Feasibility Study and Business Analysis of Dried Melientha Suavis Noodle Products

Abstract

This study aimed to investigate the feasibility and conduct a business analysis of dried Melientha suavis noodle products. The noodles were formulated using wheat flour and Melientha suavis in three different ratios: 80:20, 70:30, and 60:40. The findings revealed that the 60:40 ratio yielded noodles with an average thickness of 1.21 mm and achieved the highest level of consumer acceptance based on a sensory evaluation using the 9-Point Hedonic Scale. Evaluation criteria included appearance, color, thickness, texture, and aroma. The noodles could be stored for up to 15 days under both room temperature and refrigerated conditions without significant physical changes. However, after 30 days of storage, changes in external characteristics were observed, particularly under room temperature conditions, where the noodles became drier and darker in color. In refrigerated conditions, the surface texture became rougher, and the color intensified. Despite these changes, the noodles retained a soft texture suitable for consumption after blanching in hot water. These results demonstrate the potential of this product for development as a commercial ready-to-eat food item.