Analisis Antosianin dan Aktivitas Antioksidan Kue Apem Komposit Ubi Jalar Ungu dan Jagung dengan Metode pH Differensial dan DPPH

Alfina Fauzia Sya'roni; Pramudya  Kurnia; Sudrajah Warajati  Kisnawaty

doi:10.30812/nutriology.v6i2.5293

Penulis

Alfina Fauzia Sya'roni Universitas Muhammadiyah Surakarta, Surakarta, Indonesia
Pramudya Kurnia Universitas Muhammadiyah Surakarta, Surakarta, Indonesia
Sudrajah Warajati Kisnawaty Universitas Muhammadiyah Surakarta, Surakarta, Indonesia

DOI:

https://doi.org/10.30812/nutriology.v6i2.5293

Kata Kunci:

aktivitas antioksidan, kadar antosianin, kue apeng, tepung ubi jalar ungu, tepung jagung

Abstrak

Oxidative stress indicates an imbalance between free radicals and antioxidants, which can potentially cause health problems. This condition can be prevented through the intake of foods rich in antioxidants, including modifying local foods that use purple sweet potato flour and corn flour in Apem cakes as a composite ingredient for rice flour. The purpose of this study was to determine the effect of purple sweet potato flour and corn flour composites on anthocyanin levels and antioxidant activity in Apem cakes. The research method uses an experiment with a completely randomized design consisting of four types treatment based on the percentage of flour comparison. A: 100% rice flour; B: 15% purple sweet potato flour + 35% corn flour + 50% rice flour; C: 25% purple sweet potato flour + 25% corn flour + 50% rice flour; D: 35% purple sweet potato flour + 15% corn flour + 50% rice flour. Anthocyanin content was tested using the pH differential method, and antioxidant activity was analyzed using the DPPH method. The results of this study showed that there were significant differences in anthocyanin content and antioxidant activity between treatments, with p-values of 0.003 and 0.000, respectively. The conclusion was that the highest anthocyanin content and antioxidant activity were found in Apem Cake treatment D, which was 20.14 ppm and 70.74%.

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