scholarly journals Penilaian Organoleptik Keripik Ubi Jalar Ungu (Ipomoea batatas L.) Pasca Penggorengan Menggunakan Metode Non-Numeric MP-MCDM

2018 ◽  
Vol 6 (2) ◽  
pp. 165-170
Author(s):  
Rahmat Fadhil ◽  
Diswandi Nurba
Keyword(s):  
Decision Making ◽  
Sodium Bicarbonate ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Economic Value ◽  
Quality Parameter ◽  
Slice Thickness ◽  
Multi Criteria Decision Making ◽  
Organoleptic Evaluation ◽  
Purple Sweet Potato

AbstractProcessing of purple sweet potato (Ipomea batatas L.) into chips is a means to improve the economic value. Crispiness is considered as one essential quality parameter for chip products that must be pursued. The thickness of slices and concentration of sodium bicarbonate (NaHCO3) constitute crispiness defining factors. This research was aimed at conducting organoleptic evaluation on a variety of purple sweet potato slice thicknesses and post-frying sodium bicarbonate concentrations using Non-Numeric Multi Person-Multi Criteria Decision Making (MP-MCDM). Research results showed that the Non-Numeric MP-MCDM method had successfully determined decision of the best prioritized decision among different alternative treatments of the ingredient. The preferred decision according to respondent opinions on the basis of organoleptic evaluation including color, aroma, taste, texture and overall acceptance were products from the 3 g/L NaHCO3 concentration with 1 mm (KB) slice thickness and the 3 g/L NaHCO3 concentration with 2 mm (KE) slice thickness and respondents seemed to like (SK) those products.AbstrakPengolahan ubi jalar ungu (Ipomoea batatas L.) menjadi keripik merupakan salah satu cara untuk meningkatkan nilai ekonomi. Kerenyahan adalah salah satu parameter mutu penting bagi produk keripik yang harus diupayakan. Ketebalan irisan dan konsentrasi natrium bikarbonat (NaHCO3) merupakan faktor penentu kerenyahan. Penelitian ini bertujuan untuk melakukan penilaian organoleptik berbagai variasi ketebalan irisan ubi jalar ungu dan kosentrasi natrium bikarbonat pasca penggorengan dengan metode Non-Numeric Multi Person-Multi Criteria Decision Making (MP-MCDM). Hasil penelitian menunjukkan bahwa metode Non-Numeric MP-MCDM telah berhasil menentukan keputusan prioritas terbaik dari berbagai alternatif perlakuan bahan. Keputusan terbaik menurut pendapat responden berdasarkan uji organoleptik yang meliputi warna, aroma, rasa, tekstur dan penerimaan keseluruhan adalah konsentrasi NaHCO3 sebanyak 3 g/L pada ketebalan irisan 1 mm (KB) dan konsentrasi NaHCO3 sebanyak 3 g/L pada ketebalan irisan 2 mm (KE) dengan keputusan suka (SK).

Pengaruh Profilaksis Ekstrak Ubi Jalar Ungu (Ipomoea batatas L.) terhadap Kadar Malondialdehida Hepar Tikus Putih (Rattus norvegicus) Jantan Galur Wistar yang Diinduksi Karagenan

2018 ◽  
Vol 15 (2) ◽  
pp. 146
Author(s):  
BRILIAN DINANTI ◽  
FITRI HANDAJANI
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Wistar Rats ◽  
Group Method ◽  
Control Group ◽  
Intraplantar Injection ◽  
Significant Difference ◽  
Male Wistar Rats ◽  
Potato Extract ◽  
Purple Sweet Potato

<p>Liver is an organ with complex metabolism. When the liver is inflamed, cellular immunity will defend against inflammatory agents by stimulating immune cells to produce reactive oxygen species (ROS). Excessive ROS accumulation cause oxydative stress with increased  liver malondialdehyde (MDA) level. Some researches showed that purple sweet potato contain flavonoids (anthocyanins) that functioned as antioxydants. This study aimed to show the prophylactic effect of purple sweet potato extract to the liver MDA level of male Wistar rats induced by carrageenan.</p><p>This study used post-only control group method using 18 male Wistar rats divided into 3 groups: group of rats without treatment, group of rats induced by 0,1 ml of 1% carrageenan by intraplantar injection on day-8, and group of rats given with 872 mg/kgBW of purple sweet potato extract for 7 days and induced by 0,1 ml of 1% carrageenan. In the end of the study, the liver MDA levels were measured by Thio-Barbituric Acid method on each groups.</p><p>The results of One-Way ANOVA test showed there was no significant difference (p = 0,290) between group of rats without treatment (<em>x̅</em>= 207,50) and group of rats induced by carrageenan (<em>x̅</em>=233,17). Then, there is no significant difference (p = 0.978) between group of rats induced by carrageenan and group of rats given with prophylactic purple sweet potato extract and induced by carrageenan (<em>x̅</em>= 232,50).</p><p>The conclusion of this study is giving intraplantar injection of carrageenan can increase liver MDA level insignificantly and giving prophylactic purple sweet potato extract has an effect to decrease the liver MDA level of rats induced by carragenan insignificantly because it contains anthocyanins as antioxidants.</p><p> </p><strong>Keywords: </strong>Liver, <em>Ipomoea batatas</em> L., Malondialdehyde, Anthocyanins

scholarly journals Enhancement of the Antiobesity and Antioxidant Effect of Purple Sweet Potato Extracts and Enhancement of the Effects by Fermentation

