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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dc.contributorIndonesian Institute of Sciencesen-US
dc.creatorHerawati, Ervika Rahayu Novita; Research Unit for Natural Product Technology, Indonesian Institute of Science
dc.creatorAriani, Dini; Research Unit for Natural Product Technology, Indonesian Institute of Science
dc.creatorMiftakhussolikhah, Miftakhussolikhah; Research Unit for Natural Product Technology, Indonesian Institute of Science
dc.date2018-12-30
dc.date.accessioned2019-10-09T09:43:51Z
dc.date.available2019-10-09T09:43:51Z
dc.descriptionColeus 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.en-US
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dc.identifierhttp://ejurnal.litbang.pertanian.go.id/index.php/jpasca/article/view/7509
dc.identifier10.21082/jpasca.v15n3.2018.%p
dc.identifier.urihttp://124.81.126.59/handle/123456789/8069
dc.languageeng
dc.publisherBalai Besar Penelitian dan Pengembangan Pascapanen Pertanianen-US
dc.relationhttp://ejurnal.litbang.pertanian.go.id/index.php/jpasca/article/view/7509/8256
dc.rightsCopyright (c) 2019 Jurnal Penelitian Pascapanen Pertanianen-US
dc.rightshttp://creativecommons.org/licenses/by-sa/4.0en-US
dc.sourceJurnal Penelitian Pascapanen Pertanian; Vol 15, No 3 (2018): Jurnal Penelitian Pascapanen Pertanianen-US
dc.source2541-4054
dc.source0216-1192
dc.subjectbeetroot extract; suji leaf extract; turmeric extract; noodle characteristic; C.rotundifolius-arenga starch noodle; C.rotundifolius tuberen-US
dc.titleKARAKTERISTIK 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 TURMERICen-US
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typePeer-reviewed Articleen-US
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