scholarly journals Efek Penggunaan Tepung Daun Ubi Jalar Ungu Dan Tepung Daun Ubi Jalar Kuning Terhadap Karakteristik Fisikokimia, Organoleptik Dan Aktivitas Antioksidan Pada Cookies

2021 ◽  
Vol 4 (2) ◽  
pp. 192-207
Author(s):  
Olga Olivia Maretta ◽  
Sukardi Sukardi ◽  
Sri Winarsih
Keyword(s):  
Protein Content ◽  
Sweet Potato ◽  
Block Design ◽  
Food Product ◽  
Natural Antioxidants ◽  
Ash Content ◽  
Potato Leaf ◽  
Color Preferences ◽  
Purple Sweet Potato ◽  
Sweet Potato Leaves

Abstract. Utilization of sweet potato as a food product has been commonly carried out and the nutrients in it have been known. This is what underlies the existence of food diversification using sweet potato leaves. Sweet potato leaves contain B vitamins, iron, calcium, zinc and protein, besides that sweet potato leaves are a source of natural antioxidants such as β-carotene, anthocyanins, phenolic acids, tannins, polyphenols, including lutein. Utilization of sweet potato leaves into processed products, one of which is by flouring sweet potato leaves as a substitute for cookies. The research design was carried out using a random nested block design, consisting of two factors. The first factor as a nest was purple sweet potato leaves and yellow sweet potato leaves. Second factor as a nesting factor is the formulation of cookies with the substitution of sweet potato leaf flour with different levels (3.3g, 6.6g, 9.9g, 13.2g). Observation parameters include moisture content, ash content, fat content, protein content, total carbohydrates, antioxidant activity, texture, organoleptics (taste, color, preferences, aroma, aftertaste). The results of this study indicate an effect on ash content and protein content in different varieties. In the treatment of different formulations, it is known that there is an effect on moisture, carbohydrate, and protein content. The effect of adding purple sweet potato leaf flour and yellow sweet potato leaf flour in this study affected organoleptics including taste, color, aroma, preferences, and aftertaste. The treatment of cookies with the addition of sweet potato leaf flour with the highest ash content was 2.83%, the lowest water content was 1.51%, the highest protein content was 31.07%, and the largest carbohydrate content was 41.04%. Keywords: antioxidant, processed, sweet potato leaves   Abstrak. Pemanfaatan ubi jalar sebagai produk pangan telah umum dilakukan dan telah diketahui zat gizi didalamnya. Hal inilah yang mendasari adanya diversifikasi pangan dengan menggunakan daun ubi jalar. Daun ubi jalar mengandung vitamin B, zat besi, kalsium, zinc dan protein, selain itu daun ubi jalar merupakan sumber antioksidan alami seperti ß-­carotene, antosianin, asam fenolik, tannin, polifenol, termasuk lutein. Pemanfaatan daun ubi jalar menjadi produk olahan, salah satunya dengan menepungkan daun ubi jalar untuk substitusi cookies. Penelitian ini menggunakan Rancangan Acak Kelompok Tersarang (Nested) terdiri atas dua faktor. Faktor 1 sebagai sarang yaitu jenis daun, faktor 2 sebagai faktor yang tersarang yaitu formulasi dengan level yang berbeda (3,3g, 6,6g, 9,9g, 13,2g). parameter pengamatan meliputi kadar air, kadar abu, kadar lemak, kadar protein, karbohidrat total, aktivitas antioksidan, daya patah, dan organoleptic (rasa, aroma, warna, aftertaste, dan skoring). Hasil dari penelitian ini diketahui bahwa adanya pengaruh dari penggunaan jneis daun ubi jalar yang berbeda meliputi kadar abu dan kadar protein sedangkan pengaruh dari formulasi terhadap karakter fisikokimia meliput kadar air, kadar karbohidrat dan protein. Pada organoleptiknya jenis maupun formulasi berpengaruh nyata terhadap rasa, warna, skoring, aftertaste, dan aroma. Kata kunci: antioksidan, cookies, daun ubi jalar ungu dan daun ubi jalar kuning

scholarly journals PHYTOCHEMICAL SCREENING AND GASS CROMATOGRAPHY – MASS SPECTROMETER (GC-MS) ANALYSIS ETHANOL EXTRACT OF PURPLE SWEET POTATO (Ipomoea batatas L.)

