scholarly journals Analisis Protein, Kalsium dan Daya Terima Biskuit Ubi Jalar Ungu (Ipomoea batatas L.) dengan Penambahan Daun Kelor (Moringa oleifera)

2020 ◽  
Vol 21 (2) ◽  
pp. 91-97
Author(s):  
Ninna Rohmawati ◽  
Mariska Anggraini ◽  
Ruli Bahyu Antika
Keyword(s):  
Ipomoea Batatas ◽  
Moringa Oleifera ◽  
Control Design

Latar Belakang : Pemenuhan kebutuhan zat gizi balita dapat diatasi dengan melakukan pemberian makanan tambahan. Pembuatan makanan tambahan berupa biskuit dapat dilakukan dengan cara memanfaatkan bahan pangan lokal. Upaya ini dilakukan sebagai bentuk diversifikasi produk olahan yang terbuat dari daun kelor yang memiliki banyak manfaat bagi kesehatan. Tujuan : Menganalisis kadar protein, kalsium dan daya terima biskuit ubi jalar ungu dengan penambahan tepung daun kelor sebesar 5g, 10g, dan 15g. Metode : Penelitian ini merupakan penelitian eksperimen murni dengan menggunakan Posttest-Only Control Design. Penelitian ini melibatkan 25 ibu balita yang berada wilayah kerja Puskesmas Sumbersari Kabupaten Jember. Hasil : Berdasarkan data hasil uji kadar protein dan kalsium meningkat secara signifikan. Kesimpulan : Daya terima berupa aroma, warna, rasa dan tekstur secara statistik berbeda secara signifikan.

scholarly journals Characteristics of yellow sweet potato flakes (Ipomoea batatas L.) with the addition of moringa leaf flour (Moringa oleifera)

2021 ◽  
Vol 883 (1) ◽  
pp. 012026
Author(s):  
G H Augustyn ◽  
V N Lawalata ◽  
S G Sipahelut
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Moringa Oleifera ◽  
Ash Content ◽  
Added Value ◽  
Organoleptic Properties ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Potato Flakes

Abstract Flakes made from yellow sweet potato flour are one of the products with the addition of moringa leaf flour to increase the added value of the two commodities. The purpose of this study was to characterize the chemical and organoleptic properties of yellow sweet potato flakes with the addition of moringa leaf flour and determine the best treatment. This research was designed using a Completely Randomized Design with the addition of 0%, 2%, 4%, 6%, 8% moringa leaf flour, and repeated twice. The results showed that the addition of 4% moringa leaf flour was the best treatment because it was following SNI, with chemical characteristics of 3.43% moisture content, 1.88% ash content, 7.24% fat content, 2.05% protein content, 80.54% carbohydrate content, 4.81% fiber content and organoleptic characteristics of color (3.93 like), taste (3.76 like), aroma (3.40 like), crispness (3.90 like), and overall (3.90 like).

scholarly journals Moringa oleifera, Basella Rubra Linn,Corchorus olitorius Vegetable Jellies: Potentials for Product Development and Commercialization

2016 ◽  
Vol 23 (1) ◽  
Author(s):  
Leila O. Olano
Keyword(s):  
Product Development ◽  
Ipomoea Batatas ◽  
Moringa Oleifera ◽  
Energy Content ◽  
Value Added ◽  
Sodium Content ◽  
Leafy Vegetables ◽  
Green Leafy Vegetables ◽  
Randomized Design ◽  
General Acceptability

Naturally-made products are now available in the local and international markets. Green leafy vegetables are very rich in phytonutrients that could be utilized in producing value-added products like vegetable jellies. The study considered green leafy vegetables: Malunggay (Moringa oleifera), Kulitis  (Amaranthus spinosus L.), Camote tops (Ipomoea batatas), Alugbati (Basella Rubra Linn),Saluyot (Corchoru solitorius) for the development of vegetable jellies. It specifically determined the sensory acceptability of vegetable jellies in terms of their appearance, aroma, color, texture, consistency, and general acceptability using the single factor experiment in a Completely Randomized Design considering five treatments evaluated by 80 evaluators using score cards for sensory evaluation. The appearance, aroma, texture, consistency and general acceptability of Malunggay jelly was “Liked Very Much” while Saluyot jelly was “Liked Extremely” in terms of color. There were significant differences among the vegetable jellies in the sensory qualities and general acceptability of Malunggay jelly and Saluyot jelly in terms of color. The five vegetable jellies were acceptable. Malunggay jelly had the highest acceptability that was high in ash, crude protein, crude fat, carbohydrates and energy content. Saluyot jelly was high in moisture content, and Alugbati jelly was high in sodium content. Malunggay (Horseradish tree), Alugbati (Malabar nightshade), and Saluyot (Jute leaves) vegetables have potentials for product development as vegetable jellies.

scholarly journals Moringa oleifera milk powder as a supplementary food for malnutrition children (SUSUKE)

