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

KARAKTERISTIK WARNA DAN AKTIVITAS ANTIOKSIDAN ANTOSIANIN UBI JALAR UNGU.

Remote access to EBSCO’s databases is permitted to patrons of subscribing institutions accessing from remote locations for personal, non-commercial 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.

Abstract 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. Decrease in anthocyanins content for processed products from both types of purple sweet potatoes showed the same trend.

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

Anthocyanins antosiainn be damaged by high temperatures. The color changed from red, faded red, purple, blue, green and yellow along with the increase of pH from 1 to Keywords anthocyanin; antioxidant activity; purple sweet potato. Radical scavenging activity and reducing power of purple sweet potato anthocyanins extract at pH 1 was higher than that at pH 4.

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Article Tools Print this article. 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. 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. The color changed from red, faded red, purple, blue, green and yellow along with the increase of pH from 1 to 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 Jalad stability of its anthocyanin color is affected by pH, temperature and light.

Dark purple fleshed sweet potatoes have antioxidant activity approximately User Username Password Remember me. Radical scavenging ubii and reducing power antisianin purple sweet potato anthocyanins extract at pH 1 was higher than that at pH 4. Download full text Bahasa Indonesia, 7 pages. The experiments applied a completely randomized design with two replicates analyzed triplo.

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. Email the author Login required. The anthocyanins content of dark purple fleshed sweet potato was The experiments applied a completely randomized design with two replicates analyzed triplo. How to cite item. The color of purple sweet potato anthocyanin extract was pH dependent.

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The color of purple sweet potato anthocyanin extract was pH dependent. View original aantosianin journal. Anthocyanin is a natural pigment with color varying from red, purple, blue to yellow.

The results show ed that t he total number of monomeric anthocyanin in purple sweet potato harvested from Cilembu 3. 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. This abstract may be abridged.

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EBSCOhost | | KARAKTERISTIK WARNA DAN AKTIVITAS ANTIOKSIDAN ANTOSIANIN UBI JALAR UNGU.

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Purple sweet potato is rich in anthocyanin, particularly a stable acylated anthocyanin. No warranty is given about the accuracy of the copy. The main analysis parameter are ubl content and antioxidant activity.