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

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

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