scholarly journals Fortifikasi Seng (Zn) pada Beras Analog Berbahan Dasar Tepung dan Pati Ubi Ungu

REAKTOR ◽  
2017 ◽  
Vol 16 (4) ◽  
pp. 183
Author(s):  
Noer Abyor Handayani ◽  
Herry Santosa ◽  
Aprilina Purbasari ◽  
Heny Kusumayanti ◽  
Dessy Ariyanti
Keyword(s):  
Sweet Potato ◽  
Potato Starch ◽  
Cost Effective ◽  
Potato Flour ◽  
Sweet Potatoes ◽  
Cost Effective Method ◽  
Zinc Concentrations ◽  
Sweet Potato Starch ◽  
Purple Sweet Potato ◽  
Zinc Fortification

ZINC FORTIFICATION OF ARTIFICIAL RICE FROM PURPLE SWEET POTATO FLOUR AND STARCH. Zinc deficiency is believed to be as common as that of iron, with equally negatives consequences. Fortification of artificial rice with zinc is a cost-effective method that can be used to solve this problem. In the present study, artificial rice made from purple sweet potatoes flour and starchwere evaluated as food vehicles for fortification with zinc. This study consists of four main stages, preparation of flour and starch of purple sweet potatoes, zinc fortification, and artificial rice production. Zinc sulphate and zin acetate were used as the fortificant, and added at a level 50, 75, 100, and 125 ppm. Artificial rice fortified with zinc has been successfully carried out. Zinc concentrations in fortified artificial rice are higher than unfortified rice. Artificial rice has a porous structure, in order to improve the rehydration capacity.      Keywords : Artificial rice, Zinc (Zn) fortification , Purple weet potato flour, Purple sweet potato starch,  Defisiensi seng dipercaya telah meluas dan memiliki pengaruh negatif yang sama dengan defisiensi besi. Fortifikasi seng pada beras analog dipercaya dapat mengatasi permasalahan tersebut. Berdasarkan penelitian dengan variasi penambahan konsentrasi Zn pada beras analog ubi ungu. Penelitian ini menggunakan beras analog yang terbuat dari tepung dan pati ubi ungu sebagai food vehicle. Penelitian ini terdiri dari 4 tahapan utama, pembuatan tepung dan pati ubi ungu, tahap fortifikasi seng, dan proses pembuatan beras analog. Seng sulfat dan seng asetat ditambahkan pada konsentrasi 50, 75, 100, dan 125 ppm. Beras analog terfortifikasi seng memiliki konsentrasi seng yang lebih tinggi bila dibandingkan dengan beras analog tanpa fortifikan. Beras analog terfortifikasi seng juga memiliki struktur berpori sehingg dapat meningkatkan kemampuan rehidrasi.   Kata Kunci : Beras analog, Fortifikasi Seng (Zn), Pati ubi ungu, Tepung ubi ungu

EFFECTS OF KAPPA CARRAGEENAN AND GLYCEROL IN PURPLE SWEET POTATO STARCH BASED EDIBLE FILM

2016 ◽  
Vol 78 (6) ◽  
Author(s):  
Aishah Mohd Marsin ◽  
Ida Idayu Muhamad
Keyword(s):  
Sweet Potato ◽  
Potato Starch ◽  
Edible Films ◽  
Constant Amount ◽  
Solubility In Water ◽  
Elongation At Break ◽  
Gelling Agents ◽  
Sweet Potato Starch ◽  
Purple Sweet Potato ◽  
Kappa Carrageenan

The solubility and mechanical properties of purple sweet potato (PSP) starch-based edible films are being investigated. The formulation was prepared using a constant amount of PSP starch (4 % w/v) with five different ratios of carrageenan and glycerol (1:1, 1.5:0.5, 0.5:1.5, 0.5:0.5, 1:0) which act as gelling agents and plasticizers respectively. PSP starch generates 61.79 mg/100 g anthocyanin and retains 16.78 % antioxidant capacity. Carrageenan and glycerol (0.5:1.5) ratio shows the highest solubility in water (53.50 ± 0.1085 %) and highest tensile strength (9.1674 ± 0.5399 MPa) with the lowest elongation at break (20.436 ± 2.826 %).

scholarly journals Physicochemical characteristics of fiber rich flour from solid waste of purple sweet potato starch processing

