Proceedings of the 5th International Conference on Food, Agriculture and Natural Resources (FANRes 2019)

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Characteristics of Sago Noodles as Affected by Varied Concentration of Carbonized Rice Straw-Based Liquid Colorant

Authors
Erni Sofia Murtini, Cornelia Sertha Lorenzsa
Corresponding Author
Erni Sofia Murtini
Available Online 30 March 2020.
DOI
10.2991/aer.k.200325.046How to use a DOI?
Keywords
sago noodles, physical properties, liquid carbonized rice straw colorant
Abstract

Utilization of carbonized rice straw (CRS) as a natural black colorant has been widely applied for traditional Indonesian food. This study was aimed to determine the characteristics of sago noodles as affected by different concentrations of liquid CRS added. Randomized Block Design (RBD) with concentration of liquid CRS (0%; 0.5%; 1%; 1.5%) w/w and 5 replications were used. The data were analyzed by ANOVA (Analysis of Variance) and LSD test (Least Significance Different). The results showed that addition of liquid CRS in varied concentrations significantly affected (α = 0.05) on elongation, cooking loss, cooking time and color (Lab) of sago noodles. The higher concentration of CRS added, produced the higher value of elongation, lower cooking loss and cooking time, and darker the color of sago noodles. Sago noodles from the best treatment (addition of 1.5% dye) based on the Multiple Attribute test had 54.45% elongation value; 2.72% cooking loss; 153 seconds cooking time; 29.7 brightness (L *); -2.1 redness (a *) and 3.2 yellowish (b *). It had 13.2% moisture content; 0.31% ash content; 0.22% protein content; 0.04% fat content; and 85.76% carbohydrate (by difference). The sago noodles with a 70 g serving size had 240 Kcal energy.

Copyright
© 2020, the Authors. Published by Atlantis Press.
Open Access
This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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Volume Title
Proceedings of the 5th International Conference on Food, Agriculture and Natural Resources (FANRes 2019)
Series
Advances in Engineering Research
Publication Date
30 March 2020
ISBN
10.2991/aer.k.200325.046
ISSN
2352-5401
DOI
10.2991/aer.k.200325.046How to use a DOI?
Copyright
© 2020, the Authors. Published by Atlantis Press.
Open Access
This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

Cite this article

risenwbib
TY  - CONF
AU  - Erni Sofia Murtini
AU  - Cornelia Sertha Lorenzsa
PY  - 2020
DA  - 2020/03/30
TI  - Characteristics of Sago Noodles as Affected by Varied Concentration of Carbonized Rice Straw-Based Liquid Colorant
BT  - Proceedings of the 5th International Conference on Food, Agriculture and Natural Resources (FANRes 2019)
PB  - Atlantis Press
SP  - 237
EP  - 240
SN  - 2352-5401
UR  - https://doi.org/10.2991/aer.k.200325.046
DO  - 10.2991/aer.k.200325.046
ID  - Murtini2020
ER  -