The Effect of Carbonized Merang as Liquid Colorant on the Physics Properties of Noodles

摘要

Merang (rice straw) carbon is a pigment produced by the burning straw into charcoal, utilized as a food coloring having characteristics of porous, tasteless, odorless with a number of mineral components, and insoluble in water and in organic solvents. The size of the merang carbon particles is so small that it is very difficult to handle. This study aims to make carbon into the liquid dye and to reveal the effect of the dye on the physical characteristics of noodles. The study was conducted by applying a randomized block design (RBD) with two factors, 1) the utilized material to make liquid dyes HFS (High Fructose Syrup) and VG (Vegetable Glycerin), 2) the concentration of liquid dye addition into noodles (1%, 3% and 5%). Each treatment was repeated for 4 times. Datawere analyzed by performing ANOVA, followed by Tukey test at 95% confidence interval. The best treatment on the physical characteristics of noodles was at liquid coloring with HFS medium at the concentration of dye addition of 3%.