Analisis Kadar Antosianin Uwi Ungu berdasarkan Metode Pengolahan Pengukusan, Perebusan dan Pemprestoan

Abstract

Background : Anthocyanins are plant pigments that can be used as antioxidants. Generally orange, red, purple, blue. Purple yam is plant that contains a lot of anthocyanins. The processing process can cause damage to anthocyanins because anthocianins are compounds that are less stable. This research will examine the anthocyanin content in several cooking methods. The results of this study can used as a recommendation for the safest cooking methods. The results of this study can be used as a recommendation for the safest cooking method to minimize damage to purple yam.  Methods: The method used in this study was experimental by deviding the purple yam in 3 treatments namely steaming, boiling and presto. Anthocyanin levels were measured after treatment and analyzed.  Results : The highest anthocyanin content was found in purple yam with a steaming process, namely 117.99 ppm ± 1.75 SD. In boiling, the anthocyanin levels were 107.20 ppm ± 2.55 SD, and presto 106.13 ppm ±2.89 SD.
Conclusion: The highest anthocyanin levels were obtained in the steaming process.
Key word : Anthocyanin, Steaming, purple yam.