ANTOSIANIN UBI JALAR UNGU PDF

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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 sweet potato is rich in anthocyanin, particularly a stable acylated anthocyanin. The stability of its anthocyanin color is affected by pH, temperature and light. User Username Password Remember me. Anthocyanin is a natural pigment with color varying from red, purple, blue to yellow.

The color changed from red, faded red, purple, blue, green and yellow along with the increase of pH from 1 to The color of purple sweet potato anthocyanin extract was pH dependent. This abstract may be abridged. Users should refer to the original published version of the material for the full abstract. Decrease in anthocyanins content for processed products from both types of purple sweet potatoes showed the same trend.

Jalwr can be damaged by high temperatures.

Antodianin Tools Print this article. The color changed from red, faded red, purple, blue, green and yellow along with the increase of pH from 1 to The results show ed that t he total number of monomeric anthocyanin in purple sweet potato harvested from Cilembu 3.

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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Keywords anthocyanin; antioxidant activity; purple sweet potato. Radical scavenging activity and jzlar 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.

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 Anthocyanin is a natural pigment with color varying from red, purple, blue to yellow.

View original from journal. 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. However, traditionally a number of processed sweet potato products involve heat treatment. However, users may print, download, or email articles for individual use.

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

Email the author Login required. Agritech is a scientific journal that publishes original research in the fields of food and agric The experiment was arranged in a Randomized Complete Block Design Ubl of factorial arrangement treatments two types of purple fleshed sweet potato, and five types of purple fleshed sweet potato processed products. The main analysis parameter are anthocyanins content and antioxidant activity.

This journal is published under the terms of the is licensed under a Creative Commons Attribution-ShareAlike 4.

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

Dark purple fleshed sweet potatoes have antioxidant activity approximately 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. The experiments applied a completely randomized design with two replicates analyzed triplo.

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Purple sweet potato is rich in anthocyanin, particularly a stable acylated anthocyanin. Remote access antosjanin EBSCO’s databases is permitted to patrons of subscribing institutions accessing from remote locations for personal, non-commercial use. The experiments applied a completely randomized design with two replicates analyzed triplo. 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.

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Email this article Login required. How to cite item. 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 research was conducted to study the effect of pH on color antosinin antioxidative activity of anthocyanin extracted from purple sweet potatoes harvested from Cilembu-Sumedang, Banjaran-Bandung, and Pakembangan-Kuningan.

Download full text Bahasa Indonesia, 7 pages. Radical antsianin activity and reducing power of purple sweet potato anthocyanins extract at pH 1 was higher than that at pH 4. The color of purple sweet potato antosanin extract was pH dependent.

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