scholarly journals FORMULATION CRACKERS PASTA TALAS (Colocasia esculenta) AND PURPLE SWEET POTATO (Ipomea batatas L)

2018 ◽  
Vol 9 (1) ◽  
pp. 1
Author(s):  
Noli Novidahlia ◽  
Lia Amalia ◽  
Brida Januarisca
Keyword(s):  
Sweet Potato ◽  
Sensory Quality ◽  
Chemical Properties ◽  
Colocasia Esculenta ◽  
Quality Test ◽  
Ipomea Batatas ◽  
Taro Flour ◽  
Sensory Qualities ◽  
Purple Sweet Potato

Taro is rich in nutrients and purple sweet potato is rich in anthocyanin which can be functioned as a pigment. The aims of the study were to determine the best paste formulated using taro flour and mash sweet potato based on sensory quality test, to evaluate the preference level of crackers using hedonic test and to analyze the chemical properties of selected product. The study was begun with pasta preparation assigned by three ratios of taro flour and mash purple sweet potato (1:1 , 3:1 and 1:3). The sensory qualities of paste including color, taste, and texture were analyzed. Paste made with ratio of taro flour and mash purple sweet potato 1:3 had the best sensory qualities. The paste was then used for crackers making, crackers with filler of paste (sandwich) and crackers made by mixing the dough and paste. Each crackers was then evaluated its preference level using hedonic test including color, aroma, taste, crispyness, and the preferred crackers was analyzed its chemical properties including moisture, ash, protein, lipid, and carbohydrate. The results showed that sandwich crackers was preferred than mixed dough-paste crackers and contained of moisture 3.54%, ash 0.82%, protein 8.57%, fat 7.15%, and carbohydrates 79.93%.

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

scholarly journals Fortification of goat milk with purple sweet potato (Ipomea batatas l.) extract and its effects on functional cheese

2019 ◽  
Vol 3 (2) ◽  
pp. 8-13
Author(s):  
I Nyoman Sumerta Miwada ◽  
IN.S. Sutama ◽  
IK. Sukada ◽  
L. Doloksaribu
Keyword(s):  
Sweet Potato ◽  
Ph Value ◽  
Goat Milk ◽  
Antioxidant Content ◽  
Randomized Design ◽  
Ipomea Batatas ◽  
Potato Extract ◽  
Purple Sweet Potato

This study was undertaken to analyze the quality of goat milk based cheese particularly its potential high antioxidant content through fortification of goat milk with purple sweet potato extract. A completely randomized design was used to determine the characterization of goat milk based cheese quality through five levels i.e. 0% (A); 2% (B); 4% (C); 6% (D) and 8% w/v (E) of purple sweet potato extract fortification in goat milk. The results showed that the increased level of fortification by purple sweet potato extract in goat milk based cheese significantly increased the pH value of the cheese (P<0.05) where the highest pH was 6.20 at the level of 4%  w/v. Meanwhile, the yield and total of cheese acid were not affected by the fortification. The content of cheese protein significantly decreased (P<0.05) by the increasing level of fortification by purple sweet potato in goat milk. Goat milk-based cheese on the E treatment contained the lowest protein (19.42%). Functional potency of the cheese increased significantly (P<0.05) when the level of fortification was increased. The highest antioxidant content in goat milk based cheese was 114.47 mg/L. GAEAC at 8% w/v level. In conclusion, by increasing fortified goat milk by purple sweet potato extract up to 8% w/v was able to potentially produce cheese containing a high antioxidant.

scholarly journals The improvement of functional food in yogurt enriched with purple sweet potato (Ipomea batatas var. Ayamurasaki)

2018 ◽  
Vol 43 (2) ◽  
pp. 159
Author(s):  
F. Afiati ◽  
G. Priadi ◽  
F. Setiyoningrum
Keyword(s):  
Moisture Content ◽  
Sweet Potato ◽  
Functional Food ◽  
Ipomoea Batatas ◽  
Skim Milk ◽  
Crude Fiber ◽  
A Value ◽  
Ipomea Batatas ◽  
Factor Ii ◽  
Purple Sweet Potato

he research was conducted to examine the use of purple sweet potato (Ipomoea batatas var. Ayamurasaki) to improve functional food of yogurt. This experiment has 2 factors of treatments. The first factor (i) was concentration of skim milk, i.e. 0%, 3% and 6%; the second factor (ii) was concentration of purple sweet potato, i.e. 0%, 2% and 4% of purple sweet potato. The parameters observed were viability of lactic acid bacteria (LAB), pH, moisture content, protein, fat, carbohydrate, ash and crude fiber and organoleptic. The results showed that there was no interaction between the concentration of skim-milk and the purple sweet potato on total LAB, moisture content and crude fiber. However, the interaction occurred on the levels of fat, protein, carbohydrate and ash. The organoleptic test results that yogurt enriched by 2% purple sweet potato without addition of skim was more preferable by panelist with a value of 3.65.

scholarly journals Pemanfaatan Ekstrak Kulit Ubi Jalar Ungu (Ipomea batatas L.) sebagai Bahan Pewarna Alternatif untuk Pengamatan Mikroskopis Paramecium sp. dalam Pembelajaran Biologi

2019 ◽  
Vol 2 (1) ◽  
pp. 1
Author(s):  
Dewi Fatimatuzahro ◽  
Dian Ayuning Tyas ◽  
Saifullah Hidayat
Keyword(s):  
Sweet Potato ◽  
Experimental Approach ◽  
Control Group ◽  
Skin Extract ◽  
Control Group Design ◽  
Ipomea Batatas ◽  
Ethanol Acetic Acid ◽  
Post Test ◽  
Potato Skin ◽  
Purple Sweet Potato

<p><em>Purple sweet potato (Ipomea batatas L.) is a tuber that has purple meat and skin. The purple color of purple sweet potato is usually used by the community as a food coloring, while the sweet potato skin is considered only waste and disposed of. This study aims to determine whether purple sweet potato skin extract can be used as an alternative dye on microscopic observations of Paramecium sp. The research used experimental approach with post test only control group design. The process of purple sweet potato skin extraction using chemical solvents is ethanol, acetic acid and water. The extractions with three treatments were A, B, and C respectively different ratios (25: 1: 5), (15: 1: 15) and (5: 1:25). The results of microscopic observations quantitatively analyzed using Anova One Way test obtained sign. &gt; 0.05 which means the purple sweet potato skin extraction results can be used as an alternative dye for microscopic observation of Paramecium sp. Qualitative analysis of the results of observations in which treatment A shows the best dye results in coloring Paramecium sp.</em></p>

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