The influence of acid hydrolysis followed by autoclaving-cooling on physical properties and resistant starch of purple sweet potato (Ipomea batatas L.) flour

Retnati, Andriani MAM, Fauza G. 2009. The influence of addition of various sweet potatoes (Ipomea batatas) extract to total count of cells and antioxidant activity in yogurt. Biofarmasi 7: 68-76. The aim of this research was to determine the influence of addition of various sweet potatoes extract to the total count of cells and the antioxidant activity in yogurt. Yogurt was made from fresh milk, skim milk, white sweet potato, orange sweet potato, purple sweet potato, and pure culture of Streptococcus thermophilus 0040 and Lactobacillus bulgaricus 0041 in straight MRS agar. Fresh milk, skim milk powder (5%, b/v), and sweet potato extract (10%, v/v) was pasteurized at 90oC for 15 minutes, cooled to the temperature between 40-45oC, inoculated with 2.5% S. thermophilus and L. bulgaricus with a proportion of 1.4:1, and then incubated at a temperature of 40oC for 15 hours. Yogurt without an addition of sweet potato extract was used as control. The parameters measured in this experiment were the total count of cells with TPC (Total Plate Count) method and the antioxidant activity with DPPH (2,2- diphenyl-1-picrylhydrazyl) method. Samples were taken at one hour interval to examine the total count of cells, while the antioxidant activity was collected at three hours interval. The result of each analysis was plotted into graphics which describing the relation of total bacteria and antioxidant activity with fermentation time. ANOVA was employed to analyze the data. If there was a significant difference, it should be followed by Duncan Multiple Range Test (DMRT) at a significance level Î±=0.05. The result of this research showed that the addition of various sweet potatoes extracts increased the total count of cells and the antioxidant activity in yogurt. The total count of cells showed no significant different for each sample, it meant that the different colors in sweet potato did not influence the total count of cells. However, yogurt with orange and purple sweet potato extract addition had a significant difference on the antioxidant activity with control and yogurt with white sweet potato extract. In conclusion, the difference colors in sweet potato influenced in the antioxidant activity in yogurt significantly. Sweet potato is potential for milk substitute in yogurt production due to oligosaccharide content and antioxidant activity.

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PENGARUH KONSENTARASI CARBOXYMETHYL CELULOSE TERHADAP KUALITAS ES KRIM UBI JALAR (Ipomea batatas L.)

AGRITEKNO Jurnal Teknologi Pertanian ◽

10.30598/jagritekno.2017.6.2.45 ◽

2017 ◽

Vol 6 (2) ◽

pp. 45-51

Author(s):

Meitycorfrida Mailoa ◽

Siti Rodiyah ◽

Syane Palijama

Keyword(s):

