Noodle Products Research Articles

The Influence of Halal Label on Interest to Buy Samyang Noodle Product

This study aims to determine the effect of Halal Label on Halal Awareness and its impact on Purchase Intention with the objective specifications are: 1) to determine the effect of halal label on halal awareness, 2) to determine the effect of halal label on purchase intention of Samyang noodles, and 3) to determine the effect of halal awareness on buying interest in Samyang noodles. This research is classified as a quantitative research with an associative approach. The research location is in the city of Mataram with a population that is not known with certainty because there are quite a lot of Muslim people who know about Samyang noodle products in the city of Mataram. So that the data collection method used in this research is a survey sample method with the sampling technique is non-probability sampling. Temporary, The hypotheses developed in this study are: 1) Halal label has a significant effect on purchase intention of Samyang noodles, 2) Halal label has a significant effect on Halal Awareness, and 3) Halal awareness has a significant effect on purchase intention on Samyang noodles. The research results will be discussed further. This study aims to determine the effect of Halal Label on Halal Awareness and its impact on Purchase Intention with the objective specifications are: 1) to determine the effect of halal label on halal awareness, 2) to determine the effect of halal label on purchase intention of Samyang noodles, and 3) to determine the effect of halal awareness on buying interest in Samyang noodles. This research is classified as a quantitative research with an associative approach. The research location is in the city of Mataram with a population that is not known with certainty because there are quite a lot of Muslim people who know about Samyang noodle products in the city of Mataram. So that the data collection method used in this research is a survey sample method with the sampling technique is non-probability sampling. Temporary, The hypotheses developed in this study are: 1) Halal label has a significant effect on purchase intention of Samyang noodles, 2) Halal label has a significant effect on Halal Awareness, and 3) Halal awareness has a significant effect on purchase intention on Samyang noodles. The research results will be discussed further.

Volarisation of Brewer's spent grain for noodles preparation and its potential assessment against obesity

SummaryBrewer's spent grain is the most prevalent low‐cost by‐product of brewing industry, contributing to about 85% of all by‐products produced. It is of interest for food industry applications because of its high nutritional value (fibres, protein and bioactive substances). The objective of this study was to determine the effects of different brewer's spent grain composition usage on various quality criteria of noodles as well as to investigate the possible usage opportunities and assessments of them in the production of noodles against obesity. For this purpose, noodle production was carried out using five different compositions of brewer's spent grain barley, barley and wheat, barley and rice, barley and maize, barley and finger millets, all at different concentrations (5%, 10%, 15% and 20%). Various quality criteria of the noodles were determined. Noodles made with the addition of barley and maize spent grains were found to be high in physio‐chemical and nutritional properties, and amylase and lipase inhibition assay. Concentration above 15% of spent grains affected the texture of the noodles. From the sensory evaluation, 10% concentration of barley and maize noodles was selected as it had good texture, colour and appearance. It was comparatively good in taste and aroma from other samples.

Real-time PCR application in confirmation test of Salmonella Typhimurium on instant noodle

Real-Time PCR is a molecular biology testing instrument used for various types of food product testing applications to monitor the quality of a product. In addition, the real-time PCR technique can also be used to test the detection of pathogenic bacteria in some foods and processed products. The purpose of this study was to detect Salmonella typhimurium using real-time PCR. This research can be a source of information and a reference for similar research. The test method used is the real-time PCR method with the green SYBR kit. Data analysis was carried out by looking at the results of interpreting Ct values and Tm values. Positive results are indicated by the formation of the Ct curve and the Tm curve. From the research conducted, it was found that the Ct value was in the range of 11.90 - 12.10 with an average of 12.02, while the Tm value was in the range of 85.10 - 85.20 with an average of 85.15. From the study results, it can be concluded that the use of real-time PCR for testing the detection of Salmonella typhimurium in instant noodle products can be applied.

Quality Characteristics of Noodles Produced Using Steam-Treated Dough Prepared with Psyllium Husk and Soaked-and-Dried Soybean

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.

