PENGARUH SUHU DAN LAMA BLANSIR TERHADAP KARAKTERISTIK BUBUK BUNGA KENOP (Ghomprena glo-bosa L)

Abstrak

Globe amaranth is one of the flowers contain betacyanin that potentially used as natural dye. This research aimed to investigate the effect of blanching temperature and duration of blanching on the characteristics of globe amaranth flower powder (Ghomprena globsa L.) and determine the best treatment of the blanching temperature and duration of blanching to produce powdered globe amaranth flowers. This research used factorial randomized block design with 2 factor experiments. The first factor was the blanching temperature consists of 3 levels: 70, 80, 90^?C. The second factor was duration of blanching consists of 3 levels: 1, 3, 5 minutes. Each treatments was carried out 2 times and obtained 18 experimental units. The obtained data were analysed by analysis of variance, if the obtained results had a significant effect from the observed variables, the Tukey continuing  with 5% significant level. The results of research showed that the blanching temperature had a significant effect on water content, total betacyanin, and brightness level (L*), but had no effect to antioxidant capacity, redness level (a*) and yellowish level (b*). The duration of blanching onky had a significant  effect on brightness level , but had no effect to water content, total betacyanin, antioxidant capacity, redness level (a*), and yellowish level (b*). The blanching temperature of 80^?C with duration of blanching of 3 minytes, is the best treatment to produce globe amaranth powder with characteristic of water content of 12,26%, total betacyanin of 99,87  mg/100g, antioxidant capacity of 388,21 mg/g, brightness level (L*)  of 25,14, redness level (a*) of 11,24, and yellowish level (b*) of 13,06.