scholarly journals Karakteristik Fisikokimia Pati Ubi Banggai (Dioscorea alata)

2021 ◽  
Vol 41 (3) ◽  
pp. 220
Author(s):  
Feri Kusnandar ◽  
Mimah Mutmainah ◽  
Tjahja Muhandri
Keyword(s):  
Dioscorea Alata ◽  
Browning Index ◽  
Whiteness Index

Ubi Banggai merupakan ubi khas dari Kepulauan Banggai, dengan jumlah varietas yang banyak. Ubi Banggai merupakan sumber karbohidrat yang salah satu komponen penyusunnya adalah pati. Karakteristik fisikokimia pati dari ubi Banggai belum diketahui, sehingga penelitian ini bertujuan untuk mengevaluasi karakteristik pati dari tiga varietas ubi Banggai (Baku Pusus, Baku Tuu Oloyo, dan Baku Boan). Pati ubi Banggai diekstraksi dan dianalisis sifat fisikokimianya yang meliputi kadar pati, amilosa, amilopektin, morfologi granula, warna, profil pasting, kemampuan mengembang, kelarutan, kekuatan gel, dan sineresis. Rendemen setiap varietas relatif rendah, yaitu Baku Pusus (8,66%), Baku Tuu oloyo (5,09%) dan Baku Boan (4,56%). Ketiga varietas mengandung kadar pati 88,00-88,89%, yang disusun oleh 60,29-62,88% amilosa dan amilopektin 25,12-28,65%. Granula pati ubi Banggai berbentuk ellipsoid, polihedral, dan triangular dengan ukuran panjang 17,94-23,59 µm dan lebar 13,97-16,72 µm. Hasil analisis warna pati kering ubi Banggai menunjukkan ubi Baku Pusus dan Baku Tu Oloyo memiliki nilai whiteness index (WI) yang tinggi dan browning index (BI) yang rendah, sedangkan pati ubi Baku Boan memiliki nilai WI yang paling rendah dan nilai BI paling tinggi. Hasil analisis RVA menunjukkan pati ubi Banggai memiliki suhu pasting yang tinggi (80,10-80,35 °C). Pada fase pemanasan, pasta ubi Banggai memiliki viskositas puncak yang tinggi dan mengalami viskositas breakdown. Pada fase pendinginan, pasta ubi Banggai memiliki viskositas setback dan viskositas akhir yang tinggi. Pati Baku Pusus memiliki kelarutan yang tinggi, kemampuan mengembang yang terbatas, kekuatan gel yang tinggi, namun mengalami sineresis.

TERATOGENIK EKSTRAK ETANOL UWI BANGGAI UNGU (Dioscorea alata L.) PADA MENCIT BETINA (Mus musculus)

2020 ◽  
Vol 5 (2) ◽  
pp. 309-318
Author(s):  
Ihwan Ihwan ◽  
◽  
Rahmatia Rahmatia ◽  
Khildah Khaerati ◽  
Keyword(s):  
Treatment Group ◽  
Embryo Development ◽  
Mus Musculus ◽  
Birth Defect ◽  
Abnormal Development ◽  
Dioscorea Alata ◽  
Treatment Groups ◽  
Study Results ◽  
Pregnant Mice ◽  
Ethanol Extracts

Teratogenic is an abnormal development on embryo and is the cause of congenital defect or birth defect. This study aims to determine the effect of the addition of Dioscorea alata L. ethanol extracts to the embryo development on pregnant mice whose given orally to 24 mice which divided to 4 treatment groups, they are the normal group (NG) with NaCMC 0.5%; 28 mg/KgBB treatment group; 35 mg/KgBB; 42 mg/Kg BB. The addition of Dioscorea alata L ethanol extracts was done on the sixth day until the 15th day of pregnancy. On the 18th day of pregnancy, Laparaktomi was done to the pregnant mice and the embryo was taken out of the uterus. The observation was done to the fetus numbers, weight weighing of the fetus's body, dan length measurement of the fetus's body. Another observation is the observation of the external organ defect of the embryo. The study results that the addition of Dioscorea alata L ethanol extracts with various doses have no significant effect (P>0.5) to the mice external fetus development. On the examination of the fetus, we can conclude that Dioscorea alata L ethanol extracts don’t give any effect that may cause the defect of the fetus’ external organ.

