Innovative Manufacturing of Fish-Enriched Instant Noodles: A Perspective of Circular Economy and Sustainability Approach
Article Sidebar
Published:
Jul 10, 2025
Keywords:
Circular economy,
Fish-enriched noodles,
Food waste valorization,
Functional foods,
Sustainable food systems,
Water and carbon footprints
Main Article Content
Irem Kılınç
Riya Liuhartana Nasyiruddin
Adityas Agung Ramandani
Berna Kılınç
Abstract
Background of Study: Innovative food solutions are essential for low- and middle-income countries facing food insecurity, malnutrition, and environmental degradation. The high consumption of instant noodles in Indonesia, especially among low-income and nutritionally vulnerable populations, presents a strategic opportunity to enhance nutritional quality by utilizing underutilized fish resources and seafood by-products.
Aims and Scope of Paper: This study aims to evaluate the development potential of fish-enriched instant noodles within the framework of circular economy and sustainability. It covers the nutritional enhancement, food waste reduction, and environmental impacts of such innovations, particularly focusing on the feasibility of industrial-scale implementation in the Indonesian context.
Methods: A multidisciplinary approach was employed, combining nutritional science, food technology, and sustainability principles. The production process involved the selection of fish-based ingredients and by-products, dough formulation, processing through steaming and energy-efficient drying, and the use of biodegradable packaging. The innovation was assessed in terms of nutritional improvement, environmental impact, and industrial scalability.
Result: The results demonstrated that fish-enriched instant noodles significantly improve protein content, omega-3 fatty acids, calcium, and micronutrients compared to conventional instant noodles. Moreover, the adoption of renewable energy, water recycling systems, and eco-friendly packaging effectively reduced the carbon footprint and waste associated with production. This innovation aligns with several United Nations Sustainable Development Goals (SDGs), including Goal 2 (Zero Hunger), Goal 3 (Good Health and Well-being), Goal 12 (Responsible Consumption and Production), and Goal 14 (Life Below Water).
Conclusion: The development of fish-enriched instant noodles offers a functional food solution that not only enhances community nutrition but also reduces food waste and supports sustainable food systems. Despite its promising potential, challenges remain, including limited regulatory frameworks, technological readiness, and low consumer awareness of the benefits of circular economy-based foods. Cross-sector collaboration is essential to achieve broader implementation of this innovation on an industrial scale.
Article Details
How to Cite
Kılınç , I., Nasyiruddin, R. L., Ramandani , A. A., & Kılınç , B. (2025). Innovative Manufacturing of Fish-Enriched Instant Noodles: A Perspective of Circular Economy and Sustainability Approach. International Journal of Food Sciences and Nutrition Innovations, 1(1), 38–49. Retrieved from https://e-journal.gomit.id/ijfsni/article/view/36
Section
Research Articles
References
Adejunwon, O. H., Jideani, A. I. O., & Falade, K. O. (2019). Quality and public health concerns of instant noodles as influenced by raw materials and processing technology. Food Reviews International, 36(3), 1–42. https://doi.org/10.1080/87559129.2019.1642348
Ainsa, A., Honrado, A., Marquina, P. L., Roncalés, P., Beltrán, J. A., & Calanche M., J. B. (2021). Innovative development of pasta with the addition of fish by-products from two species. Foods, 10(8), 1889. https://doi.org/10.3390/foods10081889
