scholarly journals Purple Yam Flour (Dioscorea alataL.) Processing Effect on Anthocyanin and Antioxidant Capacity in Traditional Cake “Bolu Cukke” Making

2018 ◽  
Vol 207 ◽  
pp. 012043 ◽  
Author(s):  
R. Larief ◽  
A. Dirpan ◽  
Theresia
Keyword(s):  
Antioxidant Capacity ◽  
Processing Effect ◽  
Yam Flour ◽  
Purple Yam

scholarly journals UJI ORGANOLEPTIK DAN SIFAT KIMIA KUE SEMPRONG CAMPURAN TEPUNG UBI JALAR UNGU (IPOMOEA BATATAS) DAN TEPUNG TERIGU

2020 ◽  
Vol 11 (1) ◽  
Author(s):  
Olfita S. Montolalu ◽  
Tineke M. Langi ◽  
Teltje Koapaha
Keyword(s):  
Sweet Potato ◽  
Wheat Flour ◽  
Ipomoea Batatas ◽  
Potato Flour ◽  
Test Results ◽  
Nutritional Characteristics ◽  
Yam Flour ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato ◽  
Purple Yam

ABSTRACTThe aim of this research is to produce a quality semprong cookies by mixing purple sweet potato flour and flour properly, based on the panelists' preference level and the nutritional characteristics of the "semprong" cake. The organoleptic test results of the "semprong" cake which are preferred in terms of color, taste, aroma and texture are treatment A (10g purple yam flour + 90g wheat flour). The results of the proximate content analysis of "semprong" cakes for water content ranged from 3.16% - 3.77%, ash content ranged from 1.32% - 2.09%, fat content ranged from 16.26% - 20.95%, content protein ranges from 7.06% - 8.95%, carbohydrate content ranges from 66.31% - 71.21%.Keywords : Semprong Cake, Purple Sweet Potato Flour, Wheat Flour

scholarly journals Business Feasibility of Mocaf Flour Products, Cassava Starch, Purple Sweet Potato and Yellow Yams

2020 ◽  
pp. 167-172
Author(s):  
Etty Soesilowati ◽  
Nana Kariada Tri Martuti ◽  
Octavianti Paramita
Keyword(s):  
Net Present Value ◽  
Production Capacity ◽  
Cassava Starch ◽  
Payback Period ◽  
Rate Of Return ◽  
Business Networks ◽  
Yam Flour ◽  
Purple Sweet Potato ◽  
Flour Production ◽  
Purple Yam

Feasibility analysis of tuber flour production business aims to determine its profitability. The study used a quantitative approach with a sample of SME UD. Berkah, Semarang. The variables include investment costs, working capital, and profits. Data were analyzed using Cost & Benefit Ratios, Payback Period, Net Present Value, and International Rate of Return. The results show that to produce 4,000 kg/month of tuber into flour requires an investment cost of IDR. 120,800,000. With depreciation of IDR. 671,083,- per year, the income of IDR. 9,150,000 per month can be earned or 23.8% per year. The payback period is estimated to be 1.1 years with an internal rate of return of 84.28%. Hence, it can be concluded that the business of producing mocaf flour, cassava starch, cassava, purple yam flour and yams is feasible. Flour producers should increase the production capacity by building business networks ranging from tuber farmers to the users.

Effect of purple yam flour substitution for wheat flour on in vitro starch digestibility of wheat bread

2019 ◽  
Vol 284 ◽  
pp. 118-124 ◽  
Author(s):  
Xia Liu ◽  
Kui Lu ◽  
Jinglin Yu ◽  
Les Copeland ◽  
Shujun Wang ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Starch Digestibility ◽  
Wheat Bread ◽  
In Vitro Starch Digestibility ◽  
Yam Flour ◽  
Purple Yam

scholarly journals PENGARUH PERBANDINGAN TEPUNG UBI UNGU (Ipomea batatas L.) DENGAN PATI UBI KUNING (Ipomea batatas L.) SERTA TEPUNG KEDELAI (Glycine max) TERHADAP MI ORGANIK KERING MIX (GLUTEN FREE)

2019 ◽  
Vol 6 (2) ◽  
pp. 119
Author(s):  
Hasnelly Sriyono
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Carbohydrate Content ◽  
Soy Flour ◽  
Composition Ratio ◽  
Ipomea Batatas ◽  
Color Response ◽  
Yellow Yam ◽  
Yam Flour ◽  
Purple Yam

The purpose of this research is to know the effect of composition ratio of purple yam flour and yellow yam starch and addition of soybean flour to the characteristics of dry organic noodles. In addition, to improve the healthy lifestyle of the community by eating organic foods and inform the public about alternative materials made from organic yam and organic soybean as a local commodity. This study used Randomized Block Design (RAK) with 2 factors and 3 repetitions. This research consisted of two factors: composition ratio of purple yam flour with yellow yam starch (K) consisting of: k1 = (90%: 10%), k2 = (70%: 30%), k3 = (50%: 50 %) and addition of soy flour (T) consisting of: t1 = (8%), t2 = (10%), t3 = (12%). Response used in this research consist of: water content, protein content, carbohydrate content, swelling index, cooking loss also organoleptic response that is color response, aroma, taste and texture. Selected samples were tested for antioxidant activity. The addition of organic soy flour affects the response of aroma, taste, texture, moisture content, carbohydrate content, protein content, swelling index, and cooking loss but no effect on color response. The selected treatment is k1t3 formulation which is 90% purple yam flour ratio and 10% yellow yam starch. Based on organoleptic, chemical, and physical response with water content 9,59%, protein content 8,53, and carbohydrate content 62,60%.

scholarly journals Processing effect on the bioactive compounds content of Mexican jalapeño peppers for chipotle ( Capsicum annum L.)