2021 ◽  
Vol 883 (1) ◽  
pp. 012090
Author(s):  
S W Djoko ◽  
E Kembauw ◽  
I B D Kapelle
Keyword(s):  
Moringa Oleifera ◽  
Milk Powder ◽  
Control Design ◽  
Case Control ◽  
Processing Method ◽  
Supplementary Food ◽  
The World ◽  
Mothers And Children ◽  
Nursing Mothers ◽  
Nested Case Control

Abstract Moringa oleifera are known throughout the world as a nutrition plants, WHO has introduced moringa as an alternative food to overcome malnutrition. In Africa and Asia Moringa leaves are recommended as a nutrient-rich supplements for nursing mothers and children during infancy phase. Moluccas is one of the top 5 regions with quite high rates of malnutrition, while rich in natural products, the lack of knowledge and poor processing method results in nutrients unable to be properly absorbed. Moringa milk-powder can be the answers to malnutrition problems. Methods: This Study used a Nested case-control design, subject were all children aged 1 month-12 years who were diagnosed with malnutrition using WHO and CDC chart during reseach. Result: Sample size was 60 children’s 30 subjects are using malnutrition treatment and moringa milk powder and 30 subjects are using only malnutrition treatment. Conclusion: Moringa milk powder have a benefit for malnutrition children.

scholarly journals Indeks Glikemik, Kandungan Gizi, dan Daya Terima Puding Ubi Jalar Putih (Ipomoea batatas) dengan Penambahan Buah Naga Merah (Hylocereus polyrhizus)

2019 ◽  
Vol 3 (2) ◽  
pp. 107 ◽  
Author(s):  
Ruly Dwi Arysanti ◽  
Sulistiyani Sulistiyani ◽  
Ninna Rohmawati
Keyword(s):  
Sweet Potato ◽  
Glycemic Index ◽  
Ipomoea Batatas ◽  
Control Design ◽  
Dragon Fruit ◽  
Significant Difference ◽  
Low Carbohydrate ◽  
Post Test ◽  
Low Glycemic Index ◽  
Diabetes Melitus

Background: Diabetes mellitus is one of the degenerative diseases that have increased prevalence every year. Diet arrangement by the selection of type and amount which a low glycemic index are methods that can applied by diabetic in diet implementation. Researchers want to modify the white sweet potato pudding with addition of red dragon fruit to obtain low glycemic index, low carbohydrate, and high fiber food products.Objective: The purpose of this study was to analyze the glycemic index, nutrient content, and the acceptance capability of white sweet potato pudding with addition of red dragon fruit by 25%, 50%, and 75%. Method: The research method used is true experimental with post-test only control design. The researcher subject were 10 student for index glicemyc test and 25 diabetics patient for acceptance capability.Result: The pudding glycemic index with 4 treatment (K, P1, P2, and P3) were 37.75; 33.81; 32.81; and 29.54. The higher addition of red dragon fruit can pudding low carbohydrate and fiber level. Pudding with addition of 75% red dragon fruit was the the most preferred pudding by panelists. Conclusion: In conclusion, there was no significant difference in the addition of red dragon fruit to white sweet potato pudding. The addition of red dragon fruit had a significant difference in carbohydrate levels, and fiber content. The pudding was well received by the panelists in terms of taste, texture, aroma, and color, but based on the statistical results only the taste received had a significant difference.ABSTRAKLatar Belakang: Diabetes melitus merupakan salah satu penyakit degeneratif yang mengalami peningkatan prevalensi setiap tahunnya. Pengaturan diet dengan pemilihan jenis dan jumlah makanan berindeks glikemik rendah merupakan salah satu cara yang dapat dilakukan oleh diabetisi dalam penatalaksanaan diet. Peneliti ingin memodifikasi puding ubi jalar putih dengan penambahan buah naga merah untuk mendapatkan produk pangan dengan indeks glikemik dan kadar karbohidrat rendah serta kadar serat tinggi.Tujuan: Penelitian ini bertujuan untuk menganalisis indeks glikemik, kandungan gizi (kadar karbohidrat dan kadar serat) serta daya terima puding ubi jalar putih dengan penambahan buah naga merah sebesar 25%, 50%, dan 75%.Metode: Metode penelitian yang digunakan adalah true eksperimental dengan post-test only control design. Subjek penelitian sebanyak 10 orang mahasiswa untuk uji indeks glikemik dan 25 orang penderita diabetes melitus untuk uji daya terima.Hasil: Indeks glikemik puding dengan 4 taraf perlakuan (K, P1, P2, dan P3) adalah 37,75; 33,81; 32,81; dan 29,54. Semakin tinggi penambahan buah naga merah dapat menurunkan kadar karbohidrat dan kadar serat puding. Puding dengan penambahan buah naga merah 75% adalah puding yang paling disukai oleh panelis.Kesimpulan: Kesimpulan dari penelitian ini yaitu tidak terdapat perbedaan yang signifikan terhadap penambahan buah naga merah pada puding ubi jalar putih. Penambahan buah naga merah memiliki perbedaan yang signifikan terhadap kadar karbohidrat, dan kadar serat. Puding tersebut diterima oleh panelis dari segi rasa, tekstur, aroma, dan warna, tetapi berdasarkan hasil statistik hanya daya terima rasa yang memiliki perbedaan yang signifikan.

