scholarly journals Pengaruh pH Dan Suhu Terhadap Stabilitas Antosianin Dari Ekstrak Kulit Ubi Jalar Ungu (Ipomoea Batatas (L.) Lam.)

2018 ◽  
Vol 2 (2) ◽  
pp. 33-41
Author(s):  
Sandra Tri juli Fendri
Keyword(s):  
Temperature Variation ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Room Temperature ◽  
Analysis Data ◽  
Stability Test ◽  
Color Degradation ◽  
Anthocyanin Stability ◽  
The Stability ◽  
Influence Of Ph

The aim of this research is to knowing about the stability of anthocyanin dye against the influence of pH and temperature, and also degradation of color from purple sweet potato’s peel extracts. The process of sweet potato extraction was done by maceration using ethanol 96%. Anthocyanin stability test was performed on the pH, and variation of pH are 1, 3, 5, 7 and 9. While, temperature variation that used are room temperature, 40°C, 60°C, 80°C and 100°C. To know the absorbance value for color degradation of anthocyanin was measured using a UV-Vis spectrophotometer at 528 nm wavelength maximum. The results of analysis data statistic by using (ANOVA) two way advanced to Duncan test (SPSS 17.0) in stability of pH and temperature are showed that samples more stabile at pH 1 than pH 3 and 5 because there are significant value. The result of % color degradation from pH sample 1, 3 and 5 respectively are 1,47% ; 49,63%  and 52,32%.

scholarly journals Ekstraksi dan Uji Stabilitas Zat Warna Alami dari Bayam Merah (Alternanthera amoena Voss)

KOVALEN ◽  
2020 ◽  
Vol 6 (3) ◽  
pp. 212-217
Author(s):  
Khairuddin ◽  
Joy Noldy Baciang ◽  
Indriani ◽  
Nov Irmawati Inda
Keyword(s):  
Sun Exposure ◽  
Natural Dye ◽  
Natural Dyes ◽  
Stability Test ◽  
Stability Testing ◽  
Effect Of Ph ◽  
Color Degradation ◽  
The Stability ◽  
Better Than

Research on the extraction and stability test of natural dye from red spinach (Alternanthera amoena Voss) has been carried out. This study aims to determine the effect of pH and length of sun exposure on the stability of the dye from red spinach. Extraction using the maceration method with ethanol solvent and measurement using a UV-Vis spectrophotometer. Stability testing is carried out at pH 2-5 and sun exposure for 1-4 hours using a dark and light container. The results obtained, at pH 2 and pH 3, anthocyanins were more stable, compared to pH 4 and 5 which had greater color degradation. In exposure to sunlight, dark containers with a degradation percentage of 31.70% were better than clear containers with a percentage of 48.78%. Keywords: Anthocyanin, red spinach, natural dyes stability.

scholarly journals Investigation of stability of colorant powders extracting from Japanese purple sweet potato (Ipomoea batatas (L.) Poir)

2018 ◽  
Vol 20 (K7) ◽  
pp. 28-34
Author(s):  
Anh Nguyen Quynh Phan ◽  
Nhan Thi Hong Le
Keyword(s):  
Antioxidant Activity ◽  
Low Temperature ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Inhibitory Concentration ◽  
Anthocyanin Content ◽  
Acidic Media ◽  
Anthocyanin Concentration ◽  
Purple Sweet Potato ◽  
The Stability

The stability of colorant powders from Japanese purple sweet potato (Ipomoea batatas (L.) Poir) harvested in Vinh Long province was investigated. The colorants were formed from extracting solutions which were adjusted to pH of 6, 5, 4 and 3 before converted to powder matrix. They had red-purple color and contained anthocyanin concentration of about 32 mg/g. The IC50 inhibitory concentration of the neutral powder was 292.7 μg/mL, whereas the IC50 of pH3 powder was 484 μg/mL, which antioxidant activity decreased by increasing of acidic media clearly. Stability of appearance colors, anthocyanin content, polyanthocyanin index and antioxidant capacity were investigated and they depended on storing conditions (temperature and radiation) and pH media. To avoid denaturation of anthocyanin content, the pigment should be stored in the dark and at low temperature (10 °C). The acidic media could preserve the colorant powder by protecting anthocyanins, but it reduced the biological property of the pigment.

scholarly journals Development of Crispy Sweet Potato Chips Utilizing Vacuum Fryer

2019 ◽  
Vol 8 (11) ◽  
pp. 166-169
Keyword(s):  
Sweet Potato ◽  
Sensory Evaluation ◽  
Ipomoea Batatas ◽  
Room Temperature ◽  
Material Balance ◽  
Potato Chips ◽  
Moisture Loss ◽  
Sweet Potatoes ◽  
Temperature And Pressure

