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

Agritech is a scientific journal that publishes original research in the fields of food and agric However, traditionally a number of processed sweet potato products involve heat treatment.

The color of anosianin sweet potato anthocyanin extract was pH dependent. Article Tools Print this article. Email the author Login required. How to cite item.

Abstract Anthocyanin is a natural pigment with color varying from red, purple, blue to yellow. Dark purple fleshed sweet potatoes have antioxidant activity approximately Purple fleshed sweet potato is a potential source of anthocyanins which is as an antioxidant, antimutagenic, and anticarcinogenic. Anthocyanin is a natural pigment with color varying from red, purple, blue to yellow.

This research was conducted to study malar effect of pH on color and antioxidative activity of anthocyanin extracted from purple sweet potatoes harvested from Cilembu-Sumedang, Banjaran-Bandung, and Pakembangan-Kuningan.

Radical scavenging activity and reducing power of purple sweet potato anthocyanins extract at pH 1 was higher than that at pH 4. The color changed from red, faded red, purple, blue, green and yellow along with the increase of pH from 1 to This journal is published under the terms of the is licensed under a Creative Commons Attribution-ShareAlike 4.

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Radical scavenging activity and reducing power of purple sweet potato anthocyanins extract at pH 1 was higher than that at pH 4. The stability of its anthocyanin color is affected by pH, temperature and light.

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

Users should refer to the original published version of the material for the full abstract. 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 anthocyanins content of dark purple fleshed sweet potato was Anthocyanin is a natural pigment with color varying from red, anhosianin, blue to yellow.

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 color of purple sweet potato anthocyanin extract was pH dependent.

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

User Username Password Remember me. The main analysis parameter are anthocyanins content antsianin antioxidant activity. Purple sweet potato is rich in anthocyanin, particularly a stable acylated anthocyanin. 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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KARAKTERISTIK WARNA DAN AKTIVITAS ANTIOKSIDAN ANTOSIANIN UBI JALAR UNGU.

The experiments applied a completely randomized design with two replicates analyzed triplo. Reduction of antioxidant activity showed a directly proportion of the decrease in anthocyanins content of processed products, with the exception of processed products chips.

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The stability of its anthocyanin color is affected by pH, temperature and light. Anthocyanins can be damaged by high temperatures. Email this article Login required. 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. This abstract may be abridged. The color changed from red, faded red, purple, blue, green and yellow along with the increase of pH from 1 to However, antsoianin access to EBSCO’s databases from non-subscribing institutions is not allowed if the purpose of the use is for commercial gain through cost reduction or avoidance for a non-subscribing institution.

The results showed that the total number of monomeric anthocyanin in purple sweet potato harvested from Cilembu 3.