ENG
INA
Successfully Obtaining a Bachelor Degree in Agricultural Technology, Evita Uses Hot Water Blanching Technique To Get The Best Color To Produce Knob Flower Powder
Luh
Putu Ayu Evitasari Cesarini, who is often called Evita, has just won her
bachelor's degree, namely Bachelor of Agricultural Technology (S.TP.) at the Agricultural Industrial Technology Study Program,
Faculty of Agricultural Technology, Udayana University. Evita's research was
conducted under the guidance of Dr. Ir. Ni Made Wartini, M.P. and Dr. Ir. Luh
Putu Wrasiati, M.P. with the title The Effect of Temperature and Bleaching Time
on the Characteristics of Purple Knob Flower Powder (Gomprhena globosa L.).
The
research was carried out in the manufacture of purple knob flower powder by
knowing the effect of temperature and blanching time on its characteristics and
determining which treatment was the best to produce the color of purple knob
flower powder. Blanching itself is a short heating process carried out on
vegetables and fruits which is useful for deactivating enzymes that cause
browning so as to extend shelf life as well as strengthen and maximize the
color and flavor of fruits and vegetables.
In
the research process, the flower knob was washed first using running water.
Then a pot filled with water is heated using a gas stove until it reaches a
temperature of 70, 80 and 90oC. When the temperature on the
thermometer has reached the specified temperature, reduce the stove fire so
that the temperature remains stable and put the flowers in the steamer filter
into the water until they are completely submerged. Time calculation is done
for 1, 3 and 5 minutes using a stopwatch. After blanching, the purple knob
flowers are then cooled by immersing them in ice water and then draining. The
purple knob flowers after blanching are separated between the petals and the
base of the flower. The separated flower petals are then placed in an aluminum
baking dish and placed in the oven until they are dry and easy to crush.
Furthermore, the dried flower petals are blended and then sifted to produce
purple knob flower powder.
Evita
reported that the best treatment was obtained at a blanching temperature of 80oC
with a blanching time of 3 minutes, which was recorded to produce purple knob
flower powder with the best characteristics with a moisture content of 12.26%;
total betacyanin level of 99.87 mg/100g; antioxidant capacity of 388.21 mg
GAEAC/g; brightness level (L*) 25.14; redness level (a*) 11.24; and level of
yellowness (b*) 13.06. She also suggested that it is necessary to carry out
further research regarding the process of making purple knob flower powder by
considering other factors such as the steam blanching method to obtain the best
purple knob flower powder which can be further processed into coloring extracts
into food ingredients. In the future, knob flower powder can be used as a
natural food colorant that can be used in the process of making food products
such as snacks, cakes and drinks, she said.
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