Antioxidants ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 888
Author(s):  
Seul Gi Lee ◽  
Jongbeom Chae ◽  
Dong Se Kim ◽  
Jung-Bok Lee ◽  
Gi-Seok Kwon ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Radical Scavenging ◽  
The Body ◽  
Brown Adipocyte ◽  
Obese Mice ◽  
Adipose Tissues ◽  
White Adipocytes ◽  
Beige Adipocytes ◽  
Purple Sweet Potato

The browning of white adipocytes, which transforms energy-storing white adipocytes to heat-producing beige adipocytes, is considered a strategy against metabolic diseases. Several dietary compounds, such as anthocyanins, flavonoids, and phenolic acids, induce a brown adipocyte-like phenotype in white adipocytes. In this study, we demonstrated that purple sweet potato (Ipomoea batatas) extract (PSP) exhibited potent radical scavenging activity. In addition, PSP was found to contain large amounts of phenolic, flavonoid, and anthocyanin compounds; the amount of these compounds was affected by fermentation. Functionally, PSP-induced adipose browning in high-fat-diet (HFD)-induced obese mice. The administration of PSP significantly suppressed the body weight gain and abnormal expansion of white adipose tissues in the obese mice. The expression of adipose browning-related genes was higher in the inguinal white adipose tissues from the PSP-treated mice than those in the HFD-fed mice. Moreover, PSP-treated 3T3-L1 adipocytes formed multilocular lipid droplets, similar to those formed in the 3T3-L1 adipocytes treated with a browning induction cocktail. The PSP-treated cells had an increased expression level of mitochondria and lipolysis-related genes. The browning effects of PSP were enhanced by fermentation with Lactobacillus. This study, to our knowledge, is the first to identify a new mechanism to increase the antiobesity effects of PSP by inducing adipocyte browning of adipocytes.

Preparative Isolation of Anthocyanins from Japanese Purple Sweet Potato (Ipomoea batatas L.) Varieties by High-Speed Countercurrent Chromatography

2010 ◽  
Vol 58 (18) ◽  
pp. 9899-9904 ◽  
Author(s):  
Elyana Cuevas Montilla ◽  
Silke Hillebrand ◽  
Daniela Butschbach ◽  
Susanne Baldermann ◽  
Naoharu Watanabe ◽  
...  
Keyword(s):  
Sweet Potato ◽  
High Speed ◽  
Ipomoea Batatas ◽  
Countercurrent Chromatography ◽  
Preparative Isolation ◽  
Purple Sweet Potato

scholarly journals The antihyperlipidaemic and hepatoprotective effect of Ipomoea batatas L. leaves extract in high-fat diet rats

2021 ◽  
Vol 10 (3) ◽  
pp. 558
Author(s):  
Nurkhasanah Mahfudh ◽  
Nanik Sulistyani ◽  
Muhammad Syakbani ◽  
Athifah Candra Dewi
Keyword(s):  
Sweet Potato ◽  
High Fat Diet ◽  
Ipomoea Batatas ◽  
Lipid Level ◽  
Hepatoprotective Effect ◽  
High Fat ◽  
Potato Leaf ◽  
Serum Glutamic Oxaloacetic Transaminase ◽  
Liver Histopathology ◽  
Purple Sweet Potato

The administration of high-fat diets can increase the body's lipid level and damage the organs. Purple sweet potato leaf (Ipomoea batatas L.) was reported as an antioxidant against free radicals. This study aimed to observe the sweet potato leaf extract's activity on decreasing lipid profile and hepatoprotective effect in high-fat diet fed rats. The treatment animals were divided into five groups, namely normal control, high-fat diet (HFD) control, the treatment group of purple sweet potato leaf extract (SPLE) doses 100 mg/kg BW, 200 mg/kg BW and 400 mg/kg BW which fed with high-fat diet for 14 days and SPLE for 28 days. After treatment was completed, the blood was collected for the detection of cholesterol, triglyceride, serum glutamic oxaloacetic transaminase (SGOT), and serum glutamic pyruvate transaminase (SGPT). After that, the animals were sacrificed, and a liver histopathology observation was conducted using Haematoxylien and Eosin staining. The result showed a significant decrease in cholesterol and triglyceride levels (p≤0.05) compared to the negative group in all treated groups. The SGOT and SGPT enzymes in all of treatment groups were also found to decrease compared with HFD control. The result was confirmed by the histopathological observations. The finding suggested the potency of SPLE for antihyperlipidaemic and hepatoprotective agent.

