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Red Palm Olein Oil-Enhanced Instant Noodle: A Functional Food Innovation for Diabetes-friendly Formulation

Indonesian Food Science and Technology Journal · Vol. 9 No. 2 (2026) · hlm. 180–189

DOI
10.22437/ifstj.v9i2.49295
ISSN
2615-367X
Terbit
2026-07-26
Penerbit
Department of Technology of Agricultural product (THP) Jambi University
Bahasa
en
Lisensi
creativecommons.org/licenses/by/4.0

Abstrak

The global rise in type-2 diabetes has increased interest in functional foods that can help prevent or manage the disease. Red Palm Olein Oil (RPOO), rich in antioxidants such as tocotrienols, tocopherols, and β-carotene, has shown promise in reducing oxidative stress and improving insulin sensitivity. This study aimed to develop a low-calorie, functional instant noodle using RPOO to provide anti-diabetic benefits while retaining consumer appeal. Konjac flour, a low-calorie ingredient, was combined with RPOO to create a nutritious noodle product. The production of RPOO involved fractionating crude palm oil (CPO) to yield a product rich in antioxidants, which were measured for their antioxidant activity. The noodles were formulated by replacing conventional oils with RPOO-based seasoning, and their physical, chemical, and sensory properties were analyzed. Results showed that the RPOO-substituted noodles had significantly higher vitamin E content, contributing to antioxidant effects. Sensory evaluation indicated that the 75:25 RPOO-seasoning oil ratio received the highest acceptance regarding color, aroma, and taste. Proximate analysis revealed that the noodles were low in calories (73.81 kcal per 100g), making them suitable for health-conscious consumers. The findings suggest that RPOO-enhanced instant noodles could serve as a functional food for diabetes-friendly formulation, providing a novel approach to integrating health benefits into widely consumed food products.

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  • Universitas Jambi
  • University of Bengkulu
  • Andalas University
  • Universitas Pat Petulai
  • Padjadjaran University
  • Universitas Nahdlatul Ulama Kalimantan Timur
  • Riau University
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Rekan penulisOrganisasiArtikel bersama
Mursalin MursalinUniversitas Jambi6
Surhaini SurhainiUniversitas Jambi4
Irma RahmayaniUniversitas Jambi3
Rahayu SusenoUniversitas Jambi3
Ulyarti UlyartiUniversitas Jambi3
Sahrial SahrialUniversitas Jambi2
Mursalin MursalinAfiliasi tidak diketahui2
Daniel Tua PurbaUniversitas Jambi2
Ika GusrianiUniversitas Jambi2
Dini Novita SariUniversitas Nahdlatul Ulama Kalimantan Timur1
Kesuma SayutiAndalas University1
Ade YuliaUniversitas Jambi1
Dompak M. T. NapitupuluUniversitas Jambi1
Heri JunediUniversitas Jambi1
Khairin AnisaUniversitas Jambi1
Lavlinesia LavlinesiaUniversitas Jambi1
Fitry TafziUniversitas Jambi1
Nur Hasnah ARRiau University1
Nurfaijah NurfaijahUniversitas Jambi1
Vijay MishraVictoria University1
Hendrix Yulis SetyawanAfiliasi tidak diketahui1
Sunaryo SunaryoUniversitas Sains Al-Qur'an1
Budi WaluyoAfiliasi tidak diketahui1
Merlya MerlyaAfiliasi tidak diketahui1
Annisa'u ChoirunAfiliasi tidak diketahui1
Dian WulansariUniversitas Jambi1
Mursyid MursyidUniversitas Jambi1
Elkanah JayantiUniversitas Jambi1
Silvi Leila RahmiUniversitas Jambi1
Indra Lasmana TariganUniversitas Jambi1
Madyawati LatiefUniversitas Jambi1
Annisa Candra NabilaUniversitas Jambi1
Nurul HudaUniversiti of Malaysia Sabah1

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Sumber metadata: OAI-PMH (metadata jurnal) https://online-journal.unja.ac.id/index.php/ifstj/oai, pertama di-harvest 6 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en">Red Palm Olein Oil-Enhanced Instant Noodle: A Functional Food Innovation for Diabetes-friendly Formulation</dc:title>
	<dc:creator xml:lang="en">Budiyanto, Budiyanto</dc:creator>
	<dc:creator xml:lang="en">Silsia, Devi</dc:creator>
	<dc:creator xml:lang="en">Anis, Ulfah</dc:creator>
	<dc:creator xml:lang="en">Fatharani, Arina</dc:creator>
	<dc:creator xml:lang="en">Azima, Fauzan</dc:creator>
	<dc:creator xml:lang="en">Cahyana, Yana</dc:creator>
	<dc:creator xml:lang="en">Nizori, Addion</dc:creator>
	<dc:subject xml:lang="en">antioxidant food</dc:subject>
	<dc:subject xml:lang="en">diabetes prevention</dc:subject>
	<dc:subject xml:lang="en">functional noodles</dc:subject>
	<dc:subject xml:lang="en">konjac</dc:subject>
	<dc:subject xml:lang="en">red palm olein oil</dc:subject>
	<dc:description xml:lang="en">The global rise in type-2 diabetes has increased interest in functional foods that can help prevent or manage the disease. Red Palm Olein Oil (RPOO), rich in antioxidants such as tocotrienols, tocopherols, and β-carotene, has shown promise in reducing oxidative stress and improving insulin sensitivity. This study aimed to develop a low-calorie, functional instant noodle using RPOO to provide anti-diabetic benefits while retaining consumer appeal. Konjac flour, a low-calorie ingredient, was combined with RPOO to create a nutritious noodle product. The production of RPOO involved fractionating crude palm oil (CPO) to yield a product rich in antioxidants, which were measured for their antioxidant activity. The noodles were formulated by replacing conventional oils with RPOO-based seasoning, and their physical, chemical, and sensory properties were analyzed. Results showed that the RPOO-substituted noodles had significantly higher vitamin E content, contributing to antioxidant effects. Sensory evaluation indicated that the 75:25 RPOO-seasoning oil ratio received the highest acceptance regarding color, aroma, and taste. Proximate analysis revealed that the noodles were low in calories (73.81 kcal per 100g), making them suitable for health-conscious consumers. The findings suggest that RPOO-enhanced instant noodles could serve as a functional food for diabetes-friendly formulation, providing a novel approach to integrating health benefits into widely consumed food products.</dc:description>
	<dc:publisher xml:lang="en">Department of Technology of Agricultural product (THP) Jambi University</dc:publisher>
	<dc:date>2026-07-26</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://online-journal.unja.ac.id/ifstj/article/view/49295</dc:identifier>
	<dc:identifier>10.22437/ifstj.v9i2.49295</dc:identifier>
	<dc:source xml:lang="en">Indonesian Food Science and Technology Journal; Vol. 9 No. 2 (2026): Volume 9 Number 2, July 2026 |IFSTJ| ; 180-189</dc:source>
	<dc:source>2615-367X</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://online-journal.unja.ac.id/ifstj/article/view/49295/25108</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2026 Indonesian Food Science and Technology Journal</dc:rights>
	<dc:rights xml:lang="en">https://creativecommons.org/licenses/by/4.0</dc:rights>
</oai_dc:dc>