Physical and Sensory Characteristic of Arenga-Arrowroot Starch Noodle with Beetroot Extract Addition

• Main Authors: Herawati, E.R.N., Ariani, D., Miftakhussolikhah, M., Ningrum, V.A., Pranoto, Y.
• Format: Conference or Workshop Item PeerReviewed
• Published: 2021
• Subjects: Agricultural System Analysis and Modelling; Food technology
• Online Access: https://repository.ugm.ac.id/280198/; https://iopscience.iop.org/article/10.1088/1755-1315/1012/1/012075/pdf
• Institution: Universitas Gadjah Mada

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 percei...