Sweet Potato ◽

Ice Cream ◽

Food Product ◽

Test Results ◽

Level Control ◽

Frozen Food ◽

Randomized Design ◽

Ipomea Batatas ◽

Potato Product ◽

Purple Sweet Potato

Modern food processing technology has resulted in the creations of a new processed purple sweet potato product, one of which is the purple sweet potato ice cream. Ice cream is a frozen food product that are usually consumed as a desert, with main ingredients such as fat, nonfat dry material or nonfat solids, sweeteners, stabilizers, and emulsifiers (CMC). This research was aimed to determine the optimal CMC emulsifier concentration in making sweet potato ice cream. The experimental design used was Completely Randomized Design with four treatments, namely A1 level (control), A2 (0.1% CMC), A3 (0.3% CMC), and A4 (0.5% CMC). The results of this study indicate CMC concentration of 0.5% resulting in ice cream with a good quality, total sugar of 28.1%, fat of 5.67%, protein of 5.51%, total solids of 37.51% and water content of 62.47%. Organoleptic test results showed that with the CMC concentrations of 0.5%, the panelists gave texture attribute values of 3.5 and the degree of preference of 3:28. The purple sweet potato ice cream with CMC concentration of 0.5 percent had a good quality because it fitted with ice cream quality terms according to the SII. Keywords: carboxymethyl cellulose, ice cream, purple sweet potato ABSTRAK Teknologi pengolahan pangan modern telah menghasilkan kreasi baru olahan ubi jalar ungu, salah satunya adalah es krim ubi jalar ungu. Es krim adalah produk pangan beku yang biasa dikonsumsi sebagai makanan selingan dengan bahan-bahan utama dalam pembuatannya seperti lemak, bahan kering tanpa lemak atau padatan bukan lemak, bahan pemanis, bahan penstabil, dan bahan pengemulsi. Penelitan ini bertujuan untuk mengetahui pengaruh konsentrasi bahan penstabil (CMC) terhadap es krim ubi jalar ungu. Rancangan yang digunakan adalah Rancangan Acak Lengkap dengan empat taraf perlakuan yaitu A1 (kontrol), A2 (CMC 0,1%), A3 (CMC 0,3%), dan A4 (CMC 0,5%). Hasil Penelitian ini menunjukan konsentrasi CMC 0,5% menghasilkan es krim dengan kualitas baik, total gula 28,1%, lemak 5,67%, protein 5,51%, total padatan 37,51% dan kadar air 62,47%, Hasil uji organoleptik menunjukan konsentrasi CMC 0,5% lebih disukai panelis dengan nilai atribut untuk tekstur 3,5, dan tingkat kesukaan 3,28, Es krim ubi jalar ungu dengan konsentrasi CMC 0,5% memiliki kualitas baik karena sesuai dengan syarat mutu es krim menurut SII. Kata kunci: carboximethyl cellulose, es krim, ubi jalar ungu

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Physical Properties of Resistant Mungbean Starch Prepared by Enzyme and Acid Treatment

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.554-556.1033 ◽

2012 ◽

Vol 554-556 ◽

pp. 1033-1037 ◽

Cited By ~ 2

Author(s):

Qing Jie Sun ◽

Liu Xiong ◽

Ben Xin Xing ◽

Cui Xia Sun

Keyword(s):

Thermal Properties ◽

Physical Properties ◽

Acid Hydrolysis ◽

Resistant Starch ◽

Acid Treatment ◽

Crystal Form ◽

Peak Temperature ◽

Water Binding

The physical properties of enzyme and acid treated mungbean RS were studied. The crystal form was transformed into B type from C type with enzymatic and acid treatment.The solubility and transmittance decreased and mungbean RS content and the water-binding values increased with increase in enzyme and acid hydrolysis. The thermal properties observed by DSC showed a decrease in enthalpy of gelatinization (ΔH) and increases in onset (To), peak temperature (Tp) and conclusion temperature (Tc) upon enzyme and acid hydrolysis. The ratio of volume of resistant starch samples wasn’t much different. However, a significant reduction in starch pasting viscosity was observed with enzyme and acid treating

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FORMULASI SEDIAAN PERONA PIPI KOMBINASI EKSTRAK ETANOL UBI JALAR UNGU (Ipomoea batatas L.) DAN BUNGA KANA MERAH (Canna coccinea Mill.) DALAM BENTUK STICK

PHARMACON ◽

10.35799/pha.9.2020.31353 ◽

2020 ◽

Vol 9 (4) ◽

pp. 487

Author(s):

Grace Dien Manik ◽

Hosea J. Edy ◽

Elly J. Suoth

Keyword(s):

