Levels of anthocyanin, beta carotene and antioxidant activity of functional biscuits flour of purple, yellow and white fleshed sweet potatoes

Abstract

Abstract. Abidin Z, Jutomo L, Harini TS. 2019. Levels of anthocyanin, beta carotene and antioxidant activity of functional biscuits flour of purple, yellow and white fleshed sweet potatoes. Trop Drylands 3: 22-28. Flour produced from sweet potato has the potentials to partly substitute wheat flour, which is relatively expensive in tropical regions such as Indonesia. This study aimed to determine the levels of anthocyanin, beta carotene and antioxidant activity of functional biscuit formulas based on flour of purple, yellow and white sweet potatoes from Sumba Barat Daya District, East Nusa Tenggara Province. The purple, yellow and white sweet potatoes were processed into flour then cooked into biscuits with varying mixing ingredients. The levels of anthocyanin, beta carotene and antioxidant activity were analyzed using UV-Visible Spectrophotometry. The results showed that the highest levels of biscuit anthocyanin (95.05 ppm) was found in 75% purple sweet potato flour + 25% wheat flour formula. The highest beta carotene level of biscuit (10,190.44 µg/100 g) was found in 75% of yellow sweet potato flour + 25% flour formula. In biscuit products, the highest antioxidant activity (61.57%) was found in the treatment of 75% purple sweet potato flour + 25% flour formula.