Tacca tubers (Tacca leontopetaloides) was used to produce many kind of foods but has limit in utilization. Tacca tubers has a high starch and amylose content which can be a functional food by increasing the resistant starch content. The objective of this research was to evaluated the effect of autoclaving-cooling treatments on chemical characteristic and structure of tacca starch. Tacca starch was modified by autoclaving-cooling in 1-5 cycle(s). Then, analysis of amylose and resistant starch content of the starch. An observation was done to the structure of the starch granules of samples using Scanning Electron Microscope. The results showed that the autoclaving-cooling significantly increased the resistant starch content from native starch 4,25 % to 39-53%, while the amylose content did not significantly increased. The microstructure of the starch granules have changed from coccus shape into crystalline structure through SEM observation.
Arenga-arrowroot starch noodle is an alternative carbohydrate source made from 75% arenga starch and 25% arrowroot flour. This starch noodle has a bright brown-opaque color character which needs the addition of coloring agents to improve its physical appearance. The aim of this study was to determine the effects of turmeric extract addition on physical and sensory characteristic of the arenga-arrowroot starch noodle. Five variations of concentrations were given to turmeric extract, there are 3%; 6%; 9%; 12%; and 15% w/w. Physical properties which have been analyzed were starch noodle’s color, compression strength, tensile strength, and elongation. Sensory properties which have been analyzed were hedonic scoring for color, odor, taste, overall acceptance and descriptive test for taste parameter. The results showed that addition of turmeric extract give an impact on physical and sensory characteristic of arenga starch – arrowroot flour noodle. Addition of turmeric extract cause the decrease of noodle color brightness. The addition of turmeric extract decreased the compression test, elongation and tensile strength of arenga starch-arrowroot flour noodle. Turmeric extract addition increased the yellow color. In sensory analysis, addition of turmeric extract in small quantities (3%, 6%) has no significant different compared to noodle control based on overall acceptance.
Arrowroot tuber is plenty available in Indonesia as it has been cultivated widely. Arrowroot flour can be develop in noodle processing combine with arenga starch with ratio 75% : 25%. The color characteristic of the noodle was a bright brown-opaque color character, thus, make this noodle is not perceived well by customer. Addition of natural color, i.e. beetroot extract can improve the physical appearance. The purpose of this research was to identify the characteristic (physical and sensory) of the arenga-arrowroot starch noodle with beetroot extract addition. Beetroot extract were added in five different concentrations, namely 20%; 30%; 40%; 50%; and 60% w/w. A completely randomized design (CRD) with three repetitions was utilized in the experiment. Color, compression strength, tensile strength, and elongation were all tested physically. Sensory characteristic were analyzed using hedonic test with color, aroma, taste, and overal acceptance parameter. The findings revealed that the inclusion of beetroot extract has an effect on the physical and sensory properties of arenga starch - arrowroot flour noodle. The color brightness, compression test, elongation, and tensile strength of the arenga starch-arrowroot flour noodle would all be reduced if beetroot extract was added. The best sensory characteristic was reach by 20% w/w beetroot extract.
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