scholarly journals Development of Films, Based on Oxidized Ipomea Batatas Starch, with Protein Encapsulation

2021 ◽  
Author(s):  
◽  
José Alvarez-Barreto
Keyword(s):  
Sweet Potato ◽  
Potato Starch ◽  
Poly Vinyl Alcohol ◽  
Protein Encapsulation ◽  
Oxidation Degree ◽  
Ipomea Batatas ◽  
Swelling Capacity ◽  
Mixture Volume ◽  
H2o2 Oxidation ◽  
Input Variables

Dialdehyde starches (DAS) have been used as biomaterials due to their biocompatibility and biodegradability; nonetheless, sweet potato (Ipomea batatas L.) starch has not been researched. Films based on sweet potato DAS, mixed with native starch (NS), poly-vinyl alcohol (PVA) and glycerin have been developed with protein encapsulation, using central composite design (CCD) and response surface methodology (RSM). Input variables were oxidation degree, NS concentration and polymeric mixture volume, while output variables were film's thickness, equilibrium swelling and BSA (Bovine serum albumin) release. DAS was obtained through hydrogen peroxide (H2O2) oxidation, and the oxidation degree is referred to as H2O2 concentration. Films presented rough surfaces, and formulations containing 10% H2O2 DAS presented micropores. Water uptake was greater with higher DAS content. Film thickness depended on the volume of the polymeric suspension and influenced swelling capacity. According to RSM, the optimal formulation was DAS with 5% H2O2 and 35% NS. These results demonstrate that oxidized sweet potato starch has potential for protein encapsulation and delivery.

Composition of White Potato Starch (Ipomea batatas L.) with Avocado Seed Starch (Persea americana Mill) and Glyserol Concentration in Edible Film

2020 ◽  
Vol 2 (2) ◽  
Author(s):  
Musdar Musdar ◽  
Lukmanul Hakim ◽  
Juliani Juliani ◽  
Jailani Jailani
Keyword(s):  
Sweet Potato ◽  
Potato Starch ◽  
Persea Americana ◽  
Edible Film ◽  
Glycerol Concentration ◽  
White Potato ◽  
Ipomea Batatas ◽  
Sweet Potato Starch ◽  
Local Plants ◽  
Avocado Seed

White sweet potato starch (Ipomea batatas L.) and avocado seed starch (Parsea americana Mill) derived from local plants have the potential to be developed as agricultural products. Starch is a hydrocolloid compound as a potential local resource to be utilized. Glycerol function as an anti-freezing which is hygroscopic. This study aims to determine the ratio of white sweet potato starch with avocado seed starch and the concentration of glycerol for making edible film. This study was an experiment using a completely randimized factorial design with 2 (two) main factor consisting of a comparison of white sweet potato starch and avocado seed with 3 levels: P1 = 35%:65%., P2=50%:50%., P3=65%:35% and glycerol concentration with 3 levels: G1=1%., G2=2%., G3=3%. The best result reasearch were content of 23.03% (tratment P1G1), solubility of 55.57% (treatment P3G2)., swelling test of 9.83% (treatment P2g3)., elongation of 8.18% (treatment P3G2)

Pemanfaatan Pati Ubi Jalar Putih (Ipomea batatas L.) dan Pati Biji Alpukat (Persea americana Mill) sebagai Edible Film pada Produk Pangan

2020 ◽  
Vol 8 (2) ◽  
pp. 63-70
Author(s):  
Musdar Musdar
Keyword(s):  
Tensile Strength ◽  
Sweet Potato ◽  
Potato Starch ◽  
Persea Americana ◽  
Edible Film ◽  
Glycerol Concentration ◽  
Local Material ◽  
Ipomea Batatas ◽  
Sweet Potato Starch ◽  
Avocado Seed

