Effect of Additional Suji Leaves and Turmeric Extract on Physicochemical Characteristic and Antioxidant Activity of Arenga-Canna Noodle

[摘要] Canna can be used as raw material for noodle but need a substitute material such as arenga starch. Arenga-canna noodle has dark appearance. Addition coloring agents from suji leaves and turmeric extract was done to improve product appearance and its functional characteristics. In this study, noodle was made with five variations of suji leaves and turmeric extract. Physical and chemical properties of noodle were analyzed. The results showed addition suji leaves extract and turmeric extract 0.4 g suji leaf/ml water and 0.06 g turmeric/ml water respectively, produce the best arenga-canna noodle quality. The addition of natural coloring agents increased antioxidant activity.

[发布机构] Research Unit for Natural Product Technology, Indonesian Institute of Sciences, Gading, Playen, Gunung Kidul, Yogyakarta, Indonesia^1;Faculty of Agricultural Technology, Gadjah Mada University, Yogyakarta, Indonesia^2

[效力级别] 化学 [学科分类] 生物科学（综合）

[关键词] Anti-oxidant activities;Coloring agents;Functional characteristics;Natural colorings;Physical and chemical properties;Physicochemical characteristics;Product appearance