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1
Jirukkakul, N. "Improvement of physical properties and phenolic compounds of egg noodles by banana pulp and peel flour fortification." Food Research 5, no. 4 (July 4, 2021): 14–20. http://dx.doi.org/10.26656/fr.2017.5(4).671.
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This study was designed to improve egg noodles fortified with banana pulp (BF) and banana pulp with peel (PF) at 2 levels (40 and 60%) compared with wheat flour egg noodle. The results showed that the amount of banana flour did not affect those qualities of egg noodles. After cooking, fresh noodle had lower a*, b* and hardness but higher phenolic content than dried noodles. The BF egg noodles were more accepted by the consumer than PF egg noodles with 6.75-7.32 mg GAE/100 g phenolic content. While fresh control egg noodle was 4.54 mg GAE/g phenolic content. Therefore, fresh BF egg noodles had more potential to be used to improve the quality of egg noodle commercially.
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Fadzil, N. F., M. F. Abu Bakar, M. H. M. Yusop, and F. I. Abu Bakar. "Sensorial and physicochemical characteristics of herbal noodle enriched with Centella asiatica." Food Research 4, no. 4 (February 26, 2020): 1030–37. http://dx.doi.org/10.26656/fr.2017.4(4).408.
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Centella asiatica is one of the traditional herbs found commonly in Malaysia. It has been used as an important ingredient in many traditional medicine practices due to its antioxidant and pharmacological properties. This study was done by adding three different percentages of C. asiatica extracts (20%, 40% and 60%) in noodles. Sensory evaluation involving appearance, colour, taste and aroma (affective test), physicochemical properties (texture, pH and colour), antioxidant activity (DPPH, FRAP, TPC and TFC assays) and nutritional composition on control noodle and herbal noodles enriched with C. asiatica were conducted. For sensory test, control noodle is the most favorable followed by 60% herbal noodle. There was a reduction in the firmness of cooked 20% and 60% herbal noodles. The pH value of herbal noodles also decreased as the concentration of herbal noodles increased due to the addition of C. asiatica. Colour analysis showed that the L* values of all the samples were increased, a* values decreased which indicated strong green colour among the herbal noodles while b* values showed the highest value for control noodle. Antioxidant tests such as DPPH showed that 60% herbal noodle exhibited higher free radical scavenging with a value of 49.200% as compared to control noodle (16.027%). The same finding was observed for FRAP assay where 60% herbal noodle displayed higher value (111.335 µg/mL) than control noodle (71.233 µg/mL). TFC of 60% herbal noodle also showed the highest value as compared to other noodles. However, TPC of 40% herbal noodles had greater value as compared to 60% herbal noodle. A decrease in the nutritional value of herbal noodle compared to control noodle was also observed. In conclusion, herbal noodles enriched with C. asiatica showed promising antioxidant potential which can be used in functional food applications
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Wijayanto, Gatot, Achmad Suhendra Hadiwijaya, Leila Mona Ganiem, Mokhammad A'lan Tabaika, and Robbi Rahim. "Digital Marketing Communication Model of Healthy Instant Noodles from Lemonilo." Jurnal Komunikasi Profesional 7, no. 3 (June 17, 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 Indonesian Instant Noodle industry.
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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 (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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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 (January 1, 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 significant difference (P>0.05) in all lipid parameters in groups fed with instant noodles prepared with noodle seasoning compared with the control and the group with Natural spice. Also, in both Total and direct bilirubin the groups fed with instant noodles prepared with noodle seasoning both 80 % and 50 % indicated no significant increases (P< 0.05). The activities of AST, ALT, and ALP rats in groups fed with instant noodles prepared with noodle seasoning increased significantly (p< 0.05) (23.00±1.97) , (31.96±2.09 ) when compared to groups that consumed instant noodles cooked with Natural spice ( 40g crayfish and 30g of onions) compared with the normal control group respectively. This confirmed the hepatotoxic effect of instant noodles cooked with the noodle seasoning that shows a negative impact on the activities of liver enzymes but cooking with Natural spice seems to ameliorate the effect of free radicals deposited on the spices.
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Huang, Hang, Yufei Li, Jiale Zeng, Yazi Cao, Tiancheng Zhang, Guanghui Chen, and Yue Wang. "Comparative Quality Evaluation of Physicochemical and Amylose Content Profiling in Rice Noodles from Diverse Rice Hybrids in China." Agriculture 13, no. 1 (January 5, 2023): 140. http://dx.doi.org/10.3390/agriculture13010140.
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Rice noodles are one of southern people’s favorite foods in China, so it is important to find the suitable raw rice for rice noodle making. To study the effects of different rice varieties on the quality of fresh wet rice noodles and to explore the relationship between the quality of the rice and the quality of the fresh wet rice noodles, this study to compare the 12 hybrid rice varieties as raw materials analyzed the differences in the cooking quality, texture index, and sensory score of fresh wet rice noodles using the principal component analysis, membership function, and cluster analysis. The results showed that the quality of fresh wet rice noodles prepared from different hybrid rice materials differed significantly. The fresh wet rice noodles made from Liangyou 5836 are of good quality, and they are mainly characterized by a low rate of broken noodles and spit pulp value, high rice noodle hardness, good rice noodle elasticity, strong rice noodle chewiness, and low adhesiveness. Moreover, its sensory evaluation is also better than that of other varieties. The comprehensive evaluation of 12 hybrid rice varieties by subordinate function analysis also showed that Liangyou 5836 was the best. In addition, through principal component analysis and gray analysis, it was found that 14 related indicators of rice quality and fresh wet rice noodle quality were concentrated into four categories, among which gel consistency best reflects the quality of rice and fresh wet rice noodles. Through comprehensive analysis, it was found that an amylose content of about 22% and a gel consistency of less than 40 mm can be used as core indicators to screen varieties suitable for making rice noodles. This study is of great significance for the selection of hybrid rice for both rice quality and fresh wet rice noodle quality.
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Hatcher, D. W., M. J. Anderson, R. M. Clear, D. G. Gaba, and J. E. Dexter. "Fusarium head blight: Effect on white salted and yellow alkaline noodle properties." Canadian Journal of Plant Science 83, no. 1 (January 1, 2003): 11–21. http://dx.doi.org/10.4141/p01-194.
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Composite samples of Canada Western Red Winter wheat (CWRW) with varying levels of Fusarium head blight damage (0.5–9.6%) were prepared from the 1998 Western Canadian harvest survey and milled to yield both patent (60% extraction) and straight grade (~76%) flours. The mycotoxin deoxynivalenol (DON) levels in the flours ranged from 0.21 to 2.6 ppm with no significant influence due to flour extraction. No differences were attributable to Fusarium damage (FD) in the amount of work required to sheet either yellow alkaline (YA) or white salted (WS) noodles. The color of the raw (YA) noodles was adversely affected by FD as a significant loss in noodle brightness (L*) and an increase in redness (a*) were observed for noodles prepared from both patent and straight grade flour. Straight grade YA noodles, prepared from wheat with FD levels above acceptable limits for milling grades, displayed a significant loss in yellowness (b*) after aging for 24 h. Differences in noodle brightness of raw WS noodles were observed between the control and 9.6% FD samples for both patent and straight grade noodles at 24 h. Analysis of YA and WS noodles indicated a significant linear relationship between the number of specks and the quantity of FD in the wheat. YA and WS noodles displayed significant loss in cooked noodle texture with increasing FD levels. Maximum cutting stress and recovery declined with increasing FD for both noodle types whether made from patent or straight grade flour. Maximum wheat FD tolerances below 2% are required in order to ensure optimum noodle quality. Key words: Fusarium damage, noodles, color, texture and image analysis
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Sah, Gunja Kumari. "Consumers' Noodle Consumption: Experiences and Practices in Nepal." Tribhuvan University Journal 38, no. 2 (December 20, 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. The first round interview conducted with several people of different district of Kathmandu valley to comprehend noodle consumption experiences and their practices. Based on the first rounds of interviews, a structural survey questionnaire was created and circulated to more customers of different brands of noodles again in various districts of Kathmandu Valley to collect quantitative related data. The research project used a purposeful sampling method to gather information on consumer behaviors and to eat patterns related to noodles. The study revealed that consumers usually focused on purchasing noodles in Kathmandu, Lalitpur, and Bhaktapur districts. The majority of consumers eat Quick noodles as their first choice. Noodle consumption satisfied customers. Consumers placed Waiwai third, RARA second, and Chaudhary Group Quick Noodle first. Therefore, Quick brand noodles were the most popular among consumers, followed by WaiWai, Rara, 2PM, Current Rumpum, and Preeti.
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Kongta, Nalinrat, Kunchit Judprasong, Rodjana Chunhabundit, Jintana Sirivarasai, and Weeraya Karnpanit. "Assessment of Exposure to Aluminum through Consumption of Noodle Products." Foods 12, no. 21 (October 30, 2023): 3960. http://dx.doi.org/10.3390/foods12213960.