Pati ubi jalar putih (Ipomea batatas L.) dan pati biji alpukat (Parsea americana Mill) merupakan bahan tanaman lokal yang berpotensi besar untuk dikembangkan sebagai bahan dasar pembuatan produk edible film. Senyawa pati merupakan hidrokoloid sebagai sumber daya lokal yang perlu dimanfaatkan. Penambahan gliserol yang berfungsi sebagai anti pembekuan bersifat higroskopis dan sesuai untuk berbagai lingkungan. Penelitian ini merupakan penelitian eksperimen menggunakan Rancangan Acak Lengkap Faktorial dengan dua faktor yang masing-masing terdiri dari tiga taraf. Analisis data menggunakan ANOVA dan uji lanjut dengan BNT pada taraf 0,05%. Tujuan penelitian adalah untuk mengetahui perbandingan pati ubi jalar putih terhadap pati biji alpukat dan konsentrasi gliserol untuk menghasilkan edible film. Hasil penelitian terdiri Tebal permukaan 0,02-0,07 mm, kuat tarik 0,15-1,37 MPa, dan hasil uji organoleptik aroma dan warna dengan kategori suka pada skala hedonik. Penambahan pati ubi jalar putih dan tepung alpukat dengan konsentrasi gliserol menyebabkan kekuatan tarik cenderung meningkat dan stabilitas pada edible.Kata kunci: pati, gliserol, edible film.ABSTRACTWhite sweet potato starch (Ipomea batatas L.) and avocado seed starch (Parsea americana Mill) are local material plant with great potential to be developed as basic for making edible film product. Starch compound is a hydrocolloid as local resource that needs to be utilized. The addition of glycerol, which funcions as an anti freeze, is hygroscopic and is suitable for environments variety. This research is an experiment desight Randomized Factorial with two factors, each factor consisting of three levels. Data analysis used ANOVA and further test with BNT at the 0,05 % level. The research objective was to determine the ratio of white sweet potato starch to avocado seed starch and glycerol concentration. Thickness 0.02-0.07 mm, tensile strength 0.15-1.37 MPa, and the results of the organoleptic test for aroma and color with the like catagory on hedonic scale. The addition of white sweet potato starch and avocado strarch with glyserol concentration caused the tensile strength to tend to increase and the stability of the edible film increased. Keywords: starch, glycerol, edible film

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 STUDI KARAKTERISTIK FISIK DAN MEKANIK EDIBLE FILM PATI UBI JALAR UNGU DENGAN PENAMBAHAN KITOSAN

2019 ◽  
Vol 10 (2) ◽  
pp. 128
Author(s):  
Dhita Ekariski ◽  
Basito Basito ◽  
Bara Yudhistira
Keyword(s):  
Tensile Strength ◽  
Film Thickness ◽  
Sweet Potato ◽  
Potato Starch ◽  
Edible Film ◽  
Know How ◽  
Ipomea Batatas ◽  
Sweet Potato Starch ◽  
Physical Thickness ◽  
Research Show

<p>Edible film is one of alternative packaging which can consume and still protect product from losing nutrition, appearance, flavor, dehydrate and deteriorate at storage and isn’t damage environment. More research using local starch from sweet potato (Ipomea batatas L. poir) was studied. But, characteristic from sweet potato starch shows poor in quality. So, mixing starch with chitosan studied to make characteristic of edible film more useable for wide area. This research to know how is characteristic of edible film starchchitosan. One edible film use 0,8 mL glycerol or 20% (v/w) and chitosan’s soluble 1% acetate acid. One factor uses in this research is amount of chitosan with 3 level 0,5 gram; 1,0 gram; and 1,5 gram. Then, edible film analyzed physical (thickness, solubility and permeability) and mechanic (tensile strength and elongation). Result of research show more chitosan add significantly increased thickness and tensile strength of edible film and significantly decrease solubility and elongation of edible film. But, edible film show no significantly decrease of permeability. Adding more chitosan in edible film starch-glycerol increase edible film thickness to 0,13 –1,90 mm and decrease solubility to 66,87–58,20%. Tensile strength show increase to 1,27–6,90 MPa and elongation decrease to 79,71–46,98%. And for permeability of edible film decrease to 12,40–9,97 (g/ hour m2).</p>

scholarly journals Utilization of By-products in Manufacture of Sweet Potato Starch

1973 ◽  
Vol 20 (9) ◽  
pp. 405-410 ◽  
Author(s):  
MASAYOSHI TAKAKUWA ◽  
EIKO FURUKAWA
Keyword(s):  
Sweet Potato ◽  
Potato Starch ◽  
Sweet Potato Starch ◽  
By Products

SONICATION EFFECT ON POTATO STARCH AND SWEET POTATO POWDER

1979 ◽  
Vol 44 (3) ◽  
pp. 801-804 ◽  
Author(s):  
A. AZHAR ◽  
M. K. HAMDY
Keyword(s):  
Sweet Potato ◽  
Potato Starch ◽  
Potato Powder
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