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1
Asmas, Denny, and Ahmad Tarmizi. "Pengaruh Budaya Terhadap Keputusan Membeli Produk Mie Instant Indomie." J-MAS (Jurnal Manajemen dan Sains) 4, no. 2 (October 25, 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, also according to the consumer behavior itself. Therefore, every production of instant noodle Indomie always produce various products that are varied and adjusted to the condition of the region. This research aims to analyse the influence of cultural variables on the decision to purchase Indomie instant noodle products. The results of this study showed that there was a significant influence of the cultural variables on Indomie instant noodle product purchasing decision.
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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 (December 30, 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 mempengaruhi pola konsumsi mi instan pada mahasiswa di kota Malang. Metode Penelitian: Penelitian ini menggunakan metode cross sectional dengan pendekatan social budaya dalam ruang lingkup gizi masyarakat, dengan menggabungkan dua metode dalam pengumpulan data yaitu metode kualitatif dan metode kuantitatif. Hasil: 46% mahasiswa mengetahui mengenai pengolahan mi instan, faktor yang mempengaruhi pola konsumsi mi instan adalah pengetahuan, perilaku dan faktor sosial budayaKata kunci: mi instan, sosial budaya, mahasiswaABSTRACT Nutrition anthropology is a branch of health anthropology which specialising on the study of food culture and practical needs to a problem related to nutrition. Instant noodle is one example of food technology products which has been consumed by many Indonesian and other people around the world. Many students in Indonesia prefer to consume instant noodles. The State University of Malang as the oldest university in Malang has been a reference for many students to study in education and health fields. Research objectives: to analyse faktors influencing the pattern of instant noodles consumption among students in Malang. Research methodology: this research is a cross sectional research using sociocultural approach in nutritional community with mixed methode of quantitative and qualitative. Result: 46% of students understand the process of making instant noodles. The faktors influence the pattern of instant noodle consumption are knowledge, behaviour and sociocultural faktors. The students are knowledgable on the nutrition contained on instant noodle, the process of making it, and additional substance that can be add to the instant noodles. The students are also aware of the potential danger on continous consumption of instant noodles but not yet changed their behaviour of instant noodles consumption on daily life.Key words :instant noodle, social and cultural, students
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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 (May 31, 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 nutrient content types simultaneously in a two-dimension plot. So that from a plot shows noodles and nutritional content types simultaneously, so that obtain information about the instant noodle that have similar nutrient content and nutrient content types into identifier of each group of instant noodles. This study was used 33 brands of instant noodles as observed objects with the type of nutrient content were observed there were nine. This study aims to find out some instant noodles that have similar nutrient content and nutrient content type that become identifier of each group of instant noodles. From the biplot analysis, obtained six groups of instant noodles with different identifier variables.
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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 (June 15, 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 market share of porang instant noodles. Conceptual framework in this research processed through PESTEL analysis, Porter’s Five Forces Model analysis, Competitive Profile Matrix (CPM), Value Chain analysis. The conceptual framework validated by Transformative Business Model. The results showed that the challenges are not coming from competitors, but comes from the main raw material suppliers up to now only have one company. One company subdue the raw material market supply also makes high dependency in industry. On the other hand, potential market share in porang instant noodles is still huge to local as well as the international market. Keywords: market share, consumer needs, technology, instant noodle, Porang, Transformative business model.
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Tan, Chun Han, Zhen Yee Chow, Siew Mooi Ching, Navin Kumar Devaraj, Feng J. He, Graham A. MacGregor, and Yook Chin Chia. "Salt content of instant noodles in Malaysia: a cross-sectional study." BMJ Open 9, no. 4 (April 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 100 g of instant noodles was 4.3±1.5 g and is nearly four times higher than the salt content of food classified in Malaysia as a high salt content (>1.2 g salt per 100 g). The salt content for instant noodle per packaging ranged from 0.7 to 8.5 g. 61.7% of the instant noodles exceeded the Pacific Salt Reduction Target, 11.8% exceeded the WHO recommended daily salt intake of <5.0 per day and 5.50% exceeded Malaysia Salt Action Target. 98% of instant noodles will be considered as high salt food according to the Malaysia Guidelines.The probability of the instant noodles without mixed flavour (n=324) exceeding the Pacific Salt Reduction Target was tested on univariate and multivariate analysis. Instant noodles with soup, Tom Yam flavour, pork flavour and other flavours were found to be predictors of instant noodles with the tendency to exceed Pacific Salt Reduction Target when compared with instant noodles without mixed flavours (p<0.05).ConclusionOnly 62% of instant noodles displayed the salt content on their food label. Salt content in instant noodles is very high, with 90% exceeding the daily salt intake recommended by WHO. Prompt action from regulatory and health authorities is needed to reduce the salt content in instant noodles.
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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 (July 17, 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 of 0%, 5%, 10%, 15% and 20%. Instant noodles were analyzed for physical, sensory and chemical properties. The result show that boiling treatment of mungbean decreased the phytate content higher than soaking treatment. Rehydration capacity, expansion ratio, flavor, elasticity of instant noodles with added of soaked mungbean flour of 5-20% and boiled mungbean flour of 5-10% same as control instant noodles. Instant noodle with added of soaked mungbean flour of 20% was able to increase protein content 1.38 fold with protein content 13.14% db, while with added of boiled mungbean flour of 10% was able to increase protein content 1.13 fold with protein content 10.82% db. Keywords : instant noodle; wheat flour; corn; mung bean; protein
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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 (November 25, 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 label on Samyang instant noodle is indeed a worthy event to be researched and discussed. This article will talk about the impact of uncertainty avoidance in the acceptance of Samyang instant noodles by Indonesian people and the potential market of Indonesian instant noodle for Samyang Foods. The subject that the author examines is through journals article, books, official sites, and internet articles. A qualitative descriptive method is used by the author to analyze the case. The result of this study is expected to provide an overview of the uncertainty avoidance’s contribution to the acceptance of Samyang instant noodles by Indonesian people. Indonesian instant noodle market will be elaborated with the consideration of uncertainty avoidance aspects, such as trust and loyalty. In conclusion, this article shows that uncertainty avoidance has a significant impact on Samyang instant noodle consumption in Indonesia and serves the analysis of the huge potential for the market expansion of Samyang Foods.
Keywords: halal label, Indonesia, Samyang instant noodle, Samyang Foods.
Abstrak
Indonesia sebagai negara kedua terbesar dalam konsumsi mi instan di dunia, menjadikannya sebagai pasar yang menggiurkan bagi produsen mi instan, tak terkecuali Samyang Foods dari Korea Selatan. Meningkatnya popularitas budaya Korea Selatan atau yang dikenal sebagai gelombang Hallyu, semakin mendorong penetrasi masuknya produk Samyang Foods ke dalam selera masyarakat Indonesia. Namun isu logo halal pada produk mi instan Samyang mulai mencuat di masyarakat pada tahun 2016 dan hal tersebut berpengaruh pada penjualan produk Samyang Foods di Indonesia, mengingat 85% penduduk Indonesia menganut agama Islam. Permasalahan mengenai label halal pada mie instan Samyang adalah salah satu topik yang layak untuk diteliti dan didiskusika lebih lanjut. Artikel ini akan membahas mengenai dampak dari uncertainty avoidance terhadap konsumsi mie instan Samyang oleh masyarakat Indonesia dan potensi yang dimiliki pasar mie instan Indonesia bagi Samyang Foods. Topik dalam artikel ini diteliti berdasarkan data dan informasi dari berbagai artikel jurnal, buku, laman resmi, dan artikel internet. Sedangkan dalam analisis penelitian, penulis menggunakan deskriptif-kualitatif untuk menganalisis permasalahan yang diangkat. Hasil dari penelitian ini diharapkan dapat memberikan gambaran mengenai kontribusi konsep uncertainty avoidance terhadap keputusan konsumsi mie instan Samyang masyarakat Indonesia. Potensi pasar mie instan di Indonesia tersebut disajikan dengan mempertimbangkan aspek-aspek yang terkandung dalam konsep uncertainty avoidance, seperti kepercayaan dan loyalitas. Dengan demikian, artikel ini menyimpulkan bahwa uncertainty avoidance memiliki dampak yang signifikan terhadap keputusan konsumsi mie instan Samyang oleh masyarakat Indonesia dan adanya potensi besar atas pasar mie instan di Indonesia bagi Samyang Foods.