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This study aimed to determine aluminum (Al) contents in commonly consumed noodles and estimate the risk of Al exposure through the consumption of noodles in the Thai population. A total of 80 samples, 20 samples each of rice stick noodles, egg noodles, wide rice noodles, and Thai rice noodles was purchased from markets in Bangkok Metropolitan and other four provinces in each region of Thailand. Wet digestion and graphite furnace atomic absorption spectrometry (GFAAS) were used to determine Al contents. Exposure assessment of Al was conducted by applying the consumption amounts of noodles from the national consumption survey and the Al contents of the noodle samples. The hazard quotient (HQ) was calculated to estimate the risk of exposure to Al. Aluminum contents in the noodles ranged from not detected to 630 mg/kg. Exposure to Al from consumption of each noodle product in all age groups was lower than the provisional tolerable weekly intake (PTWI). However, Al exposures in children calculated from the high consumer models and Al exposures in all age groups from the worst-case scenarios were higher than the PTWI, indicating potential adverse health effects. Consumers who regularly consume large amounts of noodle products containing Al may be at risk of having adverse health effects.
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Wahjuningsih, Sri Budi, Mita Nurul Azkia, Zulhaq Dahri Siqhny, Lutfi Purwitasari, Ridha Indri Oktaviani, and Novizar Nazir. "Formulation and Quality Study of Mocaf Substitute Noodles with the Addition of Multigrain." International Journal on Advanced Science, Engineering and Information Technology 14, no. 3 (June 17, 2024): 967–75. http://dx.doi.org/10.18517/ijaseit.14.3.19599.
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This study aimed to determine the optimum formula and the characteristics of mocaf and multigrain (sorghum, kidney beans, mung beans) based noodle products. A design expert determined the optimum formula for the noodles. The noodles were tested for their gelatinization profile and tensile elongation profiles, protein content, and sensory evaluation using descriptive and preference tests to determine the optimum formula. The optimum formula was then compared to the noodle with the highest protein content for its nutrient, color, cooking properties, energy, fiber, and mineral content. The different formulas of multigrain noodles significantly affected the gelatinization and tensile elongation profiles. The higher content of mung beans and kidney beans increased the protein content. Multigrain noodles were accepted by consumers. The optimum formula for the multigrain noodle was 0% sorghum, 6.14% kidney beans, and 8.86% mung beans. Noodles with the highest protein content contained carbohydrates (83-84%), protein (7-8%), moisture content (6-8%), fat (0.3-0.5%), and ash (1-1.2%). The total energy of the noodles was about 365-372 Kcal/100g, while the energy from fat was about 2.75-4.46 Kcal/100g. These noodles contained high dietary fiber, consisting of 1.33-4.09% of soluble dietary fiber and 7.1-9.78% of insoluble dietary fiber. They had color and cooking properties comparable to other noodles that existed. The major minerals found in the noodles were potassium and sodium, followed by magnesium, calcium, iron, and zinc, respectively.
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Hasni, Dian, Cut Nilda, and Jihan Riska Amalia. "Kajian pembuatan mie basah tinggi serat dengan substitusi tepung porang dan pewarna alami [Study of making high fibre-wet noodles with porang flour substitution and natural dyes]." Jurnal Teknologi & Industri Hasil Pertanian 27, no. 1 (January 4, 2022): 31. http://dx.doi.org/10.23960/jtihp.v27i1.31-41.
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Wet noodles are a type of noodles that have undergone a boiling process with a water content of cooked wet noodles reaching 52%. Porang flour substituted wet noodles contain glucomannan which is a strong hydrocolloid and low in calories. This research has objectives to determine the best combination formulation of the porang flour substitution and types of natural dyes extract on physicochemical quality and consumer acceptance of this wet noodle. The factorial experiment was arranged in a randomized block design (RBD) with 2 factors using 3 replications. Factor A was porang flour substitution with 4 levels (A0 = control, A1 = 10%, A2 = 20%, A3 = 30%. Factor B was type of natural dye extract with 2 levels (B1 = carrot extract and B2 = beetroot extract). The measured parameters were noodle yield, breaking power, crude fibers, protein, moisture, and sensory quality using hedonic tests (aroma, taste, texture, and color). Wet noodles have the average yield value 168,40%, noodle breaking power 19,79%, moisture content 54,97%, protein content 9,41%, crude fiber 1,29%. For consumer acceptance, panelists tend to give neutral acceptance toward the aroma, color, taste and texture of the wet noodles. The best formulation was found in natural dyes of beetroot extract with 20% porang flour substitution (A2B2) which produces wet noodles according to SNI with the best physicochemical quality and sensory.Keywords: beet-root, glucomannan, natural dyes, porang flour, wet noodles
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Purwani, E. Y., Widaningrum Widaningrum, R. Thahir, and Muslich Muslich. "EFFECT OF HEAT MOISTURE TREATMENT OF SAGO STARCH ON ITS NOODLE QUALITY." Indonesian Journal of Agricultural Science 7, no. 1 (October 25, 2016): 8. http://dx.doi.org/10.21082/ijas.v7n1.2006.8-14.
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Sago starch has potential as source of flour for noodle. However, noodle made of sago starch has only been limitedly utilized due to the absence of gluten and lack of desired functional properties. Heat moisture treatment (HMT) is a promising technique for improving quality of sago noodle. The objectives of the present work were to study the effect of HMT of sago starch on its noodle quality. Four different origins of sago starch, i.e. Tuni, Ihur, Molat, and Pancasan, were treated with HMT method. HMT was performed by exposing the starch to high temperature (110oC for 16 hours) at moisture content of 25%. Sago starch was then processed into noodle. It was prepared by mixing the sago starch with binder (completely gelatinized starch and additive) into dough. The dough was pressed manually through a container with holes in the base. Noodles strains were steamed for 2 minutes and dried at 50oC in a convection drier. As the control, non-HMT sago starch was used and evaluated. Parameters evaluated were starch properties, physical strength, and cooking and sensory quality of the noodles. Analyses of variance was subjected to all parameters. Research results showed that the starch exposed to HMT changed its pasting profile from initial type A before treated to type B after treated. The noodle quality was also improved. Noodles resulted from starch treated with HMT showed higher firmness and elasticity, but they have lower stickiness compared to those of non-HMT. Less cooking loss and rehydration weight were also found, however, HMT increased cooking time of the noodles. HMT on Pancasan sago starch resulted in noodles which were preferred most by panelists. However, consumer testing is recommended to further validate consumers' preferences to the sago starch noodles. The study indicated that sago starch could be potentially used as raw material for noodles to increase the consumption of sago-based food.
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Purwani, E. Y., Widaningrum Widaningrum, R. Thahir, and Muslich Muslich. "EFFECT OF HEAT MOISTURE TREATMENT OF SAGO STARCH ON ITS NOODLE QUALITY." Indonesian Journal of Agricultural Science 7, no. 1 (October 25, 2016): 8. http://dx.doi.org/10.21082/ijas.v7n1.2006.p8-14.
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Sago starch has potential as source of flour for noodle. However, noodle made of sago starch has only been limitedly utilized due to the absence of gluten and lack of desired functional properties. Heat moisture treatment (HMT) is a promising technique for improving quality of sago noodle. The objectives of the present work were to study the effect of HMT of sago starch on its noodle quality. Four different origins of sago starch, i.e. Tuni, Ihur, Molat, and Pancasan, were treated with HMT method. HMT was performed by exposing the starch to high temperature (110oC for 16 hours) at moisture content of 25%. Sago starch was then processed into noodle. It was prepared by mixing the sago starch with binder (completely gelatinized starch and additive) into dough. The dough was pressed manually through a container with holes in the base. Noodles strains were steamed for 2 minutes and dried at 50oC in a convection drier. As the control, non-HMT sago starch was used and evaluated. Parameters evaluated were starch properties, physical strength, and cooking and sensory quality of the noodles. Analyses of variance was subjected to all parameters. Research results showed that the starch exposed to HMT changed its pasting profile from initial type A before treated to type B after treated. The noodle quality was also improved. Noodles resulted from starch treated with HMT showed higher firmness and elasticity, but they have lower stickiness compared to those of non-HMT. Less cooking loss and rehydration weight were also found, however, HMT increased cooking time of the noodles. HMT on Pancasan sago starch resulted in noodles which were preferred most by panelists. However, consumer testing is recommended to further validate consumers' preferences to the sago starch noodles. The study indicated that sago starch could be potentially used as raw material for noodles to increase the consumption of sago-based food.