Physical Properties ◽

Sweet Potato ◽

Ipomoea Batatas ◽

Ph Value ◽

Ethanol Extract ◽

Natural Antioxidants ◽

Experimental Methods ◽

Natural Dyes ◽

Purple Sweet Potato ◽

Homogeneous Composition

ABSTRACT Purple Sweet Potato (Ipomoea batatas L.) and Red Cana Flower (Canna coccinea Mill.) contain natural dyes (anthocyanins) which are used as an alternative natural dyes as well as natural antioxidants. This study aims to make and discover the physical evaluation of blusher preparations using natural dyes in a combination of Purple Sweet Potato extract and Red Cana Flower with a concentration of 15%: 15%, 15%: 20 %, 20%: 20%. This research used laboratory experimental methods. The results of the physical properties test showed that the resulting preparations gave a light purple to purplish pink color, had a distinctive odor of pafrum oleum rose, had a soft texture, all preparations had a homogeneous composition, the ph value of the preparations ranged from 6.00 – 6.45, the best polish at concentrations dye 20%: 20%, for 14 days of observation the color on all preparations did not change with light, and the most preferred preparations by researcher are those with dye concentrations of 20%: 20%. It shows that it can be concluded that a combination of ethanol extract of Purple Sweet Potato and Red Cana Flower. Can be used as a natural dye in blush preparations. Keywords: Ipomoea batatas L., Canna coccinea Mill., Blusher. ABSTRAK Ubi Jalar Ungu (Ipomoea batatas L.) dan Bunga Kana Merah (Canna coccinea Mill.) mengadung pewarna alami (antosianin) yang digunakan sebagai zat pewarna alami alternatif mapun sebagai antioksidan alami. Penelitian ini bertujuan untuk membuat serta mengetahui evaluasi fisik sediaan perona pipi dengan memanfaatkan pewarna alami pada kombinasi ekstrak Ubi Jalar Ungu dan Bunga Kana Merah dengan konsentrasi 15%:15%, 15%:20% dan 20%:20%. Penelitian ini menggunakan metode eksperimental laboratorium. Hasil pengujian sifat fisik menunjukan bahwa sediaan yang dihasilkan memberikan warna ungu muda hingga merah muda keunguan, bau khas parfum oleum rose, teksturnya lembut, semua sediaan memiliki susunan yang homogen, nilai pH sediaan berkisar 6,00 - 6,45, polesan terbaik pada konsentrasi zat warna 20%:20%, selama 14 hari pengamatan warna pada semua sediaan tidak mengalami perubahan terhadap cahaya, dan sediaan yang paling disukai oleh panelis adalah sediaan dengan konsentrasi zat warna 20%:20%. Dengan demikian dapat disimpulkan bahwa kombinasi ekstrak etanol Ubi Jalar Ungu dan Bungu Kana Merah dapat digunkan sebagai pewarna alami dalam sediaan perona pipi. Kata kunci: Ipomoea batatas L., Canna coccinea Mill., Perona pipi

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Quality of Fermented Purple Sweet Potato (Ipomea batatas var. Ayamurasaki) (Tapai) in Various Yeast Concentration and Steaming Time

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/819/1/012052 ◽

2021 ◽

Vol 819 (1) ◽

pp. 012052

Author(s):

R Azara ◽

L Qur’aini ◽

I A Saidi ◽

L Hudi ◽

S R Nurbaya ◽

...

Keyword(s):

Sweet Potato ◽

Ipomea Batatas ◽

Purple Sweet Potato ◽

Yeast Concentration

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Fortification of goat milk with purple sweet potato (Ipomea batatas l.) extract and its effects on functional cheese

International Journal of Life Sciences ◽

10.29332/ijls.v3n2.294 ◽

2019 ◽

Vol 3 (2) ◽

pp. 8-13

Author(s):

I Nyoman Sumerta Miwada ◽

IN.S. Sutama ◽

IK. Sukada ◽

L. Doloksaribu

Keyword(s):