Kata kunci: label halal, Indonesia, mie instan Samyang, Samyang Foods
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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 (November 30, 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, tepung komposit ini diolah menjadi mi instan, dan kemudian sifat fisik, kimia, dan sensori mi instan yang dihasilkan dievaluasi. Hasil penelitian menunjukkan perbandingan terigu dan PKM pada tepung komposit berpengaruh nyata terhadap kadar air, kadar protein, kadar karbohidrat, waktu pemasakan, kehilangan padatan akibat pemasakan (KPAP), dan daya serap air mi instan. Berdasarkan hasil uji sensori, tepung komposit terigu-PKM (80:20) menghasilkan mi instan terbaik. Komposisi zat gizi mi instan yang dihasilkan adalah: kadar air (2,74%), lemak (29,19%), protein (7,68%), dan karbohidrat (58,91%). Mi instan terigu-PKM (80:20) memiliki aroma lebih baik, waktu pemasakan lebih singkat, dan daya serap air lebih baik dibandingkan mi terigu 100%, namum memiliki KPAP lebih tinggi. Kesimpulannya, PKM dapat digunakan sebagai pensubstitusi sebagian terigu dalam pembuatan mi instant.Physical, Chemical, and Sensory Properties of Instant Noodles Prepared from Wheat - Modified Tannia Starch CompositeAbstractModified tannia starch (MTS) is the starch made from tannia tuber, which is provided a physical or chemical treatment so that it has better functional properties compared to native tannia starch. In this study, the effect of the composition of the wheat flour-MTS composite on the physical, chemical, and sensory properties of instant noodles was evaluated. MTS was produced by using the high moisture treatment (HMT) method, which was heating the starch at the temperature of 110˚C and moisture content of 30% for 10 hours. The composite flour was made with various ratios of wheat flour and MTS (90:10, 80:20, 70:30, 60:40, 50, and 50). Subsequently, the composite flour was processed into instant noodles, and then the physical, chemical, and sensory properties of the noodles produced were evaluated. The results showed the ratio of wheat flour and MTS had a significant effect on the water content, protein content, carbohydrate content, cooking time, cooking loss, and water absorption capacity of the instant noodle. Based on the results of sensory evaluation, the composite of wheat flour-MTS (80:20) could produce the best instant noodles. The nutrition composition of the instant noodles produced, namely: water content (2.74%), fat content (29.19%), protein content (7.68%), and carbohydrate content (58.91%). If compared to the 100% wheat flour instant noodles, the wheat flour-MTS (80:20) instant noodles has a better aroma, better water absorption capacity, and shorter cooking time, but it has a higher cooking loss. In conclusion, MTS can be used as a partial substitute for flour in making instant noodles.
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Taneya, MLJ, MMH Biswas, and M. Shams Ud-Din. "The studies on the preparation of instant noodles from wheat flour supplementing with sweet potato flour." Journal of the Bangladesh Agricultural University 12, no. 1 (December 31, 2014): 135–42. http://dx.doi.org/10.3329/jbau.v12i1.21403.
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The study reports on the effect of composite flours consisting of wheat and sweet potato flour on the physicochemical and sensory properties of instant noodles. Sweet potato flour was incorporated into wheat flour at flour replacement levels of 0, 10, 20 and 30%. The levels of sweet potato flours increased in the formulations of instant noodle that increased ash, starch, crude fiber and total carbohydrate contents but decreased level of protein. The instant noodles with 20% sweet potato flour had decreased moisture content but had higher levels of fat and calories (per 100 g) when compared with 10% sweet potato flour in the formulation. The instant noodles with 0, 10, 20 and 30% of sweet potato flours that higher level of water absorption and increased volume of cooked noodles. Instant noodles with 30% sweet potato flour that the highest sensory scores for colour, flavour, texture and overall acceptability when compared with control and other samples but noodles with 20% sweet potato flour was equally acceptable. Studies on the shelf life of dried instant noodles packed in polyethylene bags showed no remarkable change in mold growth, texture and flavor but free fatty acid value, peroxide value and moisture content slightly increased gradually after 90 days duration at room temperature. DOI: http://dx.doi.org/10.3329/jbau.v12i1.21403 J. Bangladesh Agril. Univ. 12(1): 135-142, June 2014
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Wuryantoro, Wuryantoro, and Indah Rekyani Puspitawati. "Diversifikasi Pangan Melalui Pemanfaatan Sumberdaya Lokal”Uwi” Sebagai Bahan Mie Instant." JURNAL AGRI-TEK : Jurnal Penelitian Ilmu-Ilmu Eksakta 21, no. 2 (November 9, 2020): 94–99. http://dx.doi.org/10.33319/agtek.v21i2.74.
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Abstract— Uwi plants (Dioscorea sp.) as one of the types of tuber plants have the potential to support food diversity and food security in the future because it is very tolerant to be planted on dry land with a huge potential in Indonesia. The research aims to obtain a variety of diversified foods based on uwi plants. The research method used a completely randomized design laboratory scale consisting of six treatments repeated three times. These factors are the various colors of tubers used as research material including dark yellow (orange), yellow, murky white, white, purple and purple spurt. Observations include texture, elasticity, aroma, colour and taste through organoleptic tests. Instant noodles and wet noodles are used as a comparison. The study was conducted in the Agronomy Laboratory of the Faculty of Agriculture, Merdeka University, Madiun, from October to December 2018. The results showed that compared to conventional noodles as a control, the appearance of colour, taste, texture and aroma of noodles after being cooked was not much different. Whereas seen from the elasticity of uwi noodles has a lower elasticity. The difference is also in the appearance of raw dried noodles, the color and aroma are still inferior to dry noodles and instant noodles. Thus, uwi flour is potential to be developed as a food ingredient, considering that uwi carbohydrates have a low glycemic index. Keywords—: food diversity; dry noodle; tuber color; uwi flour.
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Sukamto, Sukamto, Jemi Arrohman, and Sudiyono Sudiyono. "Substitusi terigu dengan tepung jagung dan tapioka dalam pembuatan mie instan protein tinggi: kajian dari penambahan soy protein isolate (SPI) dan Na-alginat." Teknologi Pangan : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian 11, no. 2 (August 8, 2020): 108–17. http://dx.doi.org/10.35891/tp.v11i2.2165.