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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 (March 28, 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 inventory and identification of instant noodle packaging labels, as well as the processing of data from these labels. According to the nutrition fact, instant noodle soup has an average salt (sodium) content of 1627.65 mg/100 g and contributes to 109% of the recommended daily salt intake. Salt content in instant noodle soup is higher than in fried instant noodles. Regular instant noodle products with the code ML more frequently include warning about high sugar and salt content. The “healthier choice” instant noodles product has an average sodium level of 697.84 mg/100 g and contributes 47% of the recommended daily salt intake. The total fat, sugar and salt content of the “healthier choice” noodles are 50.63, 13.78, and 36.56% respectively lower than regular fried instant noodles. Awareness of consuming instant noodles with low fat, sugar and salt content is expected to reduce the risk of non-communicable diseases.
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Palupi, Nurheni Sri, Feri Kusnandar, Tjahja Muhandri, and Gema Buana Putra. "Preferensi Konsumen dan Pedagang Mi Bakso terhadap Mi Basah Jagung Teknologi Ekstrusi." MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah 9, no. 2 (December 2, 2014): 204–12. http://dx.doi.org/10.29244/mikm.9.2.204-212.
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Corn wet noodle produced by an extrusion technology is easily applicable in a small scale industry due to its low investment and simple technology and can use to produce corn wet or dried noodles using 100 % corn flour. Consumer perception of wet corn noodle is an important step prior to its commercialization. The research aimed to evaluate sensory acceptance and consumer preferences of corn wet noodle according to consumers and vendor opinion. Data was collected through direct interviews to respondents selected by a purposive sampling method. Respondents consisted of 20 meatball noodle vendor and 100 consumers. Data were analyzed with frequency tables, Wilcoxon rank test, and the Kruskal-Wallis test. Sensory attributes (flavor, aroma, texture, color, and aftertaste) and overall acceptance of the corn wet noodles were evaluated. The results showed that the sensory scores of corn wet noodle ranged from neutral (score 3) to slightly liked (score 4). Age, trading experience, and cooking procedure before serving of vendors did not have any significant effect to sensory product acceptance. Similarly, age, purchasing power, and the frequency of consumers in eating meatball noodles did not influence the product acceptance. The majority of vendors (85%) and consumers (72%) did not recognize wet noodle corn. As many as 80% of consumers stated that wet corn noodles were suitable for corn meatball noodle. 85% of vendors and 87% of consumers were willing to declare corn wet noodles in meatball noodle selling
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Fitra, B. M., E. Susanto, S. Suharto, H. S. H. Munawaroh, and A. Ningrum. "Effect of milkfish skin gelatin on properties of vegetable wet noodle." Food Research 7, Supplementary 3 (October 31, 2023): 35–43. http://dx.doi.org/10.26656/fr.2017.7(s3).5.
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Vegetable wet noodles are one of the healthy noodles which have been part of a functional noodle. Wet noodles are a type of noodle with a chewy texture that are usually served immediately after production. However, the low tensile strength makes the noodles easily break, therefore it is necessary to mix it with gelatin to get noodles with good quality. Fish skin gelatin could improve physico-chemical, nutritional and functional quality of vegetable wet noodles. Consequently, the purpose of this study is to examine the effect of milkfish skin gelatin on the properties of vegetable wet noodle. Various concentration of milkfish skin gelatin (0.5%, 1%, 1.5%, 2% and 2.5%) were added to vegetable wet noodle dough. Physico-chemical properties of vegetable wet noodle were analyzed including tensile strength, Scanning electron microscope, proximate, color, total pigment, amino acid content and antioxidant activity. The addition of 2.5% of fish skin gelatin exhibited the highest tensile strength or breaking strength (0.18 MPa). SEM test results showed a dense matrix structure, uniform and compact cavities. Value of water content was 59.49%, protein content was 8.92%, ash content was 0.4%, fat content was 1.06%, carbohydrate content was 30.13%. Whereas, total pigment with chlorophyll value a was 3 mg/g, chlorophyll b was 2.46 mg/g and carotenoids was 1.32 mg/g. The color test obtained the results of the parameters L* 70.51, a* -5.37, and b* 11.56, respectively. There were major essential amino acids such as leucine, phenylalanine, and arginine. Furthermore, hedonic analysis showed that the consumer prefers to choose wet vegetable noodle after 2.5% gelatin addition due to bright green appearance, the specific aroma and the chewy texture of noodle.
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Mukti, Tri, and Septina Elida. "ANALISIS KELAYAKAN USAHA AGROINDUSTRI MIE SAGU DI KECAMATAN TEBING TINGGI KABUPATEN KEPULAUAN MERANTI." DINAMIKA PERTANIAN 33, no. 2 (January 24, 2018): 27. http://dx.doi.org/10.25299/dp.2017.vol33(2).1109.
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Sago is the potential agricultural product in Kapulauan Meranti Regency and can be processed into various food product, including sago noodles. This study aims to find the sago noodles business profile, feasibility level viewed from financial and non financial aspect the sago noodles agroindustry in Tebing Tinggi District Kepulauan Meranti Regency. This research used survey method. Data were analyzed descriptively qualitative and quantitative. The non-financial aspects of the study consist of market, technical and legal aspects, while the financial aspects are analyzed by investment criteria. The results showed that sago noodles agroindustry entrepreneur including productive age with the average age of 46 years, education is still low that is 9 years (SMP) and experienced in trying sago noodle processing that is for 16 years. Sago noodle business is included in small-scale business and home industrial, processing of sago noodles using semi-modern and traditional technology. Non-financial feasibility of sago noodles on the market aspect and technical aspects is feasible to cultivate but the legal aspect is not yet feasible. Finally, sago noodles are feasible to be cultivated because they meet the investment feasibility criteria, with NPV value Rp 444,589,796,57, Net B / C 1,32, IRR 47%, PB (payback period) 2 years 2 months. Based on switching value analysis, the business of sago noodle agroindustry is more sensitive to the 10% output price decrease compared to 10% input price increase.
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Mukti, Tri, and Septina Elida. "ANALISIS KELAYAKAN USAHA AGROINDUSTRI MIE SAGU DI KECAMATAN TEBING TINGGI KABUPATEN KEPULAUAN MERANTI." DINAMIKA PERTANIAN 33, no. 2 (September 24, 2019): 145–54. http://dx.doi.org/10.25299/dp.2017.vol33(2).3827.
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Sago is the potential agricultural product in Kapulauan Meranti Regency and can be processed into various food product, including sago noodles. This study aims to find the sago noodles business profile, feasibility level viewed from financial and non financial aspect the sago noodles agroindustry in Tebing Tinggi District Kepulauan Meranti Regency. This research used survey method. Data were analyzed descriptively qualitative and quantitative. The non-financial aspects of the study consist of market, technical and legal aspects, while the financial aspects are analyzed by investment criteria. The results showed that sago noodles agroindustry entrepreneur including productive age with the average age of 46 years, education is still low that is 9 years (SMP) and experienced in trying sago noodle processing that is for 16 years. Sago noodle business is included in small-scale business and home industrial, processing of sago noodles using semi-modern and traditional technology. Non-financial feasibility of sago noodles on the market aspect and technical aspects is feasible to cultivate but the legal aspect is not yet feasible. Finally, sago noodles are feasible to be cultivated because they meet the investment feasibility criteria, with NPV value Rp 444,589,796,57, Net B / C 1,32, IRR 47%, PB (payback period) 2 years 2 months. Based on switching value analysis, the business of sago noodle agroindustry is more sensitive to the 10% output price decrease compared to 10% input price increase.
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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 (November 24, 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 noodles from 77.23 to 57.08. The protein content of the composite noodles decreased from 10.70% (control) to 10.05% for 10% noodle sample. The decrease in the carbohydrate contents of the noodles from 65.27% (Control) to 64.83% for 10 % noodle sample was not significant. Percentage Ash, fiber and fat content of the noodles increased with increase substitution of plantain flour from 1.18 to 2.61, 0.40 to 1.13 and 16.01 to 19.75%, respectively. Cooking time decreased significantly from 4.40 to 3.2 8 while cooking loss and water absorption increased significantly from 5.92 to 10.01% and 9.82 to 13.15% respectively. Unripe plantain increase resulted in significant increase in noodle hardness but to a great extent did not affect noodle springiness, cohesiveness, gumminess, chewiness and resilience. There was no significant difference between the 7.20 and 7.67 values obtained from appearance of cooked noodles for control and 10% composite. Overall acceptability score of 7.80 and 7.60 between control 100% (100:0:0) and 10% (90:10:4) composite noodles were not significantly different. Noodles substituted with 10 % plantain flour is most recommended, with regards to cooking quality, acceptability, textural characteristics and improved nutrient.
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Pokharel, Anju, Randhir Kumar Jaidka, N. U. Sruthi, and Rewati Raman Bhattarai. "Effects of Incorporation of Porous Tapioca Starch on the Quality of White Salted (Udon) Noodles." Foods 12, no. 8 (April 16, 2023): 1662. http://dx.doi.org/10.3390/foods12081662.
