time, elasticity, and water holding capacity. The experimental design applied ter

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Devi Safitri Effendy, Rahayanah Rahayanah, Ananda Ramadani, et al. "Edukasi Bahaya Konsumsi Mie Instan di Kalangan Mahasiswa Universitas Halu Oleo." Student Scientific Creativity Journal 3, no. 1 (2024): 124–32. https://doi.org/10.55606/sscj-amik.v3i1.4758.

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Instant Noodle Consumption Education Among University Students is a program aimed at raising awareness of the dangers of excessive instant noodle consumption and the importance of a balanced diet. A situational analysis using a questionnaire based on the Health Belief Model (HBM) provided foundational information on students' perceptions of instant noodles, serving as the basis for developing educational media. Next, a combination of poster and educational video media was used to encourage students to limit their instant noodle consumption. Educational content was shared through the social med

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Liew, J. Y., B. W. Loo, J. G. Boon, N. Ahmad, T. H. S. T. Abu Bakar, and W. C. Lum. "Influential factors on consumer intention of instant noodle consumption: Evidence from Kelantan Malaysia." IOP Conference Series: Earth and Environmental Science 1397, no. 1 (2024): 012027. http://dx.doi.org/10.1088/1755-1315/1397/1/012027.

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Abstract The instant food market, particularly instant noodles, has gained considerable traction worldwide over time. Previous literature has revealed that consumers’ convenience-seeking lifestyles, diverse tastes, etc. are essential parameters driving instant noodle consumption. Instant noodles are pre-cooked noodles offering quick meal solutions. The Asia Pacific region dominates instant noodle consumption. The association between instant noodles and food security is complex and can be a double-edged sword. An excessive craving for instant food without considering food distribution, food nut

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Fatrisia, Mixilia Embun, Beny Witjaksono, Yuyus Yudistria, and Ika Baskara. "The Influence Of Consumer Ethnocentrism, Attitudes And Consumer Intentions On Actual Purchasing Behavior On Instant Noodle Products." Jurnal Ilmiah Manajemen Kesatuan 12, no. 5 (2024): 1613–34. http://dx.doi.org/10.37641/jimkes.v12i5.2794.

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Consumer ethnocentrism is very important because it affects consumer purchasing decisions. This study aims to reveal how demographic factors such as age, gender, education, and income affect consumers' views on domestically made instant noodles and foreign-made instant noodles which affect attitudes, intentions, and purchasing behavior. This study uses a purposive sampling method involving 200 consumers who consume domestically made instant noodle products and foreign-made instant noodle products in the JABODETABEK area. The results of primary data analysis were carried out using the Structura

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Marliyati, Sri Anna, Hardinsyah Hardinsyah, and Neysa Rucita. "PEMANFAATAN RPO (RED PALM OIL) SEBAGAI SUMBER PROVITAMIN A ALAMI PADA PRODUK MI INSTAN UNTUK ANAK BALITA." Jurnal Gizi dan Pangan 5, no. 1 (2010): 31. http://dx.doi.org/10.25182/jgp.2010.5.1.31-38.

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<p class="MsoNormal" style="margin: 0cm 12.65pt .0001pt 14.2pt; text-align: justify; text-indent: 1cm;"><span style="font-size: 10pt;">The objective of this research was to study the use of RPO as a sources of natural provitamin A in instant noodle product for under five children. </span><span style="font-size: 10pt;">For this purpose 5 formulas were developed based on RPO’s level added to the formula (0%, 25%, 50%, 75% and 100%). The result shown that instant noodle with 75% RPO was the best formula of RPO instant noodle. No significant difference in acceptance between

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Farhan, Muhammad Helmi, and Suendri Suendri. "Instant Noodle Production Information System Using The Method Supply Chain Management To Overcome Targets Not Achieved." Journal of Computer Networks, Architecture and High Performance Computing 5, no. 2 (2023): 537–43. http://dx.doi.org/10.47709/cnahpc.v5i2.2415.