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The use of vegetable protein has been developed to increase the protein content of instant noodles. Indonesia is one of the countries that consumes noodles in second place after China. These conditions led to an increase in wheat imports. In an effort to increase the protein content in instant noodles and also reduce the need for wheat, alternative local raw materials are needed to substitute wheat flour. The aim of the study was to utilize tapioca and corn flour as a substitute for wheat flour in the manufacture of instant noodles, which added soybean protein isolate (SPI) and Na-alginate to increase protein content and physical properties. Factorial randomized block design (RBD) was used in this research, factor I was SPI and factor II Na-alginate. The treatment was repeated 3 times. The observational variations were analyzed for variance and continued with the tukey test with α≤ 5% if there was significant. The results showed that the addition of SPI 30% and Na-alginate up to 0.2% increased the protein content of instant noodles to 31.36 ± 0.39% - 34.44 ± 0.34%, water absorption for 5 minutes of cooking was 147 %, cooking time 6.16 ± 0.22 minutes. Overall, the instant noodle is in the category of rather like to like the taste, aroma, color, and texture. Composite flour (corn flour and tapioca) can substitute 50% of wheat flour to produce the instant noodles. The protein contain is 34.44 %, with a contribution of 30% SPI and Na-alginate 0.2%.
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Shere, P. D., Prashant Sahni, A. N. Devkatte, and V. N. Pawar. "Influence of hydrocolloids on quality characteristics, functionality and microstructure of spinach puree–enriched instant noodles." Nutrition & Food Science 50, no. 6 (April 18, 2020): 1267–77. http://dx.doi.org/10.1108/nfs-10-2019-0318.
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Purpose Noodles are good vehicles for the enrichment and can be enriched with vegetable purees. However, this enrichment can alter quality attributes of noodles with resultant effect on its sensorial attributes. The purpose of this paper is to study the effect of addition of different hydrocolloids on the microstructural and quality characteristics of instant noodles enriched with spinach puree. Design/methodology/approach Preliminary trials were carried out for the standardization level of addition of spinach puree in noodle formulation. Carboxymethyl cellulose (CMC) and guar gum were added in the noodle formulation at 0.25, 0.5 and 0.75 per cent level of incorporation. The effect of addition of hydrocolloids was evaluated on the cooking quality, sensory attributes, texture characteristics and microstructure of the noodles. Findings The most acceptable ratio for the formulation of the noodles was found to be 40 g spinach puree per 100 g refined wheat flour. Addition of hydrocolloids resulted in the increase in the cooking time, cooking weight, water absorption and swelling index. Significant decrease in the cooking loss was observed with the increase in the level of CMC (from 7.4 to 6.1 per cent) and guar gum (from 7.4 to 7 per cent). Addition of CMC and guar gum up to 0.5 per cent and 0.25 per cent, respectively, improved the texture, overall acceptability and mouthfeel attributing to complimentary interaction between starch, fibre and hydrocolloids observed at microstructural level; however, further increase in the level of incorporation resulted in stickiness and sliminess in the noodle strands. Practical implications It is found that 0.5 per cent CMC and 0.25 per cent guar gum can be used for the enhancement of quality characteristics of the spinach puree enriched noodles. Originality/value Intervention of incorporation of hydrocolloids in spinach puree–enriched instant noodles delivers healthy and nutritious product without compromising on its sensorial and quality attributes.
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Rebellato, Ana Paula, Priscila Ferreira Tavares, Guilherme Neves Trindade, Juliana A. Lima Pallone, Pedro H. Campelo, and Maria Teresa Pedrosa Silva Clerici. "Alkaline instant noodles: use of alkaline salts to reduce sodium and assessment of calcium bioaccessibility." Research, Society and Development 10, no. 2 (February 27, 2021): e51210212778. http://dx.doi.org/10.33448/rsd-v10i2.12778.
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Instant noodles originated in eastern nations and have been accepted due to its practicality and low cost. However, its high sodium content can lead to health problems. The present study aimed to reduce sodium and increase calcium levels in noodles. A control (N1: K2CO3+ Na2CO3) and three treatments with the addition of calcium carbonate in combination with alkaline salts such as potassium and sodium carbonates (N2: K2CO3+ CaCO3; N3: Na2CO3+ CaCO3; and N4: CaCO3) were studied. Two hydration methods were investigated, and the technological characterization and the calcium bioaccessibility of the different noodle formulations were determined. N4 did not fit into the alkaline noodle category due to its neutral pH. N2 and N4 showed a sodium reduction of around 28% and a significant increase in calcium content, with higher bioaccessible calcium. Significant changes were observed for the noodles made with the addition of different alkaline salts, with a light-yellow color and better texture than the control, which can be a positive aspect, once products with reduced nutrients usually present differentiated coloring. Therefore, the use of calcium carbonate may be a promising alternative to increase Ca intake and to reduce the sodium content of instant noodles.
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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 (May 28, 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 noodle of the top brand. Keywords: Brand Awareness; Brand Equity Brand Loyalty, Perceived Quality; Purchasing Decision
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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 polymers accelerate the oil degradation finally changing the physiochemical properties of oil rendering it unacceptable for processing. Gliadinand glutenin gives noodle its viscoelastic character. The polymeric glutenin network develops throughout the process of mixing, resting and subsequent stages of sheeting. Protein content and amylose content in noodle are inversely proportional to the oil uptake ratio. Another possibility is the non-enzymatic browning reaction during frying of instant noodles.
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Marciniak-Lukasiak, Katarzyna, Anna Zbikowska, Agata Marzec, and Mariola Kozlowska. "The Effect of Selected Additives on the Oil Uptake and Quality Parameters of Fried Instant Noodles." Applied Sciences 9, no. 5 (March 6, 2019): 936. http://dx.doi.org/10.3390/app9050936.
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The scope of the paper includes the analysis of various quality parameters of fried instant noodles depending on the type and amount of the additive added to the basic recipe. For the analyzed instant noodles, the effect of hydroxypropylmethylcellulose (HPMC), microcrystalline cellulose (MCG), maltodextrin, and psyllium on the quality parameters (oil uptake, moisture, water activity, color, and acoustics) were determined. Results show that the quality parameters of instant noodles significantly depend on the type and amount of additives. The addition of HPMC and MCG resulted in decrease absorption, while the use of maltodextrin and psyllium increased the fat absorbed during frying. There is a significant relationship between the type of additive and the color of instant noodles. Color brightening was observed for instant noodles with the HPMC and MCG, while the addition of maltodextrin and psyllium contributed in the darkening of instant noodles (reduction of the L* parameter). The type of additives significantly influenced the texture of the instant noodles. The samples with a 3% addition of maltodextrin had a softer texture than the control sample, while the instant noodles with the HPMC, MCG, and Psyllium were characterized by a harder texture. For instant noodles with the addition of HPMC, MCG, and Psyllium larger number of acoustic events and higher breaking force were observed than for the control one. The frying temperature significantly influenced the texture of analyzed instant noodles (acoustic and mechanical properties). Increasing frying temperature from 160–170 °C caused a significant increase in acoustic descriptors and force.
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Chavasit, Visith, and Kraisid Tontisirin. "Triple Fortification of Instant Noodles in Thailand." Food and Nutrition Bulletin 19, no. 2 (January 1998): 164–67. http://dx.doi.org/10.1177/156482659801900212.
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Because Thailand was facing problems with deficiencies of iodine, iron, and vitamin A, in 1994 a committee of the Ministry of Public Health proposed a feasibility study of fortification of instant noodle seasoning powder. This project was undertaken by universities, government, and the private sector. Micronutrient dosages per serving were set at 5 mg for iron, 50 μg for iodine, and 267 μg for vitamin A, all of which represent one-third of the Thai recommended daily intake (RDI). The results showed that a premix containing potassium iodide, encapsulated reduced iron, and vitamin A remained stable under accelerated storage conditions, with no adverse effects on the sensory qualities of most products. Information concerning the fortified nutrients as well as the types and brands of the fortified product was publicized through the media with support from manufacturers of instant noodles and a ministerial committee. The products were marketed at the end of 1996.