2021 ◽  
Vol 924 (1) ◽  
pp. 012038
Author(s):  
E Julianti ◽  
Z Lubis ◽  
E Yusraini ◽  
Ridwansyah
Keyword(s):  
Solid Waste ◽  
Sweet Potato ◽  
Potato Starch ◽  
Liquid Waste ◽  
Physicochemical Characteristics ◽  
Sodium Metabisulfite ◽  
High Concentration ◽  
Waste Solid ◽  
Sweet Potato Starch ◽  
Purple Sweet Potato

Abstract Sweet potato starch processing produces liquid waste and solid waste. Solid waste from sweet potato starch processing contains a high concentration of fiber so that it can be used for making fiber flour, which can be used as material for food fiber fortification in foodstuffs. This study aims to evaluate the characteristics of fiber flour derived from the solid waste of purple-fleshed sweet potato (PFSP) starch processing. Starch processing is carried out using 3 different types of extracting ingredients, namely distilled water, 2000 ppm sodium metabisulfite solution, and 2000 ppm citric acid solution. The results showed that the yield of fiber flour produced was 4.07-5.11%. The resulting fiber flour has soluble and insoluble fiber content between 1.20-1.63 and 13.53-21.91% respectively. The results of this study indicate that fiber-rich flour from the solid residue of PFSP starch processing can be used as a fiber fortification agent in special food products for people with obesity.

scholarly journals PENGARUH PENAMBAHAN ASAM ASKORBAT TERHADAP SIFAT FUNGSIONAL PATI UBI JALAR UNGU (Ipomea batatas L.)

2019 ◽  
pp. 90-97
Author(s):  
Amran Laga ◽  
Tuflika Primi Putri ◽  
Adiansyah Syarifuddin ◽  
Nuril Hidayah ◽  
Muhpidah Muhpidah
Keyword(s):  
Ascorbic Acid ◽  
Water Content ◽  
Sweet Potato ◽  
Potato Starch ◽  
Anthocyanin Content ◽  
High Carbohydrate ◽  
Ipomea Batatas ◽  
Long Time ◽  
Sweet Potato Starch ◽  
Purple Sweet Potato

Purple sweet potato starch is known for its anthocyanin content and has a high carbohydrate content, especially starch. Starch extraction in purple sweet potato can cause browning due to the presence of PPO enzymes which results in decreased anthocyanin content in the resulting starch. Ascorbic acid can be used as an anti-browning agent. The analysis results obtained are the drying of purple sweet potato starch can be done for 4 hours because at that time the water content has been constant for a long time of further drying. The anthocyanin content of purple sweet potato starch decreases with increasing concentration of the addition of ascorbic acid, but the addition of ascorbic acid causes an increase in antioxidants of purple sweet potato starch because ascorbic acid is one type of antioxidant

scholarly journals Characterization of Anthocyanin Associated Purple Sweet Potato Starch and Peel-Based pH Indicator Films

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2005
Author(s):  
Mouluda Sohany ◽  
Intan Syafinaz Mohamed Amin Tawakkal ◽  
Siti Hajar Ariffin ◽  
Nor Nadiah Abdul Karim Shah ◽  
Yus Aniza Yusof
Keyword(s):  
Sweet Potato ◽  
Food Packaging ◽  
Water Solubility ◽  
Consumer Preferences ◽  
Potato Starch ◽  
Morphological Properties ◽  
Vapor Permeability ◽  
Ph Indicator ◽  
Sweet Potato Starch ◽  
Purple Sweet Potato

In food packaging, smart indicator films based on natural resources have greatly attracted researchers to minimize the environmental issues as well as to satisfy consumer preferences for food safety. In this research, pH-sensitive films were prepared using purple-fleshed sweet potato starch (SPS) and sweet potato peel (SPP). Two categories of the film (i) SPS and (ii) SPS/SPP, were fabricated via solvent casting technique, incorporating different concentrations of commercial purple sweet potato anthocyanin (CA) at 0%, 1%, 1.5%, and 2% (w/v) and the physicochemical, mechanical, thermal, and morphological properties of the films were investigated. The thickness, water solubility, and swelling degree of the films increased with the increment of CA, whereas there were no significant changes in the water content (WC) of the films. Water vapor permeability (WVP) was decreased for SPS films while statistically similar for SPS/SPP films. The addition of CA reduced the tensile strength (TS) and tensile modulus (TM) yet increased the elongation at break (EaB) of the films as compared to films without CA. The FTIR results confirmed the immobilization of anthocyanin into the film. In SEM images, roughness in the surfaces of the CA-associated films was observed. A reduction of thermal stability was found for the films with anthocyanin except for the SPS/SPP CA 2% film. Furthermore, the CA-associated films showed a remarkable color response when subjected to pH buffers (pH 1 to 12) and successfully monitored chicken freshness. The fastest color migration was observed in acidic conditions when the films were immersed into aqueous, acidic, low fat, and fatty food simulants. The findings of this work demonstrated that the developed pH indicator films have the potential to be implemented as smart packaging to monitor food freshness and quality for safe consumption.

