scholarly journals The Preparation and Characterization of A Co-Processed Excipient from Purple Sweet Potato (Ipomoea batatas L) Starch and Avicel PH101

2020 ◽  
pp. 344-350
Author(s):  
Muhammad Hengki Purnama Halim ◽  
Ungsari Rizki Eka Purwanto ◽  
Endang Diyah Ikasari
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Raw Materials ◽  
Potato Starch ◽  
Design Expert ◽  
Sweet Potato Starch ◽  
Purple Sweet Potato

The Indonesian pharmaceutical industries still rely on imports for more 90% of active raw materials and excipient raw materials. A research is needed to develop the production of pharmaceutical excipients, especially those derived from natural ingredients, to support the country's economy. One source of natural materials are widely available in Indonesia and can be developed is starch from Purple Sweet Potato (Ipomoea batatas L). Starch is often used as dilluent, disintegrat and binder in tablet formulation. Starch, including starch from Purple Sweet Potato, was an excipient tablet that had bad flowability and compressibility, so that the physical properties need to be improved. One way to improve the characterization of amilum is co-processing. The purpose of this study was to develop a co-process from Purple Sweet Potato Starch and combined with Avicel PH 101 as excipient fillers for tablets. The method used in the preparation of these co-process was wet granulation. The formula determination was caried out with Design Expert 10.0.1 software. Results obtained from experiments and recommendation formula from Design Expert 10.0.1 was verified with One Simple T-test with confidence level of 95%. Based on the results it can be concluded that the increased concentration of purple sweet potato starch increased moisture content and lowering compressibility and density. While the increased concentration of Avicel PH 101 increased compressibility and density; it could lower moisture content and the flowability time. The formula that gave the best characteristic of co-processed was obtained at a concentration of purple sweet potato starch and Avicel PH 101 on 62.493%: 37.507%. Based on One Simple T-Test, there is no significant difference between the experimental results with recommendation formula from Design Expert 10.0.1. From the FT-IR test results may indicate that the formation of the co-process did not change the form of the chemical structure of substances, but only changed the physical properties of substance. Based on the results of SEM, the morphology of the shape bond formation co-process so that the granules become larger and purple sweet potato starch forms a round and partly change shape after do the heating at 60°C. Keyword : Co-processing, Purple_Sweet_Potato, Starch, Avicel_PH101, FTIR

scholarly journals Fortifikasi Seng (Zn) pada Beras Analog Berbahan Dasar Tepung dan Pati Ubi Ungu

REAKTOR ◽  
2017 ◽  
Vol 16 (4) ◽  
pp. 183
Author(s):  
Noer Abyor Handayani ◽  
Herry Santosa ◽  
Aprilina Purbasari ◽  
Heny Kusumayanti ◽  
Dessy Ariyanti
Keyword(s):  
Sweet Potato ◽  
Potato Starch ◽  
Cost Effective ◽  
Potato Flour ◽  
Sweet Potatoes ◽  
Cost Effective Method ◽  
Zinc Concentrations ◽  
Sweet Potato Starch ◽  
Purple Sweet Potato ◽  
Zinc Fortification

ZINC FORTIFICATION OF ARTIFICIAL RICE FROM PURPLE SWEET POTATO FLOUR AND STARCH. Zinc deficiency is believed to be as common as that of iron, with equally negatives consequences. Fortification of artificial rice with zinc is a cost-effective method that can be used to solve this problem. In the present study, artificial rice made from purple sweet potatoes flour and starchwere evaluated as food vehicles for fortification with zinc. This study consists of four main stages, preparation of flour and starch of purple sweet potatoes, zinc fortification, and artificial rice production. Zinc sulphate and zin acetate were used as the fortificant, and added at a level 50, 75, 100, and 125 ppm. Artificial rice fortified with zinc has been successfully carried out. Zinc concentrations in fortified artificial rice are higher than unfortified rice. Artificial rice has a porous structure, in order to improve the rehydration capacity.      Keywords : Artificial rice, Zinc (Zn) fortification , Purple weet potato flour, Purple sweet potato starch,  Defisiensi seng dipercaya telah meluas dan memiliki pengaruh negatif yang sama dengan defisiensi besi. Fortifikasi seng pada beras analog dipercaya dapat mengatasi permasalahan tersebut. Berdasarkan penelitian dengan variasi penambahan konsentrasi Zn pada beras analog ubi ungu. Penelitian ini menggunakan beras analog yang terbuat dari tepung dan pati ubi ungu sebagai food vehicle. Penelitian ini terdiri dari 4 tahapan utama, pembuatan tepung dan pati ubi ungu, tahap fortifikasi seng, dan proses pembuatan beras analog. Seng sulfat dan seng asetat ditambahkan pada konsentrasi 50, 75, 100, dan 125 ppm. Beras analog terfortifikasi seng memiliki konsentrasi seng yang lebih tinggi bila dibandingkan dengan beras analog tanpa fortifikan. Beras analog terfortifikasi seng juga memiliki struktur berpori sehingg dapat meningkatkan kemampuan rehidrasi.   Kata Kunci : Beras analog, Fortifikasi Seng (Zn), Pati ubi ungu, Tepung ubi ungu

