Jornal de Ciências Agrícolas e Pesquisa de Alimentos
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Antioxidant Activities of Sweet Potatoes (Ipomeae batatas L.) in Different Temperatures of Liquidation

Rafael Remit Winardi and Healthy Aldriany Prasetyo

Research of antioxidant activity of syrup purple sweet potatoes (Ipomeae batatas L.) had been done. The research is conducted in Agriculture Laboratory of University of Quality and Laboratory of Pharmacy, University of North Sumatra, for three months, October-December 2014. Purpose of the research is to know whether the temperature of liquidation has an impact on degree of anthocyanin syrup in purple sweet potatoes. Testing of antioxidants activity is done by using DPPH method. Results of the research shows, liquidation temperatures have significantly declined the degree of anthocyanin. Degree of anthocyanin in liquidation temperature of 80°C is 112.310 mg/100 g, in liquidation temperature of 95°C is 108.806 mg/100 g, and in liquidation temperature of 110°C is 107.876 mg/100 g. Antioxidant activity of syrup declines when liquidation temperatures escalates. Values of IC 50 in each of syrups are S1 (liquidation temperature 80°C=129.87 mg/ml); S2 (liquidation temperature 95°C=109.16 mg/ml); and S2 (liquidation temperature 110°C=55.29 mg/ml).