Consumers’ Preference and Future Consideration Toward Organic Instant Noodles: Evidence from Indonesia

The consumption of instant noodles in Indonesia is the second highest globally. However, people are now more aware of sustainable lifestyles and the health risks of consuming food additives, so some opt for more organic choices, including instant noodles. Research on customers’ preferences in this area remains lacking, so the current study aims to fill the gap. This study also analyses the relationship between the choices and consumers’ future considerations. Discrete Choice Experiment (DCE) method was used to reveal the perception of sustainable attributes in organic instant noodles. The future considerations were measured using the Future Consequences Consideration (FCC) scale. As many as 592 respondents participated in the study, selected using the convenience sampling method. Data were analyzed using conditional logit via package support.CEs on R software. The findings show that Indonesian consumers’ preferences are primarily based on the extrinsic attributes: organic labels and packaging materials, but they also consider the health claims. They will likely prefer instant noodles with organic characteristics for future considerations. The results of this study have implications for instant noodle product development. Young consumers take up a large portion of the market, and they are now more aware of sustainability and health. The current study can inform the product development and the approach to the targeted market. To the best of the authors’ knowledge, this is the first study on consumer perception on sustainability attributes in organic instant noodles.

Effects of Highland Barley Flour with Different Particle Sizes on the Characteristics of Reconstituted Flour and Noodles.

To study the effects of highland barley flour with different particle sizes on dough characteristics and noodle quality, highland barley flours (median particle sizes of 223.25, 143.12, 90.73, 42.33 and 19.26 μm, respectively) were mixed with the wheat flour to make noodles. The damaged starch content of highland barley flour with five particle sizes was 47.0, 61.0, 62.3, 102.0, and 108.0 g/kg, respectively. The reconstituted flour containing highland barley powder with smaller particle sizes showed higher viscosity and water absorption. The smaller the particle size of barley flour, the lower the cooking yield, shear force and pasting enthalpy of the noodles, and the higher the hardness of the noodles. As the particle size of barley flour decreases, the structural density of the noodles increases. This study is expected to provide a constructive reference for the development of barley-wheat composite flour and the production of barley-wheat noodles.

Quantitative risk assessment of Bacillus cereus in wet rice noodles from raw material to marketing phase

From 2018, several foodborne diseases caused by the consumption of wet rice noodles contaminated with microorganisms have attracted the attention of consumers and surveillance departments. We explored the crucial risk factors for the contamination of Bacillus cereus during the various steps of the wet rice noodles production chain (from raw material to marketing phase). A total of 273 samples were collected in each corresponding production phase. The contamination level was quantitatively detected in the samples, and the corresponding temperature and time were recorded and analyzed using @Risk software. The quantitative detection results of raw material were determined as the initial contamination level in the model to predict the final contamination level and assess the key risk factors for B. cereus contamination in wet rice noodles. The model predicted that the final contamination level of B. cereus was in the range of −3.55 to 4.34 log CFU/g in 95% wet rice noodles at the marketing phase. The highest predicted contamination level was 6.28 log CFU/g, and the risk of exceeding the threshold was 0.80%. The model was verified to be valid for R2 > 0.96, and the predicted results could be used for reference. Moreover, the sensitivity analysis revealed that in addition to raw material, the key control factors were buffering temperature in the packaging delivery phase, transporting temperature and time from factory to marketing phase; their correlation coefficients (r) were 0.18, 0.16, and 0.15, respectively. Therefore, manufacturers need to adjust the current predelivery buffering and transporting mode. It is recommended to reduce the predelivery buffering temperature, and refrigerated trucks are preferred to control the proliferation of B. cereus in transported food, thus reducing the occurrence of foodborne diseases and improving the safety of food.

Level of Implementation of GMP and SSOP in SMEs Wet Noodle Production Process with Gap Analysis Tools

Level of Implementation of GMP and SSOP in SMEs Wet Noodle Production Process with Gap Analysis Tools

PERAN BRAND AWARENESS MEMEDIASI PENGARUH VIRAL MARKETING TERHADAP KEPUTUSAN PEMBELIAN

This study aims to examine and explain the role of brand awareness in mediating the influence of viral marketing on purchasing decisions. This research was conducted in Denpasar City. The population of this study is all people in Denpasar City who consume and buy Lemonilo instant noodle products and know the viral marketing of Lemonilo instant noodles. The number of samples used is as many as 120 respondents with non-probability sampling technique, especially purposive sampling method. Data collection in this study was carried out using a questionnaire method which was distributed online by the researcher with the help of a google form. The data analysis technique used is path analysis to analyze the pattern of relationships between variables and using the Sobel test to determine the role of mediating variables. The results of the analysis and discussion of this study found that viral marketing has a positive and significant effect on purchasing decisions, viral marketing has a positive and significant effect on brand awareness, brand awareness has a positive and significant effect on purchasing decisions, and brand awareness mediates the influence of viral marketing on purchasing decisions.

