Pengaruh Pemanasan pada Aktivitas Antioksidan Ekstrak Etanol Beberapa Varietas Ubi Jalar (Ipomea batatas L)

https://doi.org/10.22146/agritech.9480

Umar Santoso(1*), Ellik Setyaningsih(2), Muhammad Nur Cahyanto(3)

(1) Jurusan Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian Universitas Gadjah Mada Bulaksumur, Yogyakarta 55281
(2) Balai Besar Pengawasan Obat dan Makanan Pontianak Jl. Dr. Soedarso, Pontianak, Kalimantan Barat
(3) Jurusan Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian Universitas Gadjah Mada Bulaksumur, Yogyakarta 55281
(*) Corresponding Author

Abstract


The objectives of the study were to examine antioxidant activity of ethanol extracts of different varieties of sweet potato and the effect of heating on the antioxidant activity of the extracts. The varieties of sweet potato used were Cilembu, Tambakromo, and Gunung Kawi. After the peel was separated from its flesh, each fraction was dried, grounded and extracted with ethanol. Total phenol was analyzed with Folin-Ciocalteu reagent using gallic acid as a standard. Sweet potato ethanolic extracts were made into three concentrations at 100, 150, and 200 ppm in ethanol. Antioxidant activity was determined by DPPH radical scavenging method. Ethanolic extracts of sweet potato flesh and peel were heated at 100 °C for 20, 30, and 40 minutes to examine the effect of heating on the antioxidant activity. All ethanolic extracts of sweet potato exhibited antioxidant activity. There was no difference in antioxidant activity between ethanolic extracts of Cilembu, Tambakromo and Gunung Kawi varieties. Antioxidant activity of the peel extract was higher than that of the flesh for all varieties. In general, antioxidant activity increased as the concentration of the peel extract increased. Heating at 100 °C for 20 and 30 minutes increased the antioxidant activity of the extract, but decreased after heating for 40 minutes.


Keywords


Sweet potato; antioxidant activity; diphenyl picrylhydrazyl; effect of heating

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DOI: https://doi.org/10.22146/agritech.9480

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Agritech (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.


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