The Effect Of Temperature And Duration Blanching On Characteristics Of Globe Amaranth Flower Powder (Ghomprena Globosa L.)

Abstract

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.