Aínsa, A., Vega, A., Honrado, A., Marquina, P., Roncales, P., Gracia, J. A. B., & Morales, J. B. C. (2021). Gluten-free pasta enriched with fish by-product for special dietary uses: Technological quality and sensory properties. Foods, 10(12), 3049. https://doi.org/10.3390/foods10123049
Chen, J., & Chen, Z. (2025). New insights into how the structure of starch synergistically affects the digestibility, texture, and cooking properties of instant rice noodles incorporated with starch–lipid complexes. International Journal of Food Science and Technology, 60(1), vvae031. https://doi.org/10.1093/ijfood/vvae031
Ciacci, L., & Passarini, F. (2020). Life Cycle Assessment (LCA) of environmental and energy systems. Energies, 13(22), 5892. https://doi.org/10.3390/en132205892
Cooney, R., de Sousa, D. A. B., Fernández, A., & Clifford, E. (2023). A circular economy framework for seafood waste valorisation to meet challenges and opportunities for intensive sustainability. Journal of Cleaner Production, 392, 136283. https://doi.org/10.1016/j.jclepro.2023.136283
Coppola, D., Lauritano, C., Palma Esposito, F., Riccio, G., Rizzo, C., & de Pascale, D. (2021). Fish waste: From problem to valuable resource. Marine Drugs, 19(2), 116. https://doi.org/10.3390/md19020116
Dai, W., He, S., Huang, L., Lin, S., Zhang, M., Chi, C., & Chen, H. (2024). Strategies to reduce fishy odor in aquatic products: Focusing on formation mechanism and mitigation means. Food Chemistry, 444, 138625. https://doi.org/10.1016/j.foodchem.2024.138625
Dallemand, J. F., & Gerbens-Leenes, P. W. (2013). Bioenergy and water. Publications Office of the European Union. https://doi.org/10.2790/94637
Eteng, O. E., Bassey, N. O., Nelson, V. A., & Udosen, E. O. (2023). The effect of instant noodles formulated with natural spice and noodle seasoning on hemato-biochemical parameters and body weight changes in albino rats model. UMYU Scientifica, 2(2), 120–127. https://doi.org/10.56919/usci.2322.013
Fadeeva, Z., & Van Berkel, R. (2023). Towards Circular Economy of Food Systems: An Explorative Appraisal of Opportunities in Fish, Seafood Value Chains BT - Sustainable Food Value Chain Development (pp. 61–86). Springer. https://doi.org/10.1007/978-981-19-6454-1_4
Hossain, M. J., Alam, A. N., Lee, E. Y., Hwang, Y. H., & Joo, S. T. (2024). Umami characteristics and taste improvement mechanism of meat. Food Science of Animal Resources, 44(3), 515–532. https://doi.org/10.5851/kosfa.2024.e29
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Islam, M., Sarker, M. N. I., Islam, M. S., Prabakusuma, A. S., Mahmud, N., Fang, Y., Yu, P., & Xia, W. (2018). Development and quality analysis of protein enriched instant soup mix. Food and Nutrition Sciences, 9(6), 610–618. https://doi.org/10.4236/fns.2018.96050
Jenser, B. R. (1986). Fish noodles (SAFIS Extension Manual Series No. 33). Southeast Asian Fisheries Development Center. https://repository.seafdec.org/handle/20.500.12066/5982
Kordana-Obuch, S., Starzec, M., Wojtoń, M., & Słyś, D. (2023). Greywater as a future sustainable energy and water source: Bibliometric mapping of current knowledge and strategies. Energies, 16(2), 934. https://doi.org/10.3390/en16020934
Kunlere, A. S. (2025). Strategies to address food insecurity and improve global nutrition among at-risk populations. International Journal of Science and Research Archive, 14(02), 1657–1680. https://doi.org/10.30574/ijsra.2025.14.2.0564
Litaay, C., Indriati, A., & Mayasti, N. K. I. (2022). Fortification of sago noodles with fish meal skipjack tuna (Katsuwonus pelamis). Food Science and Technology, 42, e46720. https://doi.org/10.1590/fst.46720
Mathew, J., Blossom, L., Gopal, T. K. S., & Thomas, A. (2022). Nutritional and Quality Properties of Pasta and Noodles Incorporated with Fish/ and Fishery-Derived Ingredients Using Extrusion Technology- A Review. Critical Reviews in Food Science and Nutrition, 62(4), 1002–1023. https://doi.org/10.1080/10498850.2022.2120376
