scholarly journals Potensi Ekstrak Oligosakarida Ubi Jalar Sebagai Prebiotik Bakteri Probiotik Akuakultur (The Potential of Sweet Potato Oligosaccharide Extract as Aquaculture Probiotic Bacteria Prebiotic)

1970 ◽  
Vol 3 (1) ◽  
pp. 16-20
Author(s):  
Wida Lesmanawati ◽  
Widanarni Widanarni ◽  
Sukenda Sukenda ◽  
Wahyu Purbiantoro
Keyword(s):  
Sweet Potato ◽  
High Performance ◽  
Ipomoea Batatas ◽  
Preparation Method ◽  
Sea Water ◽  
Probiotic Bacteria ◽  
Potato Flour ◽  
Preparation Methods ◽  
Growth Of Bacteria

Sweet potato contains non digestible oligosaccharides that functions as prebiotics. The processing will affect the chemical composition of sweet potato. This study aimed to find the best preparation method of sweet potato (Ipomoea batatas) that can produce the highest oligosaccharide extract and test the prebiotic potential of the extract to support the growth of bacteria SKT-b which has been shown to act as a probiotic for shrimp. Trial I: test the preparation method of sweet potato to obtain the best oligosaccharides extract. The treatment consisted of three different preparation methods, raw potato flour, raw potato flour steamed, and steamed potato flour. Oligosaccharides from potato flour of each preparation method was then extracted and analyzed using High Performance Liquid Chromatography. Potato oligosaccharides extract from best preparation method, was dried in freeze dryer and used for later experiments. Trial II: test the potato oligosaccharides extract as prebiotic in supporting the growth of probiotic bacteria SKT-b (in vitro). This experiment was conducted to determine the combinations of prebiotic dose with inoculants concentrations that result the best growth of bacteria SKT-b. Liquid culture bacteria SKT-b concentrations of 107, 108, 109, and 1010 cfu ml-1 were cultured in sterile sea water mixed with prebiotics concentrations of 0, 1, 2 and 3% v/v. The extract of steamed potato flour contains the highest oligosaccharides, and may act as prebiotics to support the growth of probiotic bacteria SKT-b. Prebiotics 3% and probiotics SKT-b 1010 cfu ml-1 was the best sinbiotic combination, which showed the highest growth of probiotic bacteria.Keywords: oligosaccharides, probiotics SKT-b, sinbiotic, sweet potato

scholarly journals The Effectiveness of Candidate Probiotic Bacteria to Control Vibriosis Disease

2017 ◽  
Vol 5 (2) ◽  
pp. 1
Author(s):  
Mulyati Mulyati ◽  
Suryati Suryati ◽  
Irfani Baga
Keyword(s):  
Survival Rate ◽  
Sea Water ◽  
Challenge Test ◽  
Probiotic Bacteria ◽  
Pathogenicity Test ◽  
Inhibitory Ability ◽  
Significant Difference ◽  
Portunid Crab

The study aims to isolate, characterize, and examine probiotic bacteria's inhibitory ability against Vibrio harveyi bacteria, both in-vitro and in vivo. Methods used in the study consist of 1) An Isolation of Candidate Probiotic Bacteria, 2) An Antagonistic Test of Candidate Probiotic Bacteria in vitro, 3) An Identification of Bacteria, 4) A Pathogenicity Test of Candidate Probiotic Bacteria, 5) An Antagonistic Test of Candidate Probiotic Bacteria against V. harveyi in vivo. According to the isolation of candidate probiotic bacteria, there are 18 isolated candidate probiotic. After being tested for its inhibitory ability in vitro, there are 8 isolates with zone of inhibition as follows: isolate MM 7 from intestine (22 mm), isolate MM 6 from intestine (12 mm), isolate MM 10 from sea water (10 mm), isolate MM 5 from intestine (9 mm), isolate MM 4 from intestine (8 mm), isolate MM 3 from intestine (7 mm), isolate MM 2.2 from intestine (7 mm), isolate MM 2.1 from intestine (7 mm). Eight genera of the candidate probiotic bacteria is derived from Portunid crab, they are Staphylococcus, Streptococcus, bacillus, vibrio, Alcaligenes, Lactobacillus, micrococcus. Before proceeding the V. harveyi bacterial challenge test in vivo, three potential isolates consisting of MM6, MM7 and MM10 as the probiotic bacteria are pathogenicity-tested against V. harveyi. The survival rate of Portunid crab on pathogenicity test using MM6, MM7 and MM10 generates 91.11-100%, while the control generates 100% survival rate. Variance analysis result through post-hoc Tukey's Honest Significant Difference (HSD) test at 95% confidence interval indicates that isolate MM7 and MM10 are significantly able to increase hatchling Portunid crab's survival rate.

Comparative studies of the physicochemical and functional properties of sweet potato (Ipomoea batatas L.) flour

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 145-152
Author(s):  
M. Hasmadi ◽  
M. Merlynda ◽  
A.H. Mansoor ◽  
I. Salwa ◽  
M.K. Zainol ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Functional Properties ◽  
Ipomoea Batatas ◽  
Absorption Capacity ◽  
Oil Absorption ◽  
Potato Flour ◽  
Foaming Capacity ◽  
Sweet Potato Flour ◽  
Physicochemical And Functional Properties ◽  
Dietary Fibre Content

