Creating Healthy Instant Noodles Made of Mocaf Flour, IPB Students Win Third Place

Students of the Department of Food Science and Technology (ITP) of Bogor Agricultural University (IPB), Fadhilah Nur 'Azizah and Niswana Wafi Alfarda, won the third place at Winslow Scientific Paper Competition 2018. The competition was held by the Student Executive Board (BEM) of Faculty of Public Health, Hasanudin University, Makasar (18/03). The top ten participants were from IPB, Hasanudin University, University of North Sumatra, Brawijaya University, Airlangga University, Surabaya Institute of Technology and Udayana University Bali.

Innovation created by Fadhilah and Wafi for the competition were commercial instant noodle products from modified cassava (mocaf) flour.

"We make instant noodle 100% made of mocaf flour. There is no other flour mixture except spices and vegetables," said Wafi. The mocaf is derived from raw cassava which has been modified into flour.

Fadhilah expressed that they were more prepared for this competition than for the previous one. In addition, the innovation of this instant noodle product also has advantages over other products.

"Instant noodles are popular among Indonesian people, therefore we take this theme. Many people think that instant noodles are not healthy and the flour as raw material is still imported, so we try to find new innovation by making instant noodles from mocaf flour which is a local product. We also add various types of vegetables and Isolated Soya Protein to increase protein content," explained Fadhilah and Wafi. (TK)