Page 120 - Conference Book The 3rd IConVET "Future of TVET Graduates: Developing Talent for Industry 4.0 and The New Normal"

The 3 International Conference
rd
on Vocational Education and Technology (IConVET)
th
Universitas Pendidikan Ganesha - Bali | 7 November, 2020
DEVELOPMENT OF BIT FRUIT EXTRACT
(BEETROOT) AS A NATURAL COLOR FOR TEMPE
NOODLE PRODUCTS

Damiati, Made Suriani

Prodi Pendidikan Vokasional Seni Kuliner, Fakultas Teknik dan Kejuruan
Universitas Pendidikan Ganesha, Singaraja, Bali

Email: damiati@undiksha.ac.id

Abstract. This study aims to obtain 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 type of research is experimental research. The
design of this study provides 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 was 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 are very
preferred in terms of color, texture and taste. (3) tempe noodles with
formulation of 50 ml of beetroot extract are quite preferred in terms of
texture and taste, while in terms of color are less preferred. nutrient content
(protein) with a 100 ml formulation of 27.355 gr, higher than the 150 ml
(23.418 gr) and 50 ml (24.4108 gr) formulations. Thus, optimizing the
processing of noodle products using beet extract is a 100 ml formulation
because it produces the best quality taste, color, texture and protein
concentration.

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