Home⇛International Journal of Multidisciplinary: Applied Business and Education Research⇛vol. 6 no. 7 (2025)

Development and Acceptability of Tuyong Tawilis (Sardinella tawilis) Flavored Noodle

John Marco A. Lazaro | Dolly P. Maroma | Allen N. Maroma

Discipline: Education

 

Abstract:

This study examines the role of food innovation in the global noodle mar-ket, particularly addressing the nutritional limitations of many instant noodle products. It emphasizes the need for healthier alternatives to meet the growing demand from health-conscious consumers. Specifically, the study advocates for the development of high-protein noodle variants en-riched with local flavors, such as "Tuyong Tawilis" (dried Sardinella tawi-lis), to enhance both nutritional value and market appeal. The innovative noodle variant's quality and safety are ensured by thorough evaluations that involve sensory analysis, physico-chemical, and microbiological in-vestigation. This highlights the importance of flavor theory and new prod-uct development in meeting consumer preferences and promoting inno-vation. The study uses a quantitative approach with 220 respondents—experts and students—selected by convenience sampling to create, exe-cute, and assess the "tuyong tawilis" flavored noodles. The research me-thodically applies the Input-Process-Output (IPO) Model. The results indi-cate "tuyong tawilis"'s potential as a major flavoring component and phys-icochemical as well as microbiological analysis verify its safety and adher-ence to consumption guidelines. Sensory assessments support the created product's acceptance by showing a moderate like for a variety of features. In summary, the study presents a novel and well-received flavored noodle product that satisfies changing customer preferences without sacrificing quality or safety. It helps the dynamic food business by combining tradi-tional local flavors with contemporary tastes. It also offers potential path-ways for healthier and more pleasant noodle alternatives, helping to shape the continuous evolution of culinary goods in the market.



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