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Title: Aktivitas Antioksidan Ubi Jalar Ungu (Ipomoea Batatas Var Ayamurasaki) Selama Penyimpanan Suhu 40C
Authors: Merianti, Veronika
Yudiono, Kukuk
Susilowati, Sri
Keywords: Storage
Issue Date: 2015
Publisher: Fakultas Pertanian Universitas Katolik Widya Karya Malang
Abstract: Storage at cold temperatures is a way to maintain freshness purple sweet potato Ayamurasaki. Refrigeration will slow or prevent unwanted damage without causing disruption in the ripening process and slow down unwanted changes during storage cold temperatures. Cold temperature storage, especially at a temperature of 40 C can extend the lifetime of the tissues in foods such as decreased respiration activity and inhibits the activity of microorganisms. The purpose of this study is to determine the antioxidant activity of Purple Sweet Potato (Ipomoea batatas var Ayamurasaki) During Storage at a Temperature of 4 0C. The hypothesis that can be drawn from this study are: Expected that the cold temperature storage will increased on the content of antioxidant compounds, especially anthocyanins compounds contained in purple sweet potato (Ayamurasaki). The place and time of the study: This study conducted at Agriculture Faculty Laboratory of Widya Karya Catholic University in March 2014. The research design that used in this experiment was completely randomized design (CRD). Treatment duration of storage at a temperature of 40C consists of four (4) levels. Each treatment was repeated three (3) times. The research variables are antioxidant activity, anthocyanins levels and sugar levels. To determine the effect of treatment coducted by using the F test F Table 5% and 1% to determine the differences in each treatment it used Least Significant Difference (LSD) Test. The results of variance analysis showed that the storage temperature of 40C was highly significant at 1% for antioxidant activity, anthocyanins levels and sugar levels. The highest results in the storage temperature is 40C of each treatment on day 15, which produces 272.061% antioxidant activity, anthocyanins levels 761,059gr / kg and 55,333% sugar content.
ISSN: 24771864
Appears in Collections:BISTEK

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