The effects of roselle extract addition on physical properties and organoleptic preferences of sorghum noodles

Abstract

This research is intended to study the effect of roselle extract addition on physical, hedonic preferences, and nutrition facts of the sorghum noodles. The research is conducted using a Completely Randomized Design one factor with the concentrations of roselle extract were 0%, 10%, 20%, 30%. The analysis conducted were water absorption, color value, and organoleptic analysis with one-way ANOVA test followed by Duncan’s Multiple Range Test for statistical analysis. The results showed that addition of roselle extract significantly affect the physical and organoleptic properties of sorghum noodles. The high concentration of roselle extract caused an increment in rehydration power, redness value, yellowness value, and decrement in lightness value. The rehydration power of sorghum noodles was 65 to 115%, lightness 43.10 to 63.78, redness -5.57 to 0.50, and yellowness 22.71 to 30.96. Based on the organoleptic preference test, roselle extract concentration of 30% has the best organoleptic properties with the liking scores of color, aroma, taste, texture, and overall liking of 3.40, 3.47, 3.50, 3.53, and 3.53, from the range of 1-5 respectively. From the nutrition fact prediction, sorghum noodle with 30% roselle extract has the higher calcium, and potassium than sorghum noodle without roselle extract. Therefore, 30% roselle extract addition on sorghum noodles showed was the best result in physical properties and organoleptic preferences.