Abstract:
Purple sweet potato (Ipomoea batatas L.) is potential as a natural antioxidant based on
the high concentration of anthocyanins contained therein. The purpose of this study was
to determine the total concentration of anthocyanins from purple sweet potato
experiencing incubation buffer acetate using spectrophotometric differential pH method.
Samples were incubated in acetate buffer at 40oC for 60 hours at a speed of 170 rpm.
The process is continued by adding methanol to 70% that has been acidified with HCl
1% so that the solvent to be pH 3.5. Extracts were obtained and diluted in pH 1 and pH
4.5 solvents and then the concentration of anthocyanin determined based by the
spectrophotometric differential pH method. By this method it could be determined that
the total anthocyanin concentration extracted was (120.64±44.234) mg/100 g.
