The potential of purple sweet potato and rosella flower extract as a health drink

The human body naturally has a self-defense system (immune) to ward off various kinds of microorganisms or ward off free radical components produced by the environment or as a result of the body’s metabolic processes. The immune system can be strengthened by consuming functional drinks. Purple sweet potato extract (PSPE) is a by-product of the manufacture of purple sweet potato starch. Peroxidase enzyme which can cause browning of purple sweet potato (PSP), is inactive at acidic pH. Roselle flower extract (RFE) is a dye produced by extracting rosella flowers with water. The purpose of this research was to analyze the potential of PSPE and RFE as functional drinks. The method used is an experimental method with a completely randomized design. The steps carried out in this study were an inventory of PSP and roselle flower varieties, PSP extraction and roselle flower extraction using water, measuring pH, analysis of antioxidant activity using the DPPH method, and vitamin C analysis using the volumetric method. The sweet potatoes used are Ayamurasaki varieties and the rosella flowers used are red rosella flowers and purple rosella flowers. The results showed that PSPE had a pH of 5.51, the antioxidant activity of 657.80 ppm, and vitamin C of 13.38 mg per 100 g of sample. Purple rosella flower extract (PRFE) has a very acidic pH of around 1.42, antioxidant activity (IC50) of 625.66 ppm, and the amount of vitamin C is 10.57 mg per 100 g of sample. Red rosella flower extract (RFE) has a very acidic pH of about 1.27, antioxidant activity (IC50) of 637.69 ppm, and the amount of vitamin C is 20.90 mg per 100 g sample. Very high pH for rosella flower extract, for some people it is not preferred. PSPE’s anthocyanins have a lower pH, are heat resistant due to acylated anthocyanins, and have high antioxidant activity. PSPE, PRFE, and RFE have the potential to be used as functional drinks. PSPE, PRFE, RFE drinks can be lowered in pH by diluting and adding sugar.