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Improvement This research aims to analyze and implement an instant noodle production information system using the Supply Chain Management (SCM) method to overcome the inability to achieve predetermined production targets. In this study, an analysis was carried out on the entire supply chain in the production of instant noodles, which includes raw material suppliers, production processes, distribution and sales. The research method used is a qualitative method. The subjects of this study were instant noodle company employees. The results showed that the application of a production information s

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Ariani, Dini, Ervika Rahayu Novita Herawati, Rifa Nurhayati, and Mukhamad Angwar. "Gluten-free instant noodles based on mocaf flour." BIO Web of Conferences 153 (2025): 03018. https://doi.org/10.1051/bioconf/202515303018.

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Background: Noodles are commonly made from wheat flour, which is an imported commodity. New innovation is needed by developing local food ingredients to make noodles. Mocaf exhibits properties such as viscosity, gelatinization, dehydration power, and solubility similar to wheat flour, so it can be used as a substitute ingredient in the developing of food products based on wheat flour. This study aims to develop gluten-free instant noodles using mocaf (modified cassava flour). Methods: The experimental design used a completely randomized design with five variations of rice flour and sago flour.

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Nuraeni. "Analysis of the adoption process of instant noodle giving behavior to toddlers: A phenomenological study of learn, feel, and do in mothers." Public Health Risk Assesment Journal 2, no. 1 (2024): 1–15. http://dx.doi.org/10.61511/phraj.v2i1.2024.1052.

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Background: Instant noodle giving by mother to toddler can be bad for toddler's health, especially if presented without additional material containing protein, mineral or vitamin. The purpose of this study is to determine the stage of learn, feel and do experienced by informants in adopting the behavior of giving instant noodles in toddlers. Method: Researchers use qualitative approach method with phenomenology design. The research data was collected through interviews and observation of 23 informants consisting of mother of toddler, family of toddler and TPG of Puskesmas Turikale. The data is

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Wu, Jiayue, Yushuang Feng, Wenjun Zhang, Ziyue He, and Meng Zhang. "Research on Dynamic Weighing and Sorting System Based on PLC." Journal of Computing and Electronic Information Management 17, no. 1 (2025): 11–15. https://doi.org/10.54097/we2v7z27.

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In the industrial production of instant noodles, accurately cutting fresh, non-fried noodle strands and controlling the weight of each portion are critical to ensuring product quality and cost efficiency. In response to the growing demand for automation in the instant noodle manufacturing process, this study proposes a dynamic weighing and control system based on a Programmable Logic Controller (PLC). The system utilizes the Siemens S7-1200 series PLC, specifically the CPU1217C module, as the central controller. Communication and data exchange between the PLC and various subsystems are realize

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Fatonah, Siti, Yuliana Yuliana, Lucy Fridayanti, and Kasmita Kasmita. "The Influence Of Nutrition Knowledge And Pocket Money On Instant Noodle Consumption In Students." Jurnal Pendidikan Tata Boga dan Teknologi 4, no. 2 (2023): 416. http://dx.doi.org/10.24036/jptbt.v4i2.10985.

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This research is motivated by several problems, namely students still often consume instant noodles with high frequency, students have knowledge but do not apply it in their food consumption, some students have low income so they cannot afford quality food. The purpose of this study was to analyze the effect of nutritional knowledge and pocket money on student instant noodle consumption. The type of research used is quantitative with a causal associative approach. The population of this research is active students of the Faculty of Tourism and Hospitality. The research sample was 189 people wi

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Patricia, Patricia, Stella Stella, and Billy Billy. "Analisis PT. Indofood CBP Sukses Makmur TBK Produsen Mie Instan Terbesar di Dunia." El-Mal: Jurnal Kajian Ekonomi & Bisnis Islam 5, no. 3 (2023): 879–83. http://dx.doi.org/10.47467/elmal.v5i3.3881.

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 The most dominant instant noodle brand in Nigeria is Indomie. Indomie is a joint venture with Indofood. Various types of instant noodles have been successfully exported to foreign countries. One of the instant noodle company's expansion targets is a country at the westernmost tip of the African continent, Senegal. The objective achieved through this research is to determine the impact of product development of Indofood Brand Instant Noodles on the image of the Indomie brand in the world. PT. Indofood Sukses Makmur Tbk carried out this export activity for the first time, namely in 1992.

