scholarly journals The effect of sorbitol and white sweet potatoes (Ipomea batatas L.) inulin extract application on marshmallow physical, chemical and organoleptic properties

Food Research ◽  
2021 ◽  
Vol 5 (1) ◽  
pp. 298-305
Author(s):  
B. Yudhistira ◽  
A.K. Putri ◽  
S. Prabawa
Keyword(s):  
Sweet Potato ◽  
Design Method ◽  
Sweet Potatoes ◽  
Physical Chemical ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Ipomea Batatas ◽  
The Difference ◽  
The One ◽  
High Calorie

Marshmallow belongs to a high-calorie food that requires a low-calorie substitute for sucrose, one of which is sorbitol. Marshmallow has the potential to become a functional food with the addition of inulin contained within white sweet potatoes. Inulin refers to a type of fructan carbohydrate which contains fiber and has the potential as a prebiotic that is beneficial for the human’s body. This study aims to determine the effect of the addition of white sweet potato (Ipomea batatas L.) inulin extract and sorbitol on the physical, chemical and organoleptic characteristic of marshmallows and to obtain the best marshmallow’s formula through white sweet potato (Ipomea batatas L.) inulin extract and sorbitol addition. The completely randomized design method (CRD) applied in this study consisted of one factor, namely the difference in formulation between the concentration of white sweet potato inulin extract (2% and 3%) and the concentration of sorbitol (25%, 50%, and 75%). The statistical analysis utilized the One Way Analysis of Variance (ANOVA) method using SPSS. The results of this study indicated that the addition of white sweet potato inulin extract and sorbitol had a significant effect on tensile strength, density, moisture content, ash content, total calories, dietary fiber, and organoleptic characteristics of marshmallows. The best formula for marshmallows was formula 4 with the addition of 2% white sweet potato inulin extract and 50% sorbitol.

scholarly journals SIFAT ORGANOLEPTIK ES KRIM DENGAN PENAMBAHAN UBI JALAR UNGU (Ipomea batatas L)

ZOOTEC ◽  
2017 ◽  
Vol 37 (2) ◽  
pp. 474
Author(s):  
Aprilawati Daeng Lanusu ◽  
S.E Surtijono ◽  
L.Ch.M. Karisoh ◽  
E.H.B. Sondakh
Keyword(s):  
Sweet Potato ◽  
Ice Cream ◽  
Organoleptic Properties ◽  
Sweet Potatoes ◽  
Fresh Milk ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Ipomea Batatas ◽  
Purple Sweet Potato ◽  
Hedonic Scale

ORGANOLEPTIC CHARACTERISTICS OF ICE CREAM ADDING BY PURPLE SWEET POTATOES (Ipomea batatas L). This study was conducted to know about the use of purple sweet potatoes as an extender to ice cream on the organoleptic characteristics. The material used in this study were fresh milk, purple sweet potatoes and the ingredients for ice cream making. Four treatments tested in this study consisted of P0 (1000 ml of milk without purple sweet potatoes), P1 (1000 ml of milk plus purple sweet potatoes 150 g), P2 (1000 ml of milk plus purple sweet potatoes 300 g), P3 (1000 ml of milk plus purple sweet potatoes 450 g). This research used a complete randomized design and was tested by 35 of panelist to determine the organoleptic properties data of a purple sweet potato ice cream product. The data measured of in this research used hedonic scale. The variables measured consisted of color, flavor, texture, taste of ice cream. Determination of difference of average was done by DMRT test. The results of this study showed that the treatment was significant effect on color, flavor, texture and taste (P<0.01). The conclusion of this study based on organoleptic characteristics, the use of 450 g of purple sweet potatoes as an additive in 1000 ml of milk can be used on making of ice cream.Keywords: Ice cream, Purple Sweet Potato, Organoleptic Properties

scholarly journals The Effect of Sweet Potatoes Leaves (Ipomoea batatas) on Blood Profile and Survival Rate of Tilapia (Oreochromis niloticus)

2020 ◽  
pp. 63-76
Author(s):  
Nur Fajriani Nursida ◽  
Tri Widayati Putri
Keyword(s):  
Survival Rate ◽  
Sweet Potato ◽  
Oreochromis Niloticus ◽  
Ipomoea Batatas ◽  
Fish Feed ◽  
Sweet Potatoes ◽  
Blood Profile ◽  
Randomized Design ◽  
Ipomea Batatas ◽  
Sweet Potato Leaves

