Instant Noodles are food products made from wheat flour and food additives that are permitted to be in the form of typical noodles. Instant noodles can be used as an alternative to rice and are liked by all people. This is because it is easy to obtain, affordable, has many flavors, and is easy to serve. How to serve it just enough to cook with boiling water or brewed with hot water for 3-4 minutes. Instant noodles are foods that contain carbohydrates and protein. The nutritional composition of 100 grams of instant noodles is 10-12 grams of protein, 17-20 grams of fat, 57-60 grams of carbohydrates, ± 450 kcal of energy, 3-7 grams of minerals, ± 1800 SI vitamin A, 0.5-0.7 mgr of vitamin B1, ± 0.5 mgr of B6, ±7.5 mgr of niacin, and 1.3 g of vitamin B12. To increase the nutrition of instant noodles, you can also add vegetables, eggs, and meat. Because people’s interest in noodles is rising, this causes the opportunity to establish a noodle processing industry also has great opportunities. Wheat flour is an ingredient obtained from milled wheat seeds. The specialty of wheat germ, among other cereals, is its ability to form gluten when flour is moistened with water. The elastic nature of gluten in noodle dough causes the resulting noodles to not break easily during the printing and cooking process. To reduce dependence on wheat flour and lower the selling price of products, the use of wheat flour can be reduced by adding other ingredients such as tapioca flour, sago flour, mocal flour
MIXING
In the mixing process, Wheat flour, water, and salt are mixed using a machine, and the dough is stirred until evenly mixed and smooth with a good moisture content of 32%-34%.
ROLL PROCES
A. PRESSING
In this process the dough is formed into long sheets with a thickness according to the product to be produced
B. SLITTING
In this process, the noodle sheets are cut longitudinally to form noodle strands and shape the noodles into wavy or curly according to the resulting product.
STEAMING
The process of maturation of the noodle dough by steaming the noodles to a certain maturity so that the noodle dough turns out to be tougher and stronger. This process aims to convert the starch contained in the flour into a gel-like substance known as gelatinization. Gelatinization is the formation of a gel that begins with the swelling of starch granules due to water absorption.
CUTTING AND FOLDING
Noodle strands are cut according to a certain size and printed according to the size of one serving.
FRYING
In this process, the noodles are fried at 140-150 C for 60-120 seconds. In this process, there is a process of reducing the water content of the noodles to be perfect up to about 3%-5%. This is because when the oil temperature is high, the water will evaporate quickly and produce fine pores on the surface of the noodles. This process makes instant noodles more durable in storage.
COOLING
The process of cooling the fried noodles in a cooling box with a fan inside. Next, the noodles are drained at 40 C using a fan that rotates quickly on the conveyor so that the oil can solidify and stick to the noodles and make them hard. Because the condensed steam will cause mold to grow, the cooling must be perfect. In addition, another method that can be used for drying is an oven with at 60 deg C
PACKING
Based on SNI 01-3551-2000 regulations, instant noodles must be packaged in tightly closed packages, not influenced and affected by the contents, and safe during storage and distribution
Source : Ningsih,Tri Puji.2009.Proses Produksi Mie Instan di PT.Tiga Pilar Sejahtera.Surakarta:Universitas Sebelas Maret
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