2019 ◽  
Vol 2 (2) ◽  
pp. 28-30
Author(s):  
Surti Kurniasih ◽  
Dina Dyah Saputri
Keyword(s):  
Sweet Potato ◽  
Mass Spectrometer ◽  
Ipomoea Batatas ◽  
Phytochemical Screening ◽  
Potato Leaf ◽  
Active Compounds ◽  
Ms Analysis ◽  
Purple Sweet Potato ◽  
Antibacterial And Antifungal ◽  
Sweet Potato Leaves

Purple sweet potato (Ipomoea batatas L.) leaves are extremely versatile that possesses high value. Sweet potato (Ipomoea batatas L.) leaves have secondary metabolism compounds that used as antibacterial and antifungal. The content of secondary metabolite compounds contained in plants an important role in providing antibacterial and antifungal activity so that this study was conducted to develop the utilization of purple sweet potato leaves through phytochemical screening. Phytochemical screening aims to provide an overview of the class of compounds contained in purple sweet potato leaf plants including of alkaloids, steroids-triterpenoids, saponins, flavonoids, and tannins test. Samples were taken from the local community of Bogor. The extract is made by extracting the simplicia of positive purple sweet potato leaves containing alkaloid, steroids-triterpenoids, saponins, flavonoids, and tannins. Further identification of active compounds was performed by Gass Cromatography-Mass Spectrometer (GC-MS) analysis to detect the active compound contained in purple sweet potato leaf extract more specifically. GC-MS analysis results show several active compounds including: 1.4-Benzenediol (CAS) Hydroquinone, Benzenesulfonic acid 4-hydroxy (CAS), Hexadecanoic acid (CAS) Palmitic acid.

scholarly journals The Activity of Purple Sweet Potato Leaves (Ipomea batatas Ver.) Extract to Calcium Oxalate Concentration of Male Rat (Rattus novergicus)

2020 ◽  
Vol 25 (1) ◽  
pp. 49
Author(s):  
Roihatul Mutiah ◽  
Avin Ainur Fitrianingsih ◽  
Yen Yen Ari Indrawijaya ◽  
Nabila Rahmadani
Keyword(s):  
Body Weight ◽  
Sweet Potato ◽  
Kidney Stone ◽  
Leaf Extract ◽  
Male Rat ◽  
Stone Decay ◽  
Potato Leaf ◽  
Ipomea Batatas ◽  
Purple Sweet Potato ◽  
Sweet Potato Leaves

Purple sweet potato leaves (Ipomea batatas Ver.) has been proven to have anti-lithiasis effects in vitro in treating kidney stone disease. This is due to the high content of potassium in the leaves. The study aimed to analyze the effect of purple sweet potato leaf extract on kidney stone decay in male white rats induced by ethylene glycol 0.75% and ammonium chloride 2% for 10 days. In this study, 24 mice were divided into 6 groups: normal or without induction group, positive control, negative control, dose group 300 mg/200-gram body weight, 400 mg/200-gram body weight, and 500 mg/200-gram body weight. The parameters observed were calcium levels in the urine tested using Atomic Absorption Spectrophotometry, oxalate levels in urine tested using UV VIS Spectrophotometer. The results of this study indicate that purple sweet potato leaf extract at a dose of 500 mg/200-gram body weight can increase the levels of calcium and oxalate in the urine of rats compared with negative controls.

scholarly journals Uji Skrining Fitokimia Ekstrak Etanol Daun Ubi Jalar Ungu (Ipomoea Batatas L)

2019 ◽  
Vol 1 (1) ◽  
pp. 1-7
Author(s):  
Agus Susanto ◽  
Hardani ◽  
Sri Rahmawati
Keyword(s):  
Sweet Potato ◽  
Chemical Structure ◽  
Ipomoea Batatas ◽  
Chemical Compounds ◽  
Sweet Potatoes ◽  
Potato Leaf ◽  
Food Ingredients ◽  
Purple Sweet Potato ◽  
Electron Deficiency ◽  
Sweet Potato Leaves