In aquaculture, fish health problems are often encountered which can lead to failure in cultivation activities. One of the efforts to overcome the problem of disease in cultivation is done by providing immunostimulants. Sweet potato leaves (Ipomoea batatas) are plants that have a short harvest period, cheap and rich in vitamins and antioxidants so that it can be used as a source of immunstimulants. This research was conducted to determine the effect of adding sweet potato leaves (Ipomea batats) to tilapia (Oreochromis niloticus) feed on total leukocytes, phagocytic activity, hematocrit, and survival rate. The study was conducted by experimental method using a completely randomized design, with 4 treatment doses of sweet potato (Ipomoea batatas) used were 0%, 5%, 10% and 15%, which were formulated in fish feed and each treatment was repeated 3 times.. The results showed that giving 10% of sweet potato (Ipomea batatas) leaves in feed had a significant effect on the non-specific immune system of tilapia, which could increase the highest total leukocyte value by 6600 mm3 but did not have a significant effect on the phagocytosis index. 96.3%, 31% hematocrit with 93% survival.

scholarly journals The Effect of Subtitution Rice Bran Flour to The Physical, Chemical, Organoleptic, and Dietary Fiber of Goldband Catfish Meatballs (Clarias batrachus)

2020 ◽  
Vol 9 (2) ◽  
pp. 48
Author(s):  
Hefti Salis Yufidasari ◽  
Eko Waluyo ◽  
Erlinda Indrayani ◽  
Rilo Akbar Viranto
Keyword(s):  
Water Content ◽  
Dietary Fiber ◽  
Rice Bran ◽  
Fiber Content ◽  
Added Value ◽  
Chemical Test ◽  
Physical Chemical ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
The Difference

Meatballs are one of the most popular products of consumers. Starting from children to adults and even parents. Generally meatballs have a delicious, highly nutritious taste, can be eaten with and under any conditions and are easily accepted by consumers. Meatball products that are widely circulated in the market have a dietary fiber content (dietary fiber) as much as 0.5% of adult fiber needs or about 0.125 g - 0.15 g. The recommended standard for dietary fiber is 25-30 g / day. So it is necessary to add ingredients to increase the value of food fiber on meatball products. Materials that can be used in making meatballs to increase dietary fiber are bran flour, this is because rice bran is rich in dietary fiber, protein and minerals. Several studies on bran functionalities for health include obesity, diabetes, anti-cancer, and hypocholesterolemia. Rice bran has solulable dietary fiber content of 2.06% and insolulable dietary fiber 15.83%. The purpose of this study is to make fishery processed products that have added value as functional food in increasing dietary fiber and to get the best concentration on the physical, chemical and organoleptic properties of tilapia fish meatballs. The method used in this research is experiment. The experimental design in the main study was a simple Completely Randomized Design using 4 treatments and 5 replications. The independent variable used in this study was the difference in the concentration of bran flour 0%, 25%, 30% and 35% in tilapia meatballs. While the dependent variables in this study are physical properties (whiteness, lightness, hardness and springness), chemistry (protein, water, fat, ash and carbohydrates), dietary fiber and organoleptics (appearance, aroma, taste and texture) of tilapia meatballs. Data obtained from the study were then analyzed using SPSS version 25 software with Analysis of Variant ANOVA to determine the effect of treatment on several test parameters. These results were then followed by Tukey's further test. If the results show p <0.05, the treatment is significantly different. Furthermore, the best treatment of all treatments was carried out using the de Garmo method. The results showed that the addition of rice bran flour to tilapia meatballs had a significant effect on the characteristics of physics (whiteness, lightness, elasticity and hardness), chemical characteristics (water content, protein, fat, ash and carbohydrates), dietary fiber content and hedonic organoleptic characteristics appearance and texture, while the characteristics of hedonic organoleptic scents were not significantly different. Tilapia meatballs with the best bran flour substitution with de Garmo test were obtained in treatment 3 with bran concentrations of 30% with chemical test values namely water content 66.1%, protein content 10.8%, fat content 0.78%, content abu 1.98% carbohydrate content 20.33% and food fiber content 8.83%. Physical tests were whiteness 59.34, lightness 48.89, elasticity 0.88 and hardness 43.12 N. The hedonic organoleptic test texture was 2.76, flavor 2.7, aroma 3 and appearance 3.38. The best treatment parameters for tilapia meatballs are in accordance with Indonesia National Standart for fish meatballs, except for the parameters of water content.

