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PENYALUTAN KACANG RENDAH LEMAK MENGGUNAKAN SELULOSA ETER DENGAN PENCELUPAN UNTUK MENGURANGI PENYERAPAN MINYAK SELAMA PENGGORENGAN DAN MENINGKATKAN STABILITAS OKSIDATIF SELAMA PENYIMPANAN [Ether Cellulose Coatings by Dipping on Partially Defatted Peanuts Darawati, Made; Pranoto, Yudi
Jurnal Teknologi Dan Industri Pangan Vol 21, No 2 (2010): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (387.524 KB) | DOI: 10.6066/3406

Abstract

PENYALUTAN KACANG RENDAH LEMAK MENGGUNAKAN  SELULOSA ETER DENGAN PENCELUPAN UNTUK MENGURANGI PENYERAPAN MINYAK SELAMA PENGGORENGAN DAN MENINGKATKAN STABILITAS OKSIDATIF SELAMA PENYIMPANAN [Ether Cellulose Coatings by Dipping on Partially Defatted Peanuts to Reduce Oil Uptake During Frying and to Increase Oxidative Stability During Storage] Made Darawati1) dan Yudi Pranoto2)* 1)   Jurusan Gizi, Politeknik Kesehatan Mataram, Mataram 2)   Jurusan Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Yogyakarta.   Diterima 07 April 2010 / Disetujui  16  Desember 2010 ABSTRACT   This research aimed to reduce oil uptake during frying and to improve the oxidative stability of a partially defatted peanuts (PDP) product by coating with ether cellulose-based substances, namely carboxymethyl cellulose (CMC), hydroxyprophyl methyl cellulose (HPMC), methyl cellulose (MC) and hydroxyprophyl cellulose by dipping method. The research was conducted through following steps: preparation of ether cellulose-based edible film and evaluation of the properties, coating application on PDP before frying, and measurement of the oil content, water content, hardness, and then determination of the best dipping method, evaluation of edible coating on PDP with selected dipping method and measurement of colour, peroxide value, and TBA value of fried coated products, and study on oxidative stability of fried coated-PDP during 14 days of storage. Results showed that ether cellulose based-edible film had 0.042-0.052 mm thickness, tensile strength of 7.93-23.04 MPa, elongation of 6.81-29.10%, water vapor transmission rate of 13.18-16.65g/m2.h. and oxygen permeability of 4.57-6.24x10-9 g/m.d.Pa. Ether cellulose-based coatings had significant effect on oil content and water content of PDP (p
STRUCTURAL ANALYSIS OF SPRAY-DRIED COCONUT SHELL LIQUID SMOKE POWDER [Analisis Struktural Semprot Kering dari Asap Cair Batok Kelapa] Saloko, Satrijo; Darmadji, Purnama; Setiaji, Bambang; Pranoto, Yudi
Jurnal Teknologi Dan Industri Pangan Vol 23, No 2 (2012): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (504.54 KB) | DOI: 10.6066/6156