scholarly journals FORMULASI BODY SCRUB SARI UBI JALAR UNGU (IPOMOEA BATATAS L.) VARIETAS AYAMURASAKI

2018 ◽  
Author(s):  
Musdalipah
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Experimental Testing ◽  
Raw Material ◽  
Material Body ◽  
Water Emulsion ◽  
Oil In Water ◽  
Irritation Test ◽  
Purple Sweet Potato ◽  
Oil In Water Emulsion

Body scrub is cosmetic preparation used for skin care. One of the natural ingredients that can be used as raw material body scrub is purple sweet potato. Purple sweet potato contains vitamins C, E, A, carotene acids, phenols, polyphenols, and flavonoids are good for the skin. Others,polysaccharides from purple sweet potato are potential natural antioxidant.This study aims to formulate juice of purple sweet potato (Ipomoea batatas L.) varieties Ayamurasaki that formula A of 40%, formula B of 45% B, and formula C of 50%. This type of research is experimental. Testing includes homogenity test , pH test, organoleptic test, irritation test, and emulsion type test. Juice obtained by sampling grated until smooth, after that squeezed flannel cloth to obtain pollen purple sweet potato. The results showed preparations are designed to meet the physical evaluation semisolid dosage in the texture, a distinctive smell, color brown, homogeneous, oil in water emulsion type, pH ranges from 6.1 to 6.2, and does not irritate. The good body scub used is 45% of formula B

scholarly journals PENGARUH PENAMBAHAN Eucheuma cottonii DAN Sargassum sp. TERHADAP KOMPOSISI KIMIA, AKTIVITAS ANTIOKSIDAN SERTA SIFAT SENSORI SELAI UBI JALAR UNGU (Ipomoea batatas Poir)

2020 ◽  
Vol 3 (1) ◽  
pp. 43
Author(s):  
Umi Kalsum ◽  
Asnani Asnani ◽  
Kobajashi Togo Isamu
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Water Content ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Sensory Properties ◽  
Crude Fiber ◽  
Test Results ◽  
Purple Sweet Potato ◽  
Eucheuma Cottonii

The effect of addition of Eucheuma cotttonii and Sargassum sp. on chemical composition, antioxidant activity and sensory properties of purple sweet potato jam (Ipomoea batatas Poir) ABSTRACT         This study aims to determine the effect of the addition of Eucheuma cottonii and Sargassum sp. on chemical composition, antioxidant activity and sensory properties of purple sweet potato jam. This study used a Completely Randomized Design (CRD) consisting of four treatments using the combination of Sargassum sp., E. cottonii and purple sweet potatoes respectively: 45: 5: 50% (S1), 40: 10: 50% (S2), 35 : 15 : 50 % (S3), 30 : 20 : 50% (S4) and repeat three times. The results of the research obtained showed a real effect on sensory values which included color, aroma, and texture. The test results of the chemical content of jam showed water content between 27.62 %, ash content 1.59 %, crude fiber 1.44 % and carbohydrates 88.96 %. The test results of antioxidant content with percentage inhibitor (IC50) that is 337.81 μg / mL respectively. The results of this study indicate that there is an influence on the content of water content, ash, crude fiber, total carbohydrates and antioxidant content present in the purple sweet potato jam in each treatment.Keywords: Eucheuma cottonii, Ipomoea batatas, chemical composition and antioxidants, Sargassum sp., Jam, Sensory test ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan rumput laut jenis Eucheuma cottonii dan Sargassum sp. terhadap komposisi kimia, aktivitas antioksidan dan sifat sensori selai ubi jalar ungu. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari  empat perlakuan kombinasi penggunaan Sargassum sp., E. cottonii dan ubi jalar ungu, yaitu berturut-turut: 45: 5: 50 % (S1), 40: 10: 50 % (S2), 35: 15: 50 % (S3), serta 30: 20: 50 % (S4), ulangan sebanyak tiga kali. Hasil penelitian yang diperoleh menunjukkan pengaruh nyata terhadap nilai sensori yang meliputi warna, aroma dan tekstur. Hasil uji kandungan kimia selai menunjukkan kadar air 27,62 %, kadar abu 1,59%, serat kasar 1,44 % dan karbohidrat 88,96 %. Hasil uji kandungan antioksidan dengan nilai persentase penghambat (IC50) yaitu 337,81 g/mL. Hasil penelitian ini menunjukkan bahwa terdapat pengaruh terhadap kandungan kadar air, abu, serat kasar, karbohidrat total dan kandungan antioksidan yang ada pada selai ubi jalar ungu pada setiap perlakuan.Kata kunci: Eucheuma cottonii, Ipomoea batatas Poir, komposisi kimia dan antioksidan, Sargassum sp., Selai, uji sensori.

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