ANTHOCYANIN LEVELS AND ANTIOXIDANT ACTIVITY OF TORTILLA PURPLE SWEET POTATO (Ipomoea batatas L)

Purple sweet potato is a source of anthocyanins that function as antioxidants, antimutagenic, and anti-carcinogenic so it has the potential to be processed into various functional food products. The stability anthocyanin levels in product greatly influenced by temperature during processing, where use high temperatures will damage reduce levels. This research was conducted determine effect processing combination raw materials on antioxidant activity tortilla products made from purple (Ipomoea batatas L) cassava. design used completely randomized design, with object being tortillas obtained Palolo District, Sigi Regency, Central Sulawesi Province, combined cassava local market Palu City, Province. results showed varied 5% (P1) 19.63% (P5). There very significant decrease around 68.26 - 91.91%. amount measured IC50, wherefrom known IC50 value ranged 242.68 155.66 µg / ml which indicated weak even almost inactive. Based study, potatoes not appropriate because predominantly using can content activity.