Korean Wave and NCT Dream Brand Ambassador and its Influence on Interest in Buying Products on Twitter Followers @lemonilo

This study aims to analyze the influence of the Korean wave and the NCT Dream brand ambassador from the South Korean boy group on buying interest in Mie Lemonilo products. Intense competition makes a brand must be selective in promoting its products in order to compete in a healthy manner. Therefore, trending marketing activities are carried out by companies in this digital era, namely taking advantage of the current Korean wave trend and the popularity of celebrities by using brand ambassadors. This study uses the A-T-R theory (Awareness-Trial & Reinforcement) with the analytical tool used is the quantitative method by distributing questionnaires. The data used in this research is primary data using a questionnaire with a sample of 100 people from followers of the official Twitter account @lemonilo, totaling 33,120 followers (7 April 2022). The results of the study partially show that the coefficient value of the Korean wave variable (X1) has a positive value of 0.606 and the NCT Dream variable as a brand ambassador (X2) has a positive value of 0.324 on interest in buying Lemonilo Noodles (Y). Simultaneously, there is an influence between the independent variables Korean Wave and Brand Ambassador on the dependent variable Purchase Interest of 47.4%, which means that there is the influence of Korean Wave and NCT Dream as Brand Ambassadors on Purchase Interest for Lemonilo Noodle products.

PENGARUH CELEBRITY ENDORSER JEROME POLIN TERHADAP KEPUTUSAN PEMBELIAN MIE SEDAP TASTY BEEF YAKINIKU

Advertising is a tool used as a communication process to convey information to audiences that can generate attention, interest and decisions on actions to buy the products offered. The use of celebrity endorsers in advertisements is the main attraction of a brand to the intended target market, as well as building a strong emotional relationship with consumers. The purpose of this study was to determine 1) Jerome Polin as a celebrity endorser for Sedaap Tasty Beef Yakiniku noodle products, 2) Purchase decisions and 3) The influence of celebrity endorser Jerome Polin on purchasing decisions for Sedaap Tasty Beef Yakiniku Noodles. This study uses a quantitative approach with a survey method with a questionnaire as the data collection instrument. The population in this study were followers of the Instagram account @miesedaaptasty with a population of 120 and a sample of 55 people. The sampling technique used simple random sampling technique. The results showed that celebrity endorser Jerome Polin had t-count (10.796) > t-table (2.398), it was stated that there was an influence between Celebrity Endorser Jerome Polin on the Purchase Decision of Sedaap Tasty Beef Yakiniku Noodles. Meanwhile, the R square result is 0.687, which means that Celebrity Endorser Jerome Polin influences the Purchase Decision of Mie Sedaap Tasty Beef Yakiniku by 68.7%, and the remaining 31.3% is influenced by other factors outside of this study.

Pengaruh Brand Ambassador NCT Dream dan Citra Merek Terhadap Keputusan Pembelian

Business competition makes entrepreneurs must be careful in managing strategies in order to compete with their competitors and attract consumers to buy their products. This study aims to determine the effect between Brand Ambassador and Brand Image on Purchasing Decisions. This research uses explanatory research with a quantitative approach. The research sample was taken using a purposive sampling technique with a sample of 103 respondents through questionnaires. In the test the coefficient of determination was obtained (R2) of 0.582, which implies that the influence of the independent variables (brand ambassadors and brand image) on the dependent variable (purchasing decision) is 58.2%, while the remaining 41.8% is influenced by factors other factors outside the variable x. The analysis technique used is multiple linear regression. The results of this study state that: The results of the partial test (t test) show that (1) brand ambassadors influence purchasing decisions, (2) brand image has a significant effect on purchasing decisions, (3) that brand ambassadors and brand image simultaneously (f test ) has a significant effect on purchasing decisions for Lemonilo noodle products.

The Influence of Brand Image, Brand Awareness, and Labeling Halal Against the Decision to Purchase Sarimi Instant Noodle Products at Alfamidi Jeruk Raya, South Jakarta

This study aims to analyze the effect of brand image, brand awareness, and halal labeling on purchasing decisions for Sarimi instant noodle products at Alfamidi Jeruk Raya, South Jakarta. The population in this study were customers who bought Sarimi instant noodle products at Alfamidi Jeruk Raya, South Jakarta. The sample used in the study was 96 people. Collecting data in this study using a questionnaire. This study uses multiple linear regression analysis techniques to test the independent variables on the dependent variable. The results of this study found that brand image and brand awareness had a positive and significant effect on purchasing decisions, however, halal labeling had a positive but not significant effect on purchasing decisions for Sarimi instant noodle products at Alfamidi Jeruk Raya, South Jakarta.

