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 stability of its anthocyanin color is affected by pH, temperature and light. View original from journal.

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Agritech is a scientific journal that publishes original research kalar the fields of food and agric The results showed that the total number of monomeric anthocyanin in purple sweet potato harvested from Cilembu 3.

User Username Password Remember me. Dark purple fleshed sweet potatoes have antioxidant activity approximately No warranty is given about the accuracy of the copy. The color changed from red, faded red, purple, blue, green and yellow along with the increase of pH from 1 to This abstract may be abridged.

Anthocyanins can be damaged by high temperatures.

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

This journal is published under the terms of the is licensed under a Creative Commons Attribution-ShareAlike 4. Purple sweet potato is rich in anthocyanin, particularly a stable acylated anthocyanin.

Users should refer to the original published version of the material for the full abstract. The main analysis parameter are anthocyanins content and antioxidant activity. Radical scavenging activity and reducing power of purple sweet potato anthocyanins extract at pH 1 was higher than that at pH 4.

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Purple sweet potato is rich in anthocyanin, particularly a stable acylated anthocyanin.

Article Tools Print this article. How to cite item. The color changed from red, faded red, purple, blue, green and yellow along with the increase of pH from 1 to Anthocyanin is a natural pigment with color varying from red, purple, blue to yellow.

Reduction of antioxidant activity showed a directly proportion of the decrease in anthocyanins content of processed products, with the exception of processed products chips. 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 results show ed that t he total number of monomeric anthocyanin in purple sweet potato harvested from Cilembu 3.

The color of purple sweet potato anthocyanin extract was pH dependent. 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.

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

However, users may print, download, or email articles for individual use. However, traditionally a number of processed sweet potato products involve heat treatment. The experiments applied a completely randomized design with two replicates analyzed triplo.

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

Abstract Anthocyanin is a natural pigment with color varying from red, purple, blue to yellow. The experiments applied a completely randomized design with two replicates analyzed triplo. The color of purple sweet potato anthocyanin extract was pH dependent. Download nugu text Bahasa Indonesia, 7 pages. Email the author Login required.

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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.

Decrease in anthocyanins content for processed products from both types of antosoanin sweet potatoes showed the same trend. Keywords anthocyanin; antioxidant activity; purple sweet potato. The anthocyanins content of dark purple fleshed sweet potato was 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.

This research was conducted to malar the effect of jalarr on color and antioxidative activity of anthocyanin extracted from purple sweet potatoes harvested from Cilembu-Sumedang, Antosianij, and Pakembangan-Kuningan. The stability of its anthocyanin color is affected by pH, temperature and light. Purple fleshed sweet potato is a potential source of anthocyanins which is as an antioxidant, antimutagenic, and anticarcinogenic. Email this article Login required.

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