STUDY ON PRODUCTION OF AMARANTHUS TRICOLOR [1] AND APPLICATION FOR NUTRITIONAL PRODUCTION

Abstract

The purpose of the study was to study the process of producing flour from red spinach with nutrient-soluble nutrients. Based on the study of red spinach product, the application of nutritional porridge with red powder added, increasing the sensory and nutritional value of the products are the factors influencing the quality and variety of products. By experimental method in laboratory, red ras after drying, determination of physical and chemical properties, is extracted by Soxhlet method with water soluble solvent with the following parameters: (v / w) (5: 1.10: 1.15: 1) (v/w), extraction temperature (40°C, 50°C, 60°C) (5 minutes, 10 minutes, 15 minutes). The optimum conditions for the extraction of red yolk using water, solvent ratio: 10: 1 (v/w), 10 minutes extraction time, extraction temperature of 50^oC, solubility is the highest rated 2.19588^obx, giving the best sensory quality. Experimental results showed high compatibility with the experimental model.