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Xie, Ding, Yong Le Liu, Jian Xun Ouyan, Xiao Wen Li, Yu Cui Wei, Jian Yu, Chi Ling Li, and Fa Xiang Wang. "A Novel Processing Technique for the Production of Instant Rice Noodle with a Long Shelf-Life." Advanced Materials Research 236-238 (May 2011): 2477–81. http://dx.doi.org/10.4028/www.scientific.net/amr.236-238.2477.
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Using additives to prevent retrogradation together with traditional Chinese fermentation technology for rice noodles and the steam sterilizing technique used in the preparation of Japanesewudonoodles, we have developed a novel processing technique which will be discussed in this report. The major changes in rice compositions during fermentation were compared, and the effects of various anti-retrogradation additives on the freshness of instant rice noodle during storage were also measured. The results showed that rice noodles produced by fermentation have a better texture and flavor than those which are not fermented; products which have been wrapped without the addition of any preservatives but which have been steam-sterilized at 90-95 °C for 30-25 min can be stored for 24 months without any deterioration; however, additives such as plant oil, konjac powder and potato starch etc. prevent retrogradation and insure that instant rice noodles remain fresh during storage; β-amylase has been found to be the most effective reagent in this respect.
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Utami, Vera, Yayi Suryo Prabandari, and Susetyowati Susetyowati. "Determinan konsumsi mie instan pada mahasiswa Universitas Sriwijaya." Berita Kedokteran Masyarakat 33, no. 3 (March 1, 2017): 153. http://dx.doi.org/10.22146/bkm.13036.
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Purpose: This study aimed to explore the factors that influence the instant noodle consumption among students in Sriwijaya university. Methods: This research was a qualitative study with phenomenological approach. Data were collected through in-depth interviews with 20 informants. The sampling technique was purposive sampling. The data collection was conducted from June-September 2015.Results: This study showed that individual factors are the most influential factors, including time constraints, taste, aroma, and prices which were supported by the social environmental factors, including the pattern of family relationships and patterns of friendship. Physical environmental factors included easy access and sufficient availability of instant noodles and macro environmental factors including the lack of campus policies, social norms in the society as well as the advertising effect on the consumption of instant noodles with new flavors. Conclusion: Students receive advice about diet from educational promotional efforts through seminars and social media.
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PRALATNET, SASITHORN, SARANYA POAPOLATHEP, MARIO GIORGI, KANJANA IMSILP, SUSUMU KUMAGAI, and AMNART POAPOLATHEP. "Survey of Deoxynivalenol and Aflatoxin B1 in Instant Noodles and Bread Consumed in Thailand by Using Liquid Chromatography–Tandem Mass Spectrometry." Journal of Food Protection 79, no. 7 (July 1, 2016): 1269–72. http://dx.doi.org/10.4315/0362-028x.jfp-15-510.
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ABSTRACT One hundred wheat product samples (50 instant noodle samples and 50 bread samples) were collected from supermarkets in Bangkok, Thailand. Deoxynivalenol (DON) and aflatoxin B1 (AFB1) contamination in these products was analyzed using a validated liquid chromatography–tandem mass spectrometry method. The limit of quantification values of DON and AFB1 in the instant noodles and bread were 2 and 1 ng g−1, respectively. The survey found that DON was quantifiable in 40% of collected samples, in 2% of noodles (0.089 μg g−1), and in 78% of breads (0.004 to 0.331 μg g−1). AFB1 was below the limit of quantification of the method in all of the tested samples. The results suggest that the risk of DON exposure via noodles and breads is very low in urban areas of Thailand. No risk can be attributable to AFB1 exposure in the same food matrices, but further studies with a larger sample size are needed to confirm these data.
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Zhou, Man, Zhouyi Xiong, Jie Cai, and Hanguo Xiong. "Convective Air Drying Characteristics and Qualities of Non-fried Instant Noodles." International Journal of Food Engineering 11, no. 6 (December 1, 2015): 851–60. http://dx.doi.org/10.1515/ijfe-2015-0108.
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Abstract Convective air drying characteristics and qualities of non-fried instant noodles at five temperatures from 80 to 120°C and velocities of 1.0, 2.0 and 3.0 m/s were investigated. Different mathematical models were fitted to study the drying behaviors and the Logarithmic model was the most adequate in describing the drying tests. Results showed that the drying process occurred in a falling rate periods and the effective moisture diffusivity increased with temperature and velocity, ranging from 4.41×10−8 to 1.75×10−7 m2/s with an activation energy of 16.73 kJ/mol. The rehydration attributes changed with both velocity and temperature. Increasing temperature and velocity decreased hardness, increased cohesiveness and resilience generally while had no impact on springiness. Drying temperature greatly influenced the color of noodles, whereas velocity displayed no significant effect. Microstructural analysis indicated that noodle presented hollow and porous structure with numerous and small voids, which might partly explain their distinct behaviors.
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Baviskar, Amita. "Consumer Citizenship: Instant Noodles in India." Gastronomica 18, no. 2 (2018): 1–10. http://dx.doi.org/10.1525/gfc.2018.18.2.1.
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Maggi, a brand of instant noodles introduced in India in the late 1980s by Nestlé, is now not only a popular snack, but the favorite comfort food of an entire generation of young urban Indians. What is the secret of Maggi's success? And what does it tell us about taste and desire in a consumer economy in a deeply unequal society? At first glance, the fast-rising consumption of such “industrial foods” seems to be a familiar story about the commodification of diets by multinational corporations. However, this article shows that the success of global capitalism is not a foregone conclusion when it comes up against nationalist politics. At the same time, the popularity of processed foods is a form of “consumer citizenship” as poor and low-caste people who are discriminated against, in part due to their food practices, aspire to eat fetishized commodities that allow them to belong in the modern, affluent world. And, for young people, instant noodles speak to their desire for agency and fun, challenging power relations in the patriarchal family. This article shows how Maggi noodles are a useful device for understanding how industrial foods transform the simmering broth of social relations that is India's cultural landscape.
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Wuryantoro, Wuryantoro, and Indah Rekyani Puspitawati. "Diversifikasi Pangan Melalui Pemanfaatan Sumberdaya Lokal”Uwi” Sebagai Bahan Mie Instant." JURNAL AGRI-TEK : Jurnal Penelitian Ilmu-Ilmu Eksakta 20, no. 1 (May 10, 2019): 32–36. http://dx.doi.org/10.33319/agtek.v20i1.52.
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Uwi plants (Dioscorea sp.) as one of the types of tuber plants have the potential to support food diversity and food security in the future because it is very tolerant to be planted on dry land with a huge potential in Indonesia. The research aims to obtain a variety of diversified foods based on uwi plants. The research method used a completely randomized design laboratory scale consisting of six treatments repeated three times. These factors are the various colors of tubers used as research material including dark yellow (orange), yellow, murky white, white, purple and purple spurt. Observations include texture, elasticity, aroma, colour and taste through organoleptic tests. Instant noodles and wet noodles are used as a comparison. The study was conducted in the Agronomy Laboratory of the Faculty of Agriculture, Merdeka University, Madiun, from October to December 2018. The results showed that compared to conventional noodles as a control, the appearance of colour, taste, texture and aroma of noodles after being cooked was not much different. Whereas seen from the elasticity of uwi noodles has a lower elasticity. The difference is also in the appearance of raw dried noodles, the color and aroma are still inferior to dry noodles and instant noodles. Thus, uwi flour is potential to be developed as a food ingredient, considering that uwi carbohydrates have a low glycemic index.
