Formulation of Anthocyanin Purple Sweet Potato Powder as Food Coloring: antioxidant activity and characterization Siti Rahmah KR, Yanti Srinayanti
STIkes Muhammadiyah Ciamis
Abstract
Anthocyanins are water soluble pigments including alkaloid groups that are responsible for the color of the plant indicated by various color variations such as red, purple and blue. The color difference is caused by changes in the structure of anthocyanins due to changes in pH. The 3-glucoside form of anthosianidin is the most widely available anthocyanin in nature. This research aims to formulate and characterize anthocyanins in purple sweet potatoes as food coloring. Samples of purple sweet potato tubers taken from farmers in Ciamis, Tubers are extracted by ethanol 96% and isolated with column chromatography, then identified the anthocyanin content. Determination of anthocyanin levels in purple sweet potato extract is calculated by differential pH method Anthocyanin levels are obtained at 8.3 mg/L. Antioxidant activity using DPPH has antioxidant activity with an IC50 value of 33.38 mg/L. Furthermore, powder dosage formulations are carried out on three pH variations there are ph 4,5, pH 7 and pH 10. From the resulting formulation obtained anthocyanin powder using a maltodextrin base 30%. Highest color intensity obtained in acidic pH.