Abstract

STRUCTURAL ANALYSIS OF SPRAY-DRIED COCONUT SHELL LIQUID SMOKE POWDER [Analisis Struktural Semprot Kering dari Asap Cair Batok Kelapa] Satrijo Saloko1)*, Purnama Darmadji2), Bambang Setiaji3) and Yudi Pranoto2) 1) Faculty of Food Technology and Agroindustry, Mataram University, Mataram 2) Faculty of Agricultural Technology, Gadjah Mada University, Yogyakarta 3) Faculty of Mathematics and Natural Sciences, Gadjah Mada University, Yogyakarta   Submitted November 07th 2012 / Accepted December 07th 2012 ABSTRACT   The research was aimed at determining spray drying conditions during the production of smoke particulate powder and its consequences on the physical properties of the product. The experiment was carried out using a complete randomized factorial design. Samples were three solution of chitosan (CS)-maltodextrin (MD) based nanoparticles i.e. CS (0.5% w/v) and MD (9.5% w/v) in acetic acid (1.0% v/v) without liquid smoke (F1), only MD (10% w/v) in liquid smoke (F2) and a mixture of CS (1.5% w/v) and MD (8.5% w/v) in liquid smoke (F5). Each sample solution was prepared at 10% solid contents with addition of 1.0% sodium tripolyphosphate. The experimental factors were inlet air temperatures (T) of 130°C (T1) and 150°C (T2) and feed flow rate (L) of 2.4 mL/minute (L1) and 5.1 mL/minute (L2). The parameters evaluated included bulk density, yield, moisture content, water activity, morphology and particle size. Results showed that the average particle sizes decreased when the inlet air temperature increased. The bulk density, moisture content and water activity of powders tended to decrease with the increase of inlet air temperature. In contrast, the powder yield increased with increasing of inlet air temperature. Furthermore, characteristics of the powder particulates were spherical with smooth surfaces for all treatments but when the inlet air temperatures was high the particles has deeper surfacial grooving and shriveled, especially for sample F1.   Keywords: chitosan, coconut shell liquid smoke powder, maltodextrin, nanoparticle, spray drying ABSTRAK   Penelitian ini bertujuan untuk menentukan kondisi pengeringan semprot selama produksi partikel bubuk asap cair termasuk sifat-sifat fisiknya. Percobaan dilakukan dengan menggunakan rancangan acak lengkap faktorial. Sampel terdiri dari tiga larutan berbasis nanopartikel kitosan (CS)-maltodekstrin (MD) yaitu pertama CS (0,5% b/v) dan MD (9,5% b/v) dalam asam asetat (1,0% v/v) tanpa asap cair (F1), kedua hanya MD (10% b/v) dalam asap cair (F2), dan ketiga campuran CS (1,5% b/v) dan MD (8,5% b/v) dalam asap cair (F5). Setiap larutan sampel dengan total padatan 10% ditambahkan natrium tripolifosfat 1,0%. Faktor penelitian adalah suhu udara masuk (T) terdiri dari 2 tingkat (T1 = 130°C dan T2 = 150°C) dan kecepatan aliran umpan (L) terdiri dari 2 tingkat (L1 = 2,4 mL/menit dan L2 = 5,1 mL/menit ). Parameter penelitian meliputi bulk density, rendemen, kadar air, aktivitas air, morfologi dan ukuran partikel. Hasil penelitian menunjukkan bahwa ukuran rata-rata partikel menurun ketika suhu udara masuk meningkat. Bulk density, kadar air dan aktivitas air dari bubuk cenderung menurun dengan meningkatnya temperatur udara masuk. Sebaliknya, hasil bubuk meningkat dengan meningkatnya temperatur udara masuk. Selain itu, karakteristik partikel bubuk berbentuk bulat dengan permukaan halus untuk semua perlakuan, tetapi ketika suhu udara masuk semakin tinggi maka permukaan bubuk lekuk dan keriput terutama untuk sampel F1.   Kata kunci: kitosan, bubuk asap cair tempurung kelapa, maltodekstrin, nanopartikel, pengeringan semprot
Pembuatan Program Bantu Komputer Untuk Mix Design Beton Normal Dengan Menggunakan Visual Studio 2013 Pranoto, Yudi; Sandoro, Victor Bela
Prosiding SAKTI (Seminar Ilmu Komputer dan Teknologi Informasi) Vol 3, No 1 (2018): Prosiding Seminar Nasional Ilmu Komputer dan Teknologi Informasi (SAKTI)
Publisher : Mulawarman University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (616.296 KB)

