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

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 

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

2020 ◽  
Vol 12 (1) ◽  
pp. 9-15
Author(s):  
Yusmarini Yusmarini ◽  
Shanti Fitriani ◽  
Vonny Setiaries Johan ◽  
Rahmayuni Rahmayuni ◽  
Vita F. Artanti
Keyword(s):  
Lactobacillus Plantarum ◽  
Sweet Potato ◽  
Ph Value ◽  
Natural Dyes ◽  
Sweet Potatoes ◽  
Fruit Extract ◽  
Narrow Leaf ◽  
Dragon Fruit ◽  
Potato Extract ◽  
Purple Sweet Potato

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.

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 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.

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

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 α=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.

scholarly journals Effect of purple sweet potato (Ipomoea batatas L) extract on malondialdehyde levels of male white rat (Rattus norvegicus Wistar strain) model of atherosclerosis

2019 ◽  
Author(s):  
Meddy Setiawan ◽  
Fakih Nadhil
Keyword(s):  
Sweet Potato ◽  
Rattus Norvegicus ◽  
Ipomoea Batatas ◽  
Control Treatment ◽  
Control Group ◽  
Experimental Animals ◽  
Wistar Strain ◽  
Potato Extract ◽  
Purple Sweet Potato ◽  
Strain Model

Cardiovascular disease is a disease caused by impaired functions of heart and blood vessel, one of those is coronary heart disease. This study aimed to identify the effect of purple sweet potato (Ipomoea batatas L) extract on MDA (Malondialdehyde) levels of male white rat (Rattus norvegicus Wistar strain) model of atherosclerosis. This research was an experimental study using Post-Test Only Control Group Design method, used 5 groups (positive control group, negative control, treatment 1, treatment 2, and treatment 3), each group contained 5 rats plus 2 reserve rats. ANOVA one way test obtained a significance of 0.00 (p <0.05). The regression test results showed the coefficient of determination R² = 0.71, which means a decrease in serum MDA levels of experimental animals is influenced by the dose of purple sweet potato extract administration as much as 71% while the remaining 29% can be influenced by factors outside the study. It can be concluded that purple sweet potato extract can affect serum MDA levels of experimental animals.

scholarly journals PENGARUH PERBANDINGAN TEPUNG BERAS DENGAN PASTA UBI JALAR UNGU (Ipomoea batatas L. Poir) TERHADAP KARAKTERISTIK CENDOL

2019 ◽  
Vol 8 (3) ◽  
pp. 248
Author(s):  
Putri Ayu Wulandari ◽  
I Made Sugitha ◽  
Ni Made Indri Hapsari Arihantana
Keyword(s):  
Antioxidant Activity ◽  
Water Content ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Rice Flour ◽  
Ash Content ◽  
Fiber Content ◽  
Crude Fiber ◽  
Crude Fiber Content ◽  
Purple Sweet Potato

This research was aimed to identify the comparison effect of rice flour and purple sweet potato (Ipomoea batatas L. Poir) paste on the characteristics of cendol and to identify the right ratio of rice flour and purple sweet potato paste to produce cendol with the best characteristics. Completely randomized design was used in this research with treatment ratio of rice flour and purple sweet potato paste which consisted of 6 levels :  50% : 50%, 40% : 60%, 30% : 70%, 20% : 80%, 10% : 90%, and 0% : 100 %. Each treatment was repeated 3 times, resulting in 18 experimental units. The data were then analyzed with analysis of variance and if the treatment had an effect on the variable, the Duncan test was performed. The results showed that rice flour and purple sweet potato paste ratio had significant effect on water content, ash content, crude fiber content, antioxidant activity, anthocyanin, color, texture, flavor, taste, and overall acceptance of cendol. Making purple sweet potato cendol without using rice flour resulted the best characteristic under the following criteria: 89,47%  water content, 0,14% ash content, 1,44% crude fiber content, 93,42 mg/mL antioxidant activity, 1,37 mg/100g  anthocyanin, dark purple and very liked color, texture chewy and liked, flavor typical of purple sweet potato and liked, taste very typical of purple sweet potato and liked, and overall acceptance very liked.   Keyword : cendol, purple sweet potato paste, rice flour

scholarly journals Ice Cream Cup Production Using Purple Sweet Potato (Ipomoea batatas L. Poir) as a Substitute Ingredient

2020 ◽  
Vol 9 (3) ◽  
pp. 184-194
Author(s):  
Maimunah Hindun Pulungan ◽  
◽  
E F Sri Maryani Santoso ◽  
Keyword(s):  
Carboxylic Acid ◽  
Water Content ◽  
Sweet Potato ◽  
Aromatic Ring ◽  
Acid Ester ◽  
Ipomoea Batatas ◽  
Ice Cream ◽  
Carboxylic Acid Ester ◽  
Potato Powder ◽  
Purple Sweet Potato

