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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
Published
2024-05-28
Publisher
Prodi Kimia
Language
eng

Abstract

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.

Keywords

Collaboration network of the authors

40 authors · 137 co-authorship links · 10 across different organisations · showing the 40 most connected

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • State University of Semarang
  • National University of Malaysia
  • Universiti Teknologi MARA
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Agung Tri PrasetyaState University of Semarang5
Ella KusumastutiAffiliation unknown5
Eko Budi SusatyoAffiliation unknown4
Nuni WidiartiState University of Semarang3
Cepi KurniawanState University of Semarang3
Nuril HudaAffiliation unknown3
Ridho PrasetyoAffiliation unknown3
Martin SulistyaniAffiliation unknown3
Sri Susilogati SumartiState University of Semarang2
Nanik WijayatiState University of Semarang2
SRI WAHYUNIAffiliation unknown2
Wisnu SunartoAffiliation unknown2
Jumaeri JumaeriAffiliation unknown2
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 ChalifAffiliation unknown1
Zaneta Nur FaidaAffiliation unknown1
Anida Hasna RahmatikaAffiliation unknown1
Sistia Asfa FiqrotinnisaAffiliation unknown1
Sigit PriatmokoState University of Semarang1
Rr. Sri Endang PujiastutiAffiliation unknown1
Sudarmin SudarminAffiliation unknown1
Prasetyo ListiadjiAffiliation unknown1
M. SasmitaAffiliation unknown1
Salsabil Zhafirah OktavianiAffiliation unknown1
Fatimah KhoiriyahAffiliation unknown1
Felia Annisa PutriAffiliation unknown1
Nor Unsa AkmalAffiliation unknown1
Rizka Ayu MelykhatunAffiliation unknown1
Hanifah Az-ZahraAffiliation unknown1
Latifah LatifahAffiliation unknown1
Atika RapiernaAffiliation unknown1
Hayyu FitriahAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://journal.unnes.ac.id/journals/ijcs/oai, first harvested 5 Nov 2026, last seen 5 Nov 2026.
Original metadata (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>