Meenakshi, J. V, & Quisumbing, A. (2025). Diet quality and micronutrient intakes in nutritional value chains: A synthesis and suggestions for further research. Food Policy, 130, 102789. https://doi.org/10.1016/j.foodpol.2024.102789
Misron, A., Che Musa, N., Salleh, M. S., & Zandi, G. (2025). Sustainable labelling on packaging: Does it impact purchase behavior? International Review of Management and Marketing, 15(2), 240–253. https://doi.org/10.32479/irmm.17716
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Mosibo, O. K., Ferrentino, G., & Udenigwe, C. C. (2024). Microalgae proteins as sustainable ingredients in novel foods: Recent developments and challenges. Foods, 13(5), 733. https://doi.org/10.3390/foods13050733
Mpalanzi, V., Chaula, D., & Ngungulu, A. W. (2023). Textural, cooking quality and sensory acceptability of noodles incorporated with moringa leaf and sardine powders. European Journal of Nutrition & Food Safety, 15(10), 1–20. https://doi.org/10.9734/ejnfs/2023/v15i101341
Nawaz, A., Li, E., Khalifa, I., Irshad, S., Walayat, N., Mohammed, H. H. H., Zhang, Z., Ahmed, S., & Simirgiotis, M. J. (2021). Evaluation of fish meat noodles: Physical property, dough rheology, chemistry and water distribution properties. International Journal of Food Science and Technology, 56(2), 1061–1069. https://doi.org/10.1111/ijfs.14761
Nelas, M. H., Sumartini, R., Nabila, N., Hutapea, E., Fitriana, E., & Saputra, N. (2022). The effect of thickers on the quality of “Indofishme” instant noodles as nutrition rich instant noodles based on fish (Scomberomorus Commerson and Seaweed (E.Cottonii). Procedia of Social Sciences and Humanities, 3, 192–200. https://doi.org/10.21070/pssh.v3i.157
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Article Sidebar
Fish-enriched noodles,
Food waste valorization,
Functional foods,
Sustainable food systems,
Water and carbon footprints
Main Article Content
Irem Kılınç
Riya Liuhartana Nasyiruddin
Adityas Agung Ramandani
Berna Kılınç
Abstract
Background of Study: Innovative food solutions are essential for low- and middle-income countries facing food insecurity, malnutrition, and environmental degradation. The high consumption of instant noodles in Indonesia, especially among low-income and nutritionally vulnerable populations, presents a strategic opportunity to enhance nutritional quality by utilizing underutilized fish resources and seafood by-products.
Aims and Scope of Paper: This study aims to evaluate the development potential of fish-enriched instant noodles within the framework of circular economy and sustainability. It covers the nutritional enhancement, food waste reduction, and environmental impacts of such innovations, particularly focusing on the feasibility of industrial-scale implementation in the Indonesian context.
Methods: A multidisciplinary approach was employed, combining nutritional science, food technology, and sustainability principles. The production process involved the selection of fish-based ingredients and by-products, dough formulation, processing through steaming and energy-efficient drying, and the use of biodegradable packaging. The innovation was assessed in terms of nutritional improvement, environmental impact, and industrial scalability.
Result: The results demonstrated that fish-enriched instant noodles significantly improve protein content, omega-3 fatty acids, calcium, and micronutrients compared to conventional instant noodles. Moreover, the adoption of renewable energy, water recycling systems, and eco-friendly packaging effectively reduced the carbon footprint and waste associated with production. This innovation aligns with several United Nations Sustainable Development Goals (SDGs), including Goal 2 (Zero Hunger), Goal 3 (Good Health and Well-being), Goal 12 (Responsible Consumption and Production), and Goal 14 (Life Below Water).
