Indonesian Journal of Natural Pigments
Vol 1 No 1 (2019): February 2019

The Effect of Yellow Natural Color from Turmeric on Physical and Sensory Properties of Arenga Starch-Taro (Colocasia esculanta L.) Flour Noodle

Rahayu, Ervika (Unknown)
Ariani, Dini (Unknown)
Miftakhussolikhah, Miftakhussolikhah (Unknown)
Elfanti, Maharani P. (Unknown)
Pranoto, Yudi (Unknown)

Article Info

Publish Date
14 Feb 2019

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.

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Journal Info
Indonesian Journal of Natural Pigments
Website

Abbrev

ijnp

Publisher

Ma Chung Research Center for Photosynthetic Pigments Publishing

Subject

Chemistry Other

Description

Indonesian Journal of Natural Pigments (Indones. J. Nat. Pigm.) is a double-blind international peer-review and open access journal (p-ISSN: 2338-9281, e-ISSN: 2621-4245) covering all aspects of natural pigments including biodiversity of natural pigment resources (isolation and analysis of ...