Akibat Suhu Vacuum Drying Terhadap Sifat Fisiko Kimia Antosianin Ubi Jalar Ungu

Authors

  • Rimba Niasari

Keywords:

Anthocyanin, Sweet Potato, Temperature, Encapsulation

Abstract

One of the most widely produced food crop commodities in Indonesia is sweet potato. Sweet potato (Ipomoea batatas L) is an important food source and has the potential to be used as feed and industrial raw materials. Extraction is a separation process based on differences in material solubility. The extraction process has the main parts, namely the solvent and the main ingredient. Extraction of anthocyanins from purple sweet potato tissue was carried out by maceration with 96% ethanol. The results of the extraction are then encapsulated using maltodextrin.

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Published

2023-07-13

How to Cite

Rimba Niasari. (2023). Akibat Suhu Vacuum Drying Terhadap Sifat Fisiko Kimia Antosianin Ubi Jalar Ungu . Botani : Publikasi Ilmu Tanaman Dan Agribisnis, 1(1), 31–44. Retrieved from https://journal.asritani.or.id/index.php/Botani/article/view/5