Effect Of Additional Suji Leaves And Turmeric Extract On Physicochemical Characteristic And Antioxidant Activity Of Arenga-Canna Noodle

Canna can be used as raw material for noodle but need a substitute material such as arenga starch. Arenga-canna noodle has dark appearance. Addition coloring agents from suji leaves and turmeric extract was done to improve product appearance and its functional characteristics. In this study, noodle was made with five variations of suji leaves and turmeric extract. Physical and chemical properties of noodle were analyzed. The results showed addition suji leaves extract and turmeric extract 0.4 g suji leaf/ml water and 0.06 g turmeric/ml water respectively, produce the best arenga-canna noodle quality. The addition of natural coloring agents increased antioxidant activity.