Purple Yam Flour (Dioscorea alata L.) Processing Effect on Anthocyanin and Antioxidant Capacity in Traditional Cake “Bolu Cukke” Making

Abstract

Purple yam (Dioscorea alata L) is a food that has the potential as a source of natural antioxidants, because of the anthocyanin component. Anthocyanin can be damaged from high temperatures (heating) during processing and manufacturing processed products. The purpose of this study was to analyze the content of anthocyanin compounds and the antioxidant activity in purple yam flour before and after processing. The determination of anthocyanin test was done by using pH spectrophotometry method and DPPH method for antioxidant test. The main analysis parameters wereanthocyanin content and antioxidant activity. The results showed that the anthocyanin content in the processing of purple yam to flour and sponge cake was decreased. The highest anthocyanin content of 38.12 mg / 100g is found in purple yam and the lowest is 2.99 mg/100 g in cake “bolu cukke” with 10 grams of purple yam flour. The highest antioxidant activity was 79.08% in purple yam and the lowest was 22.64% in cake bolu cukke with purple yam gram 10 gram addition. The decrease in antioxidant activity is directly proportional to the decrease in anthocyanin levels.