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Muhtadi, Muhtadi, Rusdin Rauf, Kun Harismah, and Saifuddin Saifuddin. "PENGEMBANGAN PRODUK OLAHAN TEPUNG SAYURAN DI DESA SINDON KECAMATAN NGEMPLAK KABUPATEN BOYOLALI." Warta LPM 19, no. 1 (March 1, 2016): 83–89. http://dx.doi.org/10.23917/warta.v19i1.1987.
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In the Pemitra community service activities for Product Development Processed Vegetables in Desa Sindon, Ngemplak Boyolali, has been done by training, and assistance to the women of PKK, Aisyah and “Mawar” farmers group in Desa Sindon to improve the understanding, skills and marketing development products processed from starchy vegetables. In this Pemitra had conducted training activities to product of starchy vegetables, then trained the skill of making a wet noodle, instant noodles, crackers and biscuits from flour processed vegetables. The results that have been obtained from this Pemitra activities all women partners group have been able to get the skills to cultivate vegetable flour into wet noodles, instant noodles, crackers and biscuits. However, constraints and problems still faced was to start a business production and developing marketing of products processed starchy vegetables group of women who fostered still very low, so the follow-up to the next community services activities will be focused on to accompany the women group of PKK, Aisyah and farmers “Mawar” in terms of development, production, packaging, licensing P-IRT and marketing of products from starchy vegetables.
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Vernaza, Maria Gabriela, Márcia Arocha Gularte, and Yoon Kil Chang. "Addition of green banana flour to instant noodles: rheological and technological properties." Ciência e Agrotecnologia 35, no. 6 (December 2011): 1157–65. http://dx.doi.org/10.1590/s1413-70542011000600016.
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Nowadays, there is considerable concern about the consumption of high fat and low fiber foods. The objective was to develop instant noodles (IN) with functional properties by adding 10% green banana flour (GBF), and determine the effect of this on the dough rheological properties. Noodles were obtained through sheeting, steaming and frying process. The IN were characterized for their moisture, fat, resistant starch (RS), texture and color. The proximate composition showed that GBF was rich in ash (3.16%), fiber (8.88%) and RS (45.70%), being an attractive raw material for the production of functional IN. When 10% GBF was added, rheological properties of dough changed because of dilution of gluten, making it weaker, but with enough extensibility and elasticity for functional IN production. The addition of 10% GBF significantly reduced the oil content in all the frying times, when compared to the control noodles, increasing also RS content. Ban10 noodles showed a lower L* value (78.12), indicating a darker color than the control noodles (92.36). In analyzing the firmness of Ban10 noodles, a decrease was observed due to dilution of gluten. However, Ban10 noodles showed a better nutritional profile due to the increase in ash and dietary fiber contents. In conclusion it can be affirmed that Ban10 noodles can be considered as functional IN, due to the presence of fiber (5.79%) and RS (3.98%) contents in the final product.
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Amatya, Kailash Patendra. "Consumer Preference on Instant Noodles in Kathmandu City." Management Dynamics 22, no. 1 (December 31, 2019): 1–6. http://dx.doi.org/10.3126/md.v22i1.30229.
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This paper attempts to measure customer preference on instant noodles in Kathmandu City. Descriptive and causal research design was used. 100 samples were taken through structured questionnaires. Convenient sampling was used. Descriptive and correlation analysis was done to analyse the data and to test the hypothesis. This study confirmed that brand, price, quality, taste, easy and fast and availability is factors for purchasing noodles in Kathmandu City.
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Amatya, Kailash Patendra. "Consumer Preference on Instant Noodles in Kathmandu City." Management Dynamics 22, no. 2 (December 31, 2019): 1–6. http://dx.doi.org/10.3126/md.v22i2.30229.
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This paper attempts to measure customer preference on instant noodles in Kathmandu City. Descriptive and causal research design was used. 100 samples were taken through structured questionnaires. Convenient sampling was used. Descriptive and correlation analysis was done to analyse the data and to test the hypothesis. This study confirmed that brand, price, quality, taste, easy and fast and availability is factors for purchasing noodles in Kathmandu City.
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Marliyati, Sri Anna, Ahmad Sulaeman, and Mega Pramudita Rahayu. "APLIKASI SERBUK WORTEL SEBAGAI SUMBER β-KAROTEN ALAMI PADA PRODUK MI INSTAN." Jurnal Gizi dan Pangan 7, no. 2 (June 21, 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 terms of Complete Randomized Design. The result showed that instant noodle with 15% carrot powder was the best formula of carrot instant noodle. No significant difference in acceptance between this formula and commercial instant noodles. Product was composed of moisture content 7.75% (wb), ash 1.59% (d.b), protein 12.82% (d.b), fat 1.41% (d.b), carbohydrate 84.18% (d.b) and β-carotene 2 390 μg/100 g (199 RE or 99.5 RAE/serving size). Carrot instant noodle had physical properties as cooking time was 3.5 minutes, the color was yellow-redish, elasticity properties was 162.22%, and water holding capacity was 143.89%. This noodle contribute above 15% RDA of vitamin A for the children aged 4—5 years.</p><p>Key words: β-carotene, carrot powder, instant noodle</p><p>ABSTRAK</p><p>Tujuan penelitian ini adalah untuk mempelajari penggunaan serbuk wortel sebagai sumber beta karoten alami dalam mi instan. Empat formula dikembangkan berdasarkan jumlah serbuk wortel yang ditambahkan (0%, 10%, 15%, dan 20%). Mi instan wortel dievaluasi sifat organoleptiknya oleh 30 orang panelis. Formula terbaik dianalisis sifat-sifat kimianya meliputi komposisi, serat pangan, dan beta karoten, sedangkan sifat-sifat fisik yang dianalisis adalah warna, waktu masak, elastisitas, dan daya serap air. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap. Hasil penelitian menunjukkan bahwa mi instan dengan penambahan 15% serbuk wortel merupakan formula terbaik. Tidak ada perbedaan yang nyata dalam penerimaan antara mi instan formula ini dengan mi instan komersial. Produk mi instan ini mengandung air sebesar 7.75% (bb), abu 1.59% (bk), protein 12.82% (bk), lemak 1.41% (bk), karbohidrat 84.18% (bk) dan karoten 2 390 μg/100 g (199 RE atau 99.5 RAE/takaran saji). Mi instan wortel mempunyai sifat-sifat fisik seperti waktu masak 3.5 menit, warna kuning kemerahan, elastisitas 162.22%, dan daya serap air 143.89%. Mi ini berkontribusi sebesar 15% terhadap Angka Kecukupan Gizi vitamin A untuk anak usia 4—5 tahun.</p><p>Kata kunci: β-karoten, mi instan, serbuk wortel</p>
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Gulia, Neelam, Vandana Dhaka, and B. S. Khatkar. "Instant Noodles: Processing, Quality, and Nutritional Aspects." Critical Reviews in Food Science and Nutrition 54, no. 10 (January 2014): 1386–99. http://dx.doi.org/10.1080/10408398.2011.638227.
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Rukmansyah, Enjah Takari. "PENGGUNAAN MEDIA MIE INSTAN DAN PENDEKATAN SOMATIC AUDITORY VISUAL INTELLECTUAL (SAVI) UNTUK MENINGKATKAN PEMAHAMAN KONSEP KALOR." Jurnal Pengajaran Matematika dan Ilmu Pengetahuan Alam 20, no. 1 (February 15, 2015): 43. http://dx.doi.org/10.18269/jpmipa.v20i1.561.
