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All Journal Jurnal Teknologi Dan Industri Pangan INVOTEC Indonesian Journal of Applied Research (IJAR) Media Pendidikan Gizi dan Kuliner
Ai Mahmudatussa’adah
1) Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor 16680 2) Fakultas Teknologi Dan Kejuruan, Universitas Pendidikan Indonesia, Jl. Dr. Setiabudhi No. 229 Bandung 14450
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Education Electrical & Electronics Engineering Energy Industrial & Manufacturing Engineering Social Sciences Other

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Journal : Jurnal Teknologi Dan Industri Pangan

 1 
KARAKTERISTIK WARNA DAN AKTIVITAS ANTIOKSIDAN ANTOSIANIN UBI JALAR UNGU [Color Characteristics and Antioxidant Activity of Anthocyanin Extract from Purple Sweet Potato] Ai Mahmudatussa’adah; Dedi Fardiaz; Nuri Andarwulan; Feri Kusnandar
Jurnal Teknologi dan Industri Pangan Vol. 25 No. 2 (2014): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (807.952 KB) | DOI: 10.6066/jtip.2014.25.2.176

Abstract

Anthocyanin is a natural pigment with color varying from red, purple, blue to yellow. The stability of its anthocyanin color is affected by pH, temperature and light. Purple sweet potato is rich in anthocyanin, particularly a stable acylated anthocyanin. 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. The experiments applied a completely randomized design with two replicates analyzed triplo.The results showed that the total number of monomeric anthocyanin in purple sweet potato harvested from Cilembu (3.78±0.08 mg cyanidin-3-glucoside/g dry weight, dw) was higher than that of Banjaran (3.18±0.01 mg/g) and Pakembangan (2.25±0.01 mg/g). The color of purple sweet potato anthocyanin extract was pH dependent. The color changed from red, faded red, purple, blue, green and yellow along with the increase of pH from 1 to 14. The content of anthocyanins from three locations of purple sweet potatoes differed from each other (p<0.05). Radical scavenging activity and reducing power of purple sweet potato anthocyanins extract at pH 1 was higher than that at pH 4.5 and pH 7. 
Co-Authors Alifya Azhar Anggita Dwirevyanti Asri Karunia Triamukti Atat Siti Nurani Dedi Fardiaz Elly Lasmanawati Feri Kusnandar Juwaedah, Ade Karpin Karpin Nauroh Nadzhifah Nuri Andarwulan Poppy Puteri Wijaya Sudewi Sudewi Yogha Tati Setiawati, Tati Yulia Rahmawati, Yulia