scholarly journals Pengaruh pemberian ragi tape pada tepung ubi jalar Dalam pakan terhadap persentase karkas dan berat lemak abdominal ayam broiler

2018 ◽  
Vol 6 (2) ◽  
pp. 24-33
Author(s):  
Klaudius Busa ◽  
Permata Ika Hidayati ◽  
Enike Dwi Kusumawati
Keyword(s):  
Sweet Potato ◽  
Broiler Chickens ◽  
Potato Starch ◽  
Animal Husbandry ◽  
Abdominal Fat ◽  
Potato Flour ◽  
Randomized Design ◽  
Sweet Potato Starch ◽  
Sweet Potato Flour ◽  
Completely Randomized Design

  Abstract This research was conducted at the Faculty of Animal Husbandry Field Laboratory Kanjuruhan Malang began in March 2016 to april 2016. The material used is 100 broiler chickens aged 1 day. The purpose of this study was to determine the effect of yeast tape on potato epung jalardalam feed on carcass percentage and abdominal fat weight. The method used is experiment with completely randomized design (CRD) using 6 treatments and each treatment was repeated 3 times. The treatments used in this study are basal feed without the addition of sweet potato flour (P0) and the basal feed given the addition of sweet potato flour 1.5% (P1), 2 3% (P2), 4.5% (P3), 5 , 4% (P4), 6% (P5), 7.5% (P6). The results showed the addition of sweet potato starch flour give effect to the percentage of carcass and abdominal fat weight in all treatments. Abstrak Penelitian ini dilaksanakan di Laboratorium Lapang Fakultas Peternakan Universitas Kanjuruhan Malang mulai bulan maret 2016 sampai bulan april 2016. Materi yang digunakan adalah 100 ekor ayam broiler yang berumur 1 hari. Tujuan penelitian ini adalah untuk mengetahui pengaruh pemberian ragi tape pada epung ubi jalardalam pakan terhadap presentase karkas dan berat lemak abdominal. Metode penelitian yang digunakan adalah percobaan dengan Rancangan Acak Lengkap (RAL) dengan menggunakan 6 perlakuan dan setiap perlakuan diulang sebanyak 3 kali. Perlakuan yang digunakan dalam penelitian ini yaitu pakan basal tanpa penambahan tepung ubi jalar (P0) dan pakan basal yang diberikan penambahan tepung ubi jalar 1,5% (P1), 2 3% (P2), 4,5% (P3),5,4% (P4),6% (P5),7,5% (P6). Hasil penelitian menunjukkan penambahan tepung tepung ubi jalar memberikan pengaruh terhadap presentase karkas  dan berat lemak abdominal pada semua perlakuan.

scholarly journals The Preparation and Characterization of A Co-Processed Excipient from Purple Sweet Potato (Ipomoea batatas L) Starch and Avicel PH101

2020 ◽  
pp. 344-350
Author(s):  
Muhammad Hengki Purnama Halim ◽  
Ungsari Rizki Eka Purwanto ◽  
Endang Diyah Ikasari
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Raw Materials ◽  
Potato Starch ◽  
Design Expert ◽  
Sweet Potato Starch ◽  
Purple Sweet Potato

The Indonesian pharmaceutical industries still rely on imports for more 90% of active raw materials and excipient raw materials. A research is needed to develop the production of pharmaceutical excipients, especially those derived from natural ingredients, to support the country's economy. One source of natural materials are widely available in Indonesia and can be developed is starch from Purple Sweet Potato (Ipomoea batatas L). Starch is often used as dilluent, disintegrat and binder in tablet formulation. Starch, including starch from Purple Sweet Potato, was an excipient tablet that had bad flowability and compressibility, so that the physical properties need to be improved. One way to improve the characterization of amilum is co-processing. The purpose of this study was to develop a co-process from Purple Sweet Potato Starch and combined with Avicel PH 101 as excipient fillers for tablets. The method used in the preparation of these co-process was wet granulation. The formula determination was caried out with Design Expert 10.0.1 software. Results obtained from experiments and recommendation formula from Design Expert 10.0.1 was verified with One Simple T-test with confidence level of 95%. Based on the results it can be concluded that the increased concentration of purple sweet potato starch increased moisture content and lowering compressibility and density. While the increased concentration of Avicel PH 101 increased compressibility and density; it could lower moisture content and the flowability time. The formula that gave the best characteristic of co-processed was obtained at a concentration of purple sweet potato starch and Avicel PH 101 on 62.493%: 37.507%. Based on One Simple T-Test, there is no significant difference between the experimental results with recommendation formula from Design Expert 10.0.1. From the FT-IR test results may indicate that the formation of the co-process did not change the form of the chemical structure of substances, but only changed the physical properties of substance. Based on the results of SEM, the morphology of the shape bond formation co-process so that the granules become larger and purple sweet potato starch forms a round and partly change shape after do the heating at 60°C. Keyword : Co-processing, Purple_Sweet_Potato, Starch, Avicel_PH101, FTIR