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Patricia, Stella, and Billy. "Analisis PT. Indofood CBP Sukses Makmur TBK Produsen Mie Instan Terbesar di Dunia." El-Mal: Jurnal Kajian Ekonomi & Bisnis Islam 5, no. 3 (2024): 1282–86. http://dx.doi.org/10.47467/elmal.v5i3.637.

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The most dominant instant noodle brand in Nigeria is Indomie. Indomie is a joint venture with Indofood. Various types of instant noodles have been successfully exported to foreign countries. One of the instant noodle company's expansion targets is a country at the westernmost tip of the African continent, Senegal. The objective achieved through this research is to determine the impact of product development of Indofood Brand Instant Noodles on the image of the Indomie brand in the world. PT. Indofood Sukses Makmur Tbk carried out this export activity for the first time, namely in 1992. The pro

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Guner, Cihat, Hakan Basdogan, and Abdullah Eris. "Consumption Behaviors and Factors Influencing Preferences for Instant Noodles: The Case of Turkiye." International Journal of Gastronomy Research 3, no. 2 (2024): 54–61. https://doi.org/10.56479/ijgr-44.

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This study aims to examine the instant noodle consumption preferences, packaging expectations, and purchasing tendencies of consumers living in Türkiye, where convenience foods are increasingly popular. The research targeted 3,134 individuals aged between 18 and 44 from socio-economic groups including A, B, C1, and C2, reaching a sample of 700 participants who had purchased instant noodles within 2023. Data were collected through structured and detailed surveys, which were deepened with face-to-face interviews, and analyzed using frequency analysis, cross-tabulations, and other quantitative te

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Shrestha, Pratiksha, Krishna Prasad Rai, and Anil Kumar Anal. "Interactions of Bio-macromolecules During Processing of Instant Asian Noodles: A Review." Journal of Food Science and Technology Nepal 9 (December 19, 2016): 1–10. http://dx.doi.org/10.3126/jfstn.v9i0.16197.

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The review focuses on how the protein, fats, carbohydrates and water interact and form the complexes during different stages of processing of instant noodles. Moisture is needed for dough formation and chemical interactions therein. Appropriate moisture content is required for proper gelatinization of noodle strand during steaming and eventually moisture is evaporatedoff by drying and frying to increase its shelf life. Frying oil may undergo degradation process invited by high frying time and temperature, high moisture in oil and polyvalent metals. Various intermediate products like dimers and

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., Novrizal, Florentina Rahayu, and Joni Phangestu. "The Increase in Porang Instant Noodle Market Share from the Perspective of Transformative Business Model Analysis." International Journal of Research and Review 8, no. 6 (2021): 117–26. http://dx.doi.org/10.52403/ijrr.20210614.

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Indonesia is one of the 10 countries with the consumption of the world's biggest instant noodles. One alternative to raw materials that instant noodles are healthier than iles-iles porang or bulbs. Through connecting consumer needs with developing technology that is Transformative Business Model, this research aims to: 1) Learn how the companies condition instant noodles made from porang (porang instant noodles) currently; 2) Figure out the model business to run the porang instant noodles company; 3) Identify the challenges in porang instant noodles industry; 4) Recommend the increase in marke

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Sae-Eaw, Amporn, Sasichakorn Wongsaichia, Davide Giacalone, Phaninee Naruetharadhol, and Chavis Ketkaew. "Conceptualizing a Gluten-Free Instant Noodle Prototype Using Environmental Sustainability Aspects: A Cross-National Qualitative Study on Thai and Danish Consumers." Foods 11, no. 16 (2022): 2437. http://dx.doi.org/10.3390/foods11162437.

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Gluten-free food products have been developed to satisfy the needs of consumers with celiac disease. However, there has been little research on the product feature development of sustainable gluten-free instant noodles through a qualitative study to explore the customer insights related to environmental attitude and purchase decision. Using a cross-national comparative study between Thai and Danish consumers, this study aims to (1) identify the target customer segments for each country; (2) explore the target customer segments regarding behaviours, desired outcomes, and pain points; and (3) su

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Sianturi, Sister, Annisa Farida Muti, and Moh Benny Perdana. "Uji Teratogenik Air Rebusan Mie Instan Selama Masa Kehamilan Mencit Betina (Mus musculus L.) Melalui Pengamatan Kelainan Morfologi Fetus." Jurnal Sains dan Kesehatan 2, no. 3 (2020): 182–92. http://dx.doi.org/10.25026/jsk.v2i3.140.

