Pemanfaatan Lactobacillus plantarum 1 dan Pewarna Alami Berbahan Nabati Dalam Pembuatan Tapai Probiotik

Tapai is one of the typical Indonesian fermented products. This research utilized Lactobacillus plantarum 1 RN2-53 and natural dyes made from plants in the production of cassava tapai. The objectives of this research were to improve the quality of probiotic cassava tapai and to obtain the chemical, microbiological and sensory characteristics of the cassava tapai. Natural dyes used were purple sweet potato extract, red dragon fruit extract and narrow-leaf pleomele extract. The results showed that cassava tapai made with the addition of Lactobacillus plantarum 1 RN2-53 and the addition of natural dyes from plants had different chemical and microbiological characteristics. Tapai made with the addition of red dragon fruit extract generally had a lower pH value and a higher total titrated acid compared to tapai made with the addition of purple sweet potato extract and narrow-leaf pleomele extract, but the alcohol content of tapai made with the addition of purple sweet potatoes extract was higher than the others. The number of lactic acid bacteria was around 109 and had met the probiotic food criteria.

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Additions concentration of encapsulant on biang clone purple sweet potatoes "chips" as natural dye powder

Journal of Powder Technology and Advanced Functional Materials ◽

10.29253/jptafm.1.2.2018.1 ◽

2018 ◽

Vol 1 (2) ◽

pp. 1

Author(s):

Hari Hariadi ◽

Marleen Sunyoto ◽

Bambang Nurhadi ◽

Agung Karuniawan

Keyword(s):

Experimental Method ◽

Sweet Potato ◽

Ph Value ◽

Natural Dye ◽

Concentration Addition ◽

Anthocyanin Pigment ◽

Sweet Potatoes ◽

Total Anthocyanin ◽

Purple Sweet Potato ◽

Physical And Chemical

The purpose of this study was to obtain maltodextrin with the appropriate concentration of purple sweet potato anthocyanin extract to produce the natural dye powder preparations with the best physical and chemical characteristics. The research method used is Experimental Method (Experimental Method) by using Group Random Design (GRD). The experiment consisted of three treatments and each was repeated four times, with the treatment obtained in cassava purple with a concentration of 35.4 mg / 100gr anthocyanin extract. The next stage was to determine the best concentration of maltodextrin Consisting of four treatments and each repeated three times. The anthocyanin pigment powder of purple sweet potato with various treatments of maltodextrin concentration addition gave a significant effect on the soluble time, and yield, but did not gave a significant effect on total of anthocyanin, hygroscopicity and solubility. The treatment 10% of maltodextrin concentration addition resulted in best characteristic with total anthocyanin of 48.43 mg / L, color intensity L * (brightness) of 37.86, a * (redness) of 43.66, b * (yellow) of 21.68, water content of 5.56%, hygroscopicity of 11.62%, solubility of 97.13%, soluble time of 159 seconds, pH value of 3.04, and yield of 31.38%. The resulting anthocyanin powder shows that the anthocyanin pigment powder of purple sweet potato with the maltodextrin concentration addition has the potential to serve as a natural dye powder for food and beverages.

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The influence of addition of various sweet potatoes (Ipomea batatas) extract to total count of cells and antioxidant activity in yogurt

Biofarmasi Journal of Natural Product Biochemistry ◽

10.13057/biofar/f070202 ◽

2009 ◽

Vol 7 (2) ◽

pp. 68-76

Author(s):

RETNATI RETNATI ◽

M.A.M. ANDRIANI ◽

GUSTI FAUZA

Keyword(s):

Antioxidant Activity ◽

Sweet Potato ◽

Skim Milk ◽

Total Count ◽

Sweet Potatoes ◽

Fresh Milk ◽

Ipomea Batatas ◽

Significant Difference ◽

Potato Extract ◽

Purple Sweet Potato

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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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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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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FORMULASI SEDIAAN PERONA PIPI EKSTRAK ETANOL UBI JALAR UNGU (Ipomoea batatas L.) DALAM BENTUK STICK

PHARMACON ◽

10.35799/pha.10.2021.32769 ◽

2021 ◽

Vol 10 (1) ◽

pp. 743

Author(s):

