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Biopolymers of Chitosan-Anthocyanin From Purple Sweet Potatoes (Ipomoea Batatas L.) Extract and Their Interaction with Formalin

Indonesian Journal of Chemical Science · Vol. 13 No. 1 (2024)

DOI
10.15294/ijcs.v13i1.3865
ISSN
2502-6844, 2252-6951
Terbit
2024-05-28
Penerbit
Prodi Kimia
Bahasa
eng

Abstrak

Purple sweet potato is one of the potential sources of anthocyanins. Anthocyanins can be utilized in various fields, such as sensors. Chitosan biopolymer allows formulation with anthocyanins because it possesses biodegradable and antimicrobial properties, and it does not inhibit color changes from anthocyanins. This study aims to prepare anthocyanins from purple sweet potatoes, formulate chitosan-anthocyanin biopolymer (CAB), and test the effect of time and formalin concentration on color changes in CAB. The research results show: 1) anthocyanin extract (TAC) from purple sweet potatoes is 852 mg/L with anthocyanin monomer (cyanidin) of 443.03 mg/500 g or 88.61 mg/100g. Anthocyanin extract at pH 1-12 has colors ranging from red to brownish-yellow; 2) CAB was successfully formulated with anthocyanin extract from purple sweet potatoes, chitosan, and glycerin. BKA-A was obtained with a content of 10 mL anthocyanin extract and CAB-B with 15 mL anthocyanin extract; 3) the produced biopolymers have average swelling values of 444% (CAB-A) and 339.5% (CAB-B). The storage time of CAB-B is longer than CAB-A. FTIR analysis showed a broad peak at ~3336 cm-1 indicating hydroxyl groups from anthocyanin extract; and 4) ANOVA test results showed that interaction time and formalin concentration affect color changes in CAB-A partially, while color changes in CAB-B are only influenced by interaction time with formalin.

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  • State University of Semarang
  • National University of Malaysia
  • Universiti Teknologi MARA
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Rekan penulisOrganisasiArtikel bersama
Agung Tri PrasetyaState University of Semarang5
Ella KusumastutiAfiliasi tidak diketahui5
Eko Budi SusatyoAfiliasi tidak diketahui4
Nuni WidiartiState University of Semarang3
Cepi KurniawanState University of Semarang3
Nuril HudaAfiliasi tidak diketahui3
Ridho PrasetyoAfiliasi tidak diketahui3
Martin SulistyaniAfiliasi tidak diketahui3
Sri Susilogati SumartiState University of Semarang2
Nanik WijayatiState University of Semarang2
SRI WAHYUNIAfiliasi tidak diketahui2
Wisnu SunartoAfiliasi tidak diketahui2
Jumaeri JumaeriAfiliasi tidak diketahui2
Endang SusilaningsihState University of Semarang2
Sharipah Ruzaina Syed ArisUniversiti Teknologi MARA1
Isnaini Putri SalimnahState University of Semarang1
Sri NurhayatiState University of Semarang1
Lilia Ellany MohtarNational University of Malaysia1
Charisma ChalifAfiliasi tidak diketahui1
Zaneta Nur FaidaAfiliasi tidak diketahui1
Anida Hasna RahmatikaAfiliasi tidak diketahui1
Sistia Asfa FiqrotinnisaAfiliasi tidak diketahui1
Sigit PriatmokoState University of Semarang1
Rr. Sri Endang PujiastutiAfiliasi tidak diketahui1
Sudarmin SudarminAfiliasi tidak diketahui1
Prasetyo ListiadjiAfiliasi tidak diketahui1
M. SasmitaAfiliasi tidak diketahui1
Salsabil Zhafirah OktavianiAfiliasi tidak diketahui1
Fatimah KhoiriyahAfiliasi tidak diketahui1
Felia Annisa PutriAfiliasi tidak diketahui1
Nor Unsa AkmalAfiliasi tidak diketahui1
Rizka Ayu MelykhatunAfiliasi tidak diketahui1
Hanifah Az-ZahraAfiliasi tidak diketahui1
Latifah LatifahAfiliasi tidak diketahui1
Atika RapiernaAfiliasi tidak diketahui1
Hayyu FitriahAfiliasi tidak diketahui1

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Sumber metadata: OAI-PMH (metadata jurnal) https://journal.unnes.ac.id/journals/ijcs/oai, pertama di-harvest 5 Nov 2026, terakhir terlihat 5 Nov 2026.
Metadata asli (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en">Biopolymers of Chitosan-Anthocyanin From Purple Sweet Potatoes (Ipomoea Batatas L.) Extract and Their Interaction with Formalin</dc:title>
	<dc:creator xml:lang="en">Riska Putri Mawarni</dc:creator>
	<dc:creator xml:lang="en">F. Widhi Mahatmanti</dc:creator>
	<dc:creator xml:lang="en">Harjono</dc:creator>
	<dc:creator xml:lang="en">Mohammad Alauhdin</dc:creator>
	<dc:subject xml:lang="en">Antosianin</dc:subject>
	<dc:subject xml:lang="en">Biopolimer</dc:subject>
	<dc:subject xml:lang="en">Formalin</dc:subject>
	<dc:subject xml:lang="en">Kitosan</dc:subject>
	<dc:subject xml:lang="en">Ubi jalar ungu</dc:subject>
	<dc:description xml:lang="en">Purple sweet potato is one of the potential sources of anthocyanins. Anthocyanins can be utilized in various fields, such as sensors. Chitosan biopolymer allows formulation with anthocyanins because it possesses biodegradable and antimicrobial properties, and it does not inhibit color changes from anthocyanins. This study aims to prepare anthocyanins from purple sweet potatoes, formulate chitosan-anthocyanin biopolymer (CAB), and test the effect of time and formalin concentration on color changes in CAB. The research results show: 1) anthocyanin extract (TAC) from purple sweet potatoes is 852 mg/L with anthocyanin monomer (cyanidin) of 443.03 mg/500 g or 88.61 mg/100g. Anthocyanin extract at pH 1-12 has colors ranging from red to brownish-yellow; 2) CAB was successfully formulated with anthocyanin extract from purple sweet potatoes, chitosan, and glycerin. BKA-A was obtained with a content of 10 mL anthocyanin extract and CAB-B with 15 mL anthocyanin extract; 3) the produced biopolymers have average swelling values of 444% (CAB-A) and 339.5% (CAB-B). The storage time of CAB-B is longer than CAB-A. FTIR analysis showed a broad peak at ~3336 cm-1 indicating hydroxyl groups from anthocyanin extract; and 4) ANOVA test results showed that interaction time and formalin concentration affect color changes in CAB-A partially, while color changes in CAB-B are only influenced by interaction time with formalin.</dc:description>
	<dc:publisher xml:lang="en">Prodi Kimia</dc:publisher>
	<dc:date>2024-05-28</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.unnes.ac.id/journals/ijcs/article/view/3865</dc:identifier>
	<dc:identifier>10.15294/ijcs.v13i1.3865</dc:identifier>
	<dc:source xml:lang="en">Indonesian Journal of Chemical Science; Vol. 13 No. 1 (2024)</dc:source>
	<dc:source>2502-6844</dc:source>
	<dc:source>2252-6951</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.unnes.ac.id/journals/ijcs/article/view/3865/469</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2024 Indonesian Journal of Chemical Science</dc:rights>
</oai_dc:dc>