PERBEDAAN KADAR ANTOSIANIN UBI UNGU SEGAR DAN TEPUNG UBI UNGU VARIETAS LOKAL DAN ANTIN 3 PADA BEBERAPA ALAT PENGERINGAN

Fuadiyah Nila Kurniasari; Yosfi Rahmi; Cintantya Islami Putri Devina; Nabilah Rohadatul Aisy; Anggun Rindang Cempaka

doi:10.14710/jnc.v10i4.32071

DOI: https://doi.org/10.14710/jnc.v10i4.32071

PERBEDAAN KADAR ANTOSIANIN UBI UNGU SEGAR DAN TEPUNG UBI UNGU VARIETAS LOKAL DAN ANTIN 3 PADA BEBERAPA ALAT PENGERINGAN

Fuadiyah Nila Kurniasari, Yosfi Rahmi, Cintantya Islami Putri Devina, Nabilah Rohadatul Aisy, Anggun Rindang Cempaka

Jurusan Gizi , Fakultas Kedokteran, Universitas Brawijaya, Indonesia

Received: 30 Sep 2021; Published: 9 Dec 2021.

BibTex Citation Data :

@article{JNC32071,
    author = {Fuadiyah Kurniasari and Yosfi Rahmi and Cintantya Devina and Nabilah Aisy and Anggun Cempaka},
    title = {PERBEDAAN KADAR ANTOSIANIN UBI UNGU SEGAR DAN TEPUNG UBI UNGU VARIETAS LOKAL DAN ANTIN 3 PADA BEBERAPA ALAT PENGERINGAN},
    journal = {Journal of Nutrition College},
  volume = {10},
    number = {4},
    year = {2021},
    keywords = {kadar antosianin, ubi ungu lokal Gunung Kawi, ubi ungu varietas Antin 3, tepung ubi ungu, alat pengeringan},
    abstract = {    Background   : Purple sweet potato is one of the local Asian food ingredients known as \"people's food\". Purple sweet potato is rich in anthocyanins which function as antioxidants and immunonutrients. In addition to being widely used as food or traditional snacks, purple sweet potato can be used as a functional food ingredient rich in anthocyanins  .     F  or example  ,   purple sweet potato flour can be used as a  n     essential   ingredient for processed foods.       Objectives   :   To analyze differences in anthocyanin levels in fresh purple sweet potato local varieties of Gunung Kawi and Antin 3 and purple sweet potato flour with different drying tools.       Methods   :   This research consist of two   research stages  .     The first   phase analyze  s   differences in anthocyanin content in fresh purple sweet potatoes local varieties of Gunung Kawi and Antin 3 with a RAL research design (Completely Randomized Design) 3 repetitions.   Then,   the second stage of the research used a one-shot case study with 3 treatment groups: drying with an electric oven, cabinet dryer, and food dehydrator. Anthocyanin levels were tested using   the   UV-Vis spectrophotometry method. Differences in fresh purple sweet potato anthocyanins were analyzed using   an   independent t-test. Meanwhile, the different anthocyanin levels of purple sweet potato flour were analyzed using   o  ne-way A  NOVA  .     Results    :      T  he first stage of the study   showed   that the anthocyanin content of fresh purple sweet potato Antin 3 was   seven   times higher than that of Gunung Kawi (53  .  94±25.6 v.s 7.59±2.4 mg/100 g) with p=0.036. The second stage of the study,   showed   no statistically significant difference in anthocyanin levels (p = 0.066) in 3 different drying equipment.     Conclusion   :   Antin 3 purple sweet potato variety is purple sweet potato with the highest anthocyanin content .  The   purple sweet potato flour   was   dried with 3 different drying tools, resulting in anthocyanin levels that were not significantly different.     Keywords   :   A  nthocyanin  ;   Gunung Kawi local purple sweet potato  ;   Antin 3 purple sweet potato  ;     P  urple sweet potato flour  ;     D  rying equipment   },
   issn = {2622-884X},   pages = {313--320}  doi = {10.14710/jnc.v10i4.32071},
    url = {https://ejournal3.undip.ac.id/index.php/jnc/article/view/32071}
}

Citation Format:

Abstract

Background: Purple sweet potato is one of the local Asian food ingredients known as "people's food". Purple sweet potato is rich in anthocyanins which function as antioxidants and immunonutrients. In addition to being widely used as food or traditional snacks, purple sweet potato can be used as a functional food ingredient rich in anthocyanins. For example, purple sweet potato flour can be used as an essential ingredient for processed foods.

Objectives: To analyze differences in anthocyanin levels in fresh purple sweet potato local varieties of Gunung Kawi and Antin 3 and purple sweet potato flour with different drying tools.

Methods: This research consist of two research stages. The first phase analyzes differences in anthocyanin content in fresh purple sweet potatoes local varieties of Gunung Kawi and Antin 3 with a RAL research design (Completely Randomized Design) 3 repetitions. Then, the second stage of the research used a one-shot case study with 3 treatment groups: drying with an electric oven, cabinet dryer, and food dehydrator. Anthocyanin levels were tested using the UV-Vis spectrophotometry method. Differences in fresh purple sweet potato anthocyanins were analyzed using an independent t-test. Meanwhile, the different anthocyanin levels of purple sweet potato flour were analyzed using one-way ANOVA.

Results: The first stage of the study showed that the anthocyanin content of fresh purple sweet potato Antin 3 was seven times higher than that of Gunung Kawi (53.94±25.6 v.s 7.59±2.4 mg/100 g) with p=0.036. The second stage of the study, showed no statistically significant difference in anthocyanin levels (p = 0.066) in 3 different drying equipment.

Conclusion: Antin 3 purple sweet potato variety is purple sweet potato with the highest anthocyanin content. The purple sweet potato flour was dried with 3 different drying tools, resulting in anthocyanin levels that were not significantly different.

Keywords: Anthocyanin; Gunung Kawi local purple sweet potato; Antin 3 purple sweet potato; Purple sweet potato flour; Drying equipment

Fulltext View|Download

Keywords: kadar antosianin, ubi ungu lokal Gunung Kawi, ubi ungu varietas Antin 3, tepung ubi ungu, alat pengeringan

Article Metrics:

Article Info

Section: Articles

Language : EN

In Vol 10, No 4 (2021): Oktober

Recent articles

KARAKTERISTIK KALSIUM DARI TULANG IKAN BANDENG (Chanos chanos) YANG DIEKSTRAKSI MENGGUNAKAN LARUTAN HCl STUNTING DAN ASUPAN PROTEIN BERHUBUNGAN DENGAN FUNGSI KOGNITIF BALITA HUBUNGAN ASUPAN ZAT GIZI MIKRO, DURASI TIDUR, INDEKS MASSA TUBUH DAN STATUS IMUN PEGAWAI BALITBANG HUKUM DAN HAM More recent articles

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.