Conclusion: The development of fish-enriched instant noodles offers a functional food solution that not only enhances community nutrition but also reduces food waste and supports sustainable food systems. Despite its promising potential, challenges remain, including limited regulatory frameworks, technological readiness, and low consumer awareness of the benefits of circular economy-based foods. Cross-sector collaboration is essential to achieve broader implementation of this innovation on an industrial scale.
Article Details
References
Adejunwon, O. H., Jideani, A. I. O., & Falade, K. O. (2019). Quality and public health concerns of instant noodles as influenced by raw materials and processing technology. Food Reviews International, 36(3), 1–42. https://doi.org/10.1080/87559129.2019.1642348
Ainsa, A., Honrado, A., Marquina, P. L., Roncalés, P., Beltrán, J. A., & Calanche M., J. B. (2021). Innovative development of pasta with the addition of fish by-products from two species. Foods, 10(8), 1889. https://doi.org/10.3390/foods10081889
Aínsa, A., Vega, A., Honrado, A., Marquina, P., Roncales, P., Gracia, J. A. B., & Morales, J. B. C. (2021). Gluten-free pasta enriched with fish by-product for special dietary uses: Technological quality and sensory properties. Foods, 10(12), 3049. https://doi.org/10.3390/foods10123049
Chen, J., & Chen, Z. (2025). New insights into how the structure of starch synergistically affects the digestibility, texture, and cooking properties of instant rice noodles incorporated with starch–lipid complexes. International Journal of Food Science and Technology, 60(1), vvae031. https://doi.org/10.1093/ijfood/vvae031
Ciacci, L., & Passarini, F. (2020). Life Cycle Assessment (LCA) of environmental and energy systems. Energies, 13(22), 5892. https://doi.org/10.3390/en132205892
Cooney, R., de Sousa, D. A. B., Fernández, A., & Clifford, E. (2023). A circular economy framework for seafood waste valorisation to meet challenges and opportunities for intensive sustainability. Journal of Cleaner Production, 392, 136283. https://doi.org/10.1016/j.jclepro.2023.136283
Coppola, D., Lauritano, C., Palma Esposito, F., Riccio, G., Rizzo, C., & de Pascale, D. (2021). Fish waste: From problem to valuable resource. Marine Drugs, 19(2), 116. https://doi.org/10.3390/md19020116
Dai, W., He, S., Huang, L., Lin, S., Zhang, M., Chi, C., & Chen, H. (2024). Strategies to reduce fishy odor in aquatic products: Focusing on formation mechanism and mitigation means. Food Chemistry, 444, 138625. https://doi.org/10.1016/j.foodchem.2024.138625
Dallemand, J. F., & Gerbens-Leenes, P. W. (2013). Bioenergy and water. Publications Office of the European Union. https://doi.org/10.2790/94637
Eteng, O. E., Bassey, N. O., Nelson, V. A., & Udosen, E. O. (2023). The effect of instant noodles formulated with natural spice and noodle seasoning on hemato-biochemical parameters and body weight changes in albino rats model. UMYU Scientifica, 2(2), 120–127. https://doi.org/10.56919/usci.2322.013
Fadeeva, Z., & Van Berkel, R. (2023). Towards Circular Economy of Food Systems: An Explorative Appraisal of Opportunities in Fish, Seafood Value Chains BT - Sustainable Food Value Chain Development (pp. 61–86). Springer. https://doi.org/10.1007/978-981-19-6454-1_4
Hossain, M. J., Alam, A. N., Lee, E. Y., Hwang, Y. H., & Joo, S. T. (2024). Umami characteristics and taste improvement mechanism of meat. Food Science of Animal Resources, 44(3), 515–532. https://doi.org/10.5851/kosfa.2024.e29