Novia Hanna Purnomo ◽

Hosea Jaya Edy ◽

Jainer Pasca Siampa

Keyword(s):

Physical Properties ◽

Sweet Potato ◽

Ipomoea Batatas ◽

Ph Value ◽

Skin Irritation ◽

Preference Test ◽

Natural Dye ◽

Determining Factors ◽

Potato Extract ◽

Purple Sweet Potato

ABSTRACTColor is one of the determining factors in quality in cosmetics. Usage of synthjetic dye in blush on could cause irritation on facial skin, irritation on respiratory tract, and damage to the liver. The aim of this study was to formulate and to evaluate the physical characterization of the blush on preparation by using natural dye from the purple sweet potato extract (Ipomoea batatas L.) with the variation concentration on 20%, 25%, and 30%. Formulation of stick blush on used fusion method. The extract is obtained by means of maceration using ethanol solvent 96%. Organoleptics, color homogeneity, pH, stability toward light, polish test and preference test were included in the evaluation of the physical properties of the preparation. The result of the physical properties test showed the preparation’s color ranged from pale purple to dark pink, a distinctive scent of oleum rose perfume, soft texture, all preparation had homogenous arrangement, pH value of the preparation ranged from 6.00-6.61, the best polish were on concentration 25% and 30% this is characterized by a one-time polishing of the ready has given a clear color when polished on the skin of the back of the hand, color observation at all preparation did not had any changes in 14 days, and the preferred preparation by the panelists were the preparation with pigment concentration of 20%, 25% and 30%. It can be concluded that the combination of the purple sweet potato extract (Ipomoea batatas L.) can be used as a natural dye in blush on preparation. Keywords: Ipomoea batatas L., Blush on, Formulation ABSTRAK Warna adalah salah satu faktor penentu mutu kosmetika. Penggunaan pewarna sintesis pada perona pipi dapat menyebabkan iritasi pada kulit wajah, iritasi pada saluran pernapasan, dan kerusakan pada hati. Tujuan Penelitian ini untuk memformulasi serta mengetahui evaluasi fisik sediaan perona pipi dengan memanfaatkan pewarna alami dari ekstrak ubi jalar ungu (Ipomoea batatas L.) dengan konsentrasi 20%, 25% dan 30%. Pembuatan sediaan perona pipi menggunakan metode peleburan. Evaluasi fisik sediaan meliputi organoleptik, homogenitas warna, pH, stabilitas terhadap cahaya, uji poles dan uji kesukaan. Hasil pengujian sifat fisik menunjukkan bahwa sediaan yang dihasilkan memberikan warna ungu pucat hingga merah muda tua, bau khas parfum oleum rose, teksturnya lembut, semua sediaan memiliki susunan yang homogen, nilai pH sediaan 6,00-6,61, polesan terbaik pada konsentrasi 25% dan 30% hal ini ditandai dengan satu kali pemolesan sediaan telah memberikan warna yang jelas saat dipoleskan pada kulit punggung tangan , selama 14 hari pengamatan warna pada semua sediaan tidak mengalami perubahan terhadap cahaya, dan sediaan yang disukai oleh panelis adalah sediaan dengan konsentrasi zat warna 20%, 25% dan 30%. Dengan demikian dapat disimpulkan bahwa ekstrak etanol Ubi Jalar Ungu (Ipomoea batatas L.) dapat digunakan sebagai pewarna alami dalam sediaan perona pipi. Kata kunci: Ipomoea batatas L., Perona pipi, Formulasi

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Additions Concentration of Encapsulant on Biang Clone Purple Sweet Potatoes "Chips" As Natural Dye Powder

Journal of Powder Technology and Advanced Functional Materials ◽

10.29253/jptafm.v1i2.26 ◽

2018 ◽

Vol 1 (2) ◽

pp. 1-14

Author(s):

Marleen Sunyoto ◽

◽

Hari Hariadi ◽

Bambang Nurhadi ◽

Agung Karuniawan ◽

...

