Paper Title
The Effect of Sodium Tripolyphosphate Level on the Production of Anthocyanin Microcapsules from Purple Sweet Potatoes

Abstract
Purple sweet potatoes (Ipomoea batatas L.) is a plant rich in anthocyanin. Anthocyanin is a group of reddish pigment contained in the fluids of a cell. Synthetic food colouring substance used widely in the market poses danger to the consumers’ health, and this turns anthocyanin as an alternative substance for food colouring in demand to be developed as it is a non-toxic food-grade substance. Anthocyanin microcapsules are produced to protect the compound of anthocyanin contained in the extract of purple sweet potatoes. In the process of microcapsules production using chitosan and NaTTP as the crosslinkers, the selection of NaTTP is done because it does not dissolve in ethanol while at the same time having decent solubility in water when used for food production. To find out if the variation of adding NaTTP to the microencapsulation process affects the final result of microcapsules, the following analyses are conducted, including Fourier Transform Infra Red (FTIR), Yield of Microcapsules (YOM), and UV-Vis Spectrophotometry. The results obtained from the aforementioned analyses include the crosslink of chitosan-TPP being on the discrepancy of wavelength for ±1155 cm-1, Yield of Microcapsules (YOM) and Total Monomer Anthocyanin (TMA) scores increasing when TPP concentration increases, with 0,3 (b/V) being the highest score of TPP concentration, while YOM score reaches 2,63 (g) and TMA score amounts to 98,73%. Keywords - Anthocyanin, Crosslinker, Micro-encapsulation, Chtosan, Purple Sweet Potatoes