PENGARUH PENGOLAHAN PANAS TERHADAP KONSENTRASI ANTOSIANIN MONOMERIK UBI JALAR UNGU (Ipomoea batatas L) (Efect of Heat Processing on Monomeric Anthocyanin of Purple Sweet Potato (Ipomoea batatas L))
potato (PSP) is one source of antocyanin consisting of 98% acylated anthocyanin of the total anthocyanin content in tuber. Anthocyanin color varies from red, purple, blue to yellow. The color and amount of anthocyanin may change due to heating processings. The purpose of this research was to observe...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Gadjah Mada
2015-09-01
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| Series: | Agritech |
| Online Access: | https://jurnal.ugm.ac.id/agritech/article/view/9398 |