scholarly journals PEMANFAATAN EKSTRAK UBI JALAR UNGU (Ipomea batatas L.) SEBAGAI SUMBER PREBIOTIK PAKAN KOMERSIL PADA BUDIDAYA IKAN MAS (Cyprinus carpio)

2021 ◽  
Vol 1 (1) ◽  
pp. 70-80
Author(s):  
M. Mutawalli Wira Supati ◽  
Salnida Yuniarti Lumbessy ◽  
Dewi Putri Lestari
Keyword(s):  
Sweet Potato ◽  
Nutrient Retention ◽  
Fish Feed ◽  
Sweet Potatoes ◽  
Randomized Design ◽  
Ipomea Batatas ◽  
Commercial Feed ◽  
Potato Extract ◽  
Purple Sweet Potato ◽  
The Tropics

Goldfish is one of the freshwater cultured fish that is favored by the community both for consumption and as ornamental fish. Sweet potato (Ipomea batatas L.) is a plant that can be used as a prebiotic in fish feed. Sweet potato (I. batatas L.) is an annual plant that grows in the tropics. Sweet potatoes contain lots of carbohydrates, provitamin A, B vitamins, vitamin C, minerals, and a little fat and protein. This research is an experimental study using Completely Randomized Design (CRD) with 4 treatments and 3 replications each, so the number of experimental units is 12 units. P1 : commercial feed (control), P2: purple sweet potato extract 4 ml / 100 g feed, P3: purple sweet potato extract 8 ml / 100 g feed, P4: purple sweet potato extract 12 ml / 100 g feed. The data obtained were tested using Analysis of Variance (ANOVA) at a 95% confidence level through the SPSS program to determine the effect of each treatment. Keywords: Purple Sweet Potato Extract, Carp, Growth, Prebiotics, Nutrient   Retention.

scholarly journals Senduduk dan ubi jalar ungu sebagai pewarna preparat squash akar bawang merah

2020 ◽  
Vol 5 (1) ◽  
pp. 46-55
Author(s):  
Ivan Eldes Dafrita ◽  
Mustika Sari
Keyword(s):  
Sweet Potato ◽  
Root Tip ◽  
Sweet Potatoes ◽  
Onion Root ◽  
Melastoma Malabathricum ◽  
Randomized Design ◽  
Ipomea Batatas ◽  
Potato Extract ◽  
Purple Sweet Potato

Pembuatan preparat untuk pengamatan sel atau jaringan pada kegiatan praktikum membutuhkan bahan pewarna. Bahan pewarna yang sering dugunakan adalah bahan kimia sintetik. Eksplorasi pemanfaatan bahan pewarna alternatif yang murah dan mempunyai afinitas tinggi terhadap komponen sel dilakukan dengan pemanfaatan pewarna alami yang dihasilkan oleh antosianin yang terdapat pada buah senduduk dan ubi jalar ungu. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 1 faktor perlakuan yaitu waktu pewarnaan 60, 90, dan 120 menit. Analisis data dilakukan dengan deskriptif kualitatif terhadap kualitas preparat dan kelayakan preparat. Berdasarkan hasil penelitian kualitas preparat yang diwarnai dengan ekstrak buah senduduk dan ubi jalar ungu menunjukan hasil terbaik pada lama pewarnaan 90 menit dengan persentase 83,33% dan 53,33%. Kualitas preparat yang diwarnai dengan ekstrak buah senduduk lebih baik daripada yang diwarnai dengan ekstrak ubi jalar ungu Preparat mitosis akar bawang merah yang diwarnai dengan ekstrak buah senduduk dan ekstrak ubi jalar ungu dinyatakan sangat layak untuk digunakan sebagai preparat pada kegiatan praktikum pembelahan sel.Kata kunci: Preparat squash, senduduk, ubi jalar ungu, akar bawang merah Senduduk and sweet potatoes as staining for squash preparations of onion root tip. The exploration for the use of alternative dyes that are cheap and has a high affinity for cell components is carried out by the use of natural dyes produced by anthocyanins found in fruit Melastoma malabathricum, and sweet potato Ipomea batatas var. Ayumurakasi. The study design was a completely randomized design (CRD) with 1 factor, coloring time 60, 90, and 120 minutes. The data analysis was performed by descriptive qualitative of the quality of the preparations and the suitability of the preparations. Based on the results of the study the quality of the preparations stained with extracts of Senduduk fruit and purple sweet potato showed the best results in the staining time is 90 minutes with a percentage is 83.33% and 53.33%. The quality of the preparations stained with Senduduk fruit extract is better than that which is colored with purple sweet potato extract. Mitosis specimens of onion root stained with extracts of Senduduk fruit and purple sweet potato extract were declared very feasible to be used as a specimen for cell division practical activities.Keywords: Squash preparations, melastoma malabathricum, sweet potatoes, onion root tip.

