<![CDATA[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.]]>
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