Instant Noodles Global Market Report (2025). (2025). In The Business Research Company. https://www.thebusinessresearchcompany.com/report/instant-noodles-global-market-report
Islam, M., Sarker, M. N. I., Islam, M. S., Prabakusuma, A. S., Mahmud, N., Fang, Y., Yu, P., & Xia, W. (2018). Development and quality analysis of protein enriched instant soup mix. Food and Nutrition Sciences, 9(6), 610–618. https://doi.org/10.4236/fns.2018.96050
Jenser, B. R. (1986). Fish noodles (SAFIS Extension Manual Series No. 33). Southeast Asian Fisheries Development Center. https://repository.seafdec.org/handle/20.500.12066/5982
Kordana-Obuch, S., Starzec, M., Wojtoń, M., & Słyś, D. (2023). Greywater as a future sustainable energy and water source: Bibliometric mapping of current knowledge and strategies. Energies, 16(2), 934. https://doi.org/10.3390/en16020934
Kunlere, A. S. (2025). Strategies to address food insecurity and improve global nutrition among at-risk populations. International Journal of Science and Research Archive, 14(02), 1657–1680. https://doi.org/10.30574/ijsra.2025.14.2.0564
Litaay, C., Indriati, A., & Mayasti, N. K. I. (2022). Fortification of sago noodles with fish meal skipjack tuna (Katsuwonus pelamis). Food Science and Technology, 42, e46720. https://doi.org/10.1590/fst.46720
Mathew, J., Blossom, L., Gopal, T. K. S., & Thomas, A. (2022). Nutritional and Quality Properties of Pasta and Noodles Incorporated with Fish/ and Fishery-Derived Ingredients Using Extrusion Technology- A Review. Critical Reviews in Food Science and Nutrition, 62(4), 1002–1023. https://doi.org/10.1080/10498850.2022.2120376
Meenakshi, J. V, & Quisumbing, A. (2025). Diet quality and micronutrient intakes in nutritional value chains: A synthesis and suggestions for further research. Food Policy, 130, 102789. https://doi.org/10.1016/j.foodpol.2024.102789
Misron, A., Che Musa, N., Salleh, M. S., & Zandi, G. (2025). Sustainable labelling on packaging: Does it impact purchase behavior? International Review of Management and Marketing, 15(2), 240–253. https://doi.org/10.32479/irmm.17716
Monteiro, M. L. G., Mársico, E. T., Soares Junior, M. S., Magalhães, A. O., Canto, A. C. V. C. S. C., Costa-Lima, B. R. C., Alvares, T. S., & Conte Junior, C. A. (2016). Nutritional profile and chemical stability of pasta fortified with tilapia (Oreochromis niloticus) flour. PLoS ONE, 11(12), e0168270. https://doi.org/10.1371/journal.pone.0168270
Mosibo, O. K., Ferrentino, G., & Udenigwe, C. C. (2024). Microalgae proteins as sustainable ingredients in novel foods: Recent developments and challenges. Foods, 13(5), 733. https://doi.org/10.3390/foods13050733
Mpalanzi, V., Chaula, D., & Ngungulu, A. W. (2023). Textural, cooking quality and sensory acceptability of noodles incorporated with moringa leaf and sardine powders. European Journal of Nutrition & Food Safety, 15(10), 1–20. https://doi.org/10.9734/ejnfs/2023/v15i101341
Nawaz, A., Li, E., Khalifa, I., Irshad, S., Walayat, N., Mohammed, H. H. H., Zhang, Z., Ahmed, S., & Simirgiotis, M. J. (2021). Evaluation of fish meat noodles: Physical property, dough rheology, chemistry and water distribution properties. International Journal of Food Science and Technology, 56(2), 1061–1069. https://doi.org/10.1111/ijfs.14761
Nelas, M. H., Sumartini, R., Nabila, N., Hutapea, E., Fitriana, E., & Saputra, N. (2022). The effect of thickers on the quality of “Indofishme” instant noodles as nutrition rich instant noodles based on fish (Scomberomorus Commerson and Seaweed (E.Cottonii). Procedia of Social Sciences and Humanities, 3, 192–200. https://doi.org/10.21070/pssh.v3i.157
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