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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/30598

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dc.contributor.authorTRISNANTO, RIFFI-
dc.date.accessioned2011-07-01T16:34:53Z-
dc.date.available2011-07-01T16:34:53Z-
dc.date.issued2011-07-01-
dc.identifier.urihttp://elibrary.ub.ac.id/handle/123456789/30598-
dc.description.abstractPurple sweet potato rich of anthocyanin and have a high enough antioxidant activity. Purple sweet potato as used in this research is the clone 03028-10 that its color is old purple with its anthocyanin content in the amount of 561.11 mg/100 g of fresh potatoes. Because of its high anthocyanin content, then anthocyanin extract from clone MSU 03028-10 can be used as natural colorant that can become alternative substitution of synthetic colorant which have a carcinogenic characteristic if not limited in its usage. Nevertheless, anthocyanin extraction is influenced by type and pH of the solvent. This research targets are to study combination influence of ethanol solvent with acetate acid and citrate to extraction effectiveness of anthocyanin from purple sweet potato clone MSU 03028-10 and its application as the natural colorant to syrup. The research is compiled using factorial Rancangan Acak Lengkap (RAL)—comprehensive random design. Factor 1 is type of the solvent (ethanol 96%: acetate acid and ethanol 96%: citrate) and factor 2 is comparison of used acid (1%, 2% and 3%). Every treatment is repeated 3 times. Observation includes 10 color, level of anthocyanin, and antioxidant activity. The best of anthocyanin extract is applied to syrup and tested its stability in a transparent bottle at room temperature for 40 days, and then compared to commercial syrup with strawberry taste and syrup with synthetic colorant. The research results indicate that combination between type of the solvent and solvent acid comparison has a real effect (α = 0.05) to level of anthocyanin, antioxidant activity, b* color but not have a real effect to L* and a* color. Whereas best treatment result that is extraction treatment with ethanol solvent 96% - citrate 2% with level of anthocyanin 16.55 mg/ml of extract, antioxidant activity 96.66%, L value 22.29; a* value 11.66; and b* value 8.28. During repository, anthocyanin at syrup experience of degradation in the amount of 37.52% (15 days) and 83.38% (40 days), rise of brightness level (L*), red color (a*) and yellow color (b*) degradation, and viscosity degradation from 211.25 cPs become 146.25 cPs. This condition indicates the happening of anthocyanin damage during repository. Whereas organoleptic test results indicate that likes level to color, aroma, taste and viscosity relatively the same to commercial syrup with strawberry taste, syrup with natural colorant of anthocyanin and syrup with synthetic colorant. This condition indicates that syrup with natural colorant of anthocyanin is potentially applied to syrup products.en_US
dc.language.isootheren_US
dc.subjectanthocyaninen_US
dc.subjectnatural coloranten_US
dc.titleEKSTRAKSI ANTOSIANIN DARI UBI JALAR UNGU (Ipomoea batatas L. Klon MSU 03028-10) DAN APLIKASINYA SEBAGAI PEWARNA ALAMI PADA SIRUPen_US
dc.typeMinor Thesisen_US
Appears in Collections:Minor Thesis

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