Nutritional and Organoleptic Quality of Tempe Now with the Addition of Natural Dyeing Ingredients

DOI

10.2991/assehr.k.211222.038How to use a DOI?

Keywords

Natural dyes; Nutritional quality; Organoleptic quality

Abstract

This study aims to determine (1) the nutritional quality of tempe noodle products with the addition of natural dyes (moringa leaf extract, beetroot extract, and dragon fruit peel extract), (2) determine the quality of the organoleptic test (taste, color, and texture) on the product. tempe noodles with the addition of natural coloring agents (moringa leaf extract, beetroot extract, and dragon fruit skin extract). dragon fruit, at a very high protein content is the addition of natural coloring ingredients of beetroot extract, which is 27.36% wt. The organic tempe is favourable since it is made of natural coloring of dragon fruit extract, which preserve the taste and texture, while improving the color. All the natural coloring in organic tempe have nutritional quality (protein and fat), organoleptic quality.

Copyright

© 2021 The Authors. Published by Atlantis Press SARL.

Open Access

This is an open access article under the CC BY-NC license.

Download article (PDF)

TY  - CONF
AU  - Damiati Damiati
AU  - Made Suriani
PY  - 2021
DA  - 2021/12/21
TI  - Nutritional and Organoleptic Quality of Tempe Now with the Addition of Natural Dyeing Ingredients
BT  - Proceedings of the 4th International Conference on Innovative Research Across Disciplines (ICIRAD 2021)
PB  - Atlantis Press
SP  - 238
EP  - 242
SN  - 2352-5398
UR  - https://doi.org/10.2991/assehr.k.211222.038
DO  - 10.2991/assehr.k.211222.038
ID  - Damiati2021
ER  -