Author(s):

Hari Hariadi, Marleen Sunyoto, Bambang Nurhadi and Agung Karuniawan

Abstract: The purpose of our study was to obtain a comparison of anthocyanin pigment powder of butterfly pea and purple sweet potato with the best phytochemical characteristics. 10% addition of maltodextrin concentration in the butterfly pea resulted in the best characteristic with total of antosianin 53.02 mg / L, color intensity L * (brightness) of 51.72, a * (redness) of 23.50, b * (yellow) of 8.42, water content of 2,87% hygroscopicity of 8.33%, 97.33% of solubility, 187 seconds of soluble time, pH value of 2.93, and yield of 51.63%. For comparison the resulting 10% maltodextrin concentration in purple sweet potato with total anthocyanin of 48.43 mg / L, color intensity L * (brightness) of 37.86, a * (redness) of 43.66, b * (yellowish) of 21.68, water content of 5.56%, hygroscopicity of 11.62%, 97.13% of solubility, 159 seconds of soluble time, pH value of 3.04, and 31.38% of yield.

Pages: 3420-3429  |  5238 Views  2518 Downloads

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