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Indonesia is one of the second ranked countries in the world consuming the most instant noodles. This product is liked by all people, especially pregnant women, so research is needed to determine the effect of consumption of instant noodles on fetal development. This study uses mice as a test animal. The purpose of this study was to determine the teratogenic effects of instant noodle cooking water on pregnant mice (Mus musculus L.) concentrations of 30%, 50%, and 70% based on morphological observations of fetal mice during pregnancy. This research is experimental with a completely randomized d

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Banjarnahor, Susi, Sri Yuniati Putri Koes Hardini, and Abel Gandhy. "effect of positioning and product differentiation on consumer loyalty of Indomie instant noodles." Proceeding International Seminar of Science and Technology 3 (February 29, 2024): 187–201. http://dx.doi.org/10.33830/isst.v3i1.2312.

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The competition between industries in the food sector in the modern era has increased significantly. One of the significant instant noodle brands is Indomie. The companies must create a strategy to increase income and profits and maintain market share. The objective of the research to analyze the influence of positioning and product differentiation on the consumer loyalty of Indomie instant noodles. The method of this research used a quantitative descriptive. The sample for this research had as many as 100 respondents. The technique of sampling used a purposive sampling. The technique of data

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ETE, AGUSTINUS ANGELAUS, NI LUH PUTU SUCIPTAWATI, and DESAK PUTU EKA NILAKUSMAWATI. "PENGELOMPOKAN BERBAGAI MERK MI INSTAN BERDASARKAN KEMIRIPAN KANDUNGAN GIZI DENGAN MENGGUNAKAN ANALISIS BIPLOT." E-Jurnal Matematika 3, no. 2 (2014): 53. http://dx.doi.org/10.24843/mtk.2014.v03.i02.p066.

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At this time, almost everyone once to consume instant noodles. The high interest of public on the instant noodles should be balanced with enough knowledge about the noodles and its nutritional content, either on it’s instant noodles which have similar nutrient content and nutrient content that become identifier of each this group of noodles. The method can be used to obtain information on several brands of instant noodles that have similar nutrient content and nutrient content type that become identifier of each group of instant noodles is biplot analysis. Biplot analysis can show mie and nutr

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Destiani, Annisa, Muhammad Atoillah Isfandiari, and Risna Nur Fajariyah. "RISIKO POLA KONSUMSI DAN STATUS GIZI PADA KEJADIAN HIPERTENSI MASYARAKAT MIGRAN DI INDONESIA Risks of Consumption Patterns and Nutritional Status in the Incidence of Hypertension in Migrant Communities Indonesia." Media Gizi Indonesia 16, no. 2 (2021): 194. http://dx.doi.org/10.20473/mgi.v16i2.194-199.

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Hypertension cases in Indonesia have been increasing. Hypertension can be caused by controllable factors such as consumption patterns and nutritional status. This study was aimed to analyze the risk of fast food and instant noodle consumption patterns, as well as the risk of nutritional status on the incidence of hypertension in Indonesian migrant communities. This study used a cross-sectional design with 6,928 respondents. This study involved secondary data from the 5th batch of the Indonesian Family Life Survey (IFLS). The results showed that the majority of respondents were female (51.24%),

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Nandha Puspita, Rani Rani, and Purwatiningsih Purwatiningsih. "Pengaruh Digital Marketing dan Kualitas Produk Terhadap Keputusan Pembelian Mie Instan Lemonilo di Jakarta." Jurnal Rimba : Riset Ilmu manajemen Bisnis dan Akuntansi 1, no. 3 (2023): 267–79. http://dx.doi.org/10.61132/rimba.v1i3.176.

