Proceedings of International Conference of Islamic Studies (ICONIS 2025)

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Elos Corn Noodles as Green-Shariah Compliant Functional Food: Sustainable Innovation through Extrusion Technology for Health and Local Economy

Authors
Atiqatul Maula1, *, Achmad Jufri1, Imam Buchari2, Selvi Fauziyah1
1Universitas Islam Negeri Madura, Madura, Indonesia
2Universitas Al Amien Prenduan, Sumenep, Indonesia
*Corresponding author. Email: atiqamaula@iainmadura.ac.id
Corresponding Author
Atiqatul Maula
Available Online 21 September 2025.
DOI
10.2991/978-2-38476-464-8_10How to use a DOI?
Keywords
Madura Corn Noodles; Extrusion Technology; Functional Food; Green Economy; Shariah Economy
Abstract

This study explores the potential of innovating Madura’s local corn noodles (Elos) using extrusion technology within the framework of the Green-Shariah Economy. Elos corn noodles exhibit promising nutritional properties, including high dietary fiber, low glycemic index, and significant resistant starch content, making them suitable for diabetic diets. The extrusion process enhances the nutritional and textural qualities of the noodles while offering environmental benefits such as reduced waste and energy efficiency, aligning with the principles of the Green Economy. By utilizing local agricultural commodities, the study emphasizes the reduction of wheat imports, supporting local agro-industries and promoting sustainable resource management. The integration of extrusion technology in noodle production adheres to Shariah Economy principles, fostering ethical and responsible resource utilization. This dual alignment underscores the potential of Elos corn noodles to contribute to food diversification, local economic growth, and environmental sustainability. The study highlights the need for further research on large-scale production feasibility and consumer acceptance to fully realize these benefits. Overall, this innovation exemplifies a sustainable and ethical approach to food production that aligns with Green-Shariah Economy principles, promoting ethical resource use and environmental sustainability.

Copyright
© 2025 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title
Proceedings of International Conference of Islamic Studies (ICONIS 2025)
Series
Advances in Social Science, Education and Humanities Research
Publication Date
21 September 2025
ISBN
978-2-38476-464-8
ISSN
2352-5398
DOI
10.2991/978-2-38476-464-8_10How to use a DOI?
Copyright
© 2025 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Atiqatul Maula
AU  - Achmad Jufri
AU  - Imam Buchari
AU  - Selvi Fauziyah
PY  - 2025
DA  - 2025/09/21
TI  - Elos Corn Noodles as Green-Shariah Compliant Functional Food: Sustainable Innovation through Extrusion Technology for Health and Local Economy
BT  - Proceedings of International Conference of Islamic Studies (ICONIS 2025)
PB  - Atlantis Press
SP  - 121
EP  - 135
SN  - 2352-5398
UR  - https://doi.org/10.2991/978-2-38476-464-8_10
DO  - 10.2991/978-2-38476-464-8_10
ID  - Maula2025
ER  -