Pemanfaatan Senyawa Antioksidan Ubi Jalar (Ipomoea Batatas) Pada Pewarnaan Produk Klepon

Abstract

Antioxidants have recently become a compound that has been widely promoted. Antioxidants
are substances that can protect cells against the effects of free radicals. Free radicals are
molecules produced when the body gets damaged food or exposure to unhealthy
environments such as tobacco smoke and radiation. Fruits and vegetables that are light-
skinned with typical colours such as purple sweet potatoes, yellow sweet potatoes, red
tomatoes, purple blueberries, yellow corn, and orange carrots, are rich in antioxidants.
Sweet potatoes are known to have high carbohydrate and antioxidant content. Also, sweet
potatoes are divided into three types based on the different colours, namely white sweet
potato, yellow sweet potato, and purple sweet potato. The advantages of sweet potatoes can
be used as natural dyes in the manufacture of klepon products. In the study conducted the
addition of three types of sweet potatoes in the making klepon. The addition of sweet
potatoes affects the value of carbohydrates and water content in klepon products. Also, white
sweet potatoes, yellow sweet potatoes, and purple sweet potatoes have carbohydrate content
of 44%, 55%, and 42%. Mineral content In addition to white sweet potatoes, yellow sweet
potatoes, and purple sweet potatoes are 0.13%, 0.35%, and 0.27%, while the addition of
white sweet potatoes, yellow sweet potatoes, and purple sweet potatoes has a moisture
content. 52%, 40%, and 56%. Where on klepon without the addition of sweet potatoes has
48% carbohydrate content, mineral content 0.23%, and 47% water content? Based on the
results of the analysis, klepon with the addition of yellow sweet potato is the best of
nutritional value and storage capacity, because it has the highest levels of carbohydrate and
minerals, and low moisture content.

Keywords: Antioxidants, Telephone, Sweet Potatoes