ANTOSIANIN UBI JALAR UNGU PDF

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

Dark purple fleshed sweet potatoes have antioxidant activity approximately How to cite item. Keywords anthocyanin; antioxidant activity; purple sweet potato. The results show ed that t he total number of monomeric anthocyanin in purple sweet potato harvested from Cilembu 3. This abstract may be abridged. Antosainin 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 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. Abstract Anthocyanin is a natural pigment with color varying from red, purple, blue to yellow.

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

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Email this article Login required. The color changed from red, faded red, purple, blue, green and yellow along with the increase of pH from 1 to Remote access to EBSCO’s databases is permitted to patrons of subscribing institutions accessing from remote locations for personal, non-commercial use.

Purple sweet potato is rich in anthocyanin, particularly a stable acylated anthocyanin. No warranty is given about the accuracy of the copy. Article Tools Print this article. Download full text Bahasa Indonesia, 7 pages. Anthocyanin is a natural pigment with color varying from red, purple, blue to yellow.

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

The stability of its anthocyanin color is affected by pH, temperature and light. Anthocyanins can be damaged by high temperatures. Purple sweet potato is rich in anthocyanin, particularly a stable acylated anthocyanin. However, users may print, download, or email articles for individual use. Agritech is a scientific journal that publishes original research in the fields of food and agric The color changed from red, faded red, purple, blue, green and yellow along with the increase of pH from 1 to Users should refer to the original published version of the material for the full abstract.

KARAKTERISTIK WARNA DAN AKTIVITAS ANTIOKSIDAN ANTOSIANIN UBI JALAR UNGU.

The main analysis parameter are anthocyanins content and antioxidant activity. View original from journal. This research was conducted to study the effect of pH on color and antioxidative activity of anthocyanin extracted from purple antosianiin potatoes harvested from Cilembu-Sumedang, Banjaran-Bandung, and Pakembangan-Kuningan. However, traditionally a number of processed sweet potato products involve heat treatment.

The experiments applied a completely randomized design with two replicates analyzed triplo. 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.

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Purple fleshed sweet potato is a potential source of anthocyanins which is as an antioxidant, antimutagenic, and anticarcinogenic. The anthocyanins content of dark purple fleshed sweet potato was The stability of its anthocyanin color is affected by pH, temperature and light.

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. User Username Password Remember me.

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

The color of purple sweet potato anthocyanin extract was pH dependent. Reduction of antioxidant activity showed a directly proportion of the decrease in anthocyanins content of processed products, with the exception of processed products chips.

This study aimed to assess the reduction of anthocyanins content in processed sweet potato products flour, chips, sweet potato, steamed, boiled, and fried ibi 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.

The color of purple sweet potato anthocyanin extract was pH dependent. This journal is published under the terms of the is licensed under a Creative Commons Attribution-ShareAlike 4. Decrease in anthocyanins content for processed products from both types of purple sweet potatoes showed the same trend. Jaar the author Login required.

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