Open AccessA Study on The Utilization of Purple Sweet Potato (Ipomea batatas L) for Ice Cream as Antioxidants
Author(s) -
Sudjatinah Sudjatinah,
Cornelius Hari Wibowo,
Aldila Sagitaning Putri
Publication year - 2020
Publication title -
journal of applied food technology
Language(s) - English
Resource type - Journals
eISSN - 2614-7076
pISSN - 2355-9152
DOI - 10.17728/jaft.6098
Subject(s) - anthocyanin , antioxidant , chemistry , food science , completely randomized design , ipomoea , antioxidant capacity , horticulture , biology , biochemistry
The purposes of this study were to determine overrun, water content, anthocyanin and antioxidant content, and to find out the best formulations. The design used was completely randomized design (CRD) with a unidirectional pattern consisting of 5 treatments with 4 replications, while the treatment factor was the disticntion between ratio of sweet potato mash and water, as follows: P1: 50%: 50%; P2`: 60%: 40%; P3: (70%: 30%); P4: (80%:20%); P5: 90%: 10%. The observed variables were the content of water, overrun, anthocyanin and antioxidant activity. The results showed that the treatment had a significant effect (P 0.05) on the average antioxidant activity. In conclusion : the ratio of purple sweet potato mash had a significant effect (P 0.05) on the antioxidant activity. Furthermore, the best ratio of water and purple sweet potato mash is 2:8 to produce a standard water content and overrun, anthocyanin levels and high antioxidant activity.