Formulation and Antioxidant Activity of Purple Sweet Potato (Ipomoea batatas L.) Extract In Jelly Candy Mentari (a), Neni Sri Gunarti (b*), Eko Sri Wahyuningsih (c), Ainun Mar^atus Putri Warsito (d), Dyah Kharisma Ariyanti (e), Dinda Dinanti (f), Dhavid Twua Mangunsong (g)
a, b, c, d, e, f, g) Faculty of Pharmacy, Buana Perjuangan Karawang University, Indonesia
*neni.gunarti[at]ubpkarawang.ac.id
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 that potential, it can be used as a source of functional ingredients, like jelly candy. The purpose of this riset did formulation of jelly candy using purple sweet potato extract which has antioxidant activity. The method is purple sweet potato extract used maseration 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 riset, 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.