Abstract

Perkembangan dunia teknologi dan informasi yang semakin maju memungkinkan pekerjaan menjadi lebih cepat, tepat dan mudah, tak terkecuali dalam dunia Teknik Sipil. Oleh karena itu penelitian ini bertujuan untuk membuat program bantu komputer untuk mix design beton normal dengan menggunakan Visual Studio 2013 dengan metode Department of Environment (DOE) (SNI 03-2834-2000) dan metode American Standard Institute (ACI) (ACI 211.1-91) dan menghitung tingkat akurasi program dengan membandingkan perhitungan manual dengan perhitungan program hasil penelitian ini. Program yang dihasilkan penelitian ini dinamakan Mixton 1.0. Berdasarkan analisa, perbedaan hasil perhitungan manual dengan hasil perhitungan program terjadi dikarenakan pembulatan angka dibelakang koma dan pembacaan grafik. Tingkat akurasi Mixton 1.0 adalah diatas 95% pada mix design metode Department of Environment (DOE) (SNI 03-2834-2000) dan diatas 97% pada mix design metode American Standard Institute (ACI) (ACI 211.1-91).
OPTIMASI NANOENKAPSULASI ASAP CAIR TEMPURUNG KELAPA DENGAN RESPONSE SURFACE METHODOLOGY DAN KARAKTERISASI NANOKAPSUL [Optimization of Coconut Shell Liquid Smoke Nanoencapsulation using Response Surface Methodology and Nanocapsules Characterization] Ali, Dego Yusa; Darmadji, Purnama; Pranoto, Yudi
Jurnal Teknologi Dan Industri Pangan Vol 25, No 1 (2014): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (648.837 KB) | DOI: 10.6066/8299

Abstract

OPTIMASI NANOENKAPSULASI ASAP CAIR TEMPURUNG KELAPA DENGAN RESPONSE SURFACE METHODOLOGY DAN KARAKTERISASI NANOKAPSUL [Optimization of Coconut Shell Liquid Smoke Nanoencapsulation using Response Surface Methodology and Nanocapsules Characterization] Dego Yusa Ali1), Purnama Darmadji2)* dan Yudi Pranoto2) 1) Jurusan Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Jambi, Jambi 2) Jurusan Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Yogyakarta Diterima 15 November 2013 / Disetujui 07 Februari 2014 ABSTRACT Liquid smoke is impractical and easy to deteriorate, thus needs to be protected against deterioration. Spray drying technique is widely used to encapsule bioactive compounds. This study aims to determine the optimum encapsulant ratio and spray drying process to produce nanocapsule of liqud smoke. Nanocapsules production began with the mixing of encapsulant (chitosan and maltodextrin) and the liquid smoke and then agitated until dissolved. The solution of nanoparticles was heated in a water bath at 45°C for 5 minutes and homogenized using a homogenizer at 4000 rpm for 1 min. The nanoparticle solutions was spray dried at various temperatures and feed flow rates. Optimization is accomplished by using Response Surface Methodology (RSM), and the parameters to be optimized were chitosan concentration, inlet air temperature and feed flow rate of the spray dryer based on total phenolic content. Samples were analyzed for viscosity, pH, phenols staining, total phenolic, total carbonil, total acidity content, encapsulation efficiency, morphology profiles, and particle size distribution. The results showed that the nanoparticles solution of liquid smoke had a pH ranged between 2.55-2.64 total soluble solids ranged between 14-14.8°Brix and viscosity ranged between 8.7-14.9 centipoise (cP). The total phenolic content of the nanocapsules ranged from 1.38 to 2.32% with an efficiency ranged from 22.25 to 37.44%, and water content ranged from 9.56 to 10.73% (dry basis). The optimum conditions for the highest value of total phenolic content were 0.12% chitosan concentration, 140.65°C inlet air temperature and feed flow rate at 5.29 mL/min. The results suggested that nanocapsules had spherical and wrinkle shape with an average size of nanocapsules of 29.16 nm.
STRUCTURAL ANALYSIS OF SPRAY-DRIED COCONUT SHELL LIQUID SMOKE POWDER [Analisis Struktural Bubuk Asap Cair Batok Kelapa Hasil Pengeringan Semprot] Saloko, Satrijo; Darmadji, Purnama; Setiaji, Bambang; Pranoto, Yudi
Jurnal Teknologi dan Industri Pangan Vol 23, No 2 (2012): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (504.54 KB) | DOI: 10.6066/jtip.2012.23.2.173

