PENGARUH PENGERINGAN DENGAN FAR INFRARED DRYER, OVEN VAKUM DAN FREEZE DRYER TERHADAP WARNA, KADAR TOTAL KAROTEN, BETA KAROTEN DAN VITAMIN C PADA DAUM BAYAM (Amaranthus Tricolor L.) [Effect of Drying with Far Infrared Dryer, Oven Vacuum, and Freeze Dryer on the Color, Total Carotene, Beta-Carotene, and Vitamin C of Spinach Leaves (Amaranthus Tricolor L.)]

PENGARUH PENGERINGAN DENGAN FAR INFRARED DRYER, OVEN VAKUM DAN FREEZE DRYER TERHADAP WARNA, KADAR TOTAL KAROTEN, BETA KAROTEN DAN VITAMIN C PADA DAUM BAYAM (Amaranthus Tricolor L.) [Effect of Drying with Far Infrared Dryer, Oven Vacuum, and Freeze Dryer on the Color, Total Carotene, Beta-Carotene, and Vitamin C of Spinach Leaves (Amaranthus Tricolor L.)]

Spinach is a well known vegetable as a source of nutrition especially for is carotene. Soinach leaves need to be dried for application in product development of food like biscuit, extruded products and analysis. One the drying method that became popular is drying using infrared wave. The aim of this...

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Bibliographic Details
Main Authors: Ridwan Thahir2), Asep Sopian1), Tien R Muchtadi3)
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2005-08-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
Spinach
drying
blanching
far infra red dyer
oven vacuum
freeze dyer
total carotene
beta carotene
vit C
Online Access:http://journal.ipb.ac.id/index.php/jtip/article/view/486

Internet

http://journal.ipb.ac.id/index.php/jtip/article/view/486

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