Effect of the Proportion of Wheat Flour and Spinach Flour (Amaranths tricolor L.) on the Quality of Spinach Sticks
Pengaruh Proporsi Tepung Terigu dan Tepung daun bayam (Amaranths tricolor L.) Terhadap Kualitas Stik Bayam
DOI:
https://doi.org/10.21070/ups.7783Keywords:
Amaranthus tricolor, Spinach Leaf Flour, SnacksAbstract
Spinach (Amaranthus tricolor L.) is one of the potential local food ingredients to be developed into nutritious snacks. Spinach leaf flour was chosen because it can provide better flavor and more even distribution of nutrients compared to spinach porridge. This descriptive study tested variations in the proportion of wheat flour: spinach leaf flour on physical texture and color, moisture content, and organoleptic. The proportion of wheat flour (T): T1 (90%), T2 (80%), T3 (70%), T4 (60%), and T5 (50%); addition of spinach leaf flour (B): B1 (10%) B2 (20%), B3 (30%), B4 (40%), and B5 (50%). The proportion of spinach leaf flour gave higher values of texture hardness and moisture content compared to the control, directly proportional to the darker L*, positive a* and negative b*. While from the organoleptic test, 50:50 was preferred from the color, 90:10 was preferred from the aroma, 80:20 was preferred from the taste.
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