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The concept of heat is one of physics concepts that students considered as difficult to understand. To solve this problems, this study used instant noodles as learning media, with Somatic Auditory Visual Intelllectual (SAVI) approach. The results of this classroom action research involving 42 junior high school students showed that postes result was increased from 58.86 in Cycle I to 76.10 in Cycle II, and percentage of learning completedness was also increased from 16.67% in Cycle I to 85.71% in Cycle II. Students’ average ability to conduct lab work was 94%. Thus, it can be concluded that instant noodles as SAVI learning approach medium could increased the understanding of heat concept.Keywords: heat concept, instant noodles media, SAVI approach, understanding of conceptsABSTRAKKonsep kalor merupakan salah satu konsep fisika yang masih dirasakan sulit dipahami oleh sebagian besar siswa. Untuk menyelesaikan permasalahan tersebut, penelitian ini menghadirkan media pembelajaran mie instan dengan pendekatan Somatic Auditory Visual Intelllectual (SAVI). Hasil dari penelitian tindakan kelas yang melibatkan 42 siswa SMP ini menunjukkan adanya peningkatan nilai postes dari 58,86 pada Siklus I menjadi 76,10 pada Siklus II, persentase siswa yang mencapai ketuntasan juga meningkat dari 16,67% pada Siklus I menjadi 85,71% pada Siklus II. Selain itu, rata-rata kemampuan praktikum siswa juga mencapai 94%. Dapat ditarik kesimpulan bahwa media mie instan sebagai media pembelajaran SAVI efektif untuk meningkatkan pemahaman konsep kalor.Kata kunci: pendekatan SAVI, media mie instan, pemahaman konsep, konsep kalor
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Al-Azawi, Maryam, Dima Altattan, Salma Khamis Ali, and Majed Mamoun AbuKhader. "Examining the Use of Taste Enhancers in Instant Noodles and Public Perception of Monosodium Glutamate in Muscat, Oman." Current Nutrition & Food Science 16, no. 2 (February 14, 2020): 198–206. http://dx.doi.org/10.2174/1573401314666180820153837.
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Background: Monosodium Glutamate (MSG) is an extensively used additive in food industry as a taste enhancer and found naturally in fruits and vegetables. Aim: To examine and assess the use of taste enhancers and correlate with the amount of salt (sodium) in instant noodles sold in the Omani market. A pilot study was also conducted to assess public perception towards MSG use in these products. Methods: The different names and written forms of taste enhancers and salt (sodium) content are printed on the outer pack of instant noodles and 200 questionnaires distributed to public were recorded, collected respectively and subsequently analyzed. Results: There were 93 instant noodles varieties collected in which MSG was either not used (27.8%) or used alone (32.3%) or with other additives (39.9%). Three popular brands; Indomie (14 varieties), Maggie (9 varieties) and Koka (18 varieties), were considered for further examination for the number of food additives used and the correlation between MSG and salt (sodium) content. One of these brands has a significant amount of food additives used and in these products there is a tendency (p = 0.051) that the use of MSG is associated with reducing the amount of salt (sodium) content. The survey showed that public perception towards MSG is better among Asians. Noodles are popular among participants despite the awareness of the presence of MSG. Conclusion: Large numbers of noodles products contain MSG in addition to other additives. It seems that consumption of instant noodles is influenced by the culture or the media or the surrounding.
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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 (May 28, 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%), adult age category (58.63%), frequent fast food consumption patterns (89.42%), frequent instant noodle consumption patterns (56.63%), and normal nutritional status (72.42%). The subjects with frequent consumption of fast food (OR = 1.49; CI = 1.041–2.130) and instant noodle (OR = 1.25; CI = 1.030–1.520) as well as overweight (OR = 3.90; CI = 3.154–4,838) and obesity (OR = 6.75; CI = 5,110–8,935) have higher risk to experience hypertension. Based on these results, it is recommended to migrants to maintain their consumption patterns by limiting their fast food and instant noodles intake and also to maintain the nutritional status to prevent hypertension
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Ajo, Antasalam. "DAMPAK KEBIJAKAN ANGGARAN PEMASARAN TERHADAP VOLUME PENJUALAN PRODUK MIE INSTAN PT INDOFOOD CBP SUKSES MAKMUR, TBK DI KOTA BAUBAU." Media Agribisnis 3, no. 1 (October 22, 2019): 31–44. http://dx.doi.org/10.35326/agribisnis.v3i1.438.
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This study aims to 1) analyze the influence of the marketing budget policy on the volume of product sales of instant noodles in the PT. Indofood CBP Sukses Makmur, Tbk in Baubau, 2) a portrait of the volume of product sales of instant noodles in the PT. Indofood CBP Sukses Makmur, Tbk in Baubau. In this study the research variables consisted of the dependent variable is the volume of sales, and independent variables consisting of distribution costs, advertising costs, costs outlets, and promotional costs. Apart from that necessary support is also variable: the number of workers, the number of receipts of goods, the amount of budget, schedule the use of budgets, types of sales activities, and the selling price. Data were analyzed using multiple linear regression analysis, and trend analysis of sales volume. The study produced several conclusions, among others, promotional costs, advertising costs, costs associated outlets and distribution costs and simultaneously positively and significantly influenced the partial volume of product sales of instant noodles in the PT. Indofood CBP Success prosperous, Tbk Baubau. Based on the value of elasticity, promotional expenses increased 1% then it will increase the sales volume of 0.004%, advertising expenses increased 1% then it will increase the sales volume of 0.002%, expenses increased 1% then the outlet will increase the sales volume of 0.001%, and distribution costs increased 1%, then will increase the sales volume of 0 001%. Volume sales of instant noodle products at PT. Indofood CBP Sukses Makmur, Tbk Baubau from 2010 to 2014 has increased by an average of 159.406 billion rupiahs per year while the year 2011 to 2015 the average sales volume will reach 197.315 billion rupiahs per year.
Keywords: marketing budget policies and trends in sales volume.
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Farrand, Clare, Karen Charlton, Michelle Crino, Joseph Santos, Rodrigo Rodriguez-Fernandez, Cliona Ni Mhurchu, and Jacqui Webster. "Know Your Noodles! Assessing Variations in Sodium Content of Instant Noodles across Countries." Nutrients 9, no. 6 (June 16, 2017): 612. http://dx.doi.org/10.3390/nu9060612.
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Wu, C., A. L. Tan, D. A. E. Maze, and A. J. A. Holland. "Instant hot noodles: Do they need to burn?" Burns 39, no. 2 (March 2013): 363–68. http://dx.doi.org/10.1016/j.burns.2012.06.005.
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Khamphinit, Teerada, and Pornthipa Ongkunaruk. "Combining Qualitative and Time Series Forecasting to Increase the Forecasting Accuracy for Instant Noodle Sales in Thailand." KnE Life Sciences 3, no. 3 (January 1, 2016): 1. http://dx.doi.org/10.18502/kls.v3i3.410.
