Pengaruh pH Dan Suhu Terhadap Stabilitas Antosianin Dari Ekstrak Kulit Ubi Jalar Ungu (Ipomoea Batatas (L.) Lam.)
The aim of this research is to knowing about the stability of anthocyanin dye against the influence of pH and temperature, and also degradation of color from purple sweet potato’s peel extracts. The process of sweet potato extraction was done by maceration using ethanol 96%. Anthocyanin stability t...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Indonesian |
| Published: |
Universitas Jambi
2018-02-01
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| Series: | Chempublish Journal |
| Online Access: | https://online-journal.unja.ac.id/chp/article/view/4305 |