Abstract

The research was aimed at determining spray drying conditions during the production of smoke particulate powder and its consequences on the physical properties of the product. The experiment was carried out using a complete randomized factorial design. Samples were three solution of chitosan (CS)-maltodextrin (MD) based nanoparticles i.e. CS (0.5% w/v) and MD (9.5% w/v) in acetic acid (1.0% v/v) without liquid smoke (F1), only MD (10% w/v) in liquid smoke (F2) and a mixture of CS (1.5% w/v) and MD (8.5% w/v) in liquid smoke (F5). Each sample solution was prepared at 10% solid contents with addition of 1.0% sodium tripolyphosphate. The experimental factors were inlet air temperatures (T) of 130°C (T1) and 150°C (T2) and feed flow rate (L) of 2.4 mL/minute (L1) and 5.1 mL/minute (L2). The parameters evaluated included bulk density, yield, moisture content, water activity, morphology and particle size. Results showed that the average particle sizes decreased when the inlet air temperature increased. The bulk density, moisture content and water activity of powders tended to decrease with the increase of inlet air temperature. In contrast, the powder yield increased with increasing of inlet air temperature. Furthermore, characteristics of the powder particulates were spherical with smooth surfaces for all treatments but when the inlet air temperatures was high the particles has deeper surfacial grooving and shriveled, especially for sample F1.
Pengaruh Foaming pada Pengeringan Inulin Umbi Gembili (Dioscorea esculenta) Terhadap Karakteristik Fisiko-Kimia dan Aktivitas Prebiotik Winarti, Sri; Harmayani, Eni; Marsono, Yustinus; Pranoto, Yudi
Agritech Vol 33, No 4 (2013)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.9538

Abstract

Lesser yam (Dioscorea esculenta) is one type of Dioscorea spp. with high inulin content. There are many factors can affect on the physicochemical characteristics and prebiotic activity of inulin, one of this factor is drying method. The purpose of the study was to evaluate the effect of foaming (foam mat) on drying procces of lesser yam inulin on the physicochemical characteristics and prebiotic activity. Lesser yam inulin was dried with cabinet drying and foam mat drying, which was compared with the commercial inulin that was dried by spray drying method. Inulin properties evaluated were solubility, water absorbtion, gel strength, water content, viscosity, purity, crystallinity and prebiotic activity. The results showed that the drying of Lesser yam inulin with foam mat drying method can improve the solubility of 79.09% to 89.97%, water absorption from 12.39% to 34.39%, and prebiotic activity score from 1,071 to 1,113 on Bifidobacteria breve BRL-131 and from 0.658 to 0.820 on Bifidobacterium bifidum BRL-130. Drying of Lesser yam inulin with foam mat drying method can reduce the gel strength of 0.1295 N to 0.0929 N, water content from 10,55% to 9,29%, the viscosity of 14.47 mPa to 6.7 mPa at 90 °c, purity of 73.58% to 66.34% and lower crystallinity. Lesser yam inulin had prebiotic activity score higher than commercial inulin from chicory root.ABSTRAKGembili (Dioscorea esculenta) merupakan salah satu jenis Dioscorea spp. yang mengandung inulin cukup tinggi. Beberapa faktor dapat berpengaruh terhadap karakteristik fisiko-kimia dan aktivitas prebiotik inulin, salah satunya adalah cara pengeringan.Tujuan penelitian adalah mengevaluasi pengaruh foaming (pembentukan foam) pada proses pengeringan inulin umbi gembili terhadap karakteristik fisiko-kimia dan aktivitas prebiotik. Inulin umbi gembili dikeringkan dengan metode foam mat drying dibandingkan dengan cabinet drying serta dibandingkan dengan inulin komersial dari umbi chicory yang dikeringkan dengan spray drying. Karakteristik fisiko-kimia inulin yang dievaluasi meliputi kelarutan, daya serap air, kekuatan gel, kadar air, viskositas, kemurnian, kristalinitas, dan nilai aktivitas prebiotik. Hasil penelitian menunjukkan bahwa foaming pada pengeringan inulin umbi gembili dengan metode foam mat drying dapat meningkatkan kelarutan dari 79,09% menjadi 89,97%, daya serap air dari 12,39% menjadi 34,39%, dan nilai aktivitas prebiotik pada Bifidobacteria breve BRL-131 yaitu dari 1,071 menjadi 1,113 dan pada Bifidobacterium bifidum BRL-130 dari 0,658 menjadi 0,820. Pengeringan inulin umbi gembili dengan metode foam mat drying dapat menurunkan kekuatan gel dari 0,1295 N menjadi 0,0929 N, kadar air dari 10,55% menjadi 9,29%, viskositas dari 14,47 mPa menjadi 6,7 mPa pada suhu 90°c, kemurnian dari 73,58% menjadi 66,34% dan menurunkan kristalinitas. Inulin umbi gembili memiliki nilai aktivitas prebiotik lebih tinggi dibandingkan dengan inulin komersial dari umbi chicory.
EFFECT OF CHITOSAN COATING CONTAINING ACTIVE AGENTS ON MICROBIAL GROWTH, RANCIDITY AND MOISTURE LOSS OF MEATBALL DURING STORAGE Pranoto, Yudi; Rakshit, Sudip Kumar
Jurnal Agritech Vol 28, No 04 (2008)
Publisher : Jurnal Agritech

