Innovating Traditional Paste: Nasi Lemak-Flavored Seasoning Paste for Instant Noodles

Lim, Yi Rong (2025) Innovating Traditional Paste: Nasi Lemak-Flavored Seasoning Paste for Instant Noodles. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

Nasi lemak is one of Malaysia's iconic dishes, traditionally defined as a Malay dish of rice cooked in coconut milk and flavoured with pandan leaf, served with various garnishes. However, the traditional preparation of sambal is time-consuming, requiring multiple ingredients and steps. In Malaysia, while popular instant flavours like curry and tomyam dominate the market, traditional flavours such as nasi lemak are underrepresented. This research aimed to develop an instant nasi lemak-flavoured seasoning paste suitable for instant noodles applications, preserving Malaysia’s traditional flavours while introducing a more localized taste to the instant noodle market. In this research, three formulations were prepared: a control (without coconut cream powder), Formulation A (1:1 coconut cream powder to water ratio), and Formulation B (2:1 ratio). Sensory evaluation results showed that Formulation B achieved a significantly higher taste score (7.84 ± 1.03, p<0.05) compared to control (6.90 ± 1.58) and formulation A (7.18 ± 1.21). Proximate analysis indicated that the developed formulation has a general composition comparable to commercial paste. Based on peroxide value analysis, aluminum-sealed packaging effectively maintained product stability, preventing oxidation and rancidity, with peroxide value remaining below 10 meq.peroxide value/kg fat for all formulations under both normal and accelerated storage conditions. Keywords: Nasi lemak; Instant seasoning paste; Instant Noodle; Sensory evaluation; Oxidative stability