scholarly journals EFFECT OF BLANCHING PRETREATMENT ON COLOUR AND ANTHOCYANIN OF DRIED SLICE PURPLE SWEET POTATO (Ipomoea batatas L)

2019 ◽  
Author(s):  
Nur Tsalits Fahman Mughni
Keyword(s):  
Sweet Potato ◽  
Difference Method ◽  
Ipomoea Batatas ◽  
Nutrient Content ◽  
High Water ◽  
Boiling Water ◽  
Drying Process ◽  
Sweet Potatoes ◽  
Acylated Anthocyanins ◽  
Purple Sweet Potato

Purple sweet potato (Ipomoea batatas L) contains many acylated anthocyanins which are beneficial for human health. Purple sweet potato roots are easily damaged due to the high water and nutrient content. To extend the shelf life of purple sweet potatoes can be done by a drying process. The drying process can affect the color and amount of anthocyanin. The purpose of this study was to analyze the effect of blanching on color and the amount of anthocyanin of dried slice purple sweet potato. The blanching method studied was steam blanching with a temperature of 70oC-80 oC and blanch with boiling water 90 oC – 98 oC for 2 minutes. To measure the amount of anthocyanin by the pH difference method and measure color using the chromameter tool. The results showed that the steam blanching technique produced a higher color and amount of anthocyanin of dried chips purple sweet potato compared to blanching boiling water. This is because Anthocyanin dissolves in water. The conclusion is to get the color and the relatively high amount of anthocyanin in dried pieces of purple sweet potato can be done by steam blanching.

EFFECT OF HEAT TREATMENT ON THE ANTIOXIDANT ACTIVITIES OF TWO CULTIVARS OF SWEET POTATOES

2016 ◽  
Vol 78 (6-12) ◽  
Author(s):  
Amir H. M. S. ◽  
Nurun N. ◽  
Nida Iqbal ◽  
Nur F. R. ◽  
Lee L. H. ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Antioxidant Activities ◽  
Sweet Potatoes ◽  
Moist Heat ◽  
Dry Heat ◽  
Significant Difference ◽  
Ic50 Values ◽  
Purple Sweet Potato

Natural sources of antioxidants are derived from fruits, vegetables and wine, whilst artificial supplements are from teas and spices. Sweet potato (Ipomoea batatas) is an excellent natural source of vitamins and minerals, and likely a great source of antioxidant. The objective of this study  is to analyze the antioxidant activity of orange sweet potato (Vitato) and  purple sweet potato (All purple), prepared as heat dry and  moist heat for 30 minutes at 100oC. All the samples were obtained from Pasir Puteh and MARDI Telong, Bachok, Kelantan, respectively. Both samples were soaked into methanol to obtain the crude extract prior to analyzing for antioxidant activity by using 2, 2-diphenyl-1-picryl hydrazyl (DPPH). IC50 values of dry heat and moist heat Vitato were 0.40mg/L and 0.20mg/L while dry heat and moist heat, All purple were 0.32mg/L and 0.19mg/L, respectively. Both moist heat samples enjoyed higher scavenging activities compared to dry heat samples. However, the All purple sample of moist heat is the most superior one. Significant difference of IC50values between dry heat and moist heat sample differ significantly. Thus, this study clearly demonstrated that moist heat sweet potato exhibited  excellent increase in antioxidant activity.

scholarly journals Perbandingan Kadar Glukosa Pada Ubi Jalar Ungu (Ipomoea batatas Var Ayamurasaki) Menggunakan Metode Luff Schoorl

WARTA FARMASI ◽  
2019 ◽  
Vol 8 (2) ◽  
pp. 10-19
Author(s):  
Reymon Reymon ◽  
Nur Saadah Daud ◽  
Feny Alvianty
Keyword(s):  
Diabetes Mellitus ◽  
Sweet Potato ◽  
High Glucose ◽  
Ipomoea Batatas ◽  
Degenerative Diseases ◽  
Sweet Potatoes ◽  
Glucose Levels ◽  
Low Carbohydrate ◽  
Purple Sweet Potato ◽  
Different Levels

