Study of drying temperature variation and concentration green spinach (Amaranthus Hybridus l) on characteristics of spinach milk powder

This study aims to determine the effect of variations in drying temperature and concentration green spinach juice (Amaranthus hybridus l) on milk powder using a rotary vacuum machine. uses research design method used is factorial randomized block with 2 repetitions. The treatment carried out this consisted two factors, namely (T) consisting 3 levels. produces best characteristics moisture content 2.21%, chlorophyll 7.65 mg/l, antioxidant activity 2024.22 ppm. results physical analysis were 31.50 seconds dissolution time, 14.95% yield, 80.18% solubility, 11.35% hygroscopicity, 18.11 Cp viscosity, color intensity L* 63.21, -a* 7, 00, b* 26.68.