Development of bit fruit extract (beetroot) as a natural color for tempe noodle products

Abstract

This study aimed at obtaining tempe noodles by optimizing the natural coloring ingredients of beetroot extracts to support the empowerment of natural dyes as functional ingredients by: (1) Beetroot extract formulation in processing tempe noodle products, (2) Knowing the nutritional value of tempe noodle products using beetroot extract natural dyes, (3) Determine the quality (taste, color, and texture) of tempe noodle products using beetroot extract natural dyes. This was experimental research. The design of this study provided 150 ml, 100 ml and 50 ml beet extract formulations. While the data collection techniques were carried out through organoleptic quality tests with parameters, namely color, taste, and texture. There were 30 panelists involved. The data collected were analyzed descriptively. The results showed that: (1) tempe noodles with a 150 ml formulation of beet extract were quite preferred in terms of color and texture. (2) tempe noodles with formulation of 100 ml beetroot extract were preferred in terms of color, texture and taste. (3) tempe noodles with formulation of 50 ml of beetroot extract were quite preferred in terms of texture and taste, while in terms of color, thet were less preferred. The nutrient content (protein) with a 100 ml formulation of 27.355 gram was higher than the 150 ml (23.418 gr) and 50 ml (24.4108 gram) formulations. Thus optimizing the processing of noodle products using beet extract is a 100 ml formulation because it produces the best quality of taste, color, texture and protein concentration.