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White salted (udon) noodles are one of the major staple foods in Asian countries, particularly in Japan. Noodle manufacturers prefer the Australian noodle wheat (ANW) varieties to produce high-quality udon noodles. However, the production of this variety has reduced significantly in recent years, thus affecting the Japanese noodle market. Noodle manufacturers often add tapioca starch to compensate for the flour scarcity; however, the noodle-eating quality and texture are significantly reduced. This study, therefore, investigated the effect of the addition of porous tapioca starch on the cooking quality and texture of udon noodles. For this, tapioca starch was initially subjected to enzyme treatment, ultrasonication, and a combination of both to produce a porous starch where a combined enzyme (0.4% alpha amylase)–ultrasound treatment (20 kHz) yielded a porous starch with increased specific surface area and better absorbent properties which are ideal for udon noodle manufacturing, Later, udon noodles were prepared using three varieties of ANW, a hard Mace variety, and commercial wheat flour by incorporating the prepared porous tapioca starch at a concentration of 5% and 10% of dry ingredients. Adding this porous starch resulted in a lower cooking time with higher water absorption and desirable lower cooking loss compared to the control sample with 5% of the porous starch chosen as the optimum formulation. Increasing the level of the porous starch reduced the hardness of the noodles whilst maintaining the desired instrumental texture. Additionally, a multivariate analysis indicated a good correlation between responses’ optimum cooking time and water absorption capacity as well as turbidity and cooking loss, and a cluster analysis grouped noodle samples prepared from different varieties into the same clusters based on the porous starch added, indicating the possibility of different market strategies to improve the quality of the udon noodles produced from different wheat varieties.
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Zuhdi, Muhson, and Amalya Nurul Khairi. "Analysis of organoleptic properties and consumer acceptance of frozen noodle products." Journal of Halal Science and Research 3, no. 1 (February 28, 2022): 15–19. http://dx.doi.org/10.12928/jhsr.v3i1.6828.
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Frozen noodles are a type of noodles that undergo a boiling process after the noodle printing stage so that the moisture content reaches 52%. An organoleptic test is a sensory test with testing using human senses as the primary tool in measuring acceptance power. The purpose of writing this journal is to determine organoleptic properties and consumer acceptance of frozen noodle products. The method used was a hedonic test on 20 semi-trained panelists. The parameters tested were color, aroma, suppleness, softness, stickiness, taste, and degree of liking. The parameters that consumers most like are in terms of the color of the noodles, while the parameters that consumers do not like are the stickiness of the noodles.
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Ersyah, Dinda, Abdul Aziz Jaziri, and Dwi Setijawati. "Effect of Spirulina (Arthrospira platensis) Powder on The Physico-chemical and Sensory Characterization of Dry Noodle." Journal of Aquaculture and Fish Health 11, no. 3 (September 2, 2022): 277–88. http://dx.doi.org/10.20473/jafh.v11i3.20908.
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Dry noodles are a staple food item among Asian population. Generally, it contains a low-fat and a high-carbohydrate level, however it lacks other nutrients, such as protein and dietary fiber. The addition of spirulina into dry noodles may increase both protein and dietary fiber. The aim of this study was to determine the effect of spirulina fortified in the dry noodle on physico-chemical and sensory properties. The method used in this study was experimental with a completely randomized design (CRD) using 4 replications. The spirulina powders added into dry noodles were 0%, 4%, 4.5%, 5%, 5.5%, 6% and 6.5%. The results showed the addition of spirulina in dry noodles had a significant effect (p<0.05) on nutritional values, such as protein, fat, ash, carbohydrate and dietary fiber. In addition, physical properties of fortified noodles, including cooking loss, elongation and tensile strength were also significant differences. For sensory attributes, noodles fortified with different concentrations of spirulina showed significant effects in appearance, aroma, color, taste and texture. A selected dry noodle fortified with 6% of spirulina based on the physico-chemical and sensory characterization. The fortified dry noodle can contribute to improving nutritional profile that may be beneficial on health.
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Wahjuningsih, Sri Budi, Dian Anggraeni, Zulhaq Dahri Siqhny, Agus Triputranto, Dahlia Elianarni, Lutfi Purwitasari, and Mita Nurul Azkia. "Formulation, Nutritional and Sensory Evaluation of Mocaf (Modified Cassava Flour) Noodles with Latoh (Caulerpa lentillifera) Addition." Current Research in Nutrition and Food Science Journal 11, no. 3 (December 31, 2023): 1008–21. http://dx.doi.org/10.12944/crnfsj.11.3.08.
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Instant noodles gained widespread popularity, resulting in a surge in global wheat consumption. However, concerns about the health implications of wheat-based products spurred the need for alternative ingredients in noodle production. The substitution of wheat flour with local resources, such as mocaf flour, and the enrichment of noodles with latoh (Caulerpa lentillifera), provided an opportunity to reduce wheat imports while enhancing the quality and potential health benefits of noodles. This study aimed to determine the optimal formulation, assess the characteristics, and evaluate the functional properties of wheat noodles that were substituted with mocaf flour and supplemented with latoh. The formulation of these noodles was conducted using design expert. The research encompassed a comprehensive analysis of physical, chemical, and organoleptic properties. The presence of latoh, in terms of chemical characteristics, increased the water and protein content in the noodles. On the physical side, it increased the final viscosity, setback, peak time, and elongation, as well as reduced the peak viscosity and breakdown. Meanwhile, the presence of mocaf increased carbohydrate content, peak viscosity, and breakdown value. The variations in noodle formulas only affected consumer acceptance of the appearance of the noodles; the noodle formula 99:1 (Mocaf:Latoh) had the most preferred appearance. Based on the sensory test parameters, the elongation value, and the tensile strength, noodles with optimal formulas were obtained, namely mocaf 63%, wheat 36% and latoh 1%. The optimum formula was similar to sample 10 (60:39:1) which exhibited characteristics such as a bright color, a rather smooth appearance with no cracks, a very soft mouthfeel, a bit springiness and elasticity, and a slightly non-sticky texture to the teeth without a fishy aroma. The essential and non-essential amino acids with the highest concentration contained in the Mocaf Noodles’ optimum formula were glutamate and leucine. Mocaf noodles with added latoh had low fat content but high carbohydrates and were rich in essential amino acids compared to other noodles. Additionally, they possessed sensory characteristics that were deemed acceptable by the panelists.
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Lubowa, Muhammad, Shin Y. Yeoh, and Azhar M. Easa. "Textural and physical properties of retort processed rice noodles: Influence of chilling and partial substitution of rice flour with pregelatinized high-amylose maize starch." Food Science and Technology International 24, no. 6 (March 30, 2018): 476–86. http://dx.doi.org/10.1177/1082013218766984.
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This study investigated the influence of pregelatinized high-amylose maize starch and chilling treatment on the physical and textural properties of canned rice noodles thermally processed in a retort. Rice noodles were prepared from rice flour partially substituted with pregelatinized high-amylose maize starch (Hylon VII™) in the ratios 0, 5, 10, and 15% (wt/wt). High-amylose maize starch improved the texture and brightness of fresh (not retorted) noodles. Chilling treatment led to significant (P ≤ 0.05) improvement in the texture of fresh noodles at all levels of substitution with high-amylose starch. The highest hardness was recorded at 15% amylose level in chilled nonretorted noodles. Retort processing induced a major loss of quality through water absorption, retort cooking loss, decreased noodle hardness, and lightness. However, the results showed that amylose and chilling treatment positively reduced the impact of retorting. For each level of amylose substitution, a low retort cooking loss and increased noodle hardness were associated with a chilling treatment. For both chilled and nonchilled noodles, retort cooking loss and hardness increased with increasing levels of amylose substitution.
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SHIKHA, FATEMA HOQUE, MD ISMAIL HOSSAIN, and LABIBA FARZANA. "Development of noodles with low cost Silver carp fish (Hypophthalmichthys molitrix) mince." Bangladesh Journal of Fisheries 32, no. 1 (July 4, 2020): 107–14. http://dx.doi.org/10.52168/bjf.2020.32.12.
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The study was conducted to prepare fish noodles using silver carp (Hypophthalmichthys molitrix)mince with wheat flour and to assess it’s cooking quality. The silver carp muscle was first boiled for 10-12minutes and then skin and bones were separated to prepare mince. Silver carp fish mince was incorporatedwith wheat flour and other ingredients in the substitution levels of 0, 20, 25 and 30%. The noodles wereprepared using a homestead noodle maker. The noodles samples with the increasing levels of silver carpmince in the formulations had increased ash, protein, fat and calories but the moisture content and totalcarbohydrate decreased with the increase of fish mince substitution level. The noodles with 30% silver carpmince had highest level of moisture content and had higher levels of protein, fat and calories (per 100 g)compared to o,20 and 25% silver carp mince in the noodle formulation. The noodles prepared with 20%silver carp mince had the lowest level of protein, fat and calories among three levels of mince substitutions.The cooking time of noodles with silver carp mince was lower than that of control one. For control samplethe cooking time required was 3 minutes where as for the other 3 samples required cooking time was 2minutes. The prepared noodles had higher level of water absorption capacity and increased the weight of thecooked noodles with the increasing amount of silver carp mince in the noodles The result of the studyindicated that- the incorporation of fish muscle with popular snack item like noodles might contribute to thehealth benefit for the consumers.