KAJIAN AKTIVITAS ANTIBAKTERI EKSTRAK KULIT PISANG RAJA (Musa Paradisiaca var. Raja) DAN SERAI (Cymbopogon Citratus) TERHADAP UMUR SIMPAN BAKSO AYAM

2022 ◽  
Vol 6 (6) ◽  
Author(s):  
Feren Feren ◽  
Sri Wahyuni ◽  
RH Fitri Faradilla
Keyword(s):  
Storage Time ◽  
Design Method ◽  
Storage Period ◽  
Control Treatment ◽  
Plate Count ◽  
Banana Peel ◽  
Total Plate Count ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Peel Extract

ABSTRACT The purpose of this study was to determine the interaction effect of storage time and concentration of plantain peel extract and lemongrass on organoleptic characteristics (color, aroma, texture, and elasticity) and total microbes in chicken meatballs. This study used a 2-Factorial Completely Randomized Design method. The first factor was storage time with three levels, namely 0 days (T0), 2 days (T1), and 4 days (T2. Meanwhile, the second factor was the concentration of plantain peel and lemongrass extract with three levels, namely 0% (C0), 30% plantain peel extract + 20% lemongrass extract (C1), 20% banana peel extract + 30% lemongrass extract (C2), and 25% banana peel extract + 25% lemongrass extract (C3). Observation variables were organoleptic tests which included color, aroma, texture, elasticity, and shelf life after treatment based on the results of the total plate count (TPC) calculation. The results show that the 2-day storage period with the addition of 25% plantain peel extract and 25% lemongrass extract (T1C3) was the best treatment for organoleptic characteristics (color, aroma, texture, and elasticity). Based on the results of the study, it can be concluded that the administration of plantain peel extract and lemongrass was able to maintain the quality of chicken meatballs for two different days compared to the control. Treatment with a storage period of 2 days with 25% plantain peel extract and 25% lemongrass extract (T1C3) was the best treatment that was most favored by the panelists and had the least number of microbial colonies.Keywords: Meatballs, preservatives, banana peel extract and lemongrass, storage time.ABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh interaksi lama penyimpanan dan konsentrasi ekstrak kulit pisang raja dan serai terhadap uji organoleptik (warna, aroma, tekstur dan kekenyalan) dan total mikroba pada bakso ayam. Penelitian ini menggunakan metode Rancangan Acak Lengkap Faktorial 2 Faktor. Faktor Pertama adalah lama penyimpanan yang terdiri dari tiga taraf yaitu 0 hari (T0), 2 hari (T1) dan 4 hari (T2), faktor kedua yaitu perlakuan ekstrak kulit pisang raja yang terdiri atas tiga taraf yaitu konsentrasi 0% (C0), konsentrasi ekstrak kulit pisang raja 30% + konsentrasi ekstrak serai 20% (C1), konsentrasi ekstrak kulit pisang raja 20% + konsentrasi ekstrak serai 30% (C2), konsentrasi ekstrak kulit pisang raja 25% + konsentrasi serai 25% (C3). Variabel pengamatan yaitu uji organoleptik yang meliputi warna, aroma, tekstur, kekenyalan dan daya simpan setelah perlakuan berdasarkan hasil perhitungan jumlah total plate count (TPC). Hasil penelitian menunjukkan bahwa perlakuan lama penyimpanan 2 hari dengan penambahan ekstrak kulit pisang raja 25% dab serai 25% (T1C3) merupakan perlakuan terbaik untuk uji organoleptik (warna, aroma, tekstur dan kekenyalan). Berdasarkan hasil penelitian dapat disimpulkan bahwa pemberian ekstrak kulit pisang raja dan serai mampu mempertahankan kualitas bakso ayam selama dua hari yang berbeda dengan kontrol. Perlakuan dengan lama penyimpanan 2 hari dengan pemberianekstrak kulit pisang raja 25% dan serai 25% (T1C3) merupakan perlakuan terbaik yang paling disukai oleh panelis dan memiliki jumlah koloni mikroba paling sedikit.Kata kunci: Bakso, pengawet, ekstrak kulit pisang dan serai, lama penyimpanan