ABSTRAK Asupan makanan yang mengandung kadar glukosa tinggi perlu diperhatikan untuk mengurangi risiko penyakit degeneratif seperti diabetes mellitus. Hal ini dapat diatasi dengan mengkonsumsi pangan karbohidrat rendah seperti umbi-umbian seperti ubi jalar ungu(Ipomoea batatasVar Ayamurasaki).Penelitian ini bertujuan untuk mengetahui kadar glukosa yang terdapat pada ubi jalar ungu rebus, kukus, bakar dan goreng. Metode yang digunakan adalah eksperimen. Sampel ubi jalar ungu diolah dengan cara direbus, kukus, bakar dan goreng. Sampel yang telah diolah dianalisis kadar glukosanya dengan menggunakan metode Luff Schoorl secara triplo. Berdasarkan hasil penelitian menunjukkan bahwa semua perlakuan mengandung kadar glukosa dengan tingkat yang berbeda pada sampel ubi jalar ungu rebus, kukus, bakar dan goreng berturut-turut yaitu 3,30%, 4,92%, 7,72%, dan 7,36%. Sehingga dapat disimpulkan kadar glukosa terendah diperoleh dari sampel ubi jalar ungu rebus.   Kata kunci : Glukosa, Ubi jalar ungu, Luff Schoorl   ABSTRACT Intake of foods containing high glucose levels needs to be considered to reduce the risk of degenerative diseases such as diabetes mellitus. This can be overcome by consuming low carbohydrate foods such as tubers such as purple sweet potato (Ipomoea batatas Var Ayamurasaki).This study aims to determine the glucose levels found in boiled, steamed, roasted and fried purple sweet potatoes. The method used is an experiment. The sample of purple sweet potato is processed by boiling, steaming, roasting and frying. Samples that have been processed are analyzed for glucose levels using the Luff Schoorl method in triple. Based on research results showed that all treatments contained glucose levels with different levels in the samples of purple sweet potato boiled, steamed, roasted and fried respectively at 3.30%, 4.92%, 7.72%, and 7.36%. So that it can be concluded that the lowest glucose level was obtained from a sample of boiled purple sweet potato.  Keywords: Glucose, purple sweet potato, Luff Schoorl

scholarly journals ACCEPTABILITY AND NUTRIENTS CONTENT (VITAMIN B12 AND FOLIC ACID) OF SUBTITUTED SNACK BAR WITH PURPLE SWEET POTATO (IPOMOEA BATATAS L.) ENRICHED WITH NUTRITIONAL YEAST AS HEALTHY VEGAN FOOD

2021 ◽  
Vol 16 (1) ◽  
pp. 79
Author(s):  
Achmad Maralda Ainin Ghifari
Keyword(s):  
Folic Acid ◽  
Statistical Analysis ◽  
Vitamin B12 ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Nutrient Content ◽  
Megaloblastic Anaemia ◽  
Characteristic P ◽  
Average Value ◽  
Purple Sweet Potato

Vegan are group of people who have high risk of megaloblastic anaemia because of vitamin B12 and folic acid defi ciency. Purple sweet potato (Ipomoea Batatas L.) and nutritional yeast are rich vitamin B12 and folic acid, therefore can be formulated into healthy food, such as snack bar for vegan. The purpose of this study is to determine the eff ect of purple sweet potato substitution and nutritional yeast addition on acceptability and availability of vitamin B12 and folic acid of snack bar. The type of research of formulation was true experimental design (Complete Randomize Design) with 1 formula control and 2 modifi ed formula. This research was carried out for 3 months (December 2018-March 2019) in Nutrition Laboratory Universitas Airlangga. The panelists are 38 people who affi liated with vegan community Yayasan Buddha Maitreya Surabaya. Statistical analysis used Kruskall Wallis test and Mann Whitney test with 5% signifi cance level. The results of organoleptic test showed that the most preferred formula by panelists was F2 with an average value of 3,6. There are diff erences in terms of smell characteristic (p=0.017) and taste characterictic (p=0.021). F2 have the highest content of vitamin B12 and folic acid, which are 1.58 mcg and 1,62 mcg, respectively, for 50 gram snack bar. The study showed that the best optimization (acceptability and nutrient content) in formula is F2 (substitution of 20% of purple sweet potato and addition 9 g of nutritional yeast). Therefore, snack bar with purple sweet potato substitution and nutritional yeast enrichment is feasible as an alternative healthy snack for vegan.

scholarly journals Skrining Golongan Senyawa Kimia dan Pengujian Aktivitas Antioksidan Ekstrak Ubijalar (Ipomoea batatas (L.)Lam.) Varietas Lokal di Distrik Skanto Kabupaten Keerom Provinsi Papua

2020 ◽  
Vol 12 (2) ◽  
pp. 85-92
Author(s):  
Yuliana H. Rumsarwir ◽  
Linus Y. Chrystomo ◽  
Maklon Warpur
Keyword(s):  
Sweet Potato ◽  
Potato Variety ◽  
Ipomoea Batatas ◽  
Agricultural Research ◽  
Food Supplement ◽  
Native Plant ◽  
Phytochemical Screening ◽  
Sweet Potatoes ◽  
Local Varieties ◽  
Purple Sweet Potato