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Hendrasty, Henny Krissetiana, Sundari Setyaningsih, and Raden Sugiarto. "Optimasi Kondisi Pengeringan Mie Singkong dengan Response Surface Methodology Terhadap Karakteristik Produknya." agriTECH 39, no. 2 (September 6, 2019): 153. http://dx.doi.org/10.22146/agritech.43541.
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Wet cassava starch noodles have been developed in Srihardono Village, Pundong-Bantul District. The disadvantage of this noodle is the short shelf life. The objective of this study was to determine the optimum drying conditions to obtain the best quality of dried cassava noodles. The factors, such as temperature and drying time, and noodle layer were evaluated. Dried cassava noodles contain a combination of traditionally processed cassava starch and manufactured cassava starch. The ratio of traditional starch to manufactured starch was 3:2 (w/w). Drying was conducted using a cabinet drier at various temperatures (70, 80 and 90 °C) for 2 h, 2.5 h, 3 h, 3.5 h and 4 h. Noodle layers were 1, 2, 3 and 4. The observed quality parameters were elongation, water content, cooking loss and water absorption. The obtained data were analyzed using a Response Surface Methodology. The range of optimum drying condition was between 76 and 84 °C and drying time between 3.2 and 3.5 h. Noodles were arranged in 2 layers. Dried cassava noodles had an elongation value of 60 to 70%, water content of 8 to 9%, cooking loss of 10 to 12% and water absorption of 140 to 150%.
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Putri, Anggi Dwi, Fatimatuz Zuhro, and Ismul Mauludin Al Habib. "Analisis Gizi Limbah Ampas Kedelai Sebagai Tepung Subtitusi Mie untuk Menunjang Sumber Belajar Mata Kuliah Biokimia." BIOEDUSAINS: Jurnal Pendidikan Biologi dan Sains 1, no. 1 (June 18, 2018): 11–22. http://dx.doi.org/10.31539/bioedusains.v1i1.249.
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Research this aim to know nutritional proximate analysis of okara noodle products that have the potential to add protein values and dietary fiber to noodles and whether this research can be used as a source of biochemistry learning resources. The initial stage of this research is the flouring okara followed by making wet noodle okara and analyze the nutritional content characterized by the high content of fiber and protein than wheat flour. The results showed that the nutritional value of wet noodles with okara flour substitution had 6.7 percent protein, ash 0.27 percent, water 66 percent, carbohydrate 26 percent, fat 0.5 percent, and fiber 2.4 percent. The content of okara noodle fiber is able to meet the sufficiency of fiber consumption recommended by United States Department of Agriculture (USDA) amount 25 to 30g for a day . Substitution of okara flour can significantly increase the value of protein and dietary fiber in wet noodles. Data of research result from nutrient analysis of okara noodles using proksimat method can also be used as supporting source of biochemistry course study
Keywords : proximate test, noodles, waste, learning resources
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Hamidi, Wahyu, Septina Elida, Sisca Vaulina, and Khairizal Khairizal. "KEPUASAN KONSUMEN TERHADAP KUALITAS KULINER LOKAL MIE SAGU PADA UMKM DI KOTA PEKANBARU." Jurnal Daya Saing 9, no. 3 (December 12, 2023): 817–22. http://dx.doi.org/10.35446/dayasaing.v9i3.1572.
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Sago noodles are a local culinary dish made from sago. The presence of sago noodles will enrich the culinary treasures of Riau. This research aims to analyze consumer satisfaction with the culinary quality of sago noodles in Pekanbaru City. The sampling technique used nonprobability sampling followed by a judgment sampling method for 100 consumers who were purchasing sago noodles as respondents. Data were analyzed using descriptive analysis methods, Important Performance Analysis (IPA), and Customer Statistics Index (CSI). The results of the Important Performance Analysis (IPA) research show that there are still several things that do not meet consumer expectations. The attributes that are the main priority in improving performance and to be improved are the sago noodle topping and serving speed. Several attributes are in a position to be maintained, namely taste, uniqueness, completeness of sago noodles, guarantee, maturity, product variety, appearance, price, and portion. Based on the calculation of the consumer satisfaction index (CSI) value for local sago noodle culinary, it is 62.46%, in the range of 0.50-0.66, meaning that consumers are quite satisfied with the level of attribute performance in local sago noodle culinary.
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Chaovasuteeranon, Sarin, Firadao Boonmalert, Kunthira Salae, Nareeya Waloh, Baddariyah Sohsansa, Winai Dahlan, and Najwa Yanya Santiworakun. "Evaluation of Antioxidant Activity and Fatty Acids Composition of Nile Tilapia (Oreochromis niloticus-mossambicus) Noodles Fortified with Riceberry Germ." Proceedings of The International Halal Science and Technology Conference 15, no. 1 (December 14, 2022): 191–99. http://dx.doi.org/10.31098/ihsatec.v15i1.609.
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Tilapia noodles containing tilapia fish meat as main ingredients were fortified with different concentrations of riceberry germ (0.64%, 0.98%, 1.28%). The aims of this research were to develop tilapia noodle enriched with antioxidant agent from riceberry germ, to characterize the antioxidant activity and fatty acid compositions of developed tilapia noodles fortified with riceberry germ. Oleic acids were reported to be the most abundant fatty acids found in all noodle formulation with value range from 37-42 %. High relative percentages of monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) were obtained from the noodle fortified with 1.28% of riceberry germ. Similarly, the highest antioxidant activity was also obtained from the noodle fortified with 1.28% of riceberry germ. The noodles enriched with high fish protein and excellent antioxidants were successfully developed in this study.
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Mpalanzi, Victoria Thobias, Davis Naboth Chaula, and Alex Wenaty. "Textural, Cooking Quality and Sensory Acceptability of Noodles Incorporated with Moringa Leaf and Sardine Powders." European Journal of Nutrition & Food Safety 15, no. 10 (September 7, 2023): 1–20. http://dx.doi.org/10.9734/ejnfs/2023/v15i101341.
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Noodles with varying percentages of wheat flour, moringa leaf and Sardine powders were developed and tested for texture, cooking quality, and sensory qualities. Various formulations were used to make the noodle samples. Noodles with moringa leaf powder were developed using in the following wheat and Moringa proportions in percentage: 99.6:0.4 (WM1), 99.2:0.8 (WM2) and 99:1 (WM3). Noodle samples containing sardine powder were created in the following ratios: 95:5 (WS1), 90:10 (WS2), 85:15 (WS3), and 100:0 wheat flour.
Textural qualities of the noodle samples were measured, including hardness, cohesiveness, springiness and adhesiveness. The inclusion of moringa leaf powder and sardine powder resulted in a considerable reduction in hardness and cohesiveness when compared to the wheat control. The noodles became softer and less cohesive as the concentration of moringa leaf powder or sardine powder increased.
The noodle samples' cooking loss, volume increase and water absorption were also measured. Higher concentrations of moringa leaf powder or sardine powder resulted in greater cooking loss as well as lower volume and water absorption. This implies that the inclusion of these powders altered the texture and water-holding capacity of the noodles.
Additionally, sensory evaluations were performed to determine the acceptability of the developed noodles in terms of color, aroma, texture, taste and overall acceptability. The results revealed that when the concentration of moringa leaf powder or sardine powder increased the sensory properties of the noodles samples were altered. Lower concentrations of these powders were related with greater acceptance scores in general.
Specific characteristics of the noodles-, such as color, aroma, saltiness and hardness were evaluated using quantitative descriptive analysis. The results showed that adding moringa leaf powder and sardine powders altered these properties with larger concentrations causing more noticeable changes.
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Nor Afizah Mustapha, Lai Yan Tang, Wan Zunairah Wan Ibadullah, Radhiah Shukri, and Nor Hayati Ibrahim. "Microwave- and Oven-Heat Moisture Treatment of Broken Rice Flour and the Improvement in Flat Rice Noodle Quality." Journal of Advanced Research in Applied Sciences and Engineering Technology 43, no. 1 (April 9, 2024): 33–44. http://dx.doi.org/10.37934/araset.43.1.3344.