Purple sweet potato is a very familiar plant for us, and the most common is white sweet potato, purple, yellow ororange. The advantages of colored purple sweet potatoes contain anthocyanins. Anthocyanins are a secondarymetabolite of flavonoids and polyphenols that can act as antioxidants. This concentration of anthocyanins is whatcauses some kind of purple potato to have a gradient of different shades of purple. Anthocyanins provide excellenthealth effects namely as antioxidants and anticancer due to electron deficiency in its chemical structure so that it isreactive to resist free radicals. Sweet potato leaves can also be utilized as food ingredients as well as potentiallymedicines for various diseases. Purple sweet Potato (Ipomoea batatas L) is one of the agricultural commodities inIndonesia that has a number of production is quite abundant and can be used as a traditional medicine. Theproblem formulation in this study is whether purple sweet potato leaf extract (Ipomoea batatas L.) contains thechemical compounds of alkaloids, falovonoids, tannins and saponins.The purpose of this research is to know thecontent of chemical compounds in purple sweet potato leaf (Ipomoea batatas L). This research is an experimentalstudy that is by observing and conducting experimental observations of the group in various treatment conditions.The sample used in this study is the purple sweet potato leaf (Ipomoea batatas L). The results of this study showedthat the purple sweet potato leaves were positively contained.

scholarly journals STUDY OF BENGKUANG MASK FORMULATION (Pachyrhizus erosus L) WITH ETHANOL EXTRACT OF SWEET POTATO LEAVES (Ipomoea batatas L) AS ANTIOXIDANT

2020 ◽  
Vol 7 (1) ◽  
pp. 76-83
Author(s):  
Irma Zarwinda Zarwinda ◽  
Azmalina Adriani ◽  
Alfhahyal Aulia Yunas
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Ethanol Extract ◽  
Preference Test ◽  
Face Mask ◽  
Potato Leaf ◽  
Pachyrhizus Erosus ◽  
The Face ◽  
Purple Sweet Potato ◽  
Sweet Potato Leaves

The leaves of purple sweet potato or purple yam contain compounds that are essential and provide a good benefits for human health such as vitamins, protein, calcium, iron, beta-carotene, and etc. As antioxidant source, it can be added as an active compounds to mask which mostly used in this era. The present study aims to prepare and characterize the mask prepared using bengkuang or Jicama/Mexican turnip as basic mask, combined with an ethanol extract of sweet potato eaves as antioxidant. Mask formulation was made by the experimental method. The face mask formulation was made by mixing three ingredients namely bengkuang powder, ethanol extract of purple sweet potato and real honey. The organoleptic test, irritation test and preference test (probandus) were used to characterized three as-prepared masks (F1, F2, and F3). The results showed that the liquid (F1)  and semi-solid (F2 and F3) masks, ethanol extract of purple sweet potato leaves provides an additional aroma to the as prepared mask in wich the F3 mask has the best aroma compared to the other mask. In irritation testing, no irritation occurred after 2 weeks for the 3 formulas that were made. The subsequent studies are changes in facial skin after wearing a mask for 2 weeks, the face felt every probandus face becomes a little more moist and smoother. Therefore, the face mask type 3 (F3) was the best formulation for considered for further application.Keyword: Bengkoang (Pachyrhizus Erosus L), Face mask, Sweet Potato Leaf (Ipomoea Batatas L), and  ethanol

scholarly journals Potensi Tepung Ubi Jalar Ungu (Ipomea batatas L.) dalam Pembuatan Bolu Kemojo sebagai Makanan Khas Provinsi Riau

2016 ◽  
Vol 8 (1) ◽  
pp. 6-11
Author(s):  
Syahli Putra Turelanda ◽  
Noviar Harun ◽  
Rahmayuni Rahmayuni
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Sweet Potato ◽  
Ash Content ◽  
Potato Flour ◽  
Sucrose Content ◽  
Randomized Design ◽  
Sweet Potato Flour ◽  
Completely Randomized Design ◽  
Purple Sweet Potato

