Purple yam (Dioscorea alata L) is a tuber regarded as a source of carbohydrate-containing natural anthocyanin dyes. Anthocyanins in purple yam are useful as natural antioxidants, anticancer, and antihypertensive. As purple yam is easily damaged, it needs to be processed into a durable material to be stored and easy to use as food, particularly flour. In the manufacture of flour, there is a drying process that requires a long time, thus allowing the material's nutritional components to be damaged. Pre-treatment with maltodextrin can protect nutritional components, color, flavor, and storage during the process. The degree of oxidation was carried out to determine the browning index. The low browning index of purple yam can be carried out by soaking it in citric acid and maltodextrin solution. This study aims to produce purple yam flour, which contains high antioxidant activity and does not turn brown in color. In this study, purple yam flour was made by immersing 0.5 and 1% (v/v) citric acid for 10 minutes which then soaked in 10, 20, 30% (w/v) of maltodextrin solution for 5 minutes, dried at 55 °C, and sifted by using an 80 mesh sieve. After that, the flour was tested to analyze the antioxidant activity, total phenolic content, anthocyanin levels, and water content. The purple yam flour with the highest antioxidant activity was tested for its protein, ash, fat, and carbohydrate content by difference. The experimental design used was one-way ANOVA, and the data obtained were carried out in duplicate. The data were tested statistically by the SPSS method. If the outcome were significantly different, the "Duncan New Multiple Range Test" (DMRT) would be conducted at the 5% degree of confidence. The results showed that immersion treatment in 1% v/v citric acid and 30% w/v maltodextrin could produce purple yam flour with the highest antioxidant activity of 88.30%, with anthocyanin content of 16.64 mg/100 g db and total phenolic content of 473.63 mg GAE/100 g db. The physical properties of the flour are as follows: browning index (BI)=0.28, swelling power (SP)=15.37, gelatinization temperature 86 °C, gelatinization time 10.14 minutes and color L=58.16; a= 7.99; b =, 1.38; C=8.11 dan H=9.78. Purple yam flour treated by immersion in 1% v/v citric acid and 30% w/v maltodextrin had a water content of 7.76%, ash content of 2.45% db, a protein content of 4.90% db, a fat content of 4.03 % db, and carbohydrate content with the difference of 80.86%.

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