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All Journal BERITA BIOLOGI Indonesian Journal of Natural Pigments
Miftakhussolikhah, Miftakhussolikhah
Research Center for Biology-Indonesian Institute of Sciences
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Other

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COOKING CHARACTERIZATION OF ARROWROOT (Maranta arundinaceae) NOODLE IN VARIOUS ARENGA STARCH SUBSTITUTION [Karakteristik Pemasakan Mie Garut (Maranta arundinaceae) Pada Variasi Subtitusi Pati Aren] Miftakhussolikhah, Miftakhussolikhah; Ariani, Dini; RNH, Ervika; Angwar, Mukhamad; Wardah, Wardah; Karlina, L Lola; Pranoto, Yudi
BERITA BIOLOGI Vol 15, No 2 (2016)
Publisher : Research Center for Biology-Indonesian Institute of Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2860.093 KB) | DOI: 10.14203/beritabiologi.v15i2.2602

Abstract

Arrowroot (Maranta arundinaceae) tuber has traditionally been used by Indonesian people as a source of carbohydrate in their food diet. It will be likely more preservable and flexible when the tuber is processed into flour as an alternative raw food material. Arrowroot flour should be mixed with other material that have high amylose content for making noodles, thus the noodles have good quality almost same as commercial product. The objective of this study was to investigate the effect of arenga starch substitution on the arrowroot flour noodle qualities including appearance, cooking, textural and sensory properties. Noodle was made with five variation of arrowroot flour and arenga starch composition i.e. 0:100, 25:75, 50:50, 75:25, 100:0. Characterization of noodle qualities and hedonic test of noodle were analyzed. The results show that arrowroot flour substitution affects noodle qualities such as color, brittleness, cooking time, cooking loss, swelling index, expantion ratio, tensile strength, elongation and stickiness. Noodles that have characteristic nearest to commercial products and the most favored product by panelists was the mixture of arrowroot flour 25: arenga starch 75.
The Effect of Yellow Natural Color from Turmeric on Physical and Sensory Properties of Arenga Starch-Taro (Colocasia esculanta L.) Flour Noodle Rahayu, Ervika; Ariani, Dini; Miftakhussolikhah, Miftakhussolikhah; Elfanti, Maharani P.; Pranoto, Yudi
Indonesian Journal of Natural Pigments Vol 1 No 1 (2019): February 2019
Publisher : Ma Chung Research Center for Photosynthetic Pigments

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33479/ijnp.2019.01.1.16

Abstract

Arenga starch-taro (Colocasia esculanta L.) flour noodle is an alternative carbohydrate source made from 75% arenga starch and 25% taro flour. This research purpose is to know the effect of natural color extracts on the physical and sensory properties of noodle. Coloring extraction was done using 5 variances of turmeric rhizome (0.06; 0.12; 0.18; 0.24; and 0.30 g (fresh weight/ml water). Then, noodle was made and physical and sensory properties were evaluated. The result showed that coloring extracts addition decreased the break compression, elongation, and tensile strength of arenga starch-taro flour sohun. Turmeric rhizome extract addition increased the yellow color.
Co-Authors Angwar, Mukhamad Ariani, Dini Ariani, Dini Elfanti, Maharani P. Karlina, L Lola Rahayu, Ervika RNH, Ervika Wardah Wardah Yudi Pranoto