Assessing the Viability of a Small Micro-Enterprise of an Urban Farming Group in Bausasran Village, Yogyakarta, in Developing a Vegetable-based Noodle Products

Gemah Ripah Farmer Group, located in Bausasran Village, Danurejan District, Yogyakarta City, is one of the small farmer groups that have successfully practiced urban farming. The group grows vegetables and fruits. The harvest is then sold directly to consumers or distributors. To increase the economic value, the group plans to start a small micro-scale dry noodle product business by utilizing their cultivation results. In business planning, an economic feasibility analysis is required. This study aims to determine the business feasibility with the indicators of Net Present Value (NPV), Internal Rate of Return (IRR), Payback Period (PP), and Added value analysis with Hayami Method. This study simulates two business scenarios for dry noodle production, namely own production and third-party production with three variables of production capacity analyzed, namely 760, 950, and 1140 units/month. The results of this study show that self production scenario with a production capacity of 1140 pieces/month produces a higher level of feasibility with a value of NPV, IRR and payback period of IDR 42,038,344, 59% and 1.88 years respectively. Value-added analysis provides added value in the self-production scenario of IDR 55,527/kg at the production rate of 1140 units/month.

KARAKTERISTIK PROKSIMAT DAN AKTIVITAS ANTIOKSIDAN PRODUK MIE KERING YANG DISUBSTITUSI DENGAN TEPUNG BUAH TINJANG (Rhizophora mucronata)

Tinjang fruit (Rhizopora mucronata) is a mangrove plant that has a relatively high carbohydrate content. More processing is needed so that it can be utilized into processed forms, one of which is flour. The use of tinjang fruit flour in this study was used as a substitute for wheat flour in a food product. One of them is dry noodles. The purpose of this study was to determine the effect of tinjang fruit flour substitution on the proximate characteristics and antioxidant activity of dry noodles. This study used a Completely Randomized Design (CRD) method with One Way ANOVA Test. The treatment in this study was the substitution of tinjang flour with a percentage of 0%, 10%, 15%, 20%. The results showed that there was a significant effect between treatments on the proximate characteristics and antioxidant activity of dry noodle products. Dry noodle products with 10%, 15%, and 20% tinjang fruit flour substitution have fulfilled the SNI with an average value of water content, namely 0.69-4.04%, ash content, namely 1.84-2.38% and protein content, namely 11.00-12.78 %. The results of the antioxidant activity value with the best IC50 were found in dry noodle products with 20% of the tinjang fruit flour substitution, namely 115,761 ppm.

Health Examination and Production of Sago Noodle Products as Alternative Food for Diabetes Mellitus Patients in Puasana Village, North Moramo District

Sagu merupakan makanan yang kaya akan manfaat dan nilai gizi. Makanan tradisional ini memiliki kandungan glukosa yang lebih rendah dibandingkan nasi. Oleh karena itu, dapat dijadikan sebagai pangan fungsional bagi penderita Diabetes Mellitus. Salah satu daerah penghasil sagu di Sulawesi Tenggara adalah Desa Puasana, Kecamatan Moramo Utara. Tujuan dari kegiatan pengabdian kepada masyarakat ini adalah untuk meningkatkan pemahaman dan pengetahuan masyarakat setempat dalam mengolah makanan tradisional menjadi produk untuk menciptakan lapangan kerja yang sehat dan bergizi. Kegiatan tersebut berupa sosialisasi dan pelatihan pembuatan Mie Sagu untuk kelompok PKK di desa Puasana dan pemeriksaan kesehatan. Hasil dari sosialisasi dan pelatihan tersebut, pemahaman dan keterampilan kelompok PKK Desa Puasana dalam mengolah produk makanan olahan khususnya Mie Sagu meningkat. Hal ini akan memungkinkan kelompok PKK di Desa Puasana untuk mengubahnya menjadi bisnis yang dapat membantu meningkatkan pendapatan rumah tangga. Pencapaian tersebut antara lain hadirnya usaha di bidang kesehatan dan keamanan pangan sebagai pangan yang bernilai jual kembali, bahan tradisional untuk olahan sagu, dan diversifikasi bahan pangan yang terus diimpor untuk bahan lokal yang lebih bernilai.
 Kata kunci: Sagu; Mie Sagu; Diabetes Mellitus

Processing quality and aroma characteristics of fresh noodles intermingled with large-leaf yellow tea powder