Objectives: The study aimed to (1) develop a shelfstable and acceptable vacuum fried sweet potato chips, (2) establish process schedule to conduct material balance, (3) evaluate the sensory characteristics of the chips and (4) determine its nutrient composition. Methodology: Sweet potato (Ipomoea batatas) was utilized and vacuum fried. The production of the crispy sweet potato chips comprised of selecting quality and newly harvested sweet potato, washing the selected sweet potato with 50ppm chlorinated water peeling and slicing the sweet potato with 2mm thickness cooking the sliced sweet potato for 10minutes, freezing the cooked sweet potato overnight, vacuum frying the frozen sweet psotato, cooling the vacuum fried sweet potato to room temperature and weighing and packing on an 89µm thickness laminated stand – up pouch. Then, material balance was evaluated accounting to wastage and moisture loss. Finally, the quality of the product was tested through sensory evaluation. There were three mass treatments used: Treatment A with 1.0kg; Treatment B with 3.0kg; and, Treatment C with 50kg. Each treatment had three (3) replicates and were fried at 100°C. Findings: Vacuum fried sweet potatoes for The three treatments recorded average bubble end – points of 42.33 (A), 47.67(B), and 52.67 (C) minutes. This shows that the weight to be processed per batch is directly proportional with the bubble end-point as temperature and pressure were held constant. Applications: Sweet Potatoes can be developed as crispy chips utilizing vacuum fryer

scholarly journals Stability of Eleutherine americana (L.) Merr. Extract as Lipstick Colorants as the Change of Temperature, Time, Storage Condition and the Presence of Oxidator

2018 ◽  
Vol 5 (1) ◽  
pp. 8 ◽  
Author(s):  
Dewi Mayasari ◽  
Taofik Rusdiana ◽  
Yulien Ratu Kania ◽  
Marline Abdassah
Keyword(s):  
Room Temperature ◽  
Storage Condition ◽  
Stability Test ◽  
C 50 ◽  
The Stability ◽  
And Storage ◽  
Temperature Time ◽  
Color Pigment ◽  
Eleutherine Americana ◽  
Temperature Storage

Bawang Tiwai (Eleutherine americana (L.) Merr bulbus. is a typical plant from Kutai tribes which commonly used as an anti-bacterial and food coloring. The stability test is performed to determine the stability of the extract. Stability test was conducted in two solvents are distilled water and ethanol include the effects of temperature (25°C, 50°C, 80°C), pH (3, 5, 7), an oxidant for 6 hours, conditions of storage at room temperature and the temperature of the refrigerator for 24 hours and storage for 2 weeks. The absorbance of extract in ethanol and aquadest was decreasing due to the change of temperature, time, the presence of oxidator but due to pH changes, the absorbance of extract was increasing. Meanwhile, on the storage condition, showed the highest absorbance on dark, and room temperature storage compared to other condition.Key words: Eleutherine americana (L.) Merr bulbus, stability, color pigment

scholarly journals Application of Encapsulated Anthocyanin Pigments from Purple Sweet Potato (Ipomoea Batatas L.) in Jelly Drink

2017 ◽  
Vol 2 (6) ◽  
pp. 482 ◽  
Author(s):  
Tensiska Tensiska ◽  
Herlina Marta ◽  
Yana Cahyana ◽  
Nur Syadza Amirah
Keyword(s):  
Regression Analysis ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Room Temperature ◽  
Light Exposure ◽  
Natural Food ◽  
Total Anthocyanins ◽  
Refrigerator Temperature ◽  
Anthocyanin Pigments ◽  
Purple Sweet Potato

Since the beginning of the 21th century, demand for natural food additives especially food colorant has increased  sharply. The natural one were considered safer, while the synthetic ones are less safe. One source of natural food colorant is anthocyanin pigments from purple sweet potato (Ipomoea batatas L.). Anthocyanins have good stability at acidic pH especially pH 2-4 so that it can be applied for food products such as beverages with low pH like jelly drink. Nevertheless, anthocyanins are very sensitive to the temperature and light. It is thus important to store food containing anthocyanins in proper condition. The purpose of this study was to determine the proper storage conditions and to predict shelf life of jelly drinks containing encapsulated anthocyanin pigments from purple sweet potato. This research used experimental methods by regression analysis of four treatments and four replications. The treatments were storage of jelly drink in (1) Room temperature with light exposure (25oC±2oC), (2) Room temperature without light exposure (25oC±2oC), (3) Refrigerator temperature  with light exposure (5oC±2oC)  and (4 ) Refrigerator temperature  without light exposure (5oC±2oC).  Parameters analysed were: (a) intensity of red color; (b) total anthocyanins; (c) pH value. Observations were made on days 0, 5, 10, 15, 20, 25 and 30. The results showed that the temperature and light affected the decrease in colour intensity, and total anthocyanins of jelly drink. The best treatment was stored at refrigerator temperatures without light exposure,  has the smallest decreasing of total anthocyanins (46,03% ) and decreasing of red intensity (3,19 %) during 30 days storage in which the shelf life spanned to around 200 days based on the color intensity. Keyword : anthocyanins pigments; purple sweet potato; regression analysis

Batatins VII-X, glycolipid ester-type dimers from sweet potato (Ipomoea batatas)

Planta Medica ◽  
2012 ◽  
Vol 78 (11) ◽  
Author(s):  
D Rosas-Ramírez ◽  
R Pereda-Miranda
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas
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