PENAMBAHAN DAUN BAYAM MERAH (Amaranthus Tricolor L) DALAM PEMBUATAN BISKUIT

Abstract

Biscuits are classified as dry products that contain low water content. This product is a type of
snack that is much favored by the public. Biscuits are consumed by all age groups, from children
to adults. Red spinach (Amaranthus Tricolor L) is a vegetable that has many benefits for the health
of the body, so it has the potential as an additional ingredient in making biscuits. The red color in
spinach can be used as a natural dye. Red spinach also has quite good nutrients as an additional
ingredient in the manufacture of processed products because it contains vitamin C, vitamin A,
some B vitamins, calcium, phosphorus, and iron (Sunarjono, 2014). Red spinach has a short shelf
life so that to extend the shelf life of red spinach can be done by processing it into various processed
Jurnal Teknologi Pertanian Semi Arida Vol.1 Nomor 2 2022
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food products. One form of processed red spinach is red spinach flour. Spinach flour is more
durable than fresh spinach and its storage is also more practical because it is in the form of
powder/flour (Novita, 2005). This study aims to determine the effect of adding red spinach flour
on chemical and organoleptic properties and to determine the appropriate addition of spinach flour
in producing biscuits with high Fe content and acceptable to panelists. This study used a
completely randomized design (CRD) with 5 treatments and 3 replications. The addition of red
spinach flour that was tried was treatment: A control, without the addition of red spinach flour. B.
Fortification 5% C. Fortification 10% D. Fortification 15% E. Fortification 20%. The variables
observed were iron content, water content, and organoleptic tests. The results showed that the
proper treatment of adding red amaranth flour (Amaranthus Tricolor L) in making biscuits was
found in treatment D with the addition of 15% red spinach flour which produced 6.945 mg Fe with
a water content of 3.34%, the level value color preference with a value of 3.62 (like): taste with a
value of 3.089 (like), texture with a value of 3.22 (like).