Nurdjanah, Siti and Indrajati, Indrajati and Astuti, Sussi and Yuliana, Neti (2020) Inhibition Activity of α-amylase by Crude Acidic Water Extract from Fresh Purple Sweet Potato (Ipomoea batatas L.) and its Modified Flours. Asian Journal of Scientific Research, 13 (2). pp. 190-196. ISSN 1992-1454

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Inhibition Activity of α-amylase by Crude Acidic Water Extract.pdf

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Background and Objective: Crude acidic water extracts contains phenolic compounds including anthocyanin, a very important constituent in purple sweet potato. The aim of this study was to analyzed the in vitro inhibition of "-amylase activity in purple sweet potato. Materials and Method: Four treatments; fresh purple sweet potato, original purple sweet potato flour, partially gelatinized purple sweet potato flour and resistant starch-rich purple sweet potato flour were set up in a Complete Randomized Block Design (CBRD) replicated 4 times. Analysis of Variance (ANOVA) and Duncan Multiple Range Test (DMRT) were used to examine the effect of the treatments as well as the difference among treatments. Results: The results showed that crude extract of purple sweet potato and modified purple sweet potato flours significantly affected the inhibition of "-amylase enzyme activity. The inhibition activity by resistant starch rich-purple sweet potato flour (TP) was 41.98%, partially gelatinized purple sweet potato flour (TG) was 32.59%, original purple sweet potato flour (TU) was 30.72% and fresh purple sweet potato (US) was 23.13%. Conclusion: The results proved that crude water extract from purple sweet potato and its original flour as well as modified flours had significant role in inhibiting "-amylase enzyme activity.

Item Type: Article
Subjects: S Agriculture > S Agriculture (General)
Divisions: Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian
Depositing User: Siti Nurdjanah
Date Deposited: 11 May 2020 02:40
Last Modified: 11 May 2020 02:40

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