@misc{eprints56802,
           title = {PENGARUH CAMPURAN KUNYIT, KAYU MANIS, ATAU DAUN
JAMBU BIJI TERHADAP SIFAT FISIK MI TAPIOKA},
          author = {1414051008 AMALIA MAR?ATUN NADHIFAH},
         address = {UNIVERSITAS LAMPUNG},
       publisher = {FAKULTAS PERTANIAN},
            year = {2019},
             url = {http://digilib.unila.ac.id/56802/},
        abstract = {This study aims to determine the effect of a mixture of turmeric, cinnamon or
guava leaves on the physical properties of tapioca noodles. This research consists
of preliminary research and main research. Preliminary research was conducted to
obtain the best powder addition method to gain noodle with high phenol content.
The main study was assigned in non-factorial Randomized Complete Block
Design (RCBD) with four replications. Analysis of variance was applied to
differentiate between the treatments. The homogeneity of the data was tested by
Bartlet test and the addition of data was tested by the Tuckey test. To find out the
differences between treatments the data were tested further with the
LeastSignificanceDifference test (LSD). Preliminary research showed that tapioca
noodles added herbal powder mixtures directly had a higher total phenol (224.83
{$\pm$} 2.02 ppm GAE (Gallic Acid Equivalent) compared to tapioca noodles added tea
bags (122.33 {$\pm$} 9,5 ppm GAE). The mixture of turmeric, cinnamon or guava

leaves has a significant effect on the value of water absorption, and the expand
ability of tapioca noodle. Water absorption of the tapioca noodles is 98.875- 99.410\%, and the expand ability is 13.128-14.660\%. The addition of herbal
powder mixture did not significantly affect the tensile strength and oil holding
capacity of tapioca noodle where their values are 0.373-0.468 N and 105.850- 119,900\%, respectively.

Keywords: Cinnamon, Guava leaves, Physical properties, Tapioca noodle, }
}