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Edible coatings based on chitosan were applied on meatball product in order to preserve quality during storages atambient and refrigeration temperatures. To improve its efficacy, chitosan coatings were incorporated with garlic oil0.2%, potassium sorbate 0.1 % and nisin 51,000 IU. The qualities of meatball assessed were total microbial growth, TBA value and percentage of moisture loss. All chitosan coatings suppressed microbial growth in meatball and strong- ly revealed when stored at refrigeration temperature. Incorporating garlic oil 0.2% into chitosan coating resulted in a greater reduction of rancidity level in meatball for both storages. Moisture loss of meatball was significantly reduced by all chitosan coatings and obviously shown when stored at refrigeration temperature.
PENYALUTAN KACANG RENDAH LEMAK MENGGUNAKAN SELULOSA ETER DENGAN PENCELUPAN UNTUK MENGURANGI PENYERAPAN MINYAK SELAMA PENGGORENGAN DAN MENINGKATKAN STABILITAS OKSIDATIF SELAMA PENYIMPANAN [Ether Cellulose Coatings by Dipping on Partially Defatted Peanuts Darawati, Made; Pranoto, Yudi
Jurnal Teknologi Dan Industri Pangan Vol 21, No 2 (2010): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (387.524 KB)

Abstract

This research aimed to reduce oil uptake during frying and to improve the oxidative stability of a partially defatted peanuts (PDP) product by coating with ether cellulose-based substances, namely carboxymethyl cellulose (CMC), hydroxyprophyl methyl cellulose (HPMC), methyl cellulose (MC) and hydroxyprophyl cellulose by dipping method. The research was conducted through following steps: preparation of ether cellulose-based edible film and evaluation of the properties, coating application on PDP before frying, and measurement of the oil content, water content, hardness, and then determination of the best dipping method, evaluation of edible coating on PDP with selected dipping method and measurement of colour, peroxide value, and TBA value of fried coated products, and study on oxidative stability of fried coated-PDP during 14 days of storage. Results showed that ether cellulose based-edible film had 0.042-0.052 mm thickness, tensile strength of 7.93-23.04 MPa, elongation of 6.81-29.10%, water vapor transmission rate of 13.18-16.65g/m2.h. and oxygen permeability of 4.57-6.24x10-9 g/m.d.Pa. Ether cellulose-based coatings had significant effect on oil content and water content of PDP (p<0.05).  CMC-based edible coatings before frying reduced oil content as much as 21.27% on PDP.  Ether cellulose-based edible coatings improved oxidative stability on PDP during 14 days of storage.  Edible coatings with CMC before frying had the lowest increase in peroxide value and TBA value.
SIFAT FISIKO-KIMIA GELATIN KULIT IKAN BELUT DAN LELE PADA KEADAAN SEGAR DAN KERING Rahmawati, Hafni; Pranoto, Yudi
Fish Scientiae Vol 2, No 3 (2012): Fish Scientiae, Vol.2 No.3 Juni 2012
Publisher : Lambung Mangkurat University-Indonnesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/fs.v2i3.1148