scholarly journals Application of Hydrothermally Modified Sweet Potato Starch as a Substitute Additive for Soup Mixture

2014 ◽  
Vol 2014 ◽  
pp. 1-5 ◽  
Author(s):  
S. A. Senanayake ◽  
K. K. D. S. Ranaweera ◽  
A. Gunaratne ◽  
A. Bamunuarachchi
Keyword(s):  
Sweet Potato ◽  
Water Solubility ◽  
Corn Starch ◽  
Potato Starch ◽  
Chemical Properties ◽  
Plate Count ◽  
Sweet Potatoes ◽  
Food Ingredient ◽  
Overall Acceptability ◽  
Sweet Potato Starch

Potential application of modified sweet potato starch as a substitute thickener for corn starch was studied, by using native starches extracted from five different cultivars of sweet potatoes commonly available in Sri Lanka. Physicochemical properties (swelling power, water solubility index, pasting, and gelatinization) and digestibility of native and modified (heat-moisture treated, 20% moisture, 85°C for 6 hrs) starches were analysed. Modified Swp3 (Wariyapola white), Swp4 (Pallepola), and Swp5 (Malaysian) starches were selected based on the favourable conditions shown in the required physical and chemical properties and applied in a vegetable soup formula as a thickening aid. Corn starch added samples were kept as controls and the viscosity difference and sensory attributes were tested. Viscosity of the reconstituted soup powder and sensory analysis showed that Swp4 and Swp5 had significantly high level (P<0.05) of sensory quality and the average rank for mouth feel (taste), texture and overall acceptability was significantly high (P<0.05) in Swp5 added samples. Shelf life studies ensured 6 months of stability with negligible level of moisture increase and total plate count in air tight polypropylene packages at ambient temperatures (28–31°C). Results of this study revealed a possibility of applying physically modified Swp4 and Swp5 starches as a substituent food ingredient for commercially available corn starch to improve the thickness of food products.

scholarly journals PEMBUATAN TEPUNG UBI UNGU DALAM UPAYA DIVERSIFIKASI PANGAN PADA INDUSTRI RUMAH TANGGA UKM GRIYA KETELAQU DI KELURAHAN PLALANGAN KECAMATAN GUNUNGPATI KOTA SEMARANG

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Ali Umar Dhani
Keyword(s):  
Sweet Potato ◽  
Raw Material ◽  
Exploratory Research ◽  
Potato Flour ◽  
Sweet Potatoes ◽  
Business Analysis ◽  
Medium Enterprise ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato ◽  
Flour Production