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Instant noodle Lemonilo are a newcomer to Indonesia. To be able to compete with other instant noodle brands, Lemonilo is doing digital marketing on a large scale to attract consumers. Starting from doing advertisements on television, to social media. In addition, Lemonilo carries the theme of healthy instant noodles which are safe for consumption by all people and uses quality ingredients (no MSG, food coloring and preservatives). Based on these observations, the authors conducted this research. Data was collected using a questionnaire given to on instant noodle Lemonilo customers. The sample

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Noviyandari, Dini, Jaya Hardi, and Mappiratu Mappiratu. "APLIKASI EKSTRAK LIKOPEN DARI BUAH TOMAT APEL (Lycopersicum pyriforme) TERSALUT MALTODEKSTRIN PADA PENGOLAHAN MIE INSTAN FUNGSIONAL." KOVALEN: Jurnal Riset Kimia 5, no. 3 (2019): 322–29. http://dx.doi.org/10.22487/kovalen.2019.v5.i3.14799.

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A research about the application of lycopene extract of tomato fruit (Lycopersicum pyriforme) coated with maltodextrin in functional instant noodle processing has been done. The aim of the research was to determine the effect of lycopene coated with maltodextrin concentration on the shelf life of functional instant noodle. The goal was reached by using various of lycopene coated with maltodextrin concentration i.e. 500 ppm, 1000 ppm, 1500 ppm, 2000 ppm and 2500 ppm. The functional instant noodle was kept at room temperature for 49 days and it was measured every 7 days. The result showed that t

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Parluhutan Hutagalung, Mangatas Halomoan, Susiani Tarigan, Suryati Sinurat, and Maghfirah Muchtar. "The Relationship between Instant Noodle Consumption and Dental Caries in a Boarder in Medan, Indonesia." Community Medicine and Education Journal 5, no. 1 (2024): 429–32. http://dx.doi.org/10.37275/cmej.v5i1.466.

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This research is motivated by the fact that food, as a food substrate, plays an important role in the development of dental caries. Carbohydrates, fats, and proteins are the main components of the human diet. One of the most effective and cheap fast foods is instant noodles. Consuming instant noodles for a long period of time and not having your teeth checked regularly by going to the dentist can result in various problems in the oral cavity. This research looks at the relationship between instant noodle consumption and caries in a boarder in the city of Medan in 2023. The type of research use

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Fitriani, Besse Arnawisuda Ningsi, and Irvana Arofah. "Markov Chain Analysis to Predict Instant Noodle Brand Switching (Case Study: Indomie and Mi Gaga)." Ekspektra : Jurnal Bisnis dan Manajemen 8, no. 2 (2024): 185–97. https://doi.org/10.25139/ekt.v8i2.8993.

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Competition in the use of instant noodle brands in Indonesia makes the instant noodle industry need to conduct market share analysis. One of the market share analyses that can be used is the Markov chain analysis. Markov chain is a mathematical model that describes a system that undergoes a change in status from one state to another stochastically with the aim of seeing the transition of the community in changing the choice of Instant Noodle brands. The Instant Noodle brands used as objects are Indomie, Mi Gaga, and other brands. In this study, the data used is primary data, which is obtained

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Utari Pusparini, Ni Made Dwi. "Multimodal Analysis of “Lemonilo” Instant Noodle Ads." International Journal of Systemic Functional Linguistics 4, no. 2 (2022): 43–45. http://dx.doi.org/10.55637/ijsfl.4.2.4162.43-45.

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This research discusses the multimodal analysis in the advertisement of Lemonilo Healthy Instant Noodles. Advertising is a promotional medium that has the aim of promoting or introducing a product to a wide audience. Advertisements in print and electronic media are also texts that have a complex meaning. The complexity of meaning occurs because in conveying messages in advertisements not only use language elements but also nonverbal language elements and other visual means. Therefore, to understand the complexity of meaning it is necessary to do multimodal analysis in the advertisement. The mu

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Ikbar, Harits, Faza Ruziqyani Firdausa, Fidelia Syamilah, Muhammad Vicky Abillah, and Vira Deyana Cindy. "Persepsi Tentang Daya Tarik Iklan dan Pengaruhnya Pada Brand Exposure Produk Mie Instan." Jurnal Bisnis, Manajemen, dan Keuangan 4, no. 2 (2024): 374–81. http://dx.doi.org/10.21009/jbmk.0402.05.

