Proceedings of 5th Borobudur International Symposium on Humanities and Social Science 2023

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Formulation and Antioxidant Activity of Purple Sweet Potato (Ipomoea batatas L.) Extract in Jelly Candy

Authors
Mentari1, Neni Sri Gunarti1, *, Eko Sri Wahyuningsih1, Ainun Mar’atus Putri Warsito1, Dyah Kharisma Ariyanti1, Dinda Dinanti1, Dhavid Twua Mangunsong1
1Faculty of Pharmacy, Universitas Buana Perjuangan Karawang, Karawang, West Java, Indonesia
*Corresponding author. Email: neni.gunarti@ubpkarawang.ac.id
Corresponding Author
Neni Sri Gunarti
Available Online 2 August 2024.
DOI
10.2991/978-2-38476-273-6_124How to use a DOI?
Keywords
Purple Sweet Potato; Jelly Candy; Antioxidant
Abstract

Purple sweet potato is a plant that having a purple pigment which is an anthocyanin pigment that functions as antioxidant. Antioxidants themselves are compounds that can inhibit free radicals. With the inhibiting oxidation reactions in easily oxidizable materials and resisting substrate oxidation due to free radical’s potential, the potential can be exploited as a functional ingredient. The purpose of this research did formulation of jelly candy using purple sweet potato extract which has antioxidant activity. The method is purple sweet potato extract used maceration method. Then, put extract in candy jelly, then did tested using UV-Vis spectrophotometer for antioxidants activity. The main finding, firstly the phytochemical screening of purple sweet potato extract with results that extract are positive alkaloid, flavonoid, saponin and tannin. Then, mix jelly candy’s formula with that extract. After the jelly candy is formed, tested the jelly candy by UV-vis spectrophotometer with result that sample contained antioxidants of 51.17% inhibition. The implication of this research, with the antioxidant activity in jelly candy can be used as a functional food because it is in great demand by public because it can be consumed easily.

Copyright
© 2024 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title
Proceedings of 5th Borobudur International Symposium on Humanities and Social Science 2023
Series
Advances in Social Science, Education and Humanities Research
Publication Date
2 August 2024
ISBN
978-2-38476-273-6
ISSN
2352-5398
DOI
10.2991/978-2-38476-273-6_124How to use a DOI?
Copyright
© 2024 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Mentari
AU  - Neni Sri Gunarti
AU  - Eko Sri Wahyuningsih
AU  - Ainun Mar’atus Putri Warsito
AU  - Dyah Kharisma Ariyanti
AU  - Dinda Dinanti
AU  - Dhavid Twua Mangunsong
PY  - 2024
DA  - 2024/08/02
TI  - Formulation and Antioxidant Activity of Purple Sweet Potato (Ipomoea batatas L.) Extract in Jelly Candy
BT  - Proceedings of 5th Borobudur International Symposium on Humanities and Social Science 2023
PB  - Atlantis Press
SP  - 1210
EP  - 1219
SN  - 2352-5398
UR  - https://doi.org/10.2991/978-2-38476-273-6_124
DO  - 10.2991/978-2-38476-273-6_124
ID  - 2024
ER  -