- Ginting E, Utomo JS, Yulifianti R. Potensi ubijalar ungu sebagai pangan fungsional. Iptek Tanam Pangan. 2015;6(1):116–38
- Daniela TG, Yuniata, Mahar Maligan J. Pemanfaatan ubi ungu (ipomoea batatas) sebagai minuman berantosianin dengan proses hidrolisis enzimatis. J Pangan dan Agroindustri. 2016;4(1):46–55
- Chen XY, Zhou J, Luo LP, Han B, Li F, Chen JY, et al. Black rice anthocyanins suppress metastasis of breast cancer cells by targeting RAS/RAF/MAPK Pathway. Biomed Res Int. 2015;volume 2015
- Diaconeasa Z, Ayvaz H, Ruginǎ D, Leopold L, Stǎnilǎ A, Socaciu C, et al. Melanoma inhibition by anthocyanins is associated with the reduction of oxidative stress biomarkers and changes in mitochondrial membrane potential. Plant Foods Hum Nutr. 2017;72(4):404–10
- Wang H, Cao G, Prior RL. Oxygen radical absorbing capacity of anthocyanins. J Agric Food Chem. 1997;45(2):304–9
- Bagchi D, Sen CK, Bagchi M, Atalay M. Review: antiangiogenic, antioxidant, and anticarcinogenic properties of a novel anthocyanin-rich berry extract formula. Biokhimiya. 2004;69(1):95–102
- Wang L-S, Stoner GD. Anthocyanins and their role in cancer prevention. Cancer Lett [Internet]. 2008;269(2):281–90
- Zhang ZF, Fan SH, Zheng YL, Lu J, Wu DM, Shan Q, et al. Purple sweet potato color attenuates oxidative stress and inflammatory response induced by d-galactose in mouse liver. Food Chem Toxicol [Internet]. 2009;47(2):496–501
- Harada K, Kano M, Takayanagi T, Yamakawa O, Ishikawa F. Absorption of acylated anthocyanins in rats and humans after ingesting an extract of Ipomoea batatas purple sweet potato tuber. Biosci Biotechnol Biochem. 2004;68(7):1500–7
- Lim S, Xu J, Kim J, Chen T, Su X, Standard J, et al. Role of anthocyanin-enriched purple-fleshed sweet potato p40 in colorectal cancer prevention. Mol Nutr Food Res. 2014;57(11):1908–17
- Li WL, Yu HY, Zhang XJ, Ke M, Hong T. Purple sweet potato anthocyanin exerts antitumor effect in bladder cancer. Oncol Rep. 2018;40:73–82
- Sugata M, Lin CY, Shih YC. Anti-inflammatory and anticancer activities of taiwanese purple-fleshed sweet potatoes (ipomoea batatas l. lam) extracts. Biomed Res Int. 2015;volume 2015
- Thomasset S, Berry DP, Cai H, West K, Marczylo TH, Marsden D, et al. Pilot study of oral anthocyanins for colorectal cancer chemoprevention. Cancer Prev Res. 2009;2(7):625–33
- Asadi K, Ferguson LR, Philpott M, Karunasinghe N. Cancer-preventive Properties of an Anthocyanin-enriched Sweet Potato in the APC MIN Mouse Model . J Cancer Prev. 2017;22(3):135–46
- Li A, Xiao R, He S, An X, He Y, Wang B, et al. Research advances of purple sweet potato anthocyanins: extraction, identification, stability, bioactivity, application, and biotransformation. Molecules. 2019;24(3816):1–21
- Rauf R, Utami A. Nutrition value and viscosity of polymeric enteral nutrition products based on purple sweet potato flour with variation of maltodextrin levels. J Gizi Indones (The Indones J Nutr. 2020;8(2):119–25
- Handayani NA, Santosa H, Adietya BA, Profegama B, Yuna A. Karakerisasi fisik bubur bayi instan dari tepung ubi jalar ungu terfortifikasi Zink (Zn). In: Prosiding SNST ke-5 Tahun 2014, Fakultas Teknik Universitas Wahid Hasyim Semarang. 2014. p. 65–70
- Noer SW, Wijaya M, Kadirman K. Pemanfaatan tepung ubi jalar (ipomea btatas l) berbagai varietas sebagai bahan baku pembuatan bolu kukus. J Pendidik Teknol Pertan. 2018;3:60
- Hong KH, Koh E. Effects of cooking methods on anthocyanins and total phenolics in purple-fleshed sweet potato. J Food Process Preserv. 2016;40(5):1054–63
