APLIKASI PEWARNA BUBUK BUAH SENDUDUK (MELASTOMAMALABATHRICUM L.)PADA MI BASAH

Tazar, Nurzarrah and Violalita, Fidela and Harni, Mimi (2017) APLIKASI PEWARNA BUBUK BUAH SENDUDUK (MELASTOMAMALABATHRICUM L.)PADA MI BASAH. In: Seminar Nasional Inovasi Teknologi dalam Mewujudkan Kemandirian Pangan Nasional Berkelanjutan. POLITEKNIK PERTANIAN NEGERI PAYAKUMBUH, Tanjungpati. ISBN 9786025126208

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Abstract

The aim of study was to determine the application of powdered dye from senduduk fruit on characteristic wet noodles. The noodles was made by adding powdered dye from senduduk fruit at concentration 3%, 5%. 7%, and 9%. The observation on charactenstic of noodles were water content, ash content, protein content, fat content, carbohydrate content, total of anthocyanin, antioxidant activity. color and organoleptic test The results of study obtained that by adding of powdered dye from senduduk fruit gave significant effect on characteristic of noodles. Based organoleptic test, the acceptable noodles was by adding 7% of powdered dye which this concentration resulted noodles with 54.93% of water content, 0.42 of ash. 6.25% of protein. 3.26% of fat, 35.14% of carbohydrate, 18.37% of anthocyanin. inhibition on DPPH 16.93%. color 43.27. 2.61. 1.47 for I .. a. b values. respectively. The result of organoleptic test in this concentration were 3 33 (Neutral) for color. 3. 20 (Ne11tral) for aroma, 3. 47 (rather like) for taste. 3. 67 (rather like) for elasticity. Keywords: powdered dye, senduduk fruit. anthocyanin. noodles

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