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This study aims to examine consumer perceptions of the attractiveness of Instant Noodle advertisements and their effect on brand exposure. The method used was quantitative by distributing questionnaires to 136 respondents who had experience buying and consuming Instant Noodles. Data taken using Partial Least Square analysis. The results showed that consumer perception of advertising attractiveness has a significant positive influence on brand exposure. The managerial implication of this study is that companies should consider the attractiveness of advertising in their marketing strategy, and a

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Ibrahim, Mohammed, Rilwan Isah Tsamiya, Promise Oladipo, and Bala Gaius. "STUDY OF THE HISTOLOGICAL AND BIOCHEMICAL EFFECT OF INSTANT NOODLES ON THE KIDNEY AND LIVER ON RATS MODEL." FUDMA JOURNAL OF SCIENCES 8, no. 1 (2024): 135–40. http://dx.doi.org/10.33003/fjs-2024-0801-2257.

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Instant noodle is produced from flour, and sold in dried form in packets. The noodles are easy and quick in preparation to eat, it can also eat as snacks or as main food. The aim of this research is to investigate the effects of noodle with and without seasoning on the histology as well as biochemical parameters of liver and kidney on rats’ model. Three groups of 5 Wistar rats were used, they were fed with noodle with and without seasoning for the period of 28 days. After 28 days the blood of rats was collected for biochemical analysis, the rats were also sacrificed, liver and kidney were remo

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Hesti Widyastuti, Leny Septyawati, Rayhan Gunaningrat, and R. Taufiq Nur Muftiyanto. "Pengaruh Citra Merek, Kualitas Produk dan Harga Terhadap Keputusan Pembelian Mie Instan Indomie." Lokawati : Jurnal Penelitian Manajemen dan Inovasi Riset 2, no. 2 (2024): 163–75. http://dx.doi.org/10.61132/lokawati.v2i2.654.

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The aim of this research is to evaluate the influence of brand image, product quality and price on purchasing decisions for Indomie instant noodle products. The research method used is quantitative and uses a population of all Indomie instant noodle consumers. A total of 102 respondents from the city of Surakarta were selected as samples using a non-probability method with purposive sampling technique. Data collection was carried out using Google Forms by distributing questionnaires personally. Data analysis uses classical hypothesis testing, multiple linear regression, and hypothesis testing.

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Deni, Normala, Gatot Wijayanto, and Aida Nursanti. "The Influence of Health Awareness and Product Knowledge on Intention to Purchase Lemonilo Instant Noodle Products Mediated by Attitude in Pekanbaru City." Jambu Air : Journal Of Accounting Management Business And International Research 3, no. 1 (2024): 41–60. http://dx.doi.org/10.57235/jambuair.v3i1.1323.

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This research aims to determine the influence of health awareness and product knowledge on intention to buy Lemonilo Instant Noodle products, which is mediated by attitudes in Pekanbaru City. The research was conducted on the people of Pekanbaru City who know and understand the Lemonilo Instant Noodle product by distributing questionnaires to 140 respondents as a sample. The sampling technique used in this research is non-probability sampling with Purposive Sampling technique. The data analysis technique uses the Structural Equation Modeling (SEM) method with Partial Least Squares (PLS) using

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Lukitaningsih, Ambar, Agus Dwi Cahya, and Pingky Octavian. "Pengaruh Brand Ambassador NCT Dream, E-WOM, dan Brand Image terhadap Purchase Intention pada Produk Mie Instan Lemonilo." Jurnal Maksipreneur: Manajemen, Koperasi, dan Entrepreneurship 13, no. 2 (2024): 497–513. http://dx.doi.org/10.30588/jmp.v13i2.1708.

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This research aims to determine the influence of the NCT Dream Ambassador brand, e-WOM, Brand image on Purchase Interest. This research uses four variables, namely brand ambassador, e-WOM, and brand image as independent variables, and purchase intention as the dependent variable. The population in this research are K-pop fans who live in the Special Region of Yogyakarta who are familiar with Lemonilo instant noodle products, with a sample of 100 respondents. The sampling method uses purposive sampling with data collection using a questionnaire. The research results show that the Ambassador bra

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Keren, Keren, and Sulistiono Sulistiono. "Pengaruh Motivasi, Budaya, dan Sikap Konsumen Terhadap Keputusan Pembelian Produk Indomie." Jurnal Ilmiah Manajemen Kesatuan 7, no. 3 (2019): 319–24. http://dx.doi.org/10.37641/jimkes.v7i3.284.