Keyword(s):

Sweet Potato ◽

Ph Value ◽

Natural Dye ◽

Concentration Addition ◽

Anthocyanin Pigment ◽

Color Intensity ◽

Sweet Potatoes ◽

Total Anthocyanin ◽

Purple Sweet Potato ◽

Physical And Chemical

The purpose of this study was to obtain maltodextrin with the appropriate concentration of purple sweet potato anthocyanin extract to produce natural dye powder preparations with the best physical and chemical characteristics. The research method used is Experimental Method) by using Group Random Design (GRD). The experiment consisted of three treatments and each was repeated four times, with the treatment obtained in cassava purple with a concentration of 35.4 mg/100gr anthocyanin extract. The next stage was to determine the best concentration of maltodextrin Consisting of four treatments and each repeated three times. The anthocyanin pigment powder of purple sweet potato with various treatments of maltodextrin concentration addition gave a significant effect on the soluble time, and yield, but did not give a significant effect on the total of anthocyanin, hygroscopicity and solubility. The treatment 10% of maltodextrin concentration addition resulted in best characteristic with total anthocyanin of 48.43 mg / L, color intensity L* (brightness) of 37.86, a* (redness) of 43.66, b* (yellow) of 21.68, water content of 5.56%, hygroscopicity of 11.62%, solubility of 97.13%, soluble time of 159 seconds, pH value of 3.04, and yield of 31.38%. The resulting anthocyanin powder shows that the anthocyanin pigment powder of purple sweet potato with the maltodextrin concentration addition has the potential to serve as a natural dye powder for food and beverages.

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Stability and Quality of Anthocyanin in Purple Sweet Potato Extracts

Foods ◽

10.3390/foods8090393 ◽

2019 ◽

Vol 8 (9) ◽

pp. 393 ◽

Cited By ~ 7

Author(s):

Chin-Chia Chen ◽

Chi Lin ◽

Min-Hung Chen ◽

Po-Yuan Chiang

Keyword(s):

Sweet Potato ◽

Ph Value ◽

Chromatic Aberration ◽

Thermal Degradation Kinetics ◽

Sweet Potatoes ◽

Antioxidant Power ◽

Significant Difference ◽

Purple Sweet Potato ◽

The Stability

Because of the high nutritional value of anthocyanin in purple sweet potatoes (TN57), the stability and quality of anthocyanin in purple sweet potatoes during and after the processing were investigated in this study. First of all, the extraction methods with different parameters, such as temperature, time, solid-liquid ratio, pH value, and solvent were employed to get better extraction efficiencies. After that, DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS (2,2′-azino-bis (3-ethylbenz thiazoline-6-sulphonic acid) were used to evaluate the anti-oxidation ability of the extracts. Lastly, the thermal degradation kinetics and photodegradation were used to obtain important degradation factors including the content of anthocyanin residue, degradation index (DI), color parameters, reaction rate (k), and chromatic aberration (ΔE). We found that the extraction condition as using 60% ethanol with 1% citric acid under 80 °C for 40 min was optimal for purple sweet potatoes, which obtained antioxidant capacity as 333 μM TE DPPH, 376 μM TE ABTS+, and 593.6 μM TE ferric ion reducing antioxidant power (FRAP). The results indicate that the most important parameter for the stability of anthocyanin in the purple sweet potato extract (PSPAE) was the pH value rather than temperature. In addition, there was no significant difference in chromatic aberration between the light and dark storage conditions under 37 °C. Thus, PSPAE has the potential to be developed as health foods and drinks rich in anthocyanin.

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PEMANFAATAN EKSTRAK UBI JALAR UNGU (Ipomea batatas L.) SEBAGAI SUMBER PREBIOTIK PAKAN KOMERSIL PADA BUDIDAYA IKAN MAS (Cyprinus carpio)

Journal of Fish Nutrition ◽

10.29303/jfn.v1i1.161 ◽

2021 ◽

Vol 1 (1) ◽

pp. 70-80

Author(s):

M. Mutawalli Wira Supati ◽

Salnida Yuniarti Lumbessy ◽

Dewi Putri Lestari

Keyword(s):

