Teguh Budiharjo
"Uwi ungu" is a source of involving corms which has not been optimally explored for its nutritions properties. “Uwi ungu" is a source of carbohydrate which containins phenolic compound, and high in anthocyanin, one of antioxidants. The Purpose of this research is to examine the of processing type of “uwi ungu” to nutrients content, compound phenolic, anthocyanin, antioxidant activity and colour intensity. Completely randomized design (RAL) with four treatment that is, steaming, flouring, made flaky and raw “uwi ungu” as control. Each process was repeated five times. Dependent variable were is nutrients whice tested in proksimat, compound phenolic was tested use folin ciocalteu method, anthocyanin was tested with pH differential method, antioxidant activity with DPPH method and colour intensity with chromameter minolta CR-400. Data analysis was done with Anova, and post hoc analysis using Tukey. The major composition of nutrient "uwi ungu" is carbohydrate whice ranges from 73,27 - 92,37%. Water content and fat was change significantly in flaky and floring process.There was an happened improvement of fat until 2.314%, whice in the water decreased to 56,61%. There was a degradation of water content until 88,93% during flouring.
http://www.magi.undip.ac.id/penelitian/28-english-version/157-quwi-unguq-is-a-source-of-involving-corms-which-has-not-been-optimally-explored-for-its-nutritions-properties
"Uwi ungu" is a source of involving corms which has not been optimally explored for its nutritions properties. “Uwi ungu" is a source of carbohydrate which containins phenolic compound, and high in anthocyanin, one of antioxidants. The Purpose of this research is to examine the of processing type of “uwi ungu” to nutrients content, compound phenolic, anthocyanin, antioxidant activity and colour intensity. Completely randomized design (RAL) with four treatment that is, steaming, flouring, made flaky and raw “uwi ungu” as control. Each process was repeated five times. Dependent variable were is nutrients whice tested in proksimat, compound phenolic was tested use folin ciocalteu method, anthocyanin was tested with pH differential method, antioxidant activity with DPPH method and colour intensity with chromameter minolta CR-400. Data analysis was done with Anova, and post hoc analysis using Tukey. The major composition of nutrient "uwi ungu" is carbohydrate whice ranges from 73,27 - 92,37%. Water content and fat was change significantly in flaky and floring process.There was an happened improvement of fat until 2.314%, whice in the water decreased to 56,61%. There was a degradation of water content until 88,93% during flouring.
http://www.magi.undip.ac.id/penelitian/28-english-version/157-quwi-unguq-is-a-source-of-involving-corms-which-has-not-been-optimally-explored-for-its-nutritions-properties
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