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Consumption of instant noodle products in Indonesia is quite high. Especially the Indomie instant noodle which is the market leader in the Indonesian instant noodle product market. In purchasing products, consumers are influenced by three factors, namely motivation, culture, and consumer attitudes. This research is a survey research with data collection method through interviews using a questionnaire instrument to 100 respondents in the Bogor city. Based on the analysis of the data obtained, it is known that of the three variables studied, Consumer Attitude is the most influential variable on

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Sah, Gunja Kumari. "Consumers' Noodle Consumption: Experiences and Practices in Nepal." Tribhuvan University Journal 38, no. 2 (2023): 142–58. http://dx.doi.org/10.3126/tuj.v38i2.60776.

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Instant noodles' taste, usefulness, and satiation have become trendy among people of all ages. Quick noodles are not only delicious but also generally accessible everywhere. The research aimed to examine consumers' experiences and practices regarding noodle consumption. The study combined qualitative and quantitative research methods under an exploratory research approach. The study's data gathering procedure involved a preliminary interview and a second structured survey for primary data. The original interview aimed to learn how customer’s experiences and practices about noodle consumption.

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Akusu, Ohwesiri Monday, Gabriel Orji Wordu, Christian Chumuma Sydney Orlu, and Bariwere Samuel Chibor. "Physicochemical, Textural and Sensory Characteristics of Instant Noodles Produced from Wheat and Plantain Flour Blends, Spiced with Ginger." European Journal of Agriculture and Food Sciences 4, no. 6 (2022): 34–41. http://dx.doi.org/10.24018/ejfood.2022.4.6.549.

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The work was aimed at evaluating the physicochemical, textural, cooking and sensory characteristics of instant noodles produced from wheat and plantain flour blends, spiced with ginger. The unripe plantain was dried to final moisture content of 11.28% (wt/wt) and finely ground into powder. Wheat, plantain and ginger flour were prepared and blended in the following ratios; 100:0:0, 90:10:4, 80:20:4, 70:30:4, 60:40:4, 50:50:4 and labelled WF, WPGF1, WPGF2, WPGF3, WPGF4, and WPGF5, respectively. Increasing levels of unripe plantain flour, caused significant decrease in the whiteness index of the

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Somantri, Yohanes Billy, and Leonita Martha Atmadjaja. "ANALISIS KUALITAS KESADARAN MEREK, ASOSIASI MEREK, DAN LOYALITAS KONSUMEN MI INSTAN." Jurnal Manajemen Maranatha 18, no. 2 (2019): 115–26. http://dx.doi.org/10.28932/jmm.v18i2.1621.

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In this study the respondents involved are consumers who make a purchase at one of Supermarket in Bandung. The goal of the study was to show brand awareness, quality perceptions, brand associations and brand loyalty that ultimately affect the purchase decision of instant noodles at the supermarket. The results of the study showed that brand awareness, perceived quality, brand association and brand loyalty has affect simultaneously in making the decision of purchasing. The conclusion of the study showed that instant noodles that are not top brand such as sarimi, has brand equity like instant no

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Prasetya, Datika Azzahra, and Intan Sari Ramdhani. "Analysis of Speech Acts in the Advertising Language of Yakult Beverage Products on Television." AURELIA: Jurnal Penelitian dan Pengabdian Masyarakat Indonesia 2, no. 1 (2023): 552–54. http://dx.doi.org/10.57235/aurelia.v2i1.218.

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Speech act events are usually used to find out certain information, speech act events are marked by the presence of speakers and speech partners. The problems studied in this analysis are speech acts, locutions, illocutions and perlocutions contained in the advertisement for Indomie instant noodles on television. This research is important because in a production, advertising is an important aspect to boost product sales. The implementation of this study used a qualitative descriptive method with a pragmatic approach, the data from this study were the language of indomie instant noodle adverti

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Tripambudi, Bagus Wahyu, and Sugeng Purwanto. "The Influence of Brand Image and Advertising Effectiveness on Purchasing Decisions for Supermie Instant Noodles in Gresik District." Journal of Social Research 2, no. 8 (2023): 2797–804. http://dx.doi.org/10.55324/josr.v2i8.1341.