Sweet Potato ◽

Nutrient Retention ◽

Fish Feed ◽

Sweet Potatoes ◽

Randomized Design ◽

Ipomea Batatas ◽

Commercial Feed ◽

Potato Extract ◽

Purple Sweet Potato ◽

The Tropics

Goldfish is one of the freshwater cultured fish that is favored by the community both for consumption and as ornamental fish. Sweet potato (Ipomea batatas L.) is a plant that can be used as a prebiotic in fish feed. Sweet potato (I. batatas L.) is an annual plant that grows in the tropics. Sweet potatoes contain lots of carbohydrates, provitamin A, B vitamins, vitamin C, minerals, and a little fat and protein. This research is an experimental study using Completely Randomized Design (CRD) with 4 treatments and 3 replications each, so the number of experimental units is 12 units. P1 : commercial feed (control), P2: purple sweet potato extract 4 ml / 100 g feed, P3: purple sweet potato extract 8 ml / 100 g feed, P4: purple sweet potato extract 12 ml / 100 g feed. The data obtained were tested using Analysis of Variance (ANOVA) at a 95% confidence level through the SPSS program to determine the effect of each treatment. Keywords: Purple Sweet Potato Extract, Carp, Growth, Prebiotics, Nutrient Retention.

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POTENSI PROBIOTIK INDIGENUS Lactobacillus plantarum Dad 13 PADA YOGURT DENGAN SUPLEMENTASI EKSTRAK UBI JALAR UNGU UNTUK PENURUN DIARE DAN RADIKAL BEBAS

Jurnal Agritech ◽

10.22146/agritech.10677 ◽

2016 ◽

Vol 36 (01) ◽

pp. 7

Author(s):

Agustina Intan Niken Tari ◽

Catur Budi Handayani ◽

Sudarmi Sudarmi

Keyword(s):

Escherichia Coli ◽

Free Radicals ◽

Water Content ◽

Lactobacillus Plantarum ◽

Sweet Potato ◽

Sprague Dawley ◽

Probiotic Treatment ◽

Potato Extract ◽

Purple Sweet Potato ◽

Norway Rats

The purpose of this study was studying the effectiveness of selected indigenous probiotic strains (Lactobacillus plantarum Dad 13) in yoghurt with purple sweet potato extract suplementation as reducing diarrhea and free radicals on white rats albino Norway rats (Rattus novergicus) Sprague dawley strain. The study was designed using factorial completely randomized design, with treatment of purple sweet potato extract yogurt without probiotics (P0), purple sweet potato extract yogurt with probiotic (P1) to 2 groups of male Sprague dawley rats were treated without Enteropathogenik Escherichia coli (EPEC) ATCC 35218 (E0) and with Enteropathogenik Escherichia coli (EPEC) ATCC 35218 (E1). Probiotic treatment was conducted using the sonde at day 1st to 21st at a dose of 1 ml / 120 g weight or average 109 CFU/ ml. While the treatment of EPEC ATCC 35218 was conducted using the sonde at dose of 106 CFU/ml on day 7th to 14th. The observed parameters include fecal water content, water content of cecum, malonaldehide levels (MDA) blood and liver. The results showed that (1) There was interaction between the treatment of indigenous probiotic yogurt purple sweet potato extract and EPEC ATCC 35218 on water content of faecal, water content of cecum, MDA levels blood and liver (2).Culture of Lactobacillus plantarum Dad 13 was able to provide health effects as reducing of diarrhea and free radicals.Keywords: Reducing of diarrhea, free radicals, purple sweet potato extract yogurt, probiotic bacteria ABSTRAKPenelitian bertujuan mempelajari efektivitas strain probiotik indigenus terpilih (Lactobacillus plantarum Dad 13) pada yogurt dengan suplementasi ekstrak ubi jalar ungu sebagai penurun diare dan radikal bebas pada tikus putih albino Norway rats (Rattus novergicus) galur Sprague dawley. Penelitian dirancang menggunakan rancangan acak lengkap faktorial, dengan perlakuan yogurt ekstrak ubi jalar ungu tanpa probiotik (P0), yogurt ekstrak ubi jalar ungu dengan probiotik (P1) terhadap 2 kelompok tikus Sprague dawley jantan yang diberi perlakuan tanpa enteropathogenik Escherichia coli (EPEC) ATCC 35218 (E0) maupun dengan enteropathogenik Escherichia coli (EPEC) ATCC 35218 (E1). Pemberian probiotik dilakukan dengan metode sonde pada hari ke-1 sampai 21 dengan dosis 1 ml/ 120 g BB tikus percobaan atau rata-rata 109 CFU/ml. Sedangkan perlakuan EPEC ATCC 35218 dilakukan dengan metode sonde sebanyak 106 CFU/ml pada hari ke 7 sampai ke 14. Parameter yang diamati meliputi kadar air feses, kadar air sekum, kadar malonaldehide (MDA) darah dan hati. Hasil penelitian menunjukkan bahwa (1). Terdapat interaksi perlakuan antara pemberian EPEC ATCC 35218 dan probiotik indigenous pada yogurt ekstrak ubi jalar ungu terhadap kadar air feses, kadar air sekum, kadar MDA darah dan kadar MDA hati tikus uji. (2). Kultur Lactobacillus plantarum Dad 13 yang ditambahkan pada yogurt ekstrak ubi jalar ungu mampu memberi efek kesehatan sebagai penurun diare dan radikal bebas. Kata kunci: Pencegah diare, penurun radiakal bebas, yogurt ekstrak ubi jalar ungu, bakteri probiotik

