https://doi.org/10.4081/hls.2024.11853
Effect of black sticky rice tape and purple sweet potato formulation on organoleptic properties and anthocyanin content of sweet purple mochi as a high anthocyanin snack to prevent cancer
Submitted: 21 September 2023
Accepted: 18 December 2023
Published: 26 January 2024
Accepted: 18 December 2023
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All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
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Cancer is one of the second leading causes of death worldwide. It is estimated that by 2030, cancer incidence could reach 26 million people, and 17 million of them will die because of cancer. Free radicals in the body can cause cancer, so it is very important to consume foods rich in antioxidants, such as black glutinous rice tape and purple sweet potato, because the human body cannot naturally make antioxidants. The study aimed to determine the effect of black sticky rice and purple sweet potato formulations on organoleptic properties (color, aroma, taste, texture, and overall) and the anthocyanin content in sweet purple mochi. The method used a hedonic test to determine the level of liking and UV-VIS spectrophotometry combined with differential pH to determine anthocyanin levels. Thirty participants were students from Nutrition Department, Politeknik Kesehatan Kemenkes Bandung. The results showed significant aroma, taste, and overall p<0.05 differences. F3 was the most preferred formulation, containing 11.2 mg of anthocyanins per 70 gram. There were significant effects and differences in the formulation of black sticky rice tape and purple sweet potato on organoleptic properties (aroma, taste, and overall). The anthocyanin content in the product can fulfill the adequacy of anthocyanins in a day, so this product can be used as a snack to prevent cancer.
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How to Cite
Fauziyah, R. N., Salsabil, N. B., Sulaeman, A., Hastuti, W., & Mulyo, G. P. E. (2024). Effect of black sticky rice tape and purple sweet potato formulation on organoleptic properties and anthocyanin content of sweet purple mochi as a high anthocyanin snack to prevent cancer. Healthcare in Low-Resource Settings, 12(1). https://doi.org/10.4081/hls.2024.11853
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