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Instant noodles are one of the most popular food products and are widely consumed by the public. In the midst of intense competition in the instant noodle industry, it is important for producers to understand the factors that influence consumer purchasing decisions. The purpose of this study was to identify and analyze the effect of brand image and advertising effectiveness on purchasing decisions for Supermie instant noodles in Gresik Regency. This study uses quantitative research methods. The data collection technique was carried out by distributing questionnaires which were measured using a

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Kismanti, Shinta Tri, Marhadi Budi Waluyo, and Ferdy Asriansyah. "Analisis Pengaruh Komposisi Polypropylene (PP) Terhadap Kekuatan Impact dan Kekerasan Komposit Bermatriks Epoxy." Journal BEARINGS: Borneo Mechanical Engineering and Science 3, no. 1 (2024): 23–28. https://doi.org/10.35334/bearings.v3i1.5691.

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In this study, the composite was reinforced with waste from instant noodle packaging consisting of polypropylene (PP) plastic. The creation of composites using PP as a filler was the purpose of this study. Impact and hardness testing were the composite variant without filler (100%/0%) and variation B (15%/10), with value of 80,5 Shore D and 67 shore D, accrding to analysis of research data. Particle addition composite materials’ impact strength could be increased by adding chopped plastic trash. With a composition of 15%/85% and an impact strength of 0.099 J/mm², composite variantion B had the

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Putra, I. Nengah Kencana, I. Putu Suparthana, and Anak Agung Istri Sri Wiadnyani. "Sifat Fisik, Kimia, dan Sensori Mi Instant yang Terbuat dari Tepung Komposit Terigu dan Pati Kimpul Modifikasi." Jurnal Aplikasi Teknologi Pangan 8, no. 4 (2019): 161. http://dx.doi.org/10.17728/jatp.5161.

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Pati kimpul modifikasi (PKM) merupakan pati yang dibuat dari umbi kimpul yang diberikan perlakuan fisik atau kimia sehingga mempunyai sifat fungsional lebih baik dibandingkan dengan pati kimpul alami. Pada penelitian ini, dievaluasi pengaruh komposisi tepung komposit (terigu-PKM) terhadap sifat fisik, kimia, dan sensori mi instant. PKM dibuat menggunakan metode high moisture treatment (HMT), yaitu pemanasan pati pada suhu 110˚C pada kadar air 30% selama 10 jam. Tepung komposit dibuat dengan menggunakan berbagai perbandingan terigu dan PKM (90:10, 80:20, 70:30, 60:40, 50, dan 50). Selanjutnya,

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Fitriya, Nur, Dewi Rosa Indah, Safrizal Safrizal, and Safrizal Safrizal. "Pengaruh Brand Awareness Dan Brand Trust Terhadap Pengambilan Keputusan Pembelian Produk Mie Instan Indomie Di Kota Langsa." Jurnal Manajemen Akuntansi (JUMSI) 2, no. 4 (2022): 912–19. http://dx.doi.org/10.36987/jumsi.v2i4.3756.

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This study aims to determine1 the effect of brand awareness and brand trust on purchasing decisions of Indomie instant noodle products in Langsa City. The sample in this study amounted to 96 respondents. The data analysis method used multiple linear regression analysis with the regression equation, namely Y = 5.199 + 0.150X1 + 0.751X2 + 0.310X3. From the t test, it is known that brand awareness and brand trust partially have a significant effect on purchasing decisions for Indomie instant noodle products in Langsa City. From the F test, it is known that brand awareness and brand trust simultan

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Tan, Chun Han, Zhen Yee Chow, Siew Mooi Ching, et al. "Salt content of instant noodles in Malaysia: a cross-sectional study." BMJ Open 9, no. 4 (2019): e024702. http://dx.doi.org/10.1136/bmjopen-2018-024702.

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ObjectiveTo determine the salt content in instant noodles sold in Malaysia.Study designA cross-sectional survey was done involving 707 different flavours and packaging of instant noodles sold in six hypermarkets and retailer chains in Malaysia and the corresponding brand’s official websites in 2017.MethodsThe salt content (gram per serving and per 100 g) was collected from the product packaging and corresponding brand’s official website.ResultsOf the 707 different packaging and flavours of instant noodles, only 62.1% (n=439) provided the salt content in their food label.The mean (±SD) salt per

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