(Effect Potential Use of Purple Sweet Potato Flour ss Ingredient in Kemojo Cake, Riau Province Traditional Food) ABSTRACT. The purpose of this study was to obtain an optimal ratio of purple sweet potato flour to wheat flour to produce good quality kemojo cake product. This study uses a completely randomized design (CDR) completely randomized design (CRD) with five treatment. The analyzed of kemojo cake includes moisture content, ash content, protein content, sucrose content and sensory assessment. The result showed that  kemojo cake best treatment is TUJ2 with moisture content of 24.32%, ash content of 0.80%, protein content of 13.25%, sucrose content of 21.82% and descriptive sensory showed light purple colour (score 2.80), a hint of sweet potato flavour (score 3.00), a little bit of purple sweet potato scent (score 3.03), the chewy texture (score 3.00) and panelist favored overall (score 2.06).

scholarly journals PENGARUH SUBSTITUSI UBI JALAR UNGU (Ipomoea batatas) SERTA PERBANDINGAN KACANG KORO (Canavalia ensiformis) DENGAN SUSU SKIM TERHADAP KARAKTERISTIK ES KRIM

2019 ◽  
Vol 6 (1) ◽  
pp. 51
Author(s):  
Tantan Widiantara
Keyword(s):  
Antioxidant Activity ◽  
Protein Content ◽  
Sweet Potato ◽  
Block Design ◽  
Skim Milk ◽  
Ice Cream ◽  
Fat Content ◽  
Jack Bean ◽  
Main Research ◽  
Purple Sweet Potato

This research was aimed to determine and to assess the influence of the substitution of purple sweet potato and the comparison between skim milk and jack bean extract to the characteristic of purple sweet potato ice cream. The benefits of this research are to diversifying local food-based products, to increase the value of jack bean and purple sweet potato, and as the reference for the researchers about the process of making purple sweet potato ice cream. This research consist of two stages. The first stage is preliminary research, then followed by the second stage; main research. The experiment was designed using Randomized Block Design (RBD) with (3x3) factorial pattern which is consist of 2 (two) factors. The first factor is the substitution of purple sweet potato (17,5% ; 22,5% ; 27,5%) and the second factor is the comparison between skim milk and jack bean extract (80%:20% ; 70%:30% ; 60%:40%), each combination was replicated three times. The results of the preliminary stages showed that jack bean extract contains HCN levels of 0.04968 mg/kg and protein content of 2.0499%, antioxidant activity of purple sweet potato paste of 178.218 ppm. The results of the main research showed that the substitution of purple sweet potato had an affect on protein content, fat content, overrun, attributes of color, aroma, taste, and texture of the ice cream. The comparison of skim milk and jack bean extract affect the protein content, attributes of color, aroma, taste, and texture of ice cream. The interaction between the two effects on protein content, fat content, attributes of color, taste, and texture of purple sweet potato ice cream. The antioxidant activity of the highest protein sample was 791.403 ppm.  

scholarly journals Purple Sweet Potato Leaf Extract Induces Apoptosis and Reduces Inflammatory Adipokine Expression in 3T3-L1 Differentiated Adipocytes

2015 ◽  
Vol 2015 ◽  
pp. 1-9 ◽  
Author(s):  
Shou-Lun Lee ◽  
Ting-Yu Chin ◽  
Ssu-Chieh Tu ◽  
Yu-Jie Wang ◽  
Ya-Ting Hsu ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Tumor Necrosis ◽  
Caspase 3 ◽  
Potato Leaf ◽  
Purple Sweet Potato ◽  
Dose Dependent Decrease ◽  
Induced Apoptosis ◽  
Dose Dependent ◽  
Necrosis Factor ◽  
Sweet Potato Leaves

Background. Purple sweet potato leaves (PSPL) are widely grown and are considered a healthy vegetable in Taiwan. PSPL contain a high content of flavonoids, and the boiling water-extracted PSPL (PSPLE) is believed to prevent metabolic syndrome. However, its efficacy has not yet been verified. Therefore, we investigated the effect of PSPLE on adipocytes.Methods. The differentiated 3T3-L1 cells used in this study were derived from preadipocytes that were differentiated into adipocytes using an adipogenic agent (insulin, dexamethasone, and 3-isobutyl-1-methylxanthine); approximately 90% of the cells were differentiated using this method.Results. Treating the differentiated 3T3-L1 cells with PSPLE caused a dose-dependent decrease in the number of adipocytes rather than preadipocytes. In addition, treatment with PSPLE resulted in apoptosis of the differentiated 3T3-L1 cells as determined by DAPI analysis and flow cytometry. PSPLE also increased the expression of cleaved caspase-3 and poly ADP-ribose polymerase (PARP). Furthermore, PSPLE induced downregulation of interleukin-6 (IL-6) and tumor necrosis factor-α(TNF-α) gene expression in the differentiated 3T3-L1 cells.Conclusions. These results suggest that PSPLE not only induced apoptosis but also downregulated inflammation-associated genes in the differentiated 3T3-L1 cells.