Abstract

Pengeringan kulit ikan sebagai bahan baku gelatin berpengaruh terhadap sifat fisiko-kimia. Untuk mengetahui pengaruh pengeringan dilakukan perbandingan kulit ikan dalam kondisi segar dan kering. Selain itu untuk mempelajari sifat fisiko-kimia gelatin hasil ekstrasi ikan air tawar digunakan kulit ikan belut dan lele. Kulit ikan belut dan lele tidak bersisik, berlendir dan berlemak untuk ikan lele, berbeda dengan kulit ikan pada umumnya yang dijadikan gelatin. Tahapan ekstraksi yang dilakukan untuk keseluruhan jenis ikan sama, kecuali penanganan kulit ikan kering yang sebelumnya direndam dalam air selama 4 jam. Kulit ikan direndam kembali dalam 0,05M asam asetat selama 10 jam, kemudian dicuci dan diekstraksi dengan aquadest pada suhu 80OC selama 2 jam, cairan yang didapat difiltrasi. Filtratnya dikeringkan dalam cabinet dryer suhu 55OC selama 48 jam hingga diperoleh lembaran gelatin, kemudian diblender menjadi granula gelatin.Hasil penelitian menunjukkan bahwa gelatin kulit ikan kering mempunyai kekentalan setingkat dengan gelatin dari kulit ikan segarnya, kekuatan gel dan titik leleh pun lebih tinggi. Pengeringan kulit ikan berpengaruh pada peningkatan nilai kekeruhan dan warna (L,a, b). Gelatin kulit kering ikan belut adalah yang terbaik dengan kekentalan 6,65 cps, kekuatan gel 206,30 Bloom, dan titik leleh 22,33OC. Namun dari kekeruhan yaitu 1,65 ntu dan warna (L = 41,87, a = 8,90, b = 27,27) yang terbaik dalah gelatin kulit segar ikan belut.Fish skin was a raw material for gelatin extracted. Fish skin drying was effect to physico-chemical of gelatin. Fresh fish skin and dry fish skin was compare to studied gelatin extracted. Swamp ell skin and catfish skin was compare too. Swamp ell skin doesn’t have scales, with much mucus and a few fat for catfish, it’s different from another fish skin that gelatin extracted usually.The first stage of the research was raw material preparation (fresh and dry fish skin) soaked in aquadest for 4 hours. Fish skin extracted using 0,05 M acetic acid for 10 hours, washed in water and then extracted using aquadest at 80OC for 2 hours to get gelatin liquid, the liquid was filtrated. Filtrat was dried in cabinet dryer at 55OC for  48 hours to get gelatin layers, and then blended to get gelatin granule. The results were showing viscosity of gelatin from dry fish skin as same as from fresh fish skin, gel strength and melting point of gelatin from dry fish skin was higher than from fresh fish skin. Influence of fish skin drying was increase turbidity and color of gelatin. The best gelatin was ekstracted from dry skin swamp ell with viscosity 6,65 cps, gel strength 206,30 Bloom, melting point 22,33OC. Gelatin from fresh skin swamp ell was the best turbidity 1,65 ntu and color (L = 41,87, a = 8,90, b = 27,27).     
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.