PEMANFAATAN ANTIOKSIDAN DAN BETAKAROTEN UBI JALAR UNGU PADA PEMBUATAN MINUMAN NON-BERALKOHOL
Abstract: People lifestyle which tends to be practic al and
instant, especially in
choosing food, has
negative effect. Whereas, food
functions not only
to overcome hunger
but also to
keep our body
health. One of
them is sweet potato
that has been
proven through a
research. The effort
of food diversification by
utilizing local food, such
as sweet potato,
is one of
the alternatives in
decreasing rice and
flour dependence. Flavonoids compund that is an antosianin
natural coloured-subtance found in sweet potato has antioxidant virtue. Some of
the research results both in vitro and invivo show that antioxidant quality
even it is lower than vitamine E and turns down the content of sgot and sgpt as
the indicator of lipid perioxide. The research of antioxidant effect from
purple sweet potato extract on blood has been proven. Thus, giving purple sweet
potato extract on certain dosage can protect cell or tissue from the negative
effect of free radical.
Penulis: Evie Fitrah
Pratiwi Jaya
Kode Jurnal: jpkesmasdd130036
