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: | Sandra tri juli fendri, B A Martinus, Meindika Dwi Haryanti |
---|---|
Format: | Article |
Language: | Indonesian |
Published: |
Universitas Jambi
2018-02-01
|
Series: | Chempublish Journal |
Online Access: | https://online-journal.unja.ac.id/chp/article/view/4305 |
Similar Items
-
SUHU DAN WAKTU OPTIMUM PROSES EKSTRAKSI ANTOSIANIN DALAM UBI JALAR UNGU (Ipomoea batatas L.) DENGAN ?-L-ARABINOFURANOSIDASE
by: I N. Wirajana, et al.
Published: (2019-01-01) -
PREPARASI DYE SENSITIZED SOLAR CELL (DSSC) MENGGUNAKAN EKSTRAK ANTOSIANIN UBI JALAR UNGU (Ipomoea batatas L.)
by: Retno Damayanti, et al.
Published: (2016-09-01) -
KARAKTERISTIK MIKROKAPSUL ANTOSIANIN UBI JALAR UNGU DENGAN TEKNIK SPRAY DRYING
by: Anting Wulandari, et al.
Published: (2019-04-01) -
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))
by: Ai Mahmudatussa'adah, et al.
Published: (2015-09-01) -
Identifikasi Stabilitas Hasil Genotipe Ubi Jalar (Ipomoea batatas L. (Lam)) Harapan Baru di Tiga Lingkungan
by: Agung Karuniawan, et al.
Published: (2020-12-01)