Characterization of sweet potato starch – the effect of cultivation time

2001 ◽  
Vol 3 (3) ◽  
Author(s):  
S. Yempew ◽  
W. O. Ellis ◽  
I. Oduro ◽  
N. T. Dziedzoave
Keyword(s):  
Sweet Potato ◽  
Potato Starch ◽  
Cultivation Time ◽  
Sweet Potato Starch

scholarly journals Karakteristik Pati Ubi Jalar Crem (Ipomea batatas) Termodifikasi HMT pada Berbagai Kondisi Kadar Air dan Temperatur

2016 ◽  
Vol 8 (2) ◽  
pp. 61
Author(s):  
Virna Muhardina ◽  
Lukmanul Hakim ◽  
Zaidiyah Zaidiyah ◽  
Anshar Patria ◽  
Ismail Sulaiman
Keyword(s):  
High Temperature ◽  
Moisture Content ◽  
Water Content ◽  
Dietary Fiber ◽  
Sweet Potato ◽  
Potato Starch ◽  
Total Dietary Fiber ◽  
Heat Moisture Treatment ◽  
Moisture Treatment ◽  
Sweet Potato Starch

Sweet potato starch characteristic of local variety using heat moisture treatment with different level of moisture content and temperatureThe aim of this study is to modify local variety sweet potato starch (cream flesh color) in order to produce the optimal dried-noodle based starch. Native starch was maintained in varied water content (20%, 25% and 30%) and heat moisture treatment (HMT) by exposing the starch in high temperature, i.e. 90oC, 95oC, 100oC and 110oC for 3 h. The treated starch was analyzed using some parameters such as: swelling power, solubility, SEM (scanning electron microscopy) and total dietary fiber. Based on this study, swelling power shows decreasing as increasing both HMT temperature and starch water content. In other hand, solubility shows not significant different among all treatments. The treated-starch granule which is exposed to high temperature has irregular shape compared to granule in lower temperature. Furthermore, total dietary fiber shows significant different among the starch moisture content and the temperature treatment. HMT modification at 100oC and starch water content of 30% is chosen as the best results

scholarly journals FORMULASI SEDIAAN PERONA PIPI KOMBINASI EKSTRAK ETANOL UBI JALAR UNGU (Ipomoea batatas L.) DAN BUNGA KANA MERAH (Canna coccinea Mill.) DALAM BENTUK STICK

PHARMACON ◽  
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

scholarly journals HIDROLISIS ASAM PADA TEPUNG PATI UBI JALAR PUTIH (Ipomoea batatas L.) DALAM PEMBUATAN GULA CAIR

2018 ◽  
Vol 6 (2) ◽  
pp. 77
Author(s):  
RTM Sutamihardja ◽  
Nia Yuliani ◽  
Hana Laelasari ◽  
Devy Susanty
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Potato Starch ◽  
Raw Material ◽  
Hydrolysis Time ◽  
Hydrolysis Process ◽  
Sweet Potato Starch ◽  
Hcl Concentration ◽  
Two Stages ◽  
Industrial Needs