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Senduduk dan ubi jalar ungu sebagai pewarna preparat squash akar bawang merah

JPBIO (Jurnal Pendidikan Biologi) ◽

10.31932/jpbio.v5i1.571 ◽

2020 ◽

Vol 5 (1) ◽

pp. 46-55

Author(s):

Ivan Eldes Dafrita ◽

Mustika Sari

Keyword(s):

Sweet Potato ◽

Root Tip ◽

Sweet Potatoes ◽

Onion Root ◽

Melastoma Malabathricum ◽

Randomized Design ◽

Ipomea Batatas ◽

Potato Extract ◽

Purple Sweet Potato

Pembuatan preparat untuk pengamatan sel atau jaringan pada kegiatan praktikum membutuhkan bahan pewarna. Bahan pewarna yang sering dugunakan adalah bahan kimia sintetik. Eksplorasi pemanfaatan bahan pewarna alternatif yang murah dan mempunyai afinitas tinggi terhadap komponen sel dilakukan dengan pemanfaatan pewarna alami yang dihasilkan oleh antosianin yang terdapat pada buah senduduk dan ubi jalar ungu. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 1 faktor perlakuan yaitu waktu pewarnaan 60, 90, dan 120 menit. Analisis data dilakukan dengan deskriptif kualitatif terhadap kualitas preparat dan kelayakan preparat. Berdasarkan hasil penelitian kualitas preparat yang diwarnai dengan ekstrak buah senduduk dan ubi jalar ungu menunjukan hasil terbaik pada lama pewarnaan 90 menit dengan persentase 83,33% dan 53,33%. Kualitas preparat yang diwarnai dengan ekstrak buah senduduk lebih baik daripada yang diwarnai dengan ekstrak ubi jalar ungu Preparat mitosis akar bawang merah yang diwarnai dengan ekstrak buah senduduk dan ekstrak ubi jalar ungu dinyatakan sangat layak untuk digunakan sebagai preparat pada kegiatan praktikum pembelahan sel.Kata kunci: Preparat squash, senduduk, ubi jalar ungu, akar bawang merah Senduduk and sweet potatoes as staining for squash preparations of onion root tip. The exploration for the use of alternative dyes that are cheap and has a high affinity for cell components is carried out by the use of natural dyes produced by anthocyanins found in fruit Melastoma malabathricum, and sweet potato Ipomea batatas var. Ayumurakasi. The study design was a completely randomized design (CRD) with 1 factor, coloring time 60, 90, and 120 minutes. The data analysis was performed by descriptive qualitative of the quality of the preparations and the suitability of the preparations. Based on the results of the study the quality of the preparations stained with extracts of Senduduk fruit and purple sweet potato showed the best results in the staining time is 90 minutes with a percentage is 83.33% and 53.33%. The quality of the preparations stained with Senduduk fruit extract is better than that which is colored with purple sweet potato extract. Mitosis specimens of onion root stained with extracts of Senduduk fruit and purple sweet potato extract were declared very feasible to be used as a specimen for cell division practical activities.Keywords: Squash preparations, melastoma malabathricum, sweet potatoes, onion root tip.

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