KARAKTERISTIK WARNA DAN AKTIVITAS ANTIOKSIDAN ANTOSIANIN UBI JALAR UNGU [Color Characteristics and Antioxidant Activity of Anthocyanin Extract from Purple Sweet Potato]

  • Ai Mahmudatussa’adah 1) Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor 16680 2) Fakultas Teknologi dan Kejuruan, Universitas Pendidikan Indonesia, Jl. Dr. Setiabudhi No. 229 Bandung 14450
  • Dedi Fardiaz 1) Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor 16680 3) SEAFAST Center, Institut Pertanian Bogor, Institut Pertanian Bogor, Bogor 16680
  • Nuri Andarwulan 1) Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor 16680 3) SEAFAST Center, Institut Pertanian Bogor, Institut Pertanian Bogor, Bogor 16680
  • Feri Kusnandar 1) Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor 16680 3) SEAFAST Center, Institut Pertanian Bogor, Institut Pertanian Bogor, Bogor 16680
Keywords: anthocyanin, antioxidant activity, purple sweet potato

Abstract

Anthocyanin is a natural pigment with color varying from red, purple, blue to yellow. The stability of its anthocyanin color is affected by pH, temperature and light. Purple sweet potato is rich in anthocyanin, particularly a stable acylated anthocyanin. 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.The results showed that the total number of monomeric anthocyanin in purple sweet potato harvested from Cilembu (3.78±0.08 mg cyanidin-3-glucoside/g dry weight, dw) was higher than that of Banjaran (3.18±0.01 mg/g) and Pakembangan (2.25±0.01 mg/g). The color of purple sweet potato anthocyanin extract was pH dependent. The color changed from red, faded red, purple, blue, green and yellow along with the increase of pH from 1 to 14. The content of anthocyanins from three locations of purple sweet potatoes differed from each other (p<0.05). Radical scavenging activity and reducing power of purple sweet potato anthocyanins extract at pH 1 was higher than that at pH 4.5 and pH 7.

 


Published
2014-12-27
How to Cite
Mahmudatussa’adah, A., Fardiaz, D., Andarwulan, N., & Kusnandar, F. (2014). KARAKTERISTIK WARNA DAN AKTIVITAS ANTIOKSIDAN ANTOSIANIN UBI JALAR UNGU [Color Characteristics and Antioxidant Activity of Anthocyanin Extract from Purple Sweet Potato]. Jurnal Teknologi Dan Industri Pangan, 25(2), 176. https://doi.org/10.6066/jtip.2014.25.2.176