- Montilla EC, Hillebrand S, Winterhalter P. Anthocyanins in purple sweet potato ( Ipomoea batatas L .) Varieties. Fruit, Veg Cereal Sci Biotechnol. 2010;5(2):19–24
- Cartier A, Woods J, Sismour · Edward, Allen J, Ford E, Githinji · Leonard, et al. Physiochemical, nutritional and antioxidant properties of fourteen Virginia-grown sweet potato varieties. Food Meas. 2017;11:1333–41
- Cevallos-Casals BA, Cisneros-Zevallos L. Food chemistry stability of anthocyanin-based aqueous extracts of andean purple corn and red-fleshed sweet potato compared to synthetic and natural colorants. Food Chem. 2004;86:69–77
- Husna N El, Novita M, Rohaya S. Kandungan antosianin dan aktivitas antioksidan ubi jalar ungu segar dan produk olahannya. Agritech. 2013;33(3):296–302
- Kano M, Takayanagi T, Harada K, Makino K, Ishikawa F. Antioxidative activity of anthocyanins from purple sweet potato, Ipomoera batatas cultivar Ayamurasaki. Biosci Biotechnol Biochem. 2005;69(5):979–88
- Suda I, Oki T, Masuda M, Kobayashi M. Physiological functionality of purple-fleshed sweet potatoes containing anthocyanins and their utilization in foods. JARQ. 2003;37(3):167–73
- Popeil R. Food Dehydrator User Guide & Recipes for All Models. China: Ronco Holdings, Inc; 2011. 3–6 p
- Jayas DS. Food Dehydration. In: Reference Module in Food Science. Canada: Elsevier; 2016. p. 1517
- Ginting E. Retensi Antosianin pada Beberapa Produk Olahan Ubi Jalar. Malang; 2008
- Laga, A., Budyghifari, L., Sukendar, L. SA. Produksi tepung ubi jalar ungu dengan proses blanching untuk menjaga stabilitas senyawa fungsionalnya. J Sains dan Teknol Pangan. 2020;5(5):3210–23
- He XL, Li XL, Lv YP, He Q. Composition and color stability of anthocyanin-based extract from purple sweet potato. Food Sci Technol. 2015;35(3):468–73
- Mahmudatussa’adah A, Fardiaz D, Andarwulan N, Kusnandar F. Pengaruh pengolahan panas terhadap konsentrasi antosianin monomerik ubi jalar ungu (Ipomoea batatas L). Agritech. 2015;35(02):129–36
- Charmongkolpradit S, Somboon T, Phatchana R, Sang-Aroon W, Tanwanichkul B. Influence of drying temperature on anthocyanin and moisture contents in purple waxy corn kernel using a tunnel dryer. Case Stud Therm Eng. 2021;25(February):100886
Last update:
No citation recorded.
Last update:
No citation recorded.
The Authors submitting a manuscript do so on the understanding that if accepted for publication, copyright of the article shall be assigned to Journal of Nutrition College and Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro as publisher of the journal.
Copyright encompasses exclusive rights to reproduce and deliver the article in all form and media, including reprints, photographs, microfilms and any other similar reproductions, as well as translations. The reproduction of any part of this journal, its storage in databases and its transmission by any form or media, such as electronic, electrostatic and mechanical copies, photocopies, recordings, magnetic media, etc., will be allowed only with a written permission from Journal of Nutrition College.
Journal of Nutrition College, Faculty of Medicine, Universitas Diponegoro, the Editors and the Advisory Editorial Board make every effort to ensure that no wrong or misleading data, opinions or statements be published in the journal. In any way, the contents of the articles and advertisements published in Journal of Nutrition College are sole and exclusive responsibility of their respective authors and advertisers.