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The characteristics of starch used in the production of rice noodles greatly influenced the product quality. Some rice noodle varieties are made from rice flour, which is typically derived from broken rice grains. Broken rice flour has been associated with a higher level of starch damage that could adversely affect the cooking, textural, and eating qualities of noodles. Hydrothermal treatments have been proposed as a technique for improving starch functionality. This study aims to investigate the effect of different techniques employed in heat moisture treatment (HMT) applied to broken rice (MR263) and their impact on flat rice noodle quality. Rice flour adjusted to 20% moisture content was subjected to two HMT techniques; oven-heat moisture treatment (O-HMT) at 110°C for 3 h and microwave-heat moisture treatment (M-HMT) at 119 W for 5 min. HMT reduced the swelling capacity and solubility of the flour. M-HMT flour had the lowest swelling capacity, whereas O-HMT flour exhibited the lowest solubility. The oven-HMT reduced the L* and whiteness index values of both rice flour and noodles, whereas the microwave-HMT recorded comparable color parameters as the non-treated samples. HMT improved the cooking quality of flat rice noodles, resulting in lower water absorption and cooking loss. Noodles made with oven-treated flour had the lowest cooking loss, whereas the microwave-treated flour resulted in noodles with the lowest water absorption. O-HMT produces noodles with greater improvement in gel texture. Despite the reduced whiteness of the O-HMT noodle, it received higher consumer acceptance in terms of appearance, color, flavor, and hardness. Heat moisture treatment can be used as an economical viable technique for enhancing the quality of flat rice noodles. The varying noodle quality resulting from both oven- and microwave-HMT is attributed to a distinct degree of molecular changes in the starch components, which eventually impact the overall product quality.
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Martina, Atria, Wahyu Lestari, Tetty Marta Linda, Saberina Hasibuan, and Imelda Wardani. "Pengolahan Sagu menjadi mie prebiotik sebagai makanan fungsional dan upaya peningkatan ketahanan pangan di Desa Alai Selatan, Kecamatan Tebing Tinggi Barat, Kepulauan Meranti." Unri Conference Series: Community Engagement 2 (November 19, 2020): 112–16. http://dx.doi.org/10.31258/unricsce.2.112-116.
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Noodles are a processed food product favored by most Indonesians, generally made from wheat which must be imported. Kepulauan Meranti Regency is the largest producer of sago in Indonesia. One of the products made from sago that is widely produced in Meranti is sa.go noodle. Making noodles with local raw materials such as sago and sweet potato is an effort to improve food security. Traditional sago noodle has high carbohydrate and fiber content but still has disadvantages such as not having inulin content as a prebiotic, less antioxidant and a less attractive color, while purple sweet potato contains inulin as prebiotic components, high antioxidants, vitamins and minerals.The utilization of prebiotics insago noodle has multiple advantages since they improved probiotic growth in the body, sensory features and provide a more well-balanced nutritional composition as functional food. This community service program aims to training on the process of making prebiotic sago noodles to the community in Alai Selatan Village.This activities are carried out by course and practice methods.The results showed that the participants were interested in making prebiotic sago noodles because they had a more attractive features, more nutritious and had a delicious taste. Prebiotic sago noodles can be used as an effort to biodiversify sago noodle products to support food security and improve the community's economy.
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Li, Xinyang, Yongjun Wu, Cen Li, Shuoqiu Tong, Lincheng Zhang, and Jin Jin. "Improvement in Noodle Quality and Changes in Microstructure and Disulfide Bond Content through the Addition of Pepper Straw Ash Leachate." Foods 13, no. 10 (May 16, 2024): 1562. http://dx.doi.org/10.3390/foods13101562.
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Every year, a significant amount of pepper stalks are wasted due to low utilization. The ash produced from pepper stalks contains a significant amount of alkaline salts, which are food additives that can enhance the quality of noodles. Therefore, utilizing natural pepper straw ash to improve the quality of noodles shows promising development prospects. In this study, pepper straw ash leachate (PSAL) was extracted and added to noodles. The quality of the noodles gradually improved with the addition of PSAL, with the best effect observed at a concentration of 18% (PSAL mass/flour mass). This addition resulted in a 57.8% increase in noodle hardness, a 55.43% increase in chewiness, a 19.41% rise in water absorption rate, and a 13.28% increase in disulfide bond content. These alterations rendered the noodles more resilient during cooking, reducing their tendency to soften and thus enhancing chewiness and palatability. Incorporating PSAL also reduced cooking loss by 57.79%. Free sulfhydryl groups decreased by 5.1%, and scanning electron microscopy revealed a denser gluten network structure in the noodles, with more complete starch wrapping. This study significantly enhanced noodle quality and provided a new pathway for the application of pepper straw resources in the food industry.
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Kurnia, Ayu Bulan Febry, Liean Ntau, Deny Indra Setiawan, and Nuryani Nuryani. "The Acceptability of Moist Noodle with Subtitute Flour Mackerel Fish (Rastrelliger SP)." Jurnal Ilmiah Kesehatan (JIKA) 4, no. 2 (August 31, 2022): 327–35. http://dx.doi.org/10.36590/jika.v4i2.345.
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Fishery products are abundant in Gorontalo Province, so it is necessary to strive for processing to increase the nutritional value and economic value in the manufacture of noodle products. This study aims to determine the acceptability of wet noodle products that have been substituted with mackerel flour (Rastrelliger sp.). The research method used is pure experiment, the samples used are 3 samples, namely F0 wet noodles without the addition of fish meal, F1 wet noodles with 20 grams of mackerel flour using the pressing method, F2 wet noodles with the addition of 20 grams of mackerel flour without pressing. . Acceptability is measured by the level of preference including color, smell, taste and texture with a hedonic scale. Acceptance test was conducted on 25 well-trained panelists. Data analysis with ANOVA (analysis of variance) diversity test and Wicolxon difference test. The results showed that the organoptic diversity test of wet noodles on the color variable showed that there was no difference in color preference between the three wet noodles. While the variables of aroma, taste, and texture of wet noodles showed differences in the level of preference. The results of the different aroma test are known to have p-value <0.05 for F1 with F0 and F2 with F1. Meanwhile, the panelists' level of preference for the aroma of wet noodles F2 is the same as F0. The results of the taste difference test showed that the p-value <0.05 for F1 with F0 and F2 with F0, while the panelists' preference for the aroma of wet noodles F2 was the same as F1. Texture variable, shows p-value < 0.05 for F1 with F0 less than 0.05. It can be concluded that there is a difference in the preferences of the panelists between the aroma of wet noodles F1 and the aroma of wet noodles F0, the aroma of wet noodles F1 and the aroma of wet noodles F0, there is a difference in the preference of the panelists between the texture of wet noodles F1 and the texture of wet noodles F0, there is no difference in the level of preference of the panelists. on the texture of wet noodles F2 with F0 and F2 with F1.
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Bak, Se-Lim, Seung-Hyeon Cha, Sang-Beom Park, Shangle Jiang, Tae Kyung Hyun, and Keum-Il Jang. "Quality Characteristics of Noodles Produced Using Steam-Treated Dough Prepared with Psyllium Husk and Soaked-and-Dried Soybean." Journal of Food Processing and Preservation 2023 (April 3, 2023): 1–14. http://dx.doi.org/10.1155/2023/5351057.
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We analyzed the quality characteristics of wheat-free, gluten-free dough, steam-treated dough, and cooked noodles. Dough was prepared from soaked-and-dried soybean (SDS) powder amended with 10%, 25%, or 40% psyllium husk; the SDS was prepared by soaking soybeans for 12 h at room temperature and hot air drying at 60°C for 24 h. Dough was then steam-treated at 120°C for 5, 10, or 15 min and subsequently formed into noodles. Dough and noodle can be made using SDS powder and psyllium husk powder, but it is difficult to maintain noodle shape after cooking without steam treatment. Steam treatment improved the texture of the dough, enabling noodle production. The hardness, gumminess, springiness, cohesiveness, and chewiness of the steam-treated dough were improved compared to nonsteamed dough, yielding a texture similar to wheat flour dough. Moreover, the dough cross-section became denser after steam treatment. As the cooking time increased, the hardness, gumminess, cohesiveness, and chewiness of cooked noodles decreased, and the springiness of cooked noodles increased by increasing of water absorption rate; overall, their form was maintained. Therefore, steam-treated psyllium husk-containing dough enables noodle production without the addition of gluten.
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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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Park, Gyuna, Hyejin Cho, Kyeonghoon Kim, and Meera Kweon. "Quality Characteristics and Antioxidant Activity of Fresh Noodles Formulated with Flour-Bran Blends Varied by Particle Size and Blend Ratio of Purple-Colored Wheat Bran." Processes 10, no. 3 (March 17, 2022): 584. http://dx.doi.org/10.3390/pr10030584.
