Asian Journal of Scientific Research1992-14542077-2076Asian Network for Scientific Information10.3923/ajsr.2020.190.196Ipomoea batatas L.) and its Modified Flours]]>NurdjanahSiti Indrajati AstutiSussi YulianaNeti 22020132Background and Objective: Crude acidic water extracts contains phenolic compounds including anthocyanin, a very important constituent in purple sweet potato. The aim of this study was to analyzed the in vitro inhibition of α-amylase activity in purple sweet potato. Materials and Methods: Four treatments; fresh purple sweet potato, original purple sweet potato flour, partially gelatinized purple sweet potato flour and resistant starch-rich purple sweet potato flour were set up in a Complete Randomized Block Design (CBRD) replicated 4 times. Analysis of Variance (ANOVA) and Duncan Multiple Range Test (DMRT) were used to examine the effect of the treatments as well as the difference among treatments. Results: The results showed that crude extract of purple sweet potato and modified purple sweet potato flours significantly affected the inhibition of α-amylase enzyme activity. The inhibition activity by resistant starch rich-purple sweet potato flour (TP) was 41.98%, partially gelatinized purple sweet potato flour (TG) was 32.59%, original purple sweet potato flour (TU) was 30.72% and fresh purple sweet potato (US) was 23.13%. Conclusion: The results proved that crude water extract from purple sweet potato and its original flour as well as modified flours had significant role in inhibiting α-amylase enzyme activity.]]>Nurdjanah, S., N. Yuliana, D. Aprisia and A. Rangga,2019108394Truong, V.D., Z. Hu, R.L. Thompson, G.C. Yencho and K.V. Pecota,20122696103Nurdjanah, S., N. Yuliana, S. Astuti, J. Hernanto and Z. Zukryandry,20175140146Suda, I., T. Oki, M. Masuda, M. Kobayashi, Y. Nishiba and S. Furuta,200337167173Matsui, T., S. Ebuchi, M. Kobayashi, K. Fukui, K. Sugita, N. Terahara and K. Matsumoto,2002Ipomoea batatas cultivar ayamurasaki can be achieved through the α-glucosidase inhibitory action.]]>5072447248Rodriguez-Saona, L.E. and R.E. Wroistad,20012001pp: F1.1.1-F1.1.11pp: F1.1.1-F1.1.11Singleton, V.L. and J.A. Rossi,196516144158Lee, J., R.W. Durst and R.E. Wrolstad,20058812691278Kidane, Y., T. Bokrezion, J. Mebrahtu, M. Mehari, Y.B. Gebreab, N. Fessehaye and O.O. Achila,2018In vitro inhibition of α-amylase and α-glucosidase by extracts from Psiadia punctulata and Meriandra bengalensis.]]>2018Liyana-Pathirana, C.M. and F. Shahidi,2005Triticum aestivum L.) as affected by gastric pH conditions.]]>5324332440Vatai, T., M. Škerget and Ž. Knez,200990246254Huang, L., D.Y. Li, S.X. Wang, S.M. Zhang, J.H. Chen and X.F. Wu,2005Pichia pastoris.]]>37371378Liaudanskas, M., K. Zymonė, J. Viškelis, V. Klevinskas and V. Janulis,20172017Aryal, S., M.K. Baniya, K. Danekhu, P. Kunwar, R. Gurung and N. Koirala,20192019Jackman, R.L. and J.L. Smith,19961996pp: 244-309pp: 244-309Akkarachiyasit, S., S. Yibchok-Anun, S. Wacharasindhu and S. Adisakwattana,2011In vitro inhibitory effects of cyandin-3-rutinoside on pancreatic α-amylase and its combined effect with acarbose.]]>1620752083Lo Piparo, E., H. Scheib, N. Frei, G. Williamson, M. Grigorov and C.J. Chou,20085135553561Homoki, J.R., A. Nemes, E. Fazekas, G. Gyémánt and P. Balogh et al.,2016Prunus cerasus L.).]]>194222229Strelow, J., W. Dewe, P.W. Iversen, H.B. Brooks, J.A. Radding, J. McGee and J. Weidner,20122012