No abstract

Cancer is the second cause of death in the world by 13% after cardiovascular disease. Consuming food sources of anthocyanin and isoflavone could prevent cancer. Anthocyanin is an antioxidant and be able prevent cancer. Isoflavone is a fitoestrogen compound that have the fuction as cancer prevention. 100 grams purple sweet potato contain 110 mg anthocyanin, 100 grams blacksoy contain 154-440 mg isoflavone. The purpose of this study was to make a product that could be a functional food and high anthocyanin and isoflavone food alternative. Furthermore, analyzed aspects of the quality of the Purple Blacksoy Layered Pancake which included organoleptic test, anthocyanin levels, and isoflavone levels. The study used experimental study with complete randomized design. This study involved 30 rather trained panelists who are students of Jurusan Gizi Poltekkes Bandung. There were 3 formulas purple sweet potato flour and blacksoy flour for this product. Formula 1 (80%:20%), formula 2 (70%:30%), and formula 3 (60%:40%). The results of the Kruskal wallis test showed differences in color aspects, whereas there were no differences in aspects of taste, aroma, and texture. Formula 1 was the best for color and aroma aspects. Formula 2 was the best for taste and texture aspects. The highest anthocyanin content was found in formula 1 with 17.85 mg anthocyanin. The highest isoflavone is found in formula 3 with 15.3 mg isoflavone. This product could be developed as a food source of anthocyanins and isoflavones.