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<p>Demand forecasting is very important for the planning process. The forecast accuracy affects the efficiency of the procurement, production and delivery processes. Our research has the objective of increasing the sales forecasting accuracy of instant noodles for a case study company in Thailand. Many factors affect the sales of instant noodles, such as promotion, other commodities’ prices, national disaster and production capacity. Thus, we collected historical monthly sales data, analysed the data and their pattern and considered whether the data were irregular due to those factors. After obtaining the forecast data, data intervention by adjustment of the irregular effects was performed in accordance with our experience and judgement. Next, we used the predictor function in the Crystal Ball software to determine the best time series forecasting method for actual and adjusted sales data. Then, we verified the result with the actual sales data for one year. The result showed that the adjustment could increase the sales forecast accuracy by 46.14%, 22.53% and 56.42% for products A, B and C, respectively. In summary, the mean average percentage sales forecast error after adjustment was 6.48%–11.62%, which is better than the current method of forecasting based on experts. </p><p><strong>Keywords</strong>: Instant Noodle; Intervention; Qualitative Forecasting; Sales Adjustment; Time Ser ies Forecasting </p>
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Ribeiro, Vera Favila, Marisilda de Almeida Ribeiro, Margarida Angélica da Silva Vasconcelos, Samara Alvachian Cardoso Andrade, and Tânia Lúcia Montenegro Stamford. "Processed foods aimed at children and adolescents: sodium content, adequacy according to the dietary reference intakes and label compliance." Revista de Nutrição 26, no. 4 (August 2013): 397–406. http://dx.doi.org/10.1590/s1415-52732013000400002.
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OBJECTIVE: This study determined the sodium content of processed foods aimed at children and adolescents and the adequacy of its content in relation to the dietary reference intakes, and verified label compliance. METHODS: The sodium content of 17 food samples (instant noodles, breaded items, hamburger patties, hot dogs and bologna sausages) was determined by flame photometry and chloride titration, and the results were compared with nutritional data. The labels were checked for compliance with the pertinent laws. RESULTS: According to flame photometry and chloride titration, 13 and 5 products, respectively, had sodium contents that exceeded those reported on the nutrition facts label by more than 20%. All samples had more than 480mg of sodium per serving. The tolerable upper intake level for sodium for children aged 4-8 years was exceeded in 8 instant noodles and 3 breaded items according to flame photometry, and in 9 items according to chloride titration. Regarding the legislation, 5 products used a daily reference intake other than that provided by the legislation to report their percent sodium content per serving. Moreover, the serving sizes of 3 instant noodles, the terminology used in 1 instant noodles and the protein content of 1 breaded item were also not compliant with the legislation. CONCLUSION: The sodium contents in the study samples were high and there was no regard for the legislation.
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Shrestha, Mikha. "A Study on Consumer Buying Behavior towards Wai Wai Noodles in Kathmandu Valley." Management Dynamics 21, no. 1 (February 28, 2018): 55–60. http://dx.doi.org/10.3126/md.v21i1.27047.
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This research overviews buying behaviours and their relations to the levels of consumer satisfaction. While approaching consuming behaviour, the researcher studies not only the act of purchase, but also the pre-purchase stage and post-purchase one. Only the whole study of buying behaviors gives a possibility to determine the relationship between buying behaviors and consumer satisfaction. This paper is aimed to showing that, while buying behaviors can be pre-determined to some extent, it is hard to manipulate them in order to increase satisfaction. In order to ensure customer satisfaction with products and services it is essential to study customer behaviors in a particular market and adjust the product according to them. The study focuses on the consumer’s buying behavior towards, ‘brand’ Wai Wai instant noodle in Kathmandu Valley and the reason behind its popularity, than other noodle across the consumers. Fast foods are the foods that can be prepared quickly and junk foods are the preprepared or packaged food. These foods do not take much time to cook and are also tasty, so they are quite popular among the people of every age group. The market of the junk foods is growing every year. There are a number of junk food production companies in the market and they are growing in size with the growing popularity of the junk foods. The noodles companies are producing noodles in large variety and taste so that the consumers of the noodles never get bored by the same taste every time. This has led to the increase of the noodles market globally. The market of Nepalese noodles companies have not only been limited within the country’s boundary but also it has been exporting its products to various countries. It still has the potential and scope to expand more.
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Wu, Xiaojing, Shimin Wu, Min Ji, and Jun Hao Yoong. "Influence of red palm oil on the physicochemical and sensory qualities of flavouring oil gravy for instant noodles." RSC Advances 8, no. 2 (2018): 1148–58. http://dx.doi.org/10.1039/c7ra12387f.
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Rani, Savita, Rakhi Singh, Barjinder Pal Kaur, Ashutosh Upadhyay, and Dinkar B. Kamble. "Optimization and evaluation of multigrain gluten-enriched instant noodles." Applied Biological Chemistry 61, no. 5 (July 24, 2018): 531–41. http://dx.doi.org/10.1007/s13765-018-0387-z.
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Cho, Seung Yong, Jin Won Lee, and Chul Rhee. "The cooking qualities of microwave oven cooked instant noodles." International Journal of Food Science & Technology 45, no. 5 (April 12, 2010): 1042–49. http://dx.doi.org/10.1111/j.1365-2621.2010.02236.x.
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GOTOH, NAOHIRO, HIROYUKI WATANABE, REIKO OSATO, KEIKO INAGAKI, AI IWASAWA, and SHUN WADA. "SUBACUTE TOXICITY OF MILDLY OXIDIZED INSTANT NOODLES IN MICE." Journal of Food Lipids 15, no. 4 (October 30, 2008): 504–18. http://dx.doi.org/10.1111/j.1745-4522.2008.00136.x.
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Rho, K. L., P. A. Seib, O. K. Chung, and D. S. Chung. "Retardation of rancidity in deep-fried instant noodles (ramyon)." Journal of the American Oil Chemists' Society 63, no. 2 (February 1986): 251–56. http://dx.doi.org/10.1007/bf02546150.
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Murata, Maho, Takahito Chiba, Futoshi Kohda, and Masutaka Furue. "Instant noodles as a major cause of pediatric burns." Dermatologica Sinica 36, no. 3 (September 2018): 167–68. http://dx.doi.org/10.1016/j.dsi.2018.02.003.
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Hakoda, Akiko, Kenichi Sakaida, Tadanao Suzuki, and Akemi Yasui. "Determination of the Acid Value of Instant Noodles: Interlaboratory Study." Journal of AOAC INTERNATIONAL 89, no. 5 (September 1, 2006): 1341–46. http://dx.doi.org/10.1093/jaoac/89.5.1341.
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Abstract An interlaboratory study was performed to evaluate the method for determining the acid value of instant noodles, based on the Japanese Agricultural Standard (JAS), with extraction of lipid using petroleum ether at a volume of 100 mL to the test portion of 25 g. Thirteen laboratories participated and analyzed 5 test samples as blind duplicates. Statistical treatment revealed that the repeatability (RSDR) of acid value was <6.5%, and the reproducibility (RSDR) of acid value was <9.6%. The HorRat values (RSDR/predicted RSDR) were 1.21.8, where the RSDR and the predicted RSDR were obtained in terms of free fatty acids in the noodles per unit weight, using the equation [acid value = percent free fatty acids (as oleic) 1.99] and the extracted lipid contents. This method was shown to have acceptable precision by the present study.
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Shim, You-Shin, Jong-Chan Kim, and Seung-Weon Jeong. "Simultaneous Determination of Piperine, Capsaicin, and Dihydrocapsaicin in Korean Instant-Noodle (Ramyun) Soup Base Using High-Performance Liquid Chromatography with Ultraviolet Detection." Journal of AOAC INTERNATIONAL 99, no. 1 (January 1, 2016): 187–92. http://dx.doi.org/10.5740/jaoacint.15-0188.
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Abstract A simultaneous analytical method for piperine, capsaicin, and dihydrocapsaicin in Korean instant-noodle soup base using HPLC was validated in terms of precision, accuracy, sensitivity, and linearity. The HPLC separation was performed on a reversed-phase C18 column (5 μm particle size, 4.6 mm id, 250 mm length) using a UV detector fixed at 280 nm. The LOD and LOQ of the HPLC analyses ranged from 0.25 to 1.03 mg/kg. The intraday and interday precisions of the individual piperine, capsaicin, and dihydrocapsaicin were <10.55%, and the recovery values ranged from 85.43 to 94.68%. The calibration curves exhibited good linearity (r2 = 0.999) within the tested ranges. These results suggest that the analytical method in this study can be used to classify Korean instant noodles based on their levels of spiciness.
