UB Students Create Healthy Noodle Dryer Machine

Noodles are one type of wheat flour processed food that is often consumed by various groups of people. In its current development, noodles have become the favorite food substitute for carbohydrates as stated by Siswanto as the Head of the Center for Applied Health and Epidemiology Technology.

However, noodles are not only oriented in filling the stomach but also starting to pay attention to the health aspect. This aspect is viewed from the nutritional value contained in dry noodles such as calories, vitamins, minerals, fiber, and antioxidants. This requires producers to compete to create food diversification products in the form of healthy dry noodles.

According to its shape, noodles are divided into two; wet and dry noodles. Dry noodles are considered more able to compete in the market because they are more efficient, their distribution is easier, and lasts longer.

Dry noodles are generally part of the form of instant noodles. According to the National Socio-Economic Survey (2020), consumption of instant noodles continues to increase from year to year, especially in ASIA. Indonesia itself is the second-largest noodle market after China with noodle production reaching 12.5 billion portions in 2019 and 41.5 billion packs in 2020.

One of the SMEs engaged in noodle processing is the Mie Serdadu UKM. In making noodles, this UKM utilizes vegetables and fruits as raw materials such as mustard greens, carrots, and beets.

The increasing demand from outside Java has forced partners to produce dry noodles. The drying of fresh noodles that partners are currently using is in the form of direct heating using a cake oven.

This method has a small capacitance, takes time, and requires additional labor to monitor and turn the noodle pan. In addition, drying using the oven can damage and reduce the nutritional content of healthy noodles.

In solving this problem, five UB students collaborate in initiating healthy dry noodle dryer technology based on the Internet of Things.

The team guided by Raden Arief Setiawan, ST, MT, consisted of Delia Dwi Novrianti (FT’18), Ihza Aulia Rahman (FT’18), Charis Maulana (FT’19), Sarah Febrian Perdaningtyas (FTP’18), and Muhammad Gaddafi Kasim (FMIPA’18).

This machine utilizes far-infrared technology and several sensors that will work in controlling the heating process. Control results can be accessed remotely and easily via the web using a smartphone or a user’s personal computer.

“With the use of far-infrared, this machine has the advantages of a fairly high drying rate, energy-saving, and a more uniform temperature distribution,” explained Delia as team leader.

This idea has received financial assistance from the Ministry of Education and Culture in the Student Creativity Program (PKM) in the field of Science and Technology Application and will strive to be able represent Universitas Brawijaya in the XXXIV PIMNAS selection in October. (humasft)