Characteristics of Two Leafy Vegetables on Various Processing Stages
Karakteristik Dua Jenis Sayuran Daun pada Berbagai Tahap Pengolahan
DOI:
https://doi.org/10.21070/ups.3727Keywords:
leafy vegetables, processing stages , fresh, pasta, steam blanching, oven , flourAbstract
Vegetables are the best source of vitamins, minerals, and pigments for human health. However, these nutritions may reduces due to processing. Therefore, the purpose of this study was to determine the characteristics of two types of leaf vegetables on several stages of processing. This study used nested experimental design with two factors, the first factor is vegetables and the second factor is the processing stage, namely fresh leave, leaf paste, steam blanching leaves, oven-dried leaves, and leaf flour. Statistical analysis used ANOVA and further test HSD 5%. Chemical components observed were antioxidants, water content, ash content, vitamin C and color analysis. The results of this study showed that each stage of processing there was decrease in antioxidants by 116-197 μg/mL, water content decreased by 7-10%, ash content increased by 13-14%, vitamin C decreased by 0.004%. The color in flour processing has a high level of lightness value (L*).
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