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Nikolaeva, Yu V., V. V. Tarasova, and A. P. Nechaev. "ECOLOGY OF NUTRITION AND PROMISING TRENDS IN PRODUCTION OF DIETARY FIBER BASED INSTANT FOODS." Bulletin of Nizhnevartovsk State University, no. 2 (June 15, 2019): 117–25. http://dx.doi.org/10.36906/2311-4444/19-2/15.
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The article presents the development of a new formulation of instant noodles based on dietary fiber. Given the trend for functional foods that provide balanced nutrition, the enrichment of instant noodles with micronutrients is becoming increasingly important. The aim of the work was to study the content of dietary fiber in instant noodles with introduced inulin Fibruline XL, fiber SUPERCEL WF600, and methyl cellulose VIVAPUR MC A 4M. It was determined if dietary fiber was preserved after technological processing of the raw material. Buckwheat flour, which has a number of advantages in nutrient composition in comparison with wheat flour, was used as a raw material. Generally accepted and special methods of studying the properties of raw materials, semi-finished foodproducts and finished food products were used. Lipid content, nutritional and caloric values were determined. The effect of dietary fibers with different average lengths on the gluten complex of high grade wheat flour was studied. Organoleptic evaluation was made. The shelf life of the product was calculated using the Rancimat-743 device, with extrapolation of the induction time to room temperature and storage. As a result, we obtained a new, physiologically conditioned product having a balanced composition, low caloric content, and low fat content and enriched with dietary fibers and minerals.
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Le, Huong Thi, Inge D. Brouwer, Corine A. de Wolf, Lidwien van der Heijden, Khan Cong Nguyen, and Frans J. Kok. "Suitability of Instant Noodles for Iron Fortification to Combat Iron-Deficiency Anemia among Primary Schoolchildren in Rural Vietnam." Food and Nutrition Bulletin 28, no. 3 (September 2007): 291–98. http://dx.doi.org/10.1177/156482650702800305.
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Background Anemia is a significant public health problem among schoolchildren in Vietnam. Food fortification is considered one of the most sustainable long-term strategies to control iron-deficiency anemia in Vietnam. The success of a food-fortification program depends on the choice of the food vehicle. Objectives The aim of the present study was to identify an appropriate vehicle for iron fortification to be used in a school-feeding program aimed at improving the iron and anemia status of schoolchildren in rural Vietnam. Methods Children 6 to 8 years of age in two primary schools in Tam Nong District, Phu Tho Province, and their parents were included in this study. The study consisted of three substudies: a food-consumption study with 24-hour recalls of two nonconsecutive days; a food-beliefs study, with focus group discussions, a pile-sorting test, and a food attributes and differences exercise; and a food-acceptance study using noodles and biscuits fortified with sodium iron ethylenediaminetetraacetic acid (NaFeEDTA). Results The average number of meals consumed daily was 3.2 ± 0.4, and the average intakes of energy and iron were 1,218 ± 406 kcal and 7.5 ± 4.0 mg, respectively. Compared with biscuits and instant rice soup, instant noodles were consumed more frequently and in larger portion sizes and are more acceptable as children's food in the culture of the local people. The iron level of the fortified product did not affect the mean consumption of noodles, but a higher level of iron was associated with a lower mean consumption of biscuits ( p < .05). The production process did not affect the NaFeEDTA level in noodles; however, during preparation at least 70% of the iron is leaked into the soup. Conclusions Instant noodles are a suitable vehicle for iron fortification for use in school-based intervention to improve iron-deficiency anemia among primary schoolchildren in rural Vietnam.
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Bahroini, Ahmad, Andi Farmadi, and Radityo A. Nugroho. "PREDIKSI PERMINTAAN PRODUK MIE INSTAN DENGAN METODE FUZZY TAKAGI-SUGENO." KLIK - KUMPULAN JURNAL ILMU KOMPUTER 3, no. 2 (October 5, 2016): 220. http://dx.doi.org/10.20527/klik.v3i2.62.
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<p><em>In the A </em><em>minimarket</em><em>, instant noodles are sold to consumers is not constant every day. So often a mismatch </em><em>minimarket</em><em> </em><em>in buying noodles. For that, Fuzzy logic </em><em>which</em><em> </em><em>can be used for prediction of purchase. In this study using Fuzzy Takagi-Sugeno inference system, this Fuzzy </em><em>set</em><em> </em><em>used 3 membership function, which is</em><em>descended</em><em>, ascend, and triangles. The process of determining the</em><em>prediction</em><em> </em><em>results </em><em>is used</em><em> </em><em>assertion (defuzzy) by using the concept of weighted averaged. The results can be concluded that the method of Fuzzy Takagi-Sugeno inference can predict the purchase of instant noodles</em></p><p><strong><em>Keywords</em></strong><em> : </em><em>Fuzzy logic, Takagi Sugeno,</em><em> Prediction the purchase, Instant noodles</em></p><p class="Default"><em>Pada minimarket A, mie instan merupakan produk yang paling banyak terjual. Tetapi jumlah mie instan yang terjual ke konsumen setiap harinya tidak konstan, sehingga sering terjadi ketidaksesuaian minimarket dalam membeli mie. Untuk itu, digunakan logika fuzzy untuk prediksi pembeliannya. Pada penelitian ini menggunakan Sistem Inferensi Fuzzy Takagi Sugeno, himpunan fuzzy yang digunakan menggunakan 3 fungsi keanggotaan, yaitu turun, naik, dan segitiga. Proses penentuan hasil prediksi digunakan penegasan (defuzzy) dengan menggunakan konsep rata-rata tertimbang (weighted average). Hasil yang didapat, metode fuzzy inferensi Takagi-Sugeno dapat memprediksi pembelian mie instan dengan nilai error 35,55%.</em></p><p><strong><em>Kata kunci</em></strong><em> : </em><em>Logika fuzzy, Takagi Sugeno, </em><em>Prediksi pembelian, Mie instan</em><em></em></p>
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Strizhevskaya, Victoria, Inna Simakova, Roman Perkel, and Alexander Phedonnikov. "Technological and Medical Aspects of Instant Noodle Safety." E3S Web of Conferences 161 (2020): 01111. http://dx.doi.org/10.1051/e3sconf/202016101111.
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The purpose of the work was to study some safety indicators of the fat component of instant noodles, the most popular brands in the Russian Federation, and to predict their potential effects on the human body. The subject of the study was the physicochemical changes of the extracted fat component from fast food products. The most popular instant products - instant noodles of 3 popular brands were selected as the objects of research. According to the results of studies, it was noted that the mass fraction of compounds insoluble in petroleum ether is more than 1% - 1.2 and 1.1, respectively, and exceeds the recommended norms for deep fat. The content of epoxides exceeds the recommended allowable level of 17-24 mmol/kg by almost 2-2.2 times. The increased content of fat oxidation products is a potential risk factor that provokes diseases of the gastrointestinal tract, cardiovascular and immune systems, as well as changes in the blood formula. The data obtained indicate the need for a critical assessment of production technology, as well as the advisability of introducing regulatory standards regarding the safety control of the fat component of fast food products in order to reduce the effects of toxic products of fat oxidation on the human body and, as a consequence, reduce the prevalence of civilization diseases.