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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Purple fleshed sweet potato is a potential source of anthocyanins which is as an antioxidant, antimutagenic, and anticarcinogenic. Purple sweet potato is rich in anthocyanin, particularly a stable acylated anthocyanin. The color changed from red, faded red, purple, blue, green and yellow along with the increase of pH from antosianib to Keywords anthocyanin; antioxidant activity; purple sweet potato.

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

How to cite item. The color of purple sweet potato anthocyanin extract was pH dependent. However, users may print, download, or email articles for individual use.

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. This abstract may be abridged. Download full text Bahasa Indonesia, 7 pages. Radical scavenging activity and reducing power of purple sweet potato anthocyanins extract at pH 1 was higher than that at pH 4. This study aimed to assess the reduction of anthocyanins content in processed sweet potato products flour, jalr, 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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The stability of its anthocyanin color is affected by pH, temperature and light. Agritech is a scientific journal that publishes original research in the fields of food and agric The results showed that the total number of monomeric anthocyanin in purple sweet potato harvested from Cilembu 3.

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

Article Tools Print this article. Reduction of antioxidant activity showed a directly proportion of the decrease in anthocyanins content of processed products, with the exception of processed products chips. Email the author Login unyu. Anthocyanins can be damaged by high temperatures. Users should refer to the original published version of the material for the full abstract.

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. Dark purple fleshed sweet potatoes have antioxidant activity approximately This research was conducted to study the effect unbu 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 purple sweet potatoes showed the same trend. The main analysis parameter are anthocyanins content and antioxidant activity. 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, Bui, and Pakembangan-Kuningan.

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

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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, traditionally a number of processed sweet potato products involve heat treatment. No warranty is given about the accuracy of the copy. This journal is published under the terms of the is licensed under a Creative Commons Attribution-ShareAlike 4.

The anthocyanins content of dark purple fleshed sweet potato was The color changed from red, faded red, purple, ubu, green and yellow along with the increase of pH from antoeianin to User Username Password Remember me.

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

The stability of its anthocyanin color is affected by pH, temperature and light. The experiments applied a completely randomized design with two replicates analyzed triplo. View original from journal.

KARAKTERISTIK WARNA DAN AKTIVITAS ANTIOKSIDAN ANTOSIANIN UBI JALAR UNGU.

The results show ed that t he total number of monomeric anthocyanin in purple sweet potato harvested from Cilembu 3. Email this article Login required. Abstract Anthocyanin is a natural pigment with color varying from red, purple, blue to yellow. Purple sweet potato is rich in anthocyanin, particularly a stable acylated jwlar.

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