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All Journal Jurnal Biologi Universitas Andalas BIOEDUSAINS: Jurnal Pendidikan Biologi dan Sains Jurnal Teknologi Pertanian Andalas JURNAL BIOCOLONY Agroteknika Jurnal Biogenerasi SINTA Journal (Science, Technology, and Agricultural) ADMA: Jurnal Pengabdian dan Pemberdayaan Masyarakat Journal Of Human And Education (JAHE) Journal of Applied Agricultural Science and Technology Eduscience Development Journal (EDJ)
Viza, Rivo Yulse
Politeknik Pertanian Negeri Payakumbuh
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PENGARUH PROSES PENGOLAHAN TERHADAP STABILITAS DARI WARNA MI DENGAN PEWARNA KULIT BUAH NAGA (Hylocereus polyrhizus) Harni, Mimi -; Viza, Rivo Yulse; Novita, Rilma; Violalita, Fidela; Rahzarni; Ulhusnah, Annisa
Jurnal Teknologi Pertanian Andalas Vol 29 No 2 (2025)
Publisher : Universitas Andalas

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Abstract

Noodles are a food that all groups love. Many noodles sold in the community use natural dyes, although many still use synthetic dyes. This condition can be seen by the public starting to understand the importance of maintaining health, especially food coloring, so many noodles in circulation use natural coloring. Natural dyes are safe to use and have functional properties that are not available from artificial dyes, but have the weakness of being easily damaged during processing, especially at high temperatures. Generally, processed noodles use high temperatures in the process. Therefore, this research aims to identify the noodle processing process that causes the greatest damage to the color quality of the noodles produced. This research used a Completely Randomized Design with four treatments: boiling, steaming, steaming and drying, and steaming and frying. Noodle dough was used as a control in the treatment. This research used three replications. Observations were made on antioxidant activity, polyphenol, anthocyanin, betacyanin, and color quality. Based on this research, the noodle processing that provides the best colour quality is the steaming treatment with antioxidant activity of 21.69%, polyphenol content of 34.99 mg GAE/100 g, anthocyanin content of 40.72 mg/100, betacyanin content of 39.25 mg/100, and colour L* = 45.73, a* = 13.54 and b* = 9.86.
Co-Authors Ali Imran Andriyanto Apriza Hongko Putra Ardila Putri Wiadril Arista Ratih Astuti, Tutut Puji Ayu Saputri Darlis, Olivia Dian Purnama Ilahi Dika Sumanti Eko Wulandari Eko Wulandari Eko Wulandari Eni Yulianti Fajar Ahmad Fajar Ahmad Festiyed Fidela Violalita Handayani, Pitri Harni, Mimi - Indah Putri Zafira Indah Saskia Lanis Nopita Maini Leni Marlina Leni Marlina Lisa Utami M, Yenni Mesi Diana Sari Mimi Harni Mimi Harni Mulyono Pitri Handayani Putra, Apriza Hongko Rahzarni Ratih, Arista Rilma Novita Rozana Zuhri Rozana Zuhri Setia Wulandari Ningsih Sisca, Vivi Sry Mulyani Tutut Puji Astuti Ulhusnah, Annisa Wulandari, Eko Yasi Ririzky Yenni Muchrida