Tulisan ini bertujuan untuk mengemukakan upaya diversifikasi pangan ubi ungu mulai dari proses produksi tepung ubi ungu dari proses persiapan bahan baku, proses pembutan tepung ubi ungu, penanganan produk akhir meliputi pengemasan, penyimpanan, analisis usaha dan pemasaran, kondisi sarana dan prasarana yang digunakan. Kegiatan dilaksanakan di Industri Rumah Tangga UKM Griya Ketelaqu di Kelurahan Plalangan Kecamatan Gunungpati Kota Semarang. Metode yang penelitian yang digunakan adalah deskriptif eksploratif  dengan melakukan observasi secara langsung, interview (wawancara)  dan studi pustaka yang berkaitan dengan tepung ubi ungu.  Hasil penelitian menyimpulkan bahwa UKM Griya Ketelaqu memiliki kemampuan mengolah ubi ungu menjadi produk tepung ubi ungu.  Selain olahan tepung ubi ungu UKM Griya Ketelaqu juga mengolah berbagai macam jenis tepung-tepungan seperti tepung umbi-umbian, tepung sayur-sayuran, tepung buah-buahan serta mengolah olahan dari ubi lainnya seperti timus, nugget, peyek tumpi dan singkong keju. Dalam setiap produksi UKM Griya Ketelaqu membutuhkan rata-rata 50 kg ubi ungu dan menghasilkan tepung ubi ungu 20 kg. Dengan demikian nilai rendemen tepung ubi ungu sebesar 40%. Keuntungan per bulan dari usaha produksi tepung ubi ungu oleh UKM Griya Ketelaqu  adalah   Rp. 905.000,- perbulan.. Tepung Ubi Ungu dapat menjadi alternatif diversifikasi pangan karena memiliki kemampuan menghasilkan beberapa produk pangan yang disukai oleh masyarakatKata Kunci: ubi ungu, diversifikasi, tepung, usaha kecil menengahAbstractThis paper aims to highlight the effort of purple sweet potatoes flour diversification beginning from the process of producing sweet potatoes flour from the preparation of raw  material, the process of making sweet potatoes  flour, the handling of the final product including packaging, storage, business analysis and marketing, the condition of the facilities and infrastructure used. The activity was carried out at the UKM (Small Medium Enterprise) Griya Ketelaqu Home Industry in Plalangan Village, Gunungpati District, Semarang. The method used is descriptive exploratory research by direct observation, interviews with the owner and literature studies relating to purple sweet potato flour. The results of the study concluded that UKM Griya Ketelaqu  had the ability to process purple sweet potatoes into purple sweet potato flour products. In addition to processed purple sweet potatoes flour UKM Griya Ketelaqu also processes various types of flour such as tuber flour, vegetable flour, fruit flour as well as processing processed from other sweet potatoes such as timus, nuggets, tofu and cassava cheese. Thus the yield of purple sweet potato flour by 40%. The profit per month from the purple sweet potato flour production business by Griya Ketelaqu UKM is Rp.605,000 per month.  Purple sweet poatoes flour can be an alternative food diversification because it has the ability to produce some food products that are preferred by the community.Keywords: purple sweet potatoes, diversified, flour, small and medium enterprise

scholarly journals PHYSICAL, CHEMICAL, AND SENSORY CHARACTERISTICS OF INSTANT NOODLES WITH PURPLE SWEET POTATO FLOUR (IPOMOEA BATATAS L. POIR) SUBSTITUTION AT VARIOUS CONCENTRATIONS

2021 ◽  
Vol 7 (2) ◽  
Author(s):  
Abdul Rahim ◽  
Rostiati Rostiati ◽  
Pratiwi Pratiwi
Keyword(s):  
Water Content ◽  
Sweet Potato ◽  
Wheat Flour ◽  
Potato Flour ◽  
Sweet Potatoes ◽  
Physical Chemical ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato ◽  
Sensory Tests ◽  
Instant Noodles

Sweet potatoes in general, including vines that have tubers as a producer of carbohydrates, but the quantity and quality is very different from other tubers. Instant noodles are generally made from raw materials of wheat flour, but with the abundance of sweet potatoes found, noodles are made using purple sweet potato flour instead of wheat flour. The purpose of this study was to determine the effect of purple sweet potato flour substitution at various concentrations on the physical, chemical and sensory tests of instant noodles. The study was conducted at the Agroindustry Laboratory, Faculty of Agriculture, University of Tadulako, from June to December 2019. The experiment was arranged using a Completely Randomized Design (CRD) with 1 factor, namely the substitution of instant noodles purple sweet potato flour at a concentration of 0.5,10,15, 20.25 and 30%. The treatment was repeated 3 times so that 21 units of the experiment were obtained. For sensory testing using a Randomized Block Design (RBD) with a panelist of 30 people. Observation parameters consisted loss of solids due to cooking (KPAP), water absorption, water content, ash content and sensory tests. The results of the study of purple sweet potato flour substitution at various concentrations gave the best effect on the concentration of 30% on instant noodles produced based on physical, chemical and sensory properties. With the highest loss of solids due to cooking ( KPAP). The absorption of instant noodles decreases with increasing concentration of purple sweet potato flour. Instant noodle water content tends to be constant in every treatment. Ashes of instant noodles increase with increasing concentration of purple sweet potato flour and the sensory properties of color, texture, aroma, and taste of instant noodles produced increase with increasing concentration of purple sweet potato flour with hedonic scale categories like. Noodles substituted with purple sweet potato flour can be consumed as instant noodles such as those circulating in the market.

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