scholarly journals PERUBAHAN KADAR AIR DAN PATI UBI JALAR (Ipomea batatas L.) SEGAR PADA SISTEM PENYIMPANAN SEDERHANA

2018 ◽  
Vol 13 (3) ◽  
pp. 136
Author(s):  
Maftuh Kafiya ◽  
Nfn. Sutrisno ◽  
Rizal Syarief
Keyword(s):  
Shelf Life ◽  
Sweet Potato ◽  
Starch Content ◽  
Low Cost ◽  
Storage Period ◽  
Black Rot ◽  
Underground Storage ◽  
Postharvest Diseases ◽  
Randomized Design ◽  
Ipomea Batatas

<p>Penyimpanan ubi jalar di daerah infrastruktur terbatas yang mengutamakan kesederhanaan teknologi dan kemurahan biaya diupayakan dengan menggunakan bahan-bahan lokal yang tersedia seperti pasir, jerami dan serbuk gergaji. Selama penyimpanan, kandungan nutrisi di dalam ubi jalar berpotensi mengalami perubahan, khususnya kandungan air dan pati sehingga memengaruhi mutu ubi jalar. Umur simpan ubi jalar ditandai dengan pembusukan, berupa penurunan mutu dan tanda-tanda penyakit yang disebabkan oleh mikroorganisme. Penelitian ini bertujuan melakukan identifikasi dan analisis teknologi terbaik dengan memperhatikan perubahan kadar air dan pati serta penyakit yang menjadi penentu perubahan mutu ubi jalar. Rancangan percobaan yang digunakan adalah rancangan acak lengkap dengan 4 taraf perlakuan penyimpanan yaitu di dalam tanah dengan alas tumpukan pasir-jerami (P1), di dalam tanah dengan alas tumpukan plastik-jerami (P2), di dalam kotak kayu dengan taburan serbuk gergaji (P3) dan di ruang gudang dengan alas terpal (P4). Hasil penelitian menunjukkan bahwa metode penyimpanan memberikan pengaruh terhadap suhu dan RH ruang penyimpanan dengan nilai masing-masing adalah 28,72 oC dan 78.55% (P1), 28,85 oC dan 78,51% (P2), 29,54 oC dan 73,15% (P3), serta 29,61 oC dan 68.07% (P4). Kadar air dan pati mengalami penurunan selama penyimpanan pada semua perlakuan hingga akhir penyimpanan dengan kadar terendah pada perlakuan P4 yang masing-masing sebesar 58,96 dan 11,35%. Sedangkan penyakit yang dapat diidentifikasi pada penelitian ini adalah busuk Fusarium pada penyimpanan P4 dan penyakit java black rot pada penyimpanan P2. Berdasarkan metode pendugaan umur simpan, maka penyimpanan di dalam tanah dengan alas tumpukan pasir-jerami (P1) merupakan metode terbaik dengan umur simpan diduga mencapai 35 hari.</p><p align="center"><strong>English Version Abstract</strong></p><p align="center"><strong><strong>Extra Quality Sweet Potato (<em>Ipomea batatas L</em>) Fresh on the System Rural Scale Storage</strong></strong></p><p>Sweet potato storage in areas with limited infrastructure which focuses on a simple and low-cost technology is conducted by using local materials, such as sand, straw, and sawdust. During the storage period, sweetpotato’s nutrition content will potentially deteriorate, particularly in moisture and starch content. This will eventually affect the quality of sweetpotato. The shelf life of sweetpotato is marked by the spoilage in the form of quality deterioration and some noticeable signs of diseases, most of which are induced by microorganism. This study aimed to study the best technology to evaluate quality change, diseases and shelf life of sweetpotato. The experimental design used was completely randomized design of 4 factors by using various storage ways, i.e. underground storage with sand-straw (P1), underground storage with plastic-straw (P2), inside a wooden box with sprinkling of sawdust (P3), and inside a warehouse with a tarpoulin mat (P4). The results showed that the storage treatments influenced the temperature and RH in a storage room with the values as follows: 8.72 ° C and 78.55% (P1), 28.85 C and 78.51% (P2), 29.54 and 73.15 ° C % (P3), and 29.61 ° C and 68.07% (P4). Moisture and starch contents in sweet potato significantly decreased until the end of storage in which the lowest levels were found in P4 treatment, 58.96 % water content and 11.35 % starch. Postharvest diseases found in sweet potato during research were Fusarium rot (P4) and java black rot (P2). In conclusion, underground storage with sand-straw (P1) was selected as the best method to minimize rate of decreasing moisture and starch contents in sweetpotato with the longest storage period estimated of 35 days.</p>

