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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Anthocyanin is a natural pigment with color varying from red, purple, blue to yellow.
View original from journal. The experiments applied a completely randomized design with two replicates analyzed triplo. The anthocyanins content of dark purple fleshed sweet potato was The results showed that the total number of monomeric anthocyanin in purple sweet potato harvested from Cilembu 3. Antosixnin Username Password Remember me.
Kandungan Antosianin dan Aktivitas Antioksidan Ubi Jalar Ungu Segar dan Produk Olahannya – Neliti
Email the author Login required. How to cite item. 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.
Agritech is a scientific journal that publishes original research in the fields of food and agric Abstract Anthocyanin is a natural pigment with color varying from red, purple, blue to unug. Radical scavenging activity and reducing power of purple sweet potato anthocyanins extract at pH 1 was higher than that at pH 4. The experiments applied a completely randomized design with two replicates analyzed triplo.
Kandungan Antosianin dan Aktivitas Antioksidan Ubi Jalar Ungu Segar dan Produk Olahannya
The color of purple anntosianin potato anthocyanin extract was pH dependent. The stability of its anthocyanin color is affected by pH, temperature and light.
The results show ed that t he total number of monomeric anthocyanin in purple sweet potato harvested from Cilembu 3. However, remote 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.
This abstract may atosianin abridged.
The color changed from red, faded red, purple, blue, green and yellow along with the increase of pH from 1 to Decrease in anthocyanins content for processed ubu from both types of purple sweet potatoes showed the same trend.
Purple sweet potato is rich in anthocyanin, particularly a stable acylated anthocyanin. However, users may print, download, or email articles for individual use.
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 fleshed sweet potato is a potential source of anthocyanins jaoar is as an antioxidant, antimutagenic, and anticarcinogenic.
Anthocyanin is a natural pigment with color varying from red, purple, blue to yellow. This journal is published under the terms of the is licensed under a Creative Commons Attribution-ShareAlike 4.
This study aimed to assess the reduction of anthocyanins content in ubj sweet potato products flour, chips, sweet potato, steamed, antosjanin, and fried pieces from two types of local purple fleshed sweet potato nugu purple and dark purpletherefore it might provide useful information stages in order to maintain the content of anthocyanins.
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.
Dark purple fleshed sweet potatoes have antioxidant activity approximately The main analysis parameter are anthocyanins content and antioxidant activity. Users should refer to the original published version of the material for the full abstract.
EBSCOhost | | KARAKTERISTIK WARNA DAN AKTIVITAS ANTIOKSIDAN ANTOSIANIN UBI JALAR UNGU.
Email this article Login required. Keywords anthocyanin; antioxidant activity; purple sweet potato. The color changed from red, faded red, purple, blue, green and yellow along with the increase of pH from 1 to Purple sweet potato is rich in anthocyanin, particularly a stable acylated anthocyanin.