Presenters: Atiqatul Maula, Nurul Hidayati, Iqbal Rafiqi, Cici’ Insyiah
Affiliation: Universitas Al-Amien Prenduan Sumenep
Room: 5
ICIES News- At the 4th International Conference on Islamic Economics Studies (ICIES) 2024, a groundbreaking presentation by Atiqatul Maula, Nurul Hidayati, Iqbal Rafiqi, and Cici’ Insyiah from Universitas Al-Amien Prenduan Sumenep showcased an innovative approach to functional food development within the Green-Shariah Economy framework. Their study, titled “Madura Corn Noodles: A Functional Food Innovation Aligned with the Green-Shariah Economy Framework,” explored the enhancement of Madura’s local corn noodles (Elos) using extrusion technology.
The research focused on the nutritional benefits of Elos corn noodles, highlighting their high dietary fiber, low glycemic index, and significant resistant starch content, which make them particularly suitable for diabetic diets. The use of extrusion technology in the production process was found to enhance the noodles’ nutritional and textural qualities, offering additional environmental benefits such as reduced waste and increased energy efficiency. This aligns well with the principles of the Green Economy, which emphasizes sustainable and eco-friendly practices.
One of the key aspects of the study was the emphasis on utilizing local agricultural commodities to produce the noodles. This approach not only reduces reliance on wheat imports but also supports local agro-industries and promotes sustainable resource management. The integration of extrusion technology in noodle production adheres to Shariah Economy principles by fostering ethical and responsible resource utilization.
The dual alignment with both Green and Shariah economic principles underscores the potential of Elos corn noodles to contribute significantly to food diversification, local economic growth, and environmental sustainability. The researchers highlighted the necessity for further research on the feasibility of large-scale production and consumer acceptance to fully harness these benefits.
Overall, this innovation exemplifies a sustainable and ethical approach to food production, aligning with global sustainability efforts and supporting societal well-being. The presentation concluded with a call for continued exploration and development of such functional foods to enhance both local and global food security while adhering to ethical and environmental standards.