2021 ◽  
Vol 7 (10) ◽  
Author(s):  
Ever A. Natividad-Torres ◽  
Alexandro Guevara-Aguilar ◽  
Esteban Sánchez ◽  
Juan P. Sida-Arreola ◽  
Ezequiel Muñoz-Márquez ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Total Phenols ◽  
Processing Effect ◽  
Capsicum Annum ◽  
Functional Value

The objective of this work was to evaluate the antioxidant capacity and bioactive compounds content in two Jalapeño pepper varieties, both fresh and smoked-dehydrated (chipotle) and in commercial chipotle pepper sauces. The antioxidant capacity, capsaicin content, carotenoids and total phenols were evaluated. The smoked-dehydrated process had an effect on all the variables analysed (P?0.05). The chipotle pepper presented higher antioxidant activity (112.33 µmol ET/g) and content of bioactive compounds than fresh pepper and commercial sauces. In fresh pepper, the 100-Grande variety had higher antioxidant capacity (71.92 µmol ET/g) than Apache (48.31 µmol ET/g), while no effect on any of the analysed variables was reported in chipotle peppers. It is concluded that the smoked-dehydrated process of jalapeño pepper affects quality in a positive way, significantly increasing the nutritional and functional value derived from an increase in the bioactive compounds content and the antioxidant activity of chipotle peppers due to this process.

scholarly journals Acceptance and Nutrient Macro Snack Bar Purple Yam and Cowpea

2019 ◽  
Vol 25 (2) ◽  
pp. 31
Author(s):  
Asniar Hardianti Supu ◽  
Lydia Fanny ◽  
Retno Sri Lestari
Keyword(s):  
Diabetes Mellitus ◽  
Blood Sugar ◽  
Nutritional Value ◽  
Nutrient Content ◽  
The Body ◽  
Group Design ◽  
Nutrition And Diabetes ◽  
Soxhlet Method ◽  
Yam Flour ◽  
Purple Yam

Nutritional problems in Indonesia are still a serious health problem, especially over nutrition and diabetes mellitus. One effort that can be done in the management of diabetes mellitus is to regulate the diet or diet properly which aims to prevent blood sugar from rising dramatically. This can be done by consuming foods that are low in the glycemic index by utilizing purple yam into flour in the form of a snack bar. Cowpea has a high protein and contains amino acids that are important to the body by considering the nutritional value, benefits and acceptability. This study aims to determine the acceptability and analysis of the macro nutrient content of purple yam snack bars (Dioscorea alata) and cowpea (Vigna unguiculata). The research design was pre-experimental with the design of one shot group design. Acceptance was assessed based on a hedonic test of 30 panelists. The results of the best acceptability were analyzed for protein nutritional value using the micro kjedahl method, soxhlet method fat analysis, and carbohydrate analysis of the luff schroll method. Then presented in the form of tables and narratives. The results showed that the highest acceptability of panelists against snack bars was formula 1 with 80% purple yam flour addition and 20% cowpea. Based on the highest color aspect is formula 4, the aroma and texture aspects of formula 1 and the flavor aspect of formula 3. The nutritional content of proteins, fats and carbohydrates are 2.008 grams, 4.916 grams and 9.71 grams respectively. It is recommended to test crispness and shelf life. It is better to test snack bars for people with diabetes mellitus to see whether there is an increase in blood sugar.

scholarly journals Antioxidative Characteristics and Sensory Acceptability of Bread Substituted with Purple Yam (Dioscorea alata L.)

2021 ◽  
Vol 2021 ◽  
pp. 1-9
Author(s):  
Siti Tamaroh ◽  
Ajat Sudrajat
Keyword(s):  
Antioxidant Activity ◽  
Wheat Flour ◽  
Volume Expansion ◽  
Radical Scavenging ◽  
Preference Test ◽  
Natural Antioxidants ◽  
Total Phenol ◽  
Dioscorea Alata ◽  
Yam Flour ◽  
Purple Yam

In this study, plain bread was made by substituting wheat flour with purple yam flour (Dioscorea alata, L). The addition of 0, 10, 15, 20, and 30% purple yam flour aims to increase the functional value of plain bread as a source of natural antioxidants. The bread produced with two baking temperatures (170°C and 180°C) was tested for anthocyanin levels, total phenol, antioxidant activity (DPPH free radical scavenging), volume expansion, color, and preference test. The results showed that the temperatures of the bread baking did not affect anthocyanin levels, total phenol, antioxidant activity, volume expansion, and bread color ( p > 0.05 ). The substitution of purple yam flour had a significant effect on anthocyanin levels, total phenol, antioxidant activity, volume, and bread color ( p < 0.05 ). The levels of anthocyanins, total phenol, antioxidant activity, and darker color increased with the addition of purple yam flower whereas the rate of expansion reduced. However, the addition of purple yam flour did not affect the level of preference for the bread produced. Purple yam flour can be added to the manufacture of bread made from wheat flour as much as 30% with a baking temperature of 180°C. The resulting bread contained total anthocyanins 54.62 mg/100 g db, total phenol 391.14 mg EAG/100 g db, antioxidant activity 48.53% and volume expansion 64.85%, color L ∗ = 53.06 , a ∗ = 6.52 , b ∗ = 13.32 , C = 14.87 , H = 64.06 , and sensory   score = 3.24 (preferred).

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