Sweet Potato ◽

Ph Value ◽

Goat Milk ◽

Antioxidant Content ◽

Randomized Design ◽

Ipomea Batatas ◽

Potato Extract ◽

Purple Sweet Potato

This study was undertaken to analyze the quality of goat milk based cheese particularly its potential high antioxidant content through fortification of goat milk with purple sweet potato extract. A completely randomized design was used to determine the characterization of goat milk based cheese quality through five levels i.e. 0% (A); 2% (B); 4% (C); 6% (D) and 8% w/v (E) of purple sweet potato extract fortification in goat milk. The results showed that the increased level of fortification by purple sweet potato extract in goat milk based cheese significantly increased the pH value of the cheese (P<0.05) where the highest pH was 6.20 at the level of 4% w/v. Meanwhile, the yield and total of cheese acid were not affected by the fortification. The content of cheese protein significantly decreased (P<0.05) by the increasing level of fortification by purple sweet potato in goat milk. Goat milk-based cheese on the E treatment contained the lowest protein (19.42%). Functional potency of the cheese increased significantly (P<0.05) when the level of fortification was increased. The highest antioxidant content in goat milk based cheese was 114.47 mg/L. GAEAC at 8% w/v level. In conclusion, by increasing fortified goat milk by purple sweet potato extract up to 8% w/v was able to potentially produce cheese containing a high antioxidant.

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How Pullulanase Affects Resistant Starch and Antioxidant Activity in Purple Sweet Potato Powder?

Turkish Journal of Agriculture - Food Science and Technology ◽

10.24925/turjaf.v7i11.1795-1798.2621 ◽

2019 ◽

Vol 7 (11) ◽

pp. 1795

Author(s):

Gita Nevara Addelia ◽

Shyan Yea Chay ◽

Kharidah Muhammad ◽

Hasanah Mohd Ghazali ◽

Roselina Karim

Keyword(s):

Sweet Potato ◽

Resistant Starch ◽

Radical Scavenging Activity ◽

Antioxidant Properties ◽

Radical Scavenging ◽

Anthocyanin Content ◽

Total Anthocyanin ◽

Plant Powders ◽

Potato Powder ◽

Purple Sweet Potato

Purple sweet potato (PSP) serves as a potential source for dual functionalities of resistant starch (RS) and antioxidants. This study aims to evaluate the effects of pullulanase enzyme on these functionalities. Results showed that the incorporation of pullulanase into PSP powder could significantly increase the RS content from 3.06 g/100g to 7.11 g/100g. However, total anthocyanin content and DPPH radical scavenging activity reduced significantly, due to the interference from RS fragments on anthocyanins. Securing both functionalities (RS and antioxidant) within the same sample is seemingly impossible. A compromise between RS and antioxidant properties in coloured, starchy plant powders is recommended.

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Karakteristik berbagai jenis tepung ubi jalar termodifikasi dengan metode autoclaving retrogradation

Jurnal Teknologi & Industri Hasil Pertanian ◽

10.23960/jtihp.v26i2.83-93 ◽

2021 ◽

Vol 26 (2) ◽

pp. 83

Author(s):

Sefanadia Putri ◽

Usdeka Muliani

Keyword(s):

Antioxidant Activity ◽

Dietary Fiber ◽

Sweet Potato ◽

Resistant Starch ◽

Starch Digestibility ◽

Potato Flour ◽

Nutritional Content ◽

Carbohydrate Source ◽

Sweet Potato Flour ◽

Purple Sweet Potato

Sweet potato has great potency to be developed as an alternative carbohydrate source in the form of modified sweet potato flour. Autoclaving retrogradation is a physical modification method to improve the physicochemical characteristics of flour. The purpose of this study was to determine the effect of the autoclaving retrogradation method on the characteristics of various sweet potato flour: dietary fiber, resistant starch, starch digestibility, nutritional content, and antioxidant, and to determine the best modified sweet potato flour. The experimental design used a non-factorial completely randomized block design with four replications. The treatment consisted of 6 types of sweet potato, namely control (purple sweet potato without treatment), orange sweet potato, purple sweet potato, honey-sweet potato, red sweet potato, and purple white sweet potato). The results showed that there were significant differences in dietary fiber, levels of resistant starch, digestibility of starch, nutritional content, and antioxidant activity amongst various types of modified sweet potato flour. The best modified sweet potato flour was found in modified red sweet potato flour which contained 44.64% dietary fiber, 19.75% resistant starch, 13.50% starch digestibility, 66.32% antioxidant activity, with comparable nutritional content.

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