This study aimed to define the proportion of purple sweet potato addition as a substitute ingredients of the ice cream edible cup and to reduce its baking time. This study was designed using Central Composite Design (response surface method) with 2 factors, i.e. the proportions of purple sweet potato powder and the baking time with water content, cup resistance, and fracturability as the responses. The main component of purple sweet potato ice cream cup is starch and cellulose as shown by the characteristic of the functional group which are C-H of alkene, C= C of alkyna, C = O of aldehyde/ketone/carboxylic acid/ester, C-C group of aromatic ring, C-O alcohol/ether/carboxylic acid/ester, C-H of aromatic ring and C-H of alkene. The result of the study showed that the the optimum proportion of purple sweet potato powder was 75% and the baking time was 45 minutes with the water content of 4.37%, cup resistance of 253.64 minutes, fracturability of 0.2125 N, protein content of 4.79%, and carbohydrate content of 4.66%. Based on the consumer’s acceptance aspect, purple sweet potato ice cream cup was the mostly liked because of its texture and flavor, meanwhile its color and aroma was the mostly disliked.

scholarly journals Supplementation of Water Extract of Purple Sweet Potato (Ipomoeo Batatas L) in Improving the EEG Image, Decreasing the Seizure Frequency and Reducing the Frequency of Drugs Resistant of Focal Epilepsy in Children

2019 ◽  
Vol 12 (1) ◽  
pp. 141-147
Author(s):  
I. Gusti Ngurah Made Suwarba ◽  
Soetjiningsih Soetjiningsih ◽  
I. Made Bakta ◽  
I. Made Jawi ◽  
I. Dewa Made Sukrama ◽  
...  
Keyword(s):  
Serum Level ◽  
Sweet Potato ◽  
Seizure Frequency ◽  
Focal Epilepsy ◽  
Water Extract ◽  
Anticonvulsant Effect ◽  
Drug Resistant ◽  
Dependent Variables ◽  
Potato Extract ◽  
Purple Sweet Potato

The water extract of purple sweet potato contains of anthocyanin, a sub-class of flavonoid that has powerful antioxidant, antiinflammatory, and anticonvulsant effect. The aim of this study was to determine the effectiveness of supplementation of water extract of purple sweet potato towards recovery (remission) of drug resistant focal epilepsy (DRFE) in children with standard conventional antiepileptic medicine. It was found that the supplementation of purple sweet potato extract had a pure effect in improving all of the dependent variables, including decreased of the serum level of 8-OHdG by 1.611 pg/mL (p<0.001); decreased the serum level of IL-6 by 3.320 pg/mL (p<0.001); increased the total SOD serum level by 0.208 IU/mL (p=0.003); improved the EEG image (p=0.004); and decreased the seizure frequency at the end of the sixth week by 3.972 times (p<0.001), compared to the control. There is a significant effect on the use of supplementation of purple sweet potato extract in decreasing the serum level of 8-OHdG, decreasing the serum level of IL-6, increasing the total SOD serum level, improving the EEG image, decreasing the seizure frequency at the end of the sixth week, which at the end reducing the frequency of drugs resistant of focal epilepsy in children.

scholarly journals Effect of Purple Sweet Potato Extract (Ipomoea batatas L) on Zebrafish (Danio rerio) By Diet Induced Obesity

2019 ◽  
Vol 6 (2) ◽  
pp. 83-93
Author(s):  
Aswaty Nur ◽  
Yhusi Karina Riskawati ◽  
Edwin Widodo ◽  
Retty Ratnawati ◽  
Amirah Firdausy ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Danio Rerio ◽  
Ipomoea Batatas ◽  
Diet Induced Obesity ◽  
Potato Extract ◽  
Purple Sweet Potato

scholarly journals Characteristics of Purple Sweet Potato Yogurt and Its Effect on Lipid Profiles of Sprague Dawley Rats Fed with High Fat Diet

2020 ◽  
pp. 2
Author(s):  
Lily Arsanti Lestari ◽  
Qisthira Swasti Amirina ◽  
Dina Septari Anindyah ◽  
Ainun Nisa ◽  
Annisa Nurul Huda ◽  
...  
Keyword(s):  
Cholesterol Level ◽  
Sweet Potato ◽  
Ldl Cholesterol ◽  
Hdl Cholesterol ◽  
Lipid Profiles ◽  
Control Group ◽  
Anthocyanin Content ◽  
Sprague Dawley ◽  
Sprague Dawley Rats ◽  
Purple Sweet Potato

The objectives of this study were to evaluate the effect of purple sweet potato (PSP) yogurt on thelipid profile of Sprague Dawley rats. The PSP yogurt was made from fresh PSP (F-PSP) and its powder (P-PSP).The viscosity, pH, total titratable acid, proximate, antioxidant activity, anthocyanin content, and total lacticacid bacteria (LAB) between those yogurts were compared. Selected yogurt was given to Sprague Dawley ratsfor 4 weeks. Serum lipid profiles were determined after 2 and 4 weeks of treatment. F-PSP yogurt has betterphysical, chemical and microbiological properties compared to P-PSP yogurt. The serum cholesterol andtriglyceride levels in F-PSP yogurt group was not significantly different compared to control group (P>0.05).However, the reduction of serum LDL cholesterol in F-PSP yogurt group was significantly higher than controlgroup. The serum HDL cholesterol in the yogurt group decreased after 2 weeks of treatment, but it increasedafter 4 weeks of treatment. F-PSP yogurt could be used as an alternative functional food that could lower theblood cholesterol level because of the ability to reduce the LDL cholesterol level.

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