This study aimed to determine the proximate compositions and functional properties of sweet potato flour from different varieties cultivated in Sabah, Malaysia, namely Jepun, Kairot and Kaladi. The results showed that the moisture content of all flour samples was below 14%. The fat and protein content of Jepun sweet potato variety were significantly different (p<0.05) as compared with Kairot and Kaladi sweet potato varieties. The ash and dietary fibre content of Kairot sweet potato flour were higher (p<0.05) compared to Jepun and Kaladi flours. In addition, Kaladi sweet potato had the highest carbohydrate content (82%). There were significant differences (p<0.05) in the values of L*, a* and b* for all sweet potato flours. The Jepun sweet potato flour had the highest foaming capacity, water absorption capacity, oil absorption capacity, swelling power and viscosity. Rapid Visco analyser revealed that significant differences were observed for pasting parameters such as peak viscosity, trough viscosity, breakdown viscosity, final viscosity and setback viscosity. The gelatinisation properties showed that Kairot sweet potato flour had the highest onset temperature, conclusion temperature and enthalpy while Kaladi sweet potato flour had the highest peak temperature.

scholarly journals Biochemistry of postharvest spoilage of sweet potato (Ipomoea batatas L.). 2. Comparison of cellulolytic enzyme production in cultures and fungi-infected sweet potato tubers

2006 ◽  
pp. 48-57
Author(s):  
R. C. Ray
Keyword(s):  
Sweet Potato ◽  
Enzyme Production ◽  
Ipomoea Batatas ◽  
Rhizopus Oryzae ◽  
Cellulose Synthesis ◽  
Cellulolytic Enzyme ◽  
Optimum Temperature ◽  
Potato Tubers

The study was conducted to determine the production in vitro and in vivo of cellulases by Botrydiplodia theobromae and Rhizopus oryzae. Isolates of these organisms were obtained from the postharvest decay of sweetpotato tubers. Results revealed that B. theobrornae and R. oryzae which were isolated from postharvest spoilage of sweetpotato tubers produced endo-13-1,4-glucanase and exo-V-1 ,4-glucanase in culture and in fungi-infected tissues of sweetpotato tubers. The optimum temperature and pH for cellulose synthesis and activity were 30°C and pH 6.5, respectively.

CUTTING WEIGHT, PERCENTAGE OF CARCASS AND FAT ABDOMINAL CHICKEN BROILER fed WITH ADDITIONAL RED SWEET POTATOES POWDER (IPOMOEA BATATAS)

2021 ◽  
Vol 2 (3) ◽  
Author(s):  
Wa Ode Nurullah Leesi ◽  
Harapin Hafid ◽  
Muhammad Amrullah Pagala
Keyword(s):  
Sweet Potato ◽  
Broiler Chickens ◽  
Ipomoea Batatas ◽  
Abdominal Fat ◽  
Potato Flour ◽  
Fat Percentage ◽  
Sweet Potatoes ◽  
Slaughter Weight ◽  
Weight Percentage ◽  
Sweet Potato Flour

This study aims to examine the use of red sweet potato flour on slaughter weight, percentage ofcarcass weight, and abdominal fat in broiler chickens fed with additional red sweet potato flour. Thisresearch was conducted in April to May 2018, housed in the Raman Farm enclosure in Puosu JayaVillage, Konda District, Konawe Selatan District. The material used in this study was 64 weeks oldbroiler chickens, with 64 feed ingredients used as the concentrate, corn, bean, sweet potato flour. Theequipment used is a scale, a colony cage made of wire-lined wood and measuring 4m x 2m, which isdivided into 16 plots and the size of each 1m x 0.5m, each story is equipped with a place to eat anddrink, 40-watt incandescent balloons and other equipment such as scales, ovens, sample grinders,basins, plastics, and gutters. This study was designed using a complete randomized design with fourtreatments and four replications, where four treatments consisted of P0 basic ration (Control), P1:basic ration containing 4% red sweet potato flour, P2: elemental percentage containing 6% red sweetpotato flour, and P3: basic ration contains 8% red sweet potato flour. The variables observed in thisstudy were cutting weight, carcass percentage, and abdominal fat of broiler chickens. The results ofthe analysis of variance showed that the administration of red sweet potato flour had no significanteffect (P> 0.05) on the percentage of carcasses and abdominal fat of broiler chickens. Broiler chickenaged five weeks. It was concluded that the provision of different red sweet potato flour in feed did notsignificantly affect slaughter weight, carcass weight, and abdominal fat percentage of broilerchickens. There is a tendency for broilers fed with red sweet potato flour to have heavier cut weights,a more significant portion of carcasses and an increase in the level of red yam, and a decrease inabdominal fat content and the addition of red yam levels in the feed.

scholarly journals Photo-fermentation of purple sweet potato (Ipomoea batatas L.) using probiotic bacteria and LED lights to yield functionalized bioactive compounds

3 Biotech ◽  
2018 ◽  
Vol 8 (7) ◽  
Author(s):  
Joeng-Ho Lee ◽  
Palanivel Velmurugan ◽  
Jung-Hee Park ◽  
Woo-Suk Chang ◽  
Yool-Jin Park ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Bioactive Compounds ◽  
Ipomoea Batatas ◽  
Probiotic Bacteria ◽  
Purple Sweet Potato ◽  
Led Lights

scholarly journals Effect of cytokinins and auxin on bud burst and direct organogenesis in vitro of some sweet potato landraces (Ipomoea batatas L.) grown in Benin

2019 ◽  
Vol 131 (1) ◽  
pp. 13347
Author(s):  
Arsène M. Doussoh ◽  
Justine Sossou Dangou ◽  
Gilles H.T. Cacaï ◽  
Serge S. Houedjissin ◽  
Corneille Ahanhanzo
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Direct Organogenesis ◽  
Bud Burst
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