Processing of Red Velvet Cake Using Natural Dyes Of Red Bitter Fruit (Beta Vulgaris) And Red Spinach (Amaranthus Tricolor Linn)

The red velvet that many people like is a pastry food that is usually found in restaurants and cafes. Red Velvet, which usually uses red food coloring, in this study replaced it with red beet and spinach coloring. Beets, which have high nutrition, are very useful and suitable to be processed into na...

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Autores principales:	Anita Wulandari, Wahyu Kanti Dwi Cahyani, Pongky Lubas Wahyudi
Formato:	article
Lenguaje:	EN
Publicado:	Faculty of Agriculture, Merdeka University Surabaya 2021
Materias:	organoleptic result red velvet cake beets red spinach Agriculture S
Acceso en línea:	https://doaj.org/article/0ee7fe209b82479690e53426e3a1b753
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spelling	oai:doaj.org-article:0ee7fe209b82479690e53426e3a1b7532021-12-02T16:56:45ZProcessing of Red Velvet Cake Using Natural Dyes Of Red Bitter Fruit (Beta Vulgaris) And Red Spinach (Amaranthus Tricolor Linn)2598-51672597-8713https://doaj.org/article/0ee7fe209b82479690e53426e3a1b7532021-04-01T00:00:00Zhttp://agriscience.scientific-work.org/index.php/agriscience/article/view/55https://doaj.org/toc/2598-5167https://doaj.org/toc/2597-8713The red velvet that many people like is a pastry food that is usually found in restaurants and cafes. Red Velvet, which usually uses red food coloring, in this study replaced it with red beet and spinach coloring. Beets, which have high nutrition, are very useful and suitable to be processed into natural dyes in the home industry that are easy to process. One of the products to apply it is Red Velvet cake. Red Velvet cake basically uses a mixture of food coloring. This research tries to replace red food coloring by utilizing beet and red spinach which are very good for the body. This study aims to provide a new alternative to natural dyes in the making of Red Velvet cake. Experimental research was carried out by conducting systematic and planned experiments and tests on Red Velvet cake and collecting primary and secondary data as well. All data were presented descriptively with SPSS. From the mean results, it can be concluded that the Red Velvet Cake using red beet and red spinach dye is acceptable to the public.Anita WulandariWahyu Kanti Dwi CahyaniPongky Lubas WahyudiFaculty of Agriculture, Merdeka University Surabayaarticleorganoleptic resultred velvet cakebeetsred spinachAgricultureSENAgricultural Science, Vol 4, Iss 2, Pp 126-132 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	organoleptic result red velvet cake beets red spinach Agriculture S
spellingShingle	organoleptic result red velvet cake beets red spinach Agriculture S Anita Wulandari Wahyu Kanti Dwi Cahyani Pongky Lubas Wahyudi Processing of Red Velvet Cake Using Natural Dyes Of Red Bitter Fruit (Beta Vulgaris) And Red Spinach (Amaranthus Tricolor Linn)
description	The red velvet that many people like is a pastry food that is usually found in restaurants and cafes. Red Velvet, which usually uses red food coloring, in this study replaced it with red beet and spinach coloring. Beets, which have high nutrition, are very useful and suitable to be processed into natural dyes in the home industry that are easy to process. One of the products to apply it is Red Velvet cake. Red Velvet cake basically uses a mixture of food coloring. This research tries to replace red food coloring by utilizing beet and red spinach which are very good for the body. This study aims to provide a new alternative to natural dyes in the making of Red Velvet cake. Experimental research was carried out by conducting systematic and planned experiments and tests on Red Velvet cake and collecting primary and secondary data as well. All data were presented descriptively with SPSS. From the mean results, it can be concluded that the Red Velvet Cake using red beet and red spinach dye is acceptable to the public.
format	article
author	Anita Wulandari Wahyu Kanti Dwi Cahyani Pongky Lubas Wahyudi
author_facet	Anita Wulandari Wahyu Kanti Dwi Cahyani Pongky Lubas Wahyudi
author_sort	Anita Wulandari
title	Processing of Red Velvet Cake Using Natural Dyes Of Red Bitter Fruit (Beta Vulgaris) And Red Spinach (Amaranthus Tricolor Linn)
title_short	Processing of Red Velvet Cake Using Natural Dyes Of Red Bitter Fruit (Beta Vulgaris) And Red Spinach (Amaranthus Tricolor Linn)
title_full	Processing of Red Velvet Cake Using Natural Dyes Of Red Bitter Fruit (Beta Vulgaris) And Red Spinach (Amaranthus Tricolor Linn)
title_fullStr	Processing of Red Velvet Cake Using Natural Dyes Of Red Bitter Fruit (Beta Vulgaris) And Red Spinach (Amaranthus Tricolor Linn)
title_full_unstemmed	Processing of Red Velvet Cake Using Natural Dyes Of Red Bitter Fruit (Beta Vulgaris) And Red Spinach (Amaranthus Tricolor Linn)
title_sort	processing of red velvet cake using natural dyes of red bitter fruit (beta vulgaris) and red spinach (amaranthus tricolor linn)
publisher	Faculty of Agriculture, Merdeka University Surabaya
publishDate	2021
url	https://doaj.org/article/0ee7fe209b82479690e53426e3a1b753
work_keys_str_mv	AT anitawulandari processingofredvelvetcakeusingnaturaldyesofredbitterfruitbetavulgarisandredspinachamaranthustricolorlinn AT wahyukantidwicahyani processingofredvelvetcakeusingnaturaldyesofredbitterfruitbetavulgarisandredspinachamaranthustricolorlinn AT pongkylubaswahyudi processingofredvelvetcakeusingnaturaldyesofredbitterfruitbetavulgarisandredspinachamaranthustricolorlinn
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Processing of Red Velvet Cake Using Natural Dyes Of Red Bitter Fruit (Beta Vulgaris) And Red Spinach (Amaranthus Tricolor Linn)

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