scholarly journals Pengaruh Subtitusi Tepung Daun Kumis Kucing (Orthosiphon Stamineus B.) Terhadap Mutu Gizi Sus Kering Sebagai Makanan Selingan Pasien Kemoterapi

2020 ◽  
Vol 5 (3) ◽  
pp. 158
Author(s):  
Nur Amaliah Ahmad ◽  
Laksmi Karunia Tanuwijaya ◽  
Rahma Micho Widyanto
Keyword(s):  
Total Energy ◽  
Cancer Cells ◽  
Design Method ◽  
Orthosiphon Stamineus ◽  
Randomized Design ◽  
The Difference ◽  
Chemotherapy Patients ◽  
The Comparative Study ◽  
One Way Anova ◽  
Serving Size

<div class="Section1"><p><em>Abstrak –</em><strong>Kemoterapi merupakan terapi pengobatan kanker dengan menggunakan obat-obatan sitostatika untuk menghancurkan sel kanker atau menghambat perkembangan sel kanker.Efek samping dari pengobatan kemoterapi berupa anoreksia, mual dan muntah, sehingga dapat mempengaruhi asupan makan pasien dan menyebabkan pasien mengalami malnutrisi. Sus Kering merupakan makanan yang dibuat untuk pasien kemoterapi dengan ukuran kecil namun memiliki kandungan gizi yang tinggi.Penelitian ini bertujuan untuk mengetahui perbedaan kandungan zat gizi makrodan energi total pada sus kering substitusi tepung daun kumis kucing pada keempat formulasi terbaik dengan komposisi tepung terigu: tepung daun kumis kucing masing-masing (P0) 100:0 ; (P1) 90:10, (P2) 85:15, (P3) 80:20. Desain penelitian <em>true experimental</em> dengan menggunakan rancangan acak lengkap dengan menggunakan variabel kontrol dan tiga perlakuan. Ulangan dilakukan sebanyak 3 kali sehingga total sampel sebanyak 12. Hasil penelitian menunjukkan bahwa rata-rata kadar zat gizi dan energi total pada sus kering substitusi tepung daun kumis kucing secara berturut-turut sebagai berikut, karbohidrat 10,30 gram, protein 3,71 gram, lemak 10,18 gram dan energi 146,21 kkal per satu takaran saji atau 25 gram. Hasil analisis statistik uji beda One Way Anova dan Kruskal Wallis menunjukkan tidak ada perbedaan signifikan pada karbohidrat, protein, lemak dan energi (p&gt;0,05). Dapat disimpulkan bahwa tepung daun kumis kucing tidak mempengaruhi kandungan zat gizi makro dan energi total pada sus kering substitusi tepung daun kumis kucing sebagai makanan selingan pasien kemoterapi.</strong></p><p><em>Abstract - </em><strong>Chemotherapy is a cancer treatment therapy by using cytotoxic medicines to eliminate cancer cells or inhibit the growth of cancer cells. Side effects of chemotherapy medication are anorexia, nausea, and vomit that impact the absorption of nutrition and malnutrition to the patients. Choux paste is a food specially designed for chemotherapy patients in small size but have high nutrition. This study aims to investigate the difference of macronutrients content and total energy of chou pastry with Java Tea (</strong><em><strong>Orthosiphon stamineus</strong></em><strong>) based flour with four best formulation that has a composition of wheat flour: Java Tea based flour with the ratio of each (P0) 100:0 (P1) 90:10 (P2) 85:15 (P3) 80:20. This study conducted with a true experimental design that used a completely randomized design method with control variables and three treatments. Repetition is performed three times for 12 total samples. Results are shown that mean of macronutrients level and total energy of chou pastry with Java Tea based flour are as follows, carbohydrate 10,30 grams, protein 3,71 grams, fat 10,18 grams, and energy 146,21 kcal for one serving size or 25 gram. The comparative study of One Way Anova and Kruskal Wallis showed that there are no significant differences in carbohydrate, protein, fat, and energy (p&gt; 0.05). It can be concluded that Java Tea whiskers based flour does not affect macronutrient content and total energy of choux pastry with Java Tea based flour as a snack for a chemotherapy patient.</strong></p><p><strong><em>Keywords </em></strong><em>–</em><em>Tepung daun kumis kucing, Kadar karbohidrat, Protein, Lemak, Energi, Sus kering, Kemoterapi</em></p></div><em><br clear="all" /></em>

