KARAKTERISTIK SOHUN PATI AREN – KENTANG HITAM DENGAN PENAMBAHAN EKSTRAK UMBI BIT, DAUN SUJI, DAN KUNYIT / CHARACTERISTIC OF COLEUS ROTUNDIFOLIUS-ARENGA STARCH NOODLE WITH ADDITION EXTRACT FROM BEETROOT, SUJI LEAF, AND TURMERIC
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Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian
Abstract
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Coleus rotundifolius arenga starch noodle is an alternative carbohydrate source made from 75% arenga starch and 25% C.rotundifolius tuber flour which has a brownish-black color, so the addition of natural coloring agents is needed to fix its physical appearance. The aim of this study is to determine the characteristic of C.rotundifolius arenga starch noodle with addition of natural color, including beetroot, suji leaf, and turmeric extract. The noodle made with five variations concentration 0.4; 0.6; 0.8; 1.0; and 1.2 g of suji leaf or beetroot/ml water, and 0.06; 0.12; 0.18; 0.24; and 0.30 g turmeric/ml water. Physical properties analyzed are compression strength, tensile strength, elongation percentage and color. Sensory properties analyzed are hedonic scoring of color, odor, taste, and overall. The results showed that the higher concentration of beetroot extract, suji leaf extract, and turmeric extract decreased the compression strength, tensile strength, elongation percentage and brightness properties of starch noodle. The best noodle quality is reached with the addition of suji leaf extract from 0.4 g suji leaf /mL water.
Keywords
beetroot extract; suji leaf extract; turmeric extract; noodle characteristic; C.rotundifolius-arenga starch noodle; C.rotundifolius tuber