PERUBAHAN KOMPOSISI KIMIA DAN AKTIVITAS ANTIOKSIDAN PADA PEMBUATAN TEPUNG DAN CAKE UBI JALAR UNGU (Ipomoea batatas L.)

Simple item page
dc.creatorRafael Remit Winardi
dc.creatorHealthy Aldriany Prasetyo
dc.date2020-09-02
dc.date.accessioned2023-03-29T04:25:21Z
dc.date.available2023-03-29T04:25:21Z
dc.descriptionThe purpose of this study was to study the antioxidant activity associated with anthocyanin levels during processing of fresh purple sweet potato into flour and cake. Testing the antioxidant activity using the DPPH method (2,2-Diphenyl-2-picrylhidrazil). The results showed that there were significant differences (p <0.05) of the observed parameters. Fresh purple sweet potato is obtained; water content (56.586%), ash content 2.211%), fat content (0.589%), protein content (5.910%), carbohydrate content (34.704%), anthocyanin content (62.138 mg / 100g) and antioxidant activity (59.332%). In purple sweet potato flour obtained; water content (3.510%), ash content (2.404%), fat content (0.334%), protein content (3.933%), carbohydrate content (92.977%), anthocyanin content (20.196 mg / 100 g) and antioxidant activity (50,600% ). In purple sweet potato cake obtained; water content (21.564%), ash content (1.464%), fat content (15.179%), protein content (7.035%), carbohydrate content (54.758%), anthocyanin content (3.254 mg / 100g) and antioxidant activity 49.333%). Processing of fresh purple sweet potato into flour and cake results in decreased chemical composition and oxidant activity.en-US
dc.formatapplication/pdf
dc.identifierhttps://ejournal.polbangtanmedan.ac.id/index.php/agrica/article/view/33
dc.identifier10.55127/ae.v14i1.33
dc.identifier.urihttps://repository.pertanian.go.id/handle/123456789/19809
dc.languageeng
dc.publisherPoliteknik Pembangunan Pertanian Medanen-US
dc.relationhttps://ejournal.polbangtanmedan.ac.id/index.php/agrica/article/view/33/18
dc.rightsCopyright (c) 2020 Agrica Ekstensiaen-US
dc.sourceAgrica Ekstensia; Vol 14 No 1 (2020): Edisi Junien-US
dc.source2715-9493
dc.source1978-5054
dc.source10.55127/ae.v14i1
dc.subjectantosianin, aktivitas antioksidan, pengolahan, ubi jalar ungu, cakeen-US
dc.titlePERUBAHAN KOMPOSISI KIMIA DAN AKTIVITAS ANTIOKSIDAN PADA PEMBUATAN TEPUNG DAN CAKE UBI JALAR UNGU (Ipomoea batatas L.)en-US
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typePeer-reviewed Articleen-US
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
33-Article Text-325-2-10-20201012.pdf
Size:
617.82 KB
Format:
Adobe Portable Document Format
Description:
Download
Collections
Jurnal Agrica Ekstensia