Large-leaf yellow tea is attracting increasing attention because of its health effects, and its emerging development in food processing. Because of the special baking flavor of the tea, the preparing fresh noodles with ultra-finely ground large-leaf yellow tea powder (LYTP) is conducive to the development of nutrition-enhanced noodle products with special flavors. In this study, the quality characteristics and sensory flavor of fresh tea noodles (TNs) prepared under optimal conditions were tested. The results showed that compared with those of the control group (CK) without added tea, the hardness, elasticity, and tensile properties of TNs were significantly enhanced (P < 0.05), but the cooking loss was slightly higher. The sensory score for the overall acceptability of cooked TNs reached 7.0 ± 0.29. The results of gas chromatography-ion mobility spectrometry (GC-IMS) and sensory evaluation showed that TNs effectively retained the unique aroma (rice-crust aroma) components of tea powder. This provides a theoretical basis for preparing fresh TNs with a high quality and high-tea powder ratio, and also a data reference for the development of deep processing products of large-leaf yellow tea.

Factors affecting the purchase intention of non-certified halal Korean instant noodles

Purpose – This study aims to determine what factors encourage Muslim consumers to purchase non-halal MUI-certified instant noodles. Methodology – The sample for this study is selected using a purposive sampling technique with the criteria of Muslim respondents who never purchased non-halal MUI-certified instant noodles. This study collected 114 usable responses for further analysis. All data were analyzed using the PLS-SEM method. Finding – The results indicated that product knowledge has an effect on halal product awareness and intention to purchase non-halal MUI-certified Korean instant noodles. Intrinsic religiosity value does not affect halal product awareness, but halal product awareness significantly affects the intention to purchase non-halal MUI-certified Korean instant noodles. Finally, halal product knowledge positively links the purchase intention of non-halal MUI-certified Korean instant noodles. Implications – The results of this study are expected to help supermarkets, distributors, and the government to improve the supervision of products, especially Korean instant noodle products that do not yet have an MUI halal certificate.Originality – Studies that investigated intrinsic religiosity, halal product awareness, and knowledge toward purchase intention have been previously performed. However, the results are inconclusive. Besides, such studies in non-halal-certified Korean noodles are scarce. This study contributes to the literature by re-investigating these relationship in the context of non-halal-certified Korean noodles in Indonesia.

Quality characteristics of fresh noodles with low-sodium salt and the underlying mechanisms.

Influence of low-sodium salt on water mobility, chemical interactions, and structural changes in noodles was investigated to explore the underlying mechanisms of noodle quality changes, and the results were in comparison with those of NaCl and KCl. Low-sodium salt increased the cooking loss, hardness, chewiness, maximum tensile strength, and tensile fracture distance of noodles. Low-sodium salt enhanced the interaction of water and non-aqueous components in noodles by reducing water mobility. Besides, chemical interaction test showed that low-sodium salt induced the oxidation of some free SH groups to form SS bonds, and strengthened the hydrophobic interaction and hydrogen bonds of gluten. Fluorescence spectra revealed that low-sodium salt changed the microenvironment of gluten molecules. Scanning electron microscopy (SEM) images showed that low-sodium salt noodles presented a more continuous and compact microstructure. Among the three kinds of salted noodles, some qualities of low-sodium salt noodles were equivalent to or slightly worse than those of NaCl noodles, but higher than those of KCl noodles. Hence, replacing part of NaCl with KCl in noodle products is an effective method to reduce sodium content.

Effects of high temperature, high humidity, and cold storage on structure and qualities of whole oat flour noodles during processing

Gelation and structure of oat starch significantly affect qualities of whole oat flour noodles. During extrusion, the structure of noodles is loose, resulting in high cooking loss and poor texture. Therefore, oat noodles were treated with high temperature, high humidity (HTH), and cold storage (CS), and their structure and qualities were analyzed. The results showed that compared with CS, HTH could reduce the cooking loss of noodles from 10.12% to 6.13%, increase the hardness (65.59g) and chewiness (20.67) of noodles, and effectively improve the sensory quality of noodles. The change in texture and sensory of noodles was due to HTH by accelerating the retrogradation of starch in noodles, promoting the cross-linking of starch molecules to form an ordered structure, causing an increase in the ordered degree and crystallinity of starch and making the structure of noodles denser. It made the mobility of water in the noodles decrease, and more tightly bound water was transformed into weakly bound water and free water. HTH can be applied to industrial production of whole oat flour noodles. This study could effectively guide the production of high-quality whole oat flour noodles without any food additives.