Optimization of processing parameters to control Maillard browning in ready-to-eat processed potatoes

2021 ◽  
pp. 108201322098429
Author(s):  
Revenli Fernanda do Nascimento ◽  
Maria Helene Giovanetti Canteri ◽  
Sabrina Ávila Rodrigues ◽  
Juliana Vitória Messias Bittencourt
Keyword(s):  
Processing Parameters ◽  
B Value ◽  
Effective Parameters ◽  
Browning Index ◽  
Index Reduction ◽  
L Value ◽  
Processed Potatoes ◽  
Maillard Browning ◽  
Central Composite

Relationship among pH, aw and Maillard browning was investigated in processed potatoes ready-to-eat during cooking and sterilization in autoclave to prevent their colors changes. Central composite rotational design was used for optimization of color (L*, a* and b*), browning index and intermediate compounds index. Reduction in the L* value and increase in the a*, b* value and browning index, indicators for Maillard browning of the processed potatoes were mitigated at pH 4.0–5.0 and aw 0.96–1.00 and accelerated at pH less than 3.0 or more than 7.0 and aw less than 0.84. Formation of intermediate compounds was intensified at pH 5.0 and aw 0.99 and mitigated at pH 7.0 and aw 0.84. Adjustment of the pH to 5.0 and keeping aw at to 0.99 were the most effective parameters of to control Maillard browning in processed potatoes ready-to-eat.

Polyphenol of Dioscorea alata (yam) tubers associated with oxidative browning

1976 ◽  
Vol 24 (1) ◽  
pp. 67-70 ◽  
Author(s):  
Franklin W. Martin ◽  
Ruth Ruberte
Keyword(s):  
Dioscorea Alata

scholarly journals Influence of the fluorescent brightener Periblanc BA on the degree of whiteness of the knitted cotton fabric

2011 ◽  
Vol 65 (1) ◽  
pp. 61-66 ◽  
Author(s):  
Milena Miljkovic ◽  
Milovan Purenovic ◽  
Mile Novakovic ◽  
Sonja Randjelovic
Keyword(s):  
Hydrogen Peroxide ◽  
Cotton Fabric ◽  
Whiteness Index ◽  
Fluorescent Brightener ◽  
Single Bath ◽  
Optical Bleaching ◽  
The One ◽  
Experimental Runs ◽  
Exhaustion Method

In this study the influence of the different fluorescent brightener Periblanc BA concentrations on the degree of knitted cotton fabric whiteness was investigated. Two consecutive experimental runs were performed. The first was the bleaching of the knitted cotton fabric with hydrogen peroxide using the methods of two and single bath exhaustion while the second was the optical bleaching with fluorescent brightener Periblanc BA using the exhaustion method. CIE Whiteness Index and Tint value were measured on the Color-Eye 3000 spectrophotometer at the standard illuminant D65 (Ice-Texicon, d/8, D65/10?) while K/S values were determined using the Kubelka Munk equation. The results show that cotton fabric bleached with fluorescent brightener Periblanc BA after bleaching with hydrogen peroxide using two bath exhaustion method has higher degree of whiteness (118.8) with a reddish tint in comparison to the one bleached with hydrogen peroxide using single bath method (106.1).

Antifungal properties of yam (Dioscorea alata) peel extract

1996 ◽  
Vol 41 (5) ◽  
pp. 407-412 ◽  
Author(s):  
B. I. Aderiye ◽  
S. K. Ogundana ◽  
S. A. Adesanya ◽  
M. F. Roberts
Keyword(s):  
Dioscorea Alata ◽  
Antifungal Properties ◽  
Peel Extract

scholarly journals Effect of Frozen Storage on Polyphenol Oxidase, Antioxidant Content, and Color of Pawpaw (Asimina Triloba [L.] Dunal) Fruit Pulp

2017 ◽  
Vol 6 (3) ◽  
pp. 93 ◽  
Author(s):  
Robert G Brannan ◽  
Gai Wang
Keyword(s):  
Ascorbic Acid ◽  
Polyphenol Oxidase ◽  
Frozen Storage ◽  
Color Difference ◽  
Browning Index ◽  
Air Samples ◽  
Significant Difference ◽  
Main Effect ◽  
Effect Of Treatment ◽  
Main Effects

