Research Article
The Effect of Steaming on The Color and Amount of Anthocyanin of Purple Sweet Potato Flour
@INPROCEEDINGS{10.4108/eai.12-10-2019.2296461, author={Ai Mahmudatussa‘adah and Rita Patriasih and Rijanti Rahayu Maulani and Karpin Karpin}, title={The Effect of Steaming on The Color and Amount of Anthocyanin of Purple Sweet Potato Flour}, proceedings={Proceedings of the 7th Mathematics, Science, and Computer Science Education International Seminar, MSCEIS 2019, 12 October 2019, Bandung, West Java, Indonesia}, publisher={EAI}, proceedings_a={MSCEIS}, year={2020}, month={7}, keywords={anthocyanin flour purple sweet potato steaming}, doi={10.4108/eai.12-10-2019.2296461} }- Ai Mahmudatussa‘adah
Rita Patriasih
Rijanti Rahayu Maulani
Karpin Karpin
Year: 2020
The Effect of Steaming on The Color and Amount of Anthocyanin of Purple Sweet Potato Flour
MSCEIS
EAI
DOI: 10.4108/eai.12-10-2019.2296461
Abstract
Purple sweet potato is one of the potential sources of antioxidants. Anthocyanin in purple sweet potato is naturally to get enzymatic oxidation after contact with oxygen. The oxidation process causes the brown color to show a decrease in the amount of anthocyanin. The oxidation process was caused due to enzymatic activity. The purpose of this study was to describe the effect of steaming on color and the amount of anthocyanin of sweet potato flour. The method used is a one-factor experiment, namely cooking with water vapor. Stages carried out by material preparation, wet cooking, drying, grinding, and sieving. Color analysis using chromameter, and total anthocyanin amount using the pH difference method. The results showed that the steaming process gave bluish-purple, and the amount of anthocyanin was higher than without steaming. This study implies that the steam blanching process of sweet potatoes can maintain the purple color of fresh sweet potatoes.