Development of Instant Noodles Based on Moringa, Soybean Flour, and Mackerel Flour as an Emergency Food Alternative in Post-Disaster Situations

Background Indonesia lies on the Ring of Fire, with 64% of its territory at high disaster risk, making emergency food preparedness essential. Central Sulawesi shows moderate risk (137.25), disrupting health services and nutrition. Nutritious, durable innovations are needed; instant noodles from soybean, mackerel, and moringa offer long shelf life. Methodology. This study is a quantitative study with an experimental design that includes testing the acceptability of four formulations using the one-shot case study method. Proximate analysis and shelf life were conducted descriptively, while satiety and blood glucose level tests used a two-group pretest-posttest control group design to compare the effects between groups. Results. The results showed that formulation F1 was the most preferred by the panelists with an average score of 3.47, having a light green color, light aroma, chewy texture, and savory taste. The protein (18.19%) and carbohydrate (57.76%) contents were higher than the standard, while the energy (312.9 kcal) and fat (7.02%) contents were still below the emergency food standard. The shelf life of the product reached 15 days at 25°C before quality deterioration occurred due to an increase in water content. The satiety test showed significant differences at 30 and 60 minutes (p < 0.05), while blood glucose levels remained stable up to 120 minutes. Conclusion. Instant noodles made from soybean flour, mackerel, and moringa leaves have the potential to be used as highly nutritious emergency food that can provide a longer feeling of fullness and maintain stable blood glucose levels, thus becoming an alternative functional food to support nutritional security in disaster situations.