Polyphenol oxidase (PPO) activity values for pawpaw pulp during frozen storage were measured for the main effect of month of storage at three levels (0, 4, 8 months) and treatment at four levels (vacuum, air, ascorbic acid or n-acetylcysteine). A significant effect of treatment was observed in PPO activity (p<0.001). Post hoc analysis revealed no significant difference between samples that were vacuum packaged and those for which no attempt to exclude air was made. The addition of the two chemical browning inhibitors significantly lowered PPO activity. Ascorbic acid exhibited a significant 69% reduction in PPO activity compared to vacuum and air samples and n-acetylcysteine was significantly more effective than ascorbic acid and almost completely inhibited PPO activity compared to the vacuum and air samples. CIELAB tristimulous color values (L*, a*, b*) were used to generate the applied color values total color difference (DE), browning index, hue and chroma in pawpaw pulp for the two main effects. Analysis of variance for the main effects showed significance for all seven color attributes at p<0.001. For the main effect of storage time, ANOVA showed significance during storage for all seven color attributes at p<0.001, indicating that there were color changes during storage. Pawpaw pulp samples at 8 months of storage were significantly darker (lower L*), more yellow (higher b*), more vivid (higher chroma), and had a higher browning index than the samples at 0 or 4 months of storage. For the main effect of treatment, ascorbic acid and n-acetylcysteine treatment produced pawpaw pulp that was significantly different than samples to which air was not excluded for all seven dependent color variables. Specifically, n-acetylcysteine and ascorbic acid produced pulp that was lighter (higher L*), less red (lower a*), and more yellow (higher b* and hue), more vivid (higher chroma), and exhibited more color difference (higher DE). A strategy to inhibit enzymatic browning during frozen storage would be useful for the nascent pawpaw industry.

scholarly journals Efeito da calagem e de diversas adubações na batata-doce e no cará, em solos de baixa fertilidade, derivados do arenito Botucatu

Bragantia ◽  
1962 ◽  
Vol 21 (unico) ◽  
pp. 143-161 ◽  
Author(s):  
A. Paes de Camargo ◽  
E. S. Freire ◽  
W. R. Venturini
Keyword(s):  
Ipomoea Batatas ◽  
Dioscorea Alata

No presente trabalho são relatadas duas experiências realizadas em Santa Rita do Passa-Quatro, para estudar o efeito da colagem e de algumas adubações sôbre a batata-doce (Ipomoea batatas Lam) e o cará (Dioscorea alata L.), em solos pobres, derivados do arenito Botucatu. A primeira, conduzida por cinco anos consecutivos, foi instalada nas proximidades de uma baixada com solo arenoso, ácido, tendo elevado teor de matéria orgânico. Em números relativos, as respostas à colagem e à adubação com NPK foram enormes. Todavia, mesmo com o melhor tratamento (1,5 t/ha de calcário + NPK), as produções de batata-doce, nos quatro anos em que ela ocupou os canteiros, foram muito baixas, o que se atribui à imperfeita drenagem do terreno. No ano em que o cará figurou na experiência, porém, sua produção foi satisfatória, de sorte que o efeito daquele tratamento também foi grande em números absolutos. O solo da segunda experiência, conduzida por três anos em terreno de meia encosta, também era arenoso, mas, bem drenado, menos ácido e com teor normal de matéria orgânica. Sua vegetação espontânea era típico de cerrado. Com os melhores tratamentos as produções de batata-doce foram satisfatórias e, as de cará, muito boas. Na ausência do calcário, os efeitos de duos adubações normais com NPK (uma puramente mineral e outra organomineral) e de uma terceira com 50 t/ha de estêrco, foram muito bons e pouco diferiram entre si, nas culturas de batata-doce; na de cará, porém, o estéreo se mostrou muito superior. Entretanto, na presença do calcário, os respostas e essas adubações, principalmente às duas primeiras, foram muito inferiores. Por sua vez, o calcário, que se mostrou benéfico na ausência das adubações, ficou, na presença destas, praticamente sem efeito. Um tratamento extra, sem calcário, de adubação verde com leguminoso, teve efeito equivalente ao do estêrco. Do estudo das produções e do solo concluíram os autores que, nas condições desta experiência, o dose anual de 3 t/ha de calcário foi excessivo, pois, além de outros possíveis efeitos nocivos, reduziu a solubilidade de alguns nutrientes essenciais.

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