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This study explored the noodle-making performance of flour blends with different particle sizes and blending ratios of purple-colored wheat bran and their antioxidant properties. The bran particle size was reduced using an ultra-centrifugal mill equipped with 1, 0.5, and 0.2 mm sieves. The damaged starch and swelling capacity of the bran were analyzed. Quality of the flour-bran blends at different blending ratios was analyzed by solvent retention capacity (SRC). Noodles made from the blends and their corresponding antioxidant activities were examined. The damaged starch and swelling capacity of bran were higher for smaller particles than for larger particles. Water and sodium carbonate SRC values of blends increased as the bran particle size decreased. The smaller the bran particles incorporated in the cooked noodles, the greater firmness and springiness measured. The antioxidant activity of noodles made with blends reflected better embedding of the small particles of bran than the large particles into noodle sheets. Small bran particles significantly enhanced noodles’ quality and antioxidant activity at higher blending ratios than large bran particles. Particle size reduction of bran enhanced the noodle-making performance of flour blended with purple-colored wheat bran; this could increase the utilization of bran to produce noodles with health benefits.
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Makchuay, Tanaporn, Sasitorn Tongchitpakdee, and Savitree Ratanasumawong. "Effect of Mulberry Leaf Tea on Texture, Microstructure, Starch Retrogradation, and Antioxidant Capacity of Rice Noodles." Journal of Food Processing and Preservation 2023 (March 29, 2023): 1–9. http://dx.doi.org/10.1155/2023/2964013.
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The effect of mulberry leaf tea (MT) on texture, microstructure, starch retrogradation, and antioxidant capacity of rice noodles was investigated. Addition of MT powder at 5 to 25% increased protein, fiber, and antioxidant capacity of rice noodles. The presence of phenolic compounds in MT enhanced firmness and elongation of rice noodles, while fiber disrupted the noodle microstructure, resulting in lower firmness and elongation at high concentration. MT noodles kept for 7 days at 4°C had total phenolic content and antioxidant capacity 7 times and 5 times higher than the control rice noodles at day 0, respectively. Addition of MT reduced the retrogradation enthalpy of rice flour and retarded increase in firmness and decrease in elongation of rice noodles during storage. Addition of MT improved the nutritional benefits and antioxidant capacity of rice noodles and also the textural properties during storage.
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Lin, Hong-Ting Victor, Guan-Wen Chen, Ke-Liang Bruce Chang, Yi-Jun Bo, and Wen-Chieh Sung. "Comparison of Physicochemical Properties of Noodles Fortified with Commercial Calcium Salts versus Calcium Citrate from Oyster Shells." Foods 12, no. 14 (July 13, 2023): 2696. http://dx.doi.org/10.3390/foods12142696.
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This study examined the physicochemical effects of the fortification of noodles with 0.25–1.00% (w/w) calcium salts, viz. calcium acetate, calcium carbonate, calcium citrate, and calcium lactate. Fortification with calcium citrate, calcium acetate, and calcium carbonate increased the pH and breaking force of the dried noodles. However, the fortification of noodles with any concentration of calcium did not increase the extent of elongation of the control raw noodles. The L* and b* values of the raw and dried noodle color increased with increasing concentrations of calcium salts, except for noodles with added calcium citrate. Fortification with calcium citrate yielded no significant influence on color, texture, adhesiveness, springiness, flavor, and overall scores for cooked noodles. Noodles fortified with 0.5% calcium citrate made from oyster shells were compared with a control sample of noodles and noodles fortified with commercially available calcium citrate. The particle size of the calcium citrate made from oyster shells (258 nm) was smaller than that of the purchased calcium citrate (2631 nm). Noodles fortified with calcium citrate made from oyster shells showed no significantly difference compared to noodles fortified with commercially available calcium citrate. These results suggest that calcium citrate made from oyster shells may be used as the additive of choice for the manufacture of calcium-fortified noodles.
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Lee, Ah-Hyun, Seon-Min Oh, Sang-Jin Ye, Hui-Yun Kim, Ji-Eun Bae, Jong-Hyun Choi, Byung-Yong Kim, and Moo-Yeol Baik. "Instrumental and Sensory Characteristics of Commercial Korean Rice Noodles." Foods 10, no. 11 (November 22, 2021): 2885. http://dx.doi.org/10.3390/foods10112885.
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In this study, the rheological properties of several commercial rice noodle strands were investigated. In the bending test, failure stress decreased as the cooking temperature increased from 80 to 90 °C, and the cooking time increased from 3 to 4 min for higher rice content noodles (>60%). The stress–relaxation test and sensory tests were carried out with bundles of noodles to investigate correlations with the bending test. The modulus of elasticity was higher at 80 than 90 °C. However, no correlation was found between cooking temperature and the rheological properties of lower rice content noodles. In the stress relaxation test, the deviation was larger due to the empty space in the bundle. In the correlation analysis, sensory stickiness was correlated with a modulus of elasticity in the bending test. Comparing the bending and stress–relaxation tests, each instrumental variable showed differences in the rheological properties of rice noodles in strands and bundles. However, the bending test measured with noodle strands seemed to be most suitable as a method of measuring the rheological properties of rice noodles.
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Sucianti, Gabrielia. "PENGARUH SUBSTITUSI TEPUNG BEKATUL TERHADAP SIFAT FISIK DAN KIMIA DARI MIE BASAH." JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) 2, no. 1 (February 18, 2021): 10–20. http://dx.doi.org/10.36526/jipang.v2i1.1210.
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Noodles is one of the Indonesian favorite foods. The number of noodle consumption is increasing to make Indonesia on a second rank highest in the world after China with the rate of consumption of noodles as much as 38,970 billion servings. Wheat flour is a staple ingredient used to make wet noodles, which is obtained by means of import. An alternative that can be taken to decrease the import of wheat flour is by way of utilizing the raw materials of local food non wheat flour as an ingredient for making wet noodles. Bran flour (rice bran) is one of the results of the agricultural products obtained from rice milling process. This study is to determine the formulation of wet noodles and effect of bran flour substitution on physical, chemical and organoleptic properties of wet noodles. The designused in this research is complete random design (RAL) with 2 factors, namely the flour mixture with the formulation of wheat flour (250 g, 225 g, 212,5 g, 200 g and 175 g) and bran flour formulations (0 g, 25 g, 37,5 g, 50 g and 75 g). The Data obtained were analyzed with ANOVA and followed by a test DMRT. The results of the analysis showed that the treatment of wet noodles obtained on the best wet noodles with the formulation (wheat flour 175 g : bran flour 75 g). The addition of bran flour produced a wet noodle with higher fiber and vitamin E content and also more preferred by consumers.
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Aisya, Alyarahma Nur, Siti Susanti, and Bhakti Etza Setiani. "Efek Color Retention Agent pada Mi Basah dengan Pewarna Alami Cabai Merah (Capsicum Annuum L.) pada Karakteristik Fisikokimia." Jurnal Ilmu Pertanian Indonesia 26, no. 1 (December 7, 2020): 105–12. http://dx.doi.org/10.18343/jipi.26.1.105.
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There are many innovations in wet noodle processing with color variations. One of wet noodle processing innovations is the use of natural dyes such as fruit or vegetable dyes. The essence of red chilies can be used as a natural dye for wet noodles. Natural dyes dissolve easily during the boiling process, therefore color retention agents can be added in the processing and expected to be able to retain the red color of chilies in wet noodles. This study aims to determine the effect of adding color retention agents on physicochemical characteristics, namely moisture content, color resistance, texture, and vitamin C content in wet noodles. The method used in this study was a completely randomized design (CRD) with 5 treatments of color retention agents each with 4 repetitions. The treatments applied were T0: without the addition of a color retention agent, T1: ascorbic acid (C6H8O6), T2: citric acid (C6H8O7), T3: magnesium hydroxide (Mg(OH2)), and T4: magnesium carbonate (MgCO3). The test results were analyzed using Analysis of Variance (ANOVA) and if there is a significant effect at the 5% significance level, then proceed with the Duncan Multiple Region Test to determine the differences between treatments. All data analyses were calculated by using a computer program SPSS 21.0 for windows. Data from the test for vitamin C content were analyzed using Microsoft Excel through graphical analysis. The results is addition of color retention agent treatment to wet noodles with natural dyes from chilies had a significant effect on the color resistance, moisture content, texture, and vitamin C content of wet noodles. T4 wet noodle is the best wet noodle treatment in maintaining the red color with the physical characteristics according to SNI.
Keywords: color retention agents, noodles, red chili
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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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Aminullah, Aminullah, and Tjahja Muhandri. "STUDY OF GUAR GUM, ALUM, AND WATER ADDITION ON PHYSICAL CHARACTERISTICS OF EXTRUDED WET CORN NOODLE." JURNAL PERTANIAN 10, no. 1 (June 12, 2019): 36. http://dx.doi.org/10.30997/jp.v10i1.1622.
