Kajian Umur Simpan Ekstrak Antosianin Ubi Jalar Ungu (Ipomea batatas L. var. Ayamurasaki) Tercampur Maltodekstrin Dalam Kemasan Kapsul. APLIKASI EKSTRAKSI ANTOSIANIN UBI JALAR UNGU DENGAN VARIASI PH PELARUT SEBAGAI DYE DALAM SEL SURYA PEWARNA. PENENTUAN TOTAL KONSENTRASI ANTOSIANIN DARI UBI JALAR UNGU ( Ipomoea batatas L.) DENGAN METODE pH DIFERENSIAL.

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The anthocyanins content of dark purple fleshed sweet potato was The stability of its anthocyanin color is affected by pH, temperature and light.

The color changed from red, faded red, purple, blue, green and yellow along with the increase of pH from 1 to The results show ed that t he total number of monomeric anthocyanin in purple sweet potato harvested from Cilembu 3.

However, users may print, download, or email articles for individual use. User Username Password Remember me. This research was conducted to study the effect of pH on color and antioxidative activity of anthocyanin extracted from purple sweet potatoes harvested from Cilembu-Sumedang, Banjaran-Bandung, and Pakembangan-Kuningan.

Kandungan Antosianin dan Aktivitas Antioksidan Ubi Jalar Ungu Segar dan Produk Olahannya – Neliti

This study aimed to assess the reduction of anthocyanins content in processed sweet potato products flour, chips, sweet potato, steamed, boiled, and fried pieces from two types of local purple fleshed sweet potato light purple and dark purpletherefore it might provide useful information stages in order to maintain the content of anthocyanins.

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Decrease in anthocyanins content for processed products from both types of purple sweet potatoes showed the same trend. Reduction of antioxidant activity showed a directly proportion of the decrease in anthocyanins content of processed products, with the exception of processed products chips. The color changed from red, faded antozianin, purple, blue, green and yellow along with the increase of pH from 1 to However, traditionally a number of processed uni potato products involve heat treatment.

Anthocyanin is a natural pigment with color varying from red, purple, blue to yellow. Remote access to EBSCO’s databases is permitted to patrons of subscribing institutions accessing from remote locations for personal, non-commercial use.

EBSCOhost | | KARAKTERISTIK WARNA DAN AKTIVITAS ANTIOKSIDAN ANTOSIANIN UBI JALAR UNGU.

The color of purple sweet potato anthocyanin extract was pH dependent. Radical scavenging activity and reducing power of purple sweet potato anthocyanins extract at pH 1 was higher than that at pH 4.

Article Tools Print this article. Purple sweet potato is rich in anthocyanin, particularly a stable acylated anthocyanin. Radical scavenging activity and reducing power of purple sweet potato anthocyanins extract at pH 1 was higher than that at pH 4. This abstract may be abridged.

KARAKTERISTIK WARNA DAN AKTIVITAS ANTIOKSIDAN ANTOSIANIN UBI JALAR UNGU.

Dark purple fleshed sweet potatoes have antioxidant activity approximately The experiments applied a completely randomized design with two replicates analyzed triplo. Abstract Anthocyanin is a natural pigment with color varying from red, purple, blue to yellow.

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Purple sweet potato is rich in anthocyanin, particularly a stable acylated anthocyanin. The results showed that the total number of monomeric anthocyanin in purple sweet potato harvested from Cilembu 3.

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Purple fleshed sweet potato is a potential source of anthocyanins which is as an antioxidant, antimutagenic, and anticarcinogenic. Purple sweet potato processed products that able to maintain fairly high the content of anthocyanins the lowest rate of decline in anthocyanin levels were obtained on a steamed sweet potato The experiment was arranged in a Randomized Complete Block Design RCBD of factorial arrangement treatments two types of purple fleshed sweet potato, and five types of purple fleshed sweet potato processed products.

The stability of its anthocyanin color is affected by pH, temperature and light. View original from journal. Agritech is a scientific journal that publishes original research in the fields of food and agric Anthocyanins can be damaged by high temperatures.

Users should refer to the original published version of the material for the full abstract.

Email the author Login required. The color of purple sweet potato anthocyanin extract was pH dependent. This research was conducted to study the effect of pH on color and antioxidative activity of anthocyanin extracted from purple sweet potatoes harvested from Cilembu-Sumedang, Banjaran-Bandung, and Pakembangan-Kuningan.