Inhibitory Effects of Purple Sweet Potato Leaf Extract on the Proliferation and Lipogenesis of the 3T3-L1 Preadipocytes

2015 ◽  
Vol 43 (05) ◽  
pp. 915-925 ◽  
Author(s):  
Shou-Lun Lee ◽  
Hsien-Kuang Lee ◽  
Ting-Yu Chin ◽  
Ssu-Chieh Tu ◽  
Ming-Hsun Kuo ◽  
...  
Keyword(s):  
Cell Proliferation ◽  
Sweet Potato ◽  
Early Stage ◽  
Water Extract ◽  
Potato Leaf ◽  
Purple Sweet Potato ◽  
Pre Treatment ◽  
Dose Dependent Decrease ◽  
Dose Dependent

Purple sweet potato leaves (PSPLs) are healthy vegetable that is rich in anti-oxidants. A solution of boiling water extract of PSPL (PSPLE) is believed to be able to prevent obesity and metabolic syndrome in the countryside of Taiwan, but its efficacy has not yet been verified. The purpose of this study was to investigate the possible anti-adipogenesis effect of PSPLE in vitro. PSPLE was used to treat the 3T3-L1 cells, and the effects on cell proliferation and adipogenesis were investigated. The results showed that PSPLE caused a dose-dependent decrease in the cell proliferation of 3T3-L1 preadipocytes, but did not alter the cell viability. In addition, PSPLE induced ERK inactivation in the 3T3-L1 preadipocytes. Furthermore, pre-treatment of confluent 3T3-L1 cells with PSPLE led to reduced lipid accumulation in differentiated 3T3-L1 cells. The inhibition of lipogenesis could result from the PSPLE-induced down-regulation of the expression of the C/EBPα and SREBP-1 transcription factors during 3T3-L1 adipocyte differentiation. These results suggest that PSPLE not only inhibits cell proliferation at an early stage but also inhibits adipogenesis at a later stage of the differentiation program.

scholarly journals Pengembangan Hybrid Tepung Ubi Jalar Kaya Antioksidan

2019 ◽  
Vol 10 (2) ◽  
pp. 153
Author(s):  
Sefanadia Putri
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sweet Potato ◽  
Block Design ◽  
Acetobacter Xylinum ◽  
Potato Flour ◽  
Total Carbohydrate ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato

<p>Sweet potato is one type of tubers found in Indonesia. <em>Hybrid</em> of sweet potato flour is obtained from the modification of the processing by fermentation using lactic acid bacteria. The purpose of this study was to determine the nutritional and antioxidant content of various types of <em>hybrid</em> sweet potato flour. This research is an experimental laboratory with a true-experiment design. The experiment was arranged in a complete randomized block design (RCB) with three replications. The treatments are 6 types of sweet potatoes which include purple sweet potato Var.Antin 1, purple sweet potato val.local, white sweet potato, orange sweet potato, Japanese purple sweet potato Var.Ayamurasaki and cilembu sweet potato. The study included the fermentation process using lactic acid bacteria (Acetobacter xylinum) addition concentration of 5%, siege, analysis of nutrient content (water, ash, protein, fat, fiber and carbohydrates) and antioxidant activity of various types of <em>hybrid</em> sweet potato flour. The results showed that various types of <em>hybrid</em> sweet potato flour significantly affect the nutritional content which includes water content, ash content, fat content, protein content, fiber content and total carbohydrate. The result of antioxidant activity in various types of <em>hybrid</em> sweet potato flour after fermentation treatment in a concentration of 5% Acetobacter xylinum ranged from 29,383-53.7929%. The lowest value obtained at cilembu <em>hybrid</em> sweet potato flour and the highest value was obtained from the Japanese <em>hybrid</em> sweet potato flour var.Ayamurasaki.</p>

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.

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