The Potential of Purple Sweet Potato and Rosella Flower Extract as a Health Drink Ai Mahmudatussa^adah1,a), Atat Siti Nurani1,b), Karpin1,c), Ade Juwaedah1,d), Rita Patriasih1,e)
1Universitas Pendidikan Indonesia
Abstract
One of the problems in Indonesia today is health problems such as poor nutrition, anemia, and infectious diseases are still being found. The human body naturally has a self-defense system (immune) to ward off various kinds of microorganisms or ward off free radical components produced by the environment or as a result of the body^s metabolic processes. The immune system can be strengthened by consuming functional drinks. Purple sweet potato juice (PSPJ) is a by-product of the manufacture of purple sweet potato starch. Peroxidase enzyme which can cause browning of purple sweet potato (PSP), is inactive at acidic pH. Roselle flower essence (RFE) is a dye produced by extracting rosella flowers with water. The purpose of this study was to analyze the potential of PSPJ and RFE as functional drinks. The method used is an experimental method with a completely randomized design. The steps carried out in this study were an inventory of purple sweet potato and roselle flower varieties, purple sweet potato extraction and roselle flower extraction using water, measuring pH, analysis of antioxidant activity using the DPPH method, and vitamin C analysis using the DPPH method. volumetric. The sweet potatoes used are Ayamurasaki varieties and the rosella flowers used are red rosella flowers and purple rosella flowers. The results showed that PSPJ had a pH of 5.51, antioxidant activity of 657.80 ppm, and vitamin C of 13.38 mg per 100 g of sample. Purple rosella flower extract (PRFE) has a very acidic pH of around 1.42, antioxidant activity (IC50) of 625.66 ppm, and a vitamin C content of 10.57 mg per 100 g of sample. Red rosella flower extract (RRFE) has a very acidic pH of about 1.27, antioxidant activity (IC50) of 637.69 ppm, and a vitamin C content of 20.90 mg per 100 g sample. Very high pH for rosella flower extract, for some people it is not preferred. PSPJ^s anthocyanins have a lower pH, are heat resistant due to acylated anthocyanins, and have high antioxidant activity. PSPJ,
Keywords: Antioxidants, Functional Drinks, Purple Sweet Potato Juice, Rosella Juice