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 PENGARUH KONSENTARASI CARBOXYMETHYL CELULOSE TERHADAP KUALITAS ES KRIM UBI JALAR (Ipomea batatas L.)

2017 ◽  
Vol 6 (2) ◽  
pp. 45-51
Author(s):  
Meitycorfrida Mailoa ◽  
Siti Rodiyah ◽  
Syane Palijama
Keyword(s):  
Sweet Potato ◽  
Ice Cream ◽  
Food Product ◽  
Test Results ◽  
Level Control ◽  
Frozen Food ◽  
Randomized Design ◽  
Ipomea Batatas ◽  
Potato Product ◽  
Purple Sweet Potato

Modern food processing technology has resulted in the creations of a new processed purple sweet potato product, one of which is the purple sweet potato ice cream. Ice cream is a frozen food product that are usually consumed as a desert, with main ingredients such as fat, nonfat dry material or nonfat solids, sweeteners, stabilizers, and emulsifiers (CMC). This research was aimed to determine the optimal CMC emulsifier concentration in making sweet potato ice cream. The experimental design used was Completely Randomized Design with four treatments, namely A1 level (control), A2 (0.1% CMC), A3 (0.3% CMC), and A4 (0.5% CMC). The results of this study indicate CMC concentration of 0.5% resulting in ice cream with a good quality, total sugar of 28.1%, fat of 5.67%, protein of 5.51%, total solids of 37.51% and water content of 62.47%. Organoleptic test results showed that with the CMC concentrations of 0.5%, the panelists gave texture attribute values of 3.5 and the degree of preference of 3:28. The purple sweet potato ice cream with CMC concentration of 0.5 percent had a good quality because it fitted with ice cream quality terms according to the SII. Keywords: carboxymethyl cellulose, ice cream, purple sweet potato   ABSTRAK Teknologi pengolahan pangan modern telah menghasilkan kreasi baru olahan ubi jalar ungu, salah satunya adalah es krim ubi jalar ungu. Es krim adalah produk pangan beku yang biasa dikonsumsi sebagai makanan selingan dengan bahan-bahan utama dalam pembuatannya seperti lemak, bahan kering tanpa lemak atau padatan bukan lemak, bahan pemanis, bahan penstabil, dan bahan pengemulsi. Penelitan ini bertujuan untuk mengetahui pengaruh konsentrasi bahan penstabil (CMC) terhadap es krim ubi jalar ungu. Rancangan yang digunakan adalah Rancangan Acak Lengkap dengan empat taraf perlakuan yaitu A1 (kontrol), A2 (CMC 0,1%), A3 (CMC 0,3%), dan A4 (CMC 0,5%). Hasil Penelitian ini menunjukan konsentrasi CMC 0,5% menghasilkan es krim dengan kualitas baik, total gula 28,1%, lemak 5,67%, protein 5,51%, total padatan 37,51% dan kadar air 62,47%, Hasil uji organoleptik menunjukan konsentrasi CMC 0,5% lebih disukai panelis dengan nilai atribut untuk tekstur 3,5, dan tingkat kesukaan 3,28, Es krim ubi jalar ungu dengan konsentrasi CMC 0,5% memiliki kualitas baik karena sesuai dengan syarat mutu es krim menurut SII. Kata kunci: carboximethyl cellulose, es krim, ubi jalar ungu

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