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Corn noodle was a form of food diversification, especially food that usually used wheat flour as its raw material. The objective of this research was to study the effects of guar gum, alum, and water addition on physical properties of extruded wet corn noodle. It was made by mixing wet and dried flours, steaming dough, pressing it using an paste extruder, and steaming the noodles. The alum, guar gum, and water concentrations were 0% and 0.01%; 0%, 1%, and 2%; and 60%, 70%, and 80%, respectively. The physical analysis of wet corn noodle were color, elongation, hardness, adhesiveness, and cooking loss analysis. The analysis showed that wet corn noodles have a reddish yellow color with °Hue of 83.21° - 86.42°. The statistical analysis showed that the higher the guar gum concentration led to the lower the hardness and cooking loss of wet corn noodle, while the greater the elongation. Alum addition increased the hardness and elongation of wet corn noodles, while it decreased the adhesiveness.
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Suprayogi, Dedy, Tri Sunan Agung, and Dedy Suprayogi. "Utilization of Papaya Stem (Carica papaya L.) as a Nutritious Noodle Halal Product for National Food Security." Proceedings of International Conference on Halal Food and Health Nutrition 1, no. 1 (January 30, 2023): 67–72. http://dx.doi.org/10.29080/ichafohn.v1i1.1127.
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Indonesia has a variety of natural resources, one of which is papaya. Papaya stems contain carbohydrates, fiber, protein, and water content. The lack of utilization of papaya stems makes it a plantation waste because it is only left to rot. Coupled with the current state of national food security is worrying. Based on this, it was found that the innovation of using papaya stems (Carica papaya L.) into nutritious noodles for the sake of national food security. This innovation work aims to find out how to make noodles, noodle quality, nutritional content, and business opportunities. The procedure for this innovation of papaya stem noodles begins with observation, followed by product manufacture, organoleptic testing, nutritional content testing in the BARISTAN Surabaya laboratory, SWOT business opportunity analysis, and financial analysis. The results of the organoleptic test showed that the respondents stated that the noodles had a savory taste, flat shape, yellowish color, and smelled like noodles in general. The results of the laboratory showed that noodles contained 9.99% protein, 74.14% carbohydrates, and 0.75% fat. SWOT analysis business opportunities obtained the strength (strength) of easily obtained materials, weaknesses (weaknesses) limitations of production equipment, opportunities (opportunity) interest in the consumption of Indonesian noodles are high and become new innovations, as well as threats (threats) many noodle competitors. Financial calculations obtained a fairly large profit and the results of the BEP of capital will be covered in 2,5 months of production.
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Widaningrum and W. Haliza. "Physical and Sensory Properties of Modified Canna Edulis Starch-Noodles with the Addition of Guar Gum, CMC, and Arabic Gum." IOP Conference Series: Earth and Environmental Science 1024, no. 1 (May 1, 2022): 012011. http://dx.doi.org/10.1088/1755-1315/1024/1/012011.
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Abstract This research aimed to study the effects of 1% addition of various hydrocolloids, i.e. guar gum, carboxymethylcellulose (CMC), and Arabic gum, in preparing noodles from Canna edulis starch modified with heat moisture treatment (HMT) in advance. Research results showed that some parameters such as cooking loss were not affected by hydrocolloid except Arabic gum (which resulted in the highest cooking loss). CMC and Arabic gum significantly affected the hardness and elasticity of starch noodles; meanwhile, for the stickiness parameter, guar gum gave the lowest stickiness of starch noodles and was not significantly different from native Canna edulis starch noodles. The addition of hydrocolloids did not significantly affect tensile strength except for the brightness of noodles. From the sensory evaluation perspective, Canna edulis modified starch noodle was likely to be more accepted by the panelists than other starch noodles available in the market.
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Santoso, V., T. Estiasih, and W. D. R. Putri. "Utilization of rice bran for wheat flour substitution in noodle product development: a review." IOP Conference Series: Earth and Environmental Science 924, no. 1 (November 1, 2021): 012023. http://dx.doi.org/10.1088/1755-1315/924/1/012023.
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Abstract Rice bran is a by-product of polishing in the rice milling process. Rice bran contains numerous bioactive compounds with a beneficial effect on human health, namely dietary fiber, flavonoid, tocopherol, tocotrienol, and gamma-oryzanol. Since the trend of healthy food has been rising, rice bran has been taken an interest to use in functional food development. Noodle products are often developed as a functional food due to widely consumed foods and as a great carrier to deliver bioactive compounds. The utilization of rice bran could change noodle quality attributes which influences market acceptance. Dietary fiber in rice bran could affect noodles cooking quality and texture profile. Stabilization of rice bran before use could reduce adverse effects of rice bran on noodles’ quality. Noodle processing such as kneading and cooking could affect antioxidant compounds. The aim of this paper is to review rice bran substituted noodle quality, including nutritional product value, factors affecting noodle characteristics, and methods to improve rice bran noodle quality. This paper discussed not only noodles enriched with white rice bran but also with red and black rice bran. Thus, it could provide broad information to support further rice bran utilization in noodle development.
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Thin, Po Po, Htay Htay Win, Aung Kyaw Soe, and Aung Ko Latt. "DEVELOPMENT AND TESTING OF A SEMI-AUTOMATIC MACHINE FOR MAKING NOODLES." Advanced Engineering Letters 3, no. 2 (2024): 64–75. http://dx.doi.org/10.46793/adeletters.2024.3.2.3.
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As part of the research, a shaft for cutting flat noodles of 4 mm and 2 mm for a semi-automatic portable noodle-making machine was developed and tested. The main diameter of these shafts was 14 mm. The theoretical analysis observed the von Mises stress flat noodle-cutting shaft and the effective stress of the noodle-cutting shaft of 4 mm. In a numerical analysis using FEA, the von Mises stress and effective stress of the shaft were observed for cutting 4 mm flat noodles. According to the results, the maximum percentage errors between the theoretical and numerical FEA results were 13.7% and 16.8%, respectively. In the experimental part, the capacity and efficiency of the semi-automatic machine for making noodles were analyzed. The average capacity and efficiency of the 4 mm flat noodle machine was 71 kg/h, while the average capacity and efficiency of the 2 mm flat noodle machine was 73 kg/h. The research results showed that the 2 mm flat noodle machine has a higher capacity than the 4 mm flat noodle machine, but their efficiency is the same at 93%.
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Jeong, Soon Yeon, Eunjin Kim, Ming Zhang, Yun-Seong Lee, Byeongjun Ji, Sun-Hee Lee, Yu Eun Cheong, et al. "Antidiabetic Effect of Noodles Containing Fermented Lettuce Extracts." Metabolites 11, no. 8 (August 6, 2021): 520. http://dx.doi.org/10.3390/metabo11080520.
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The aim of the current study was to examine the antidiabetic effect of noodle containing fermented lettuce extract (FLE) on diabetic mice as a pre-clinical study. The γ-aminobutyric acid (GABA) content, antioxidant capacity, and total polyphenol content of the FLE noodles were analyzed and compared with those of standard noodles. In addition, oral glucose and sucrose tolerance, and fasting blood glucose tests were performed using a high-fat diet/streptozotocin-mediated diabetic mouse model. Serum metabolite profiling of mice feed standard or FLE noodles was performed using gas chromatography–time-of-flight mass spectrometry (GC–TOF-MS) to understand the mechanism changes induced by the FLE noodles. The GABA content, total polyphenols, and antioxidant activity were high in FLE noodles compared with those in the standard noodles. In vivo experiments also showed that mice fed FLE noodles had lower blood glucose levels and insulin resistance than those fed standard noodles. Moreover, glycolysis, purine metabolism, and amino acid metabolism were altered by FLE as determined by GC–TOF-MS-based metabolomics. These results demonstrate that FLE noodles possess significant antidiabetic activity, suggesting the applicability of fermented lettuce extract as a potential food additive for diabetic food products.
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Nashiyyah, Nurul, and Surya Bintari. "The Influence of Currency and Co-Creation on Customer Loyalty Mediated by Customer Satisfaction." Journal of Economic, Bussines and Accounting (COSTING) 7, no. 4 (June 6, 2024): 8174–83. http://dx.doi.org/10.31539/costing.v7i4.10451.
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With the development of lifestyle education on social media, many people are finally aware of the importance of healthy living. But not many people have a lot of time to be able to keep consuming healthy food. One of the healthy instant noodles that can be used as an option is Oven Noodles. The purpose of this study was to examine the effect of Currency and Co-Creation on Customer Loyalty mediated by Customer Satisfaction on oven noodles. This research was conducted with the Bekasi Regency area as the limitation with a sample size of 110 respondents who are consumers of oven noodles. The sampling method used is nonprobability sampling with purposive sampling method. The processing used to test the correlation and regression in this study uses SmartPLS 3.2.9 which is used to test validity and reliability. In this study it can be proven 1) Currency set by oven noodle products cannot encourage the level of customer loyalty. 2) Co-Creation offered by oven noodle products cannot encourage the level of customer loyalty. 3) Customer Satisfaction felt by oven noodle consumers can encourage the level of customer loyalty.