Acid Hydrolysis on The Starch Flour of white sweet potato (Ipomoea batatas L.) in Making of Liquid SugarNational sugar needs for both direct consumption and for industrial needs will continue to increase as the population increases. According to Dirjenbun, in 2014 the national sugar demand reaches 5.7 million tons. Consisting of 2.8 million tons of white crystalline sugar for direct community consumption and 2.9 million tons of refined crystal sugar to meet industrial needs. White sweet potato can be used as raw material for making liquid glucose through hydrolysis process with acid (HCl). The preparation of liquid glucose consists of two stages: gelatinization stage and hydrolysis stage. Optimum hydrolysis was determined by variations in HCl concentration of 0.25; 0.5; and 0.75 N and time variations of 30, 60, and 90 minutes. The yield of sweet potato starch was 28.82% and the highest yield of hydrolysis result of white sweet potato starch was 94.07% at acid concentration 0.75 N with hydrolysis time 90 minutes.Keywords: white sweet potato, Flour of white sweet potato, liquid sugar, acid hydrolysisABSTRAKKebutuhan gula nasional baik untuk konsumsi langsung maupun untuk kebutuhan industri akan terus meningkat sejalan dengan meningkatnya jumlah penduduk. Menurut Dirjenbun, pada tahun 2014 kebutuhan gula nasional mencapai 5,7 juta ton yang terdiri dari 2,8 juta ton gula kristal putih untuk konsumsi masyarakat langsung dan 2,9 juta ton gula kristal rafinasi untuk memenuhi kebutuhan industri. Ubi jalar putih dapat dijadikan bahan baku pembuatan glukosa cair melalui proses hidrolisis dengan asam (HCl). Pembuatan glukosa cair terdiri dari dua tahap yaitu tahap gelatinisasi dan tahap hidrolisis. Hidrolisis optimum ditentukan dengan variasi konsentrasi HCl yaitu 0,25; 0,5; dan 0,75 N dan variasi waktu 30, 60, dan 90 menit. Rendemen pati ubi jalar didapatkan sebesar 28,82% dan rendemen glukosa tertinggi hasil hidrolisis pati ubi jalar putih sebesar 94,07% pada konsentrasi asam 0,75 N dengan waktu hidrolisis 90 menit.Kata kunci: Ubi jalar putih, Tepung Pati Ubi Jalar Putih, Gula cair, hidrolisis asam

EFFECTS OF KAPPA CARRAGEENAN AND GLYCEROL IN PURPLE SWEET POTATO STARCH BASED EDIBLE FILM

2016 ◽  
Vol 78 (6) ◽  
Author(s):  
Aishah Mohd Marsin ◽  
Ida Idayu Muhamad
Keyword(s):  
Sweet Potato ◽  
Potato Starch ◽  
Edible Films ◽  
Constant Amount ◽  
Solubility In Water ◽  
Elongation At Break ◽  
Gelling Agents ◽  
Sweet Potato Starch ◽  
Purple Sweet Potato ◽  
Kappa Carrageenan

The solubility and mechanical properties of purple sweet potato (PSP) starch-based edible films are being investigated. The formulation was prepared using a constant amount of PSP starch (4 % w/v) with five different ratios of carrageenan and glycerol (1:1, 1.5:0.5, 0.5:1.5, 0.5:0.5, 1:0) which act as gelling agents and plasticizers respectively. PSP starch generates 61.79 mg/100 g anthocyanin and retains 16.78 % antioxidant capacity. Carrageenan and glycerol (0.5:1.5) ratio shows the highest solubility in water (53.50 ± 0.1085 %) and highest tensile strength (9.1674 ± 0.5399 MPa) with the lowest elongation at break (20.436 ± 2.826 %).

scholarly journals Characterization of Digestion Resistance Sweet Potato Starch Phosphodiester

2014 ◽  
Vol 13 (9) ◽  
pp. 1393 ◽  
Author(s):  
G Li ◽  
B Liu ◽  
G Zhang ◽  
J Zeng ◽  
J Sun ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Potato Starch ◽  
Sweet Potato Starch

The Impact of Heat-Moisture Treatment on Physicochemical Properties and Retrogradation Behavior of Sweet Potato Starch

2017 ◽  
Vol 13 (5) ◽  
Author(s):  
Yaoyao Li ◽  
Shaowei Liu ◽  
Xue Liu ◽  
Xiaozhi Tang ◽  
Jian Zhang
Keyword(s):  
Moisture Content ◽  
Sweet Potato ◽  
Potato Starch ◽  
Initial Moisture Content ◽  
Avrami Equation ◽  
Swelling Power ◽  
Equation Analysis ◽  
Starch Retrogradation ◽  
Sweet Potato Starch ◽  
The Impact

Abstract Starch isolated from sweet potato was subjected to different levels of HMT at 15, 20, 25, 30, and 35 %. HMT showed negligible effect on the swelling power of starch. The swelling power was decreased with the increasing of the initial moisture content of the starch. The apparent amylose contents of HMT starches decreased from 24.11 % to 20.56 % with the initial moisture content increasing from 15 % to 35 %. The pasting temperatures enhanced from 73.1 to 81°C (p < 0.05) with the rapidly digestible starch (RDS) contents decreasing from 86.97 to 70.24 % (p < 0.05). Avrami equation analysis showed that HMT reduced the rate of starch retrogradation. The Avrami exponents of native and HMT-35 starches were 0.70 and 0.98 with the recrystallization rates 0.22 and 0.10, respectively. HMT could restrain the starch retrogradation and these results could provide theoretical guidance on sweet potato starch modification.

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