Pelatihan Pembuatan Pangan Fungsional Kaya Antosianin Berbahan Tepung Ubi Jalar Ungu

Training on Making Anthocyanin-Rich Functional Food from Purple Sweet Potato Flour

Abstract

Anthocyanins are plant-derived colours that belong to the flavonoid family. Purple sweet potato is a great source of anthocyanin. Anthocyanins are active antioxidants so they can prevent various degenerative diseases, prevent cancer, and cardiovascular. The people of Ulak Kerbau Baru village in Tanjung Raja, South Sumatra, still have an inadequate understanding of the anthocyanins found in purple sweet potatoes. Furthermore, food processing from purple sweet potato tubers and leaves is still in its early stages. Based on this context, training in the preparation of functional foods based from purple sweet potato flour was conducted. The training begins with a presentation of information about the benefits of anthocyanins found in purple sweet potatoes. The instruction consists of a demonstration of the production of various processed foods. The training outcomes reveal that the community accepts the materials and training that was well-executed. On average, the community enjoys and truly likes the functional food produced.