The effects of turmeric extract addition on physical and sensory characteristic of arenga-arrowroot starch noodle. Issue 1 (March 2020)

• Record Type: Journal Article
• Authors: Herawati, E R N; Ariani, D; Miftakhussolikhah, M; Ningrum, V A; Pranoto, Y
• Is Part Of: IOP conference series. Volume 462:Issue 1(2020)
• Publication Date: 2020-03
• Subjects: Earth sciences -- Periodicals; Environmental sciences -- Congresses; Environmental sciences -- Periodicals; 550.5
• DOI: 10.1088/1755-1315/462/1/012023
• Languages: English
• ISSNs: 1755-1307

Abstract

Abstract: Arenga-arrowroot starch noodle is an alternative carbohydrate source made from 75% arenga starch and 25% arrowroot flour. This starch noodle has a bright brown-opaque color character which needs the addition of coloring agents to improve its physical appearance. The aim of this study was to determine the effects of turmeric extract addition on physical and sensory characteristic of the arenga-arrowroot starch noodle. Five variations of concentrations were given to turmeric extract, there are 3%; 6%; 9%; 12%; and 15% w/w. Physical properties which have been analyzed were starch noodle's color, compression strength, tensile strength, and elongation. Sensory properties which have been analyzed were hedonic scoring for color, odor, taste, overall acceptance and descriptive test for taste parameter. The results showed that addition of turmeric extract give an impact on physical and sensory characteristic of arenga starch – arrowroot flour noodle. Addition of turmeric extract cause the decrease of noodle color brightness. The addition of turmeric extract decreased the compression test, elongation and tensile strength of arenga starch-arrowroot flour noodle. Turmeric extract addition increased the yellow color. In sensory analysis, addition of turmeric extract in small quantities (3%, 6%) has no significant different compared to noodle control based on overall acceptance.