Perubahan Antosianin Dalam Ubi Jalar Ungu (Ipomoea Batatas Var Ayamurasaki) Pada Berbagai Metode Dan Lama Penyimpanan

Abstract

Ayamurasaki sweet potato is one of commodity that has an important compound, that is anthocyanin. It is a natural pigments that can be used for food industry as a natural dye function. Ayamurasaki sweet potato is also a rare commodity that can be damaged easily and not always available so that the appropriate storage method is required to maintain the availability of ayamurasaki sweet potato anthocyanin pigment in particular. The purpose of this study is to determine the effect of the method and storage time on lipid ayamurasaki sweet potato anthocyanin, brightness level (L*), reddish level (a*), yellowish level (b*), antioxidant activity, and yield. Research uses a Completely Randomized Design (CRD) with two factors: the method of storage (M) = temperatures 10oC (M1), temperature 28oC (M2), temperature 10oC light plastic packaged (M3), temperature 28oC light plastic packaging (M4) and storage time (W) for 0 day (W1), 7 days (W2), 21 days (W3), and 35 days (W4). Data analyzed by ANOVA followed by DMRT. Result shows that storage time and methods of treatment have a significant effect (Fvalue > Ftable 1%) of anthocyanin content, the brightness level (L*), the level reddish (a*), yellowish level (b*), antioxidant activity, yield of anthocyanin. While the interaction of these two treatments caused significant (Fvalue > Ftable 1%) of anthocyanin content, the level of reddish, antioxidant activity, yield of anthocyanin, and also significant (F value > Ftable 5%) of the brightness (L*) and the yellowish level (b*). Methods and storage time of ayamurasaki sweet potato will be good in temperature storage treatment using light plastic packaged 10oC in 21 days with 142,467 ppm anthocyanin content, the level of brightness (L*) at 24; the level of reddish (a*) for 10; level of yellowish (b*) 7,933; anthocyanin antioxidant activity of 75,010%, and anthocyanin yield of 30,150%.