PENGARUH EKSTRAK ETANOL DAUN UBI JALAR (Ipomoea batatas LAMK.) SEBAGAI HEPATOPROTEKTOR PADA TIKUS PUTIH JANTAN GALUR WISTAR

2016 ◽  
Vol 2 (2) ◽  
pp. 71-74
Author(s):  
I Putu Tangkas Suwantara
Keyword(s):  
Ipomoea Batatas ◽  
Control Design ◽  
Post Test ◽  
Test Control

Telah dilakukan penelitian tentang daun ubi jalar yang mengandung flavanoid dan fenol. Penelitian ini bertujuan untuk mengetahui pengaruh pemberian ekstrak etanol daun ubi jalar (Ipomoea batatas Lamk.) terhadap kadar SGPT serum pada tikus putih galur Wistar yang diinduksi parasetamol. Penelitian ini merupakan penelitian eksperimental dengan rancangan Pre and Post Test Control Design. Populasi meliputi 25 ekor tikus putih jantan galur Wistar yang dibagi menjadi 5 kelompok secara acak yaitu kelompok kontrol negatif (aqua dest), kelompok kontrol positif (“Produk X”) dosis 46,9 mg/200 gBB), kelompok perlakuan 1 (dosis ekstrak etanol daun ubi jalar 40mg/200 gBB), kelompok perlakuan 2 (dosis ekstrak etanol daun ubi jalar 80mg/200g BB), kelompok perlakuan 3 (dosis ekstrak etanol daun ubi jalar 160mg/200 gBB) selama 7 hari. Pada hari ke-8 seluruh kelompok diinduksi parasetamol 378 mg/200 gBB. Data yang didapat berupa selisih antara data pre-test dan post-test dianalisis menggunakan SPSS 17.0 for Windows dengan metode ANOVA satu jalan dilanjutkan dengan uji LSD. Hasil penelitian menunjukkan bahwa ekstrak etanol daun ubi jalar (Ipomoea batatas Lamk.) dosis 160mg/200 gBB mempunyai pengaruh hepatoprotektor sebanding dengan “Produk X” dengan nilai signifikan 0,142 (p≥0,05).

Batatins VII-X, glycolipid ester-type dimers from sweet potato (Ipomoea batatas)

Planta Medica ◽  
2012 ◽  
Vol 78 (11) ◽  
Author(s):  
D Rosas-Ramírez ◽  
R Pereda-Miranda
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas

PENGARUH MODEL PEMBELAJARAN QUANTUM LEARNING BERNUANSA MUSIK KLASIK TERHADAP HASIL BELAJAR IPA KELAS VI DI SDN 58 DAN SDN 82 PEKANBARU

2019 ◽  
Vol 3 (4) ◽  
Author(s):  
Neni Hermita ◽  
Zufriady Zufriady
Keyword(s):  
Control Design ◽  
Quantum Learning

Penelitian ini dilatarbelakangi oleh belum optimalnya hasil belajar IPA kelas VI di SD Pekanbaru, melalui hasil wawancara langsung dengan beberapa siswa kelas VI SD, diketahui bahwa sebagian besar siswa lebih mudah belajar sambil mendengarkan audio dari pada visual, maupun kinestetik. Penelitian ini bertujuan untuk mengetahui: (1) pengaruh model pembelajaran quantum learning bernuansa musik Mozart terhadap hasil belajar IPA kelas VIb SD Negeri 82 Pekanbaru; dan (2) pengaruh model pembelajaran quantum learning bernuansa musik Beathoven terhadap hasil belajar IPA kelas VI SD Negeri 58 Pekanbaru. Penelitian ini adalah penelitian eksperimen dengan desain true-experimental, yaitu posttest only control design. Hasil penelitian menunjukkan bahwa: (1) terdapat pengaruh model pembelajaran quantum learning bernuansa musik Mozart terhadap hasil belajar IPA kelas VIb SD Negeri 82 Pekanbaru. Diketahui dari nilai nilai thitung > nilai ttabel (3,037 > 2,064). Dengan demikian, hipotesis penelitian yang berbunyi diduga terdapat pengaruh model pembelajaran quantum learning bernuansa musik Mozart terhadap hasil belajar IPA kelas VIb SD Negeri 82 Pekanbaru, diterima; dan (2) terdapat pengaruh model pembelajaran quantum learning bernuansa musik Beathoven terhadap hasil belajar IPA kelas VIa SD Negeri 58 Pekanbaru Diketahui dari nilai nilai thitung > nilai ttabel (2,834 > 2,093). Namun, setelah dibandingkan kedua hasil belajar kelompok eksperimen tersebut, diketahui tidak adanya perbedaan, karena thitung < nilai ttabel (0,509 < 2,014). Dengan demikian, hipotesis penelitian yang berbunyi diduga terdapat pengaruh model pembelajaran quantum learning bernuansa musik Beathoven terhadap hasil belajar IPA kelas VIa SD Negeri 58 Pekanbaru, diterima.

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