EFFECT OF BLANCHING PRETREATMENT ON COLOUR AND ANTHOCYANIN OF DRIED SLICE PURPLE SWEET POTATO (Ipomoea batatas L)
Ai Mahmudatussa-adah*1, Rita Patriasih1, Rijanti Rahaju Maulani2, Atat Siti Nurani1
1Universitas Pendidikan Indonesia, Bandung Indonesia
2Institut Teknologi Bandung, Bandung Indonesia
Corresponding autor : aims[at]upi.edu
Abstract
ABSTRACT Purple sweet potato (Ipomoea batatas L) contains many acylated anthocyanins which are beneficial for human health. Purple sweet potato roots are easily damaged due to the high water and nutrient content. To extend the shelf life of purple sweet potatoes can be done by a drying process. The drying process can affect the color and amount of anthocyanin. The purpose of this study was to analyze the effect of blanching on color and the amount of anthocyanin of dried slice purple sweet potato. The blanching method studied was steam blanching with a temperature of 70oC-80 oC and blanch with boiling water 90 oC – 98 oC for 2 minutes. To measure the amount of anthocyanin by the pH difference method and measure color using the chromameter tool. The results showed that the steam blanching technique produced a higher color and amount of anthocyanin of dried chips purple sweet potato compared to blanching boiling water. This is because Anthocyanin dissolves in water. The conclusion is to get the color and the relatively high amount of anthocyanin in dried pieces of purple sweet potato can be done by steam blanching.
Keywords: Anthocyanin; blanching; Ipomoea batatas; purple sweet potato
Topic: Chemistry