Sweet potato (Ipomoea batatas) is native plant comes from the American continent. It began to spread throughout the world, especially in the tropical countries in the 16th century. Papua Province is one of the regions with the largest area of harvested sweetpotato in Indonesia, therefore there is a high chance to develop food independence in Papua. Because of the Papuan people are accustomed consuming non-rice food. The study was conducted in the Biology Laboratory and the Pharmacy laboratory of MIPA Faculty Cenderawasih University and also the supporting Laboratory of The Papua Agricultural Research and Development Center (Balitbangtan). The purpose of  this research is to test the quality of flour of Keerom sweet potato varieties. Method for flour of sweet potato quality testing were using phytochemical screening  to determine the chemical compound group and using antioxidant test with the DPPH (1-diphenyl-2-picrylhydrazyl) method.  The results of the description of the Skanto District Keerom sweet potatoes in the field  were three (3) local varieties including Weayuken (purple sweet potato), Musanaken (yellow sweet potato) and Hiho (white sweet potato). The result of phytochemical  screening show that the purple sweet potato variety has more chemical compounds consist of tannins, quinones, flavonoids, terpenoids and alkaloids compared to white sweet potato consist of alkaloids only and yellow sweet potato consist of tannins, flavonoids, terpenoids and alkaloids. The result of antioxidant activity tests to flour extract ethanol  has IC50values of 299.82 ppm (purple sweet potato), 301.18 (yellow sweet potato), 1027.98 ppm (white sweet potato) respectively. So can be conclude that the purple sweet potato variety is the best. It was suggested for further research to isolate bioactive compounds and test antioxidants to other varieties in other centers areas of sweetpotato culture which have potential to develop for food, supplement and tradisional drugs.Key words: Sweet potato; local varieties; flour quality; phytochemical screening; antioxidant test

scholarly journals Efek Pemberian Ekstrak Etanol Daun Dan Batang Ubi Jalar Ungu (Ipomoea batatas L.) Terhadap Penurunan Kadar Glukosa Darah Pada Tikus Jantan Galur Wistar Yang Diinduksi Aloksan

2018 ◽  
Vol 1 (3) ◽  
pp. 139-143
Author(s):  
Haryoto Haryoto ◽  
Ermia Septiana Devi
Keyword(s):  
Blood Glucose ◽  
Blood Glucose Level ◽  
Sweet Potato ◽  
Glucose Level ◽  
Ipomoea Batatas ◽  
Ethanol Extract ◽  
Male Rats ◽  
Sweet Potatoes ◽  
Post Test ◽  
Purple Sweet Potato

Tanaman ubi jalar ungu (Ipomoea batatas L.) mudah didapat dan banyak kegunaannya,terutama bagian umbi ubi jalar ungu yang banyak diolah masyarakat sedangkan bagian daun dan batang pemanfaatnya belum maksimal. Umbinya telah diketahui mempunyai aktivitas dapat menurunkan kadar gula darah. Penelitian ini bertujuan untuk mengetahui efek penurunan kadar glukosa darah dari ekstrak etanol daun dan batang ubi jalar ungu serta golongan senyawa yang terkandung dalam ekstrak. Desain penelitian menggunakan randomized pre-test post-test kontrol grup desain. Pada penelitian ini menggunakan 15 ekor tikus jantan galur wistar dan dibagi menjadi 5 kelompok yaitu kontrol negatif (akuades), kontrol positif (metformin 45 mg/kgBB), kelompok perlakuan ubi jalar ungu dosis 150; 300; 600 mg/kgBB, sebelumnya masing –masing tikus dinduksi dengan aloksan 150 mg/kgBB, dan dilakukan pemantauan selama 14 hari. Pemeriksaan kadar gula darah menggunakan spektrofotometer visibel dengan panjang gelombang 500 nm. Data dianalisis secara statistik untuk mengetahui perubahan kadar gula darah. Hasil yang didapat dengan pemberian ekstrak pada dosis 150, 300, dan 600 mg/kgBB selama pemantauan 14 hari dapat menurunkan kadar gula darah berturut – turut menjadi 96,33 ± 4,72 ; 66,67 ± 16,16 ; dan 142,67 ± 27,06 mg/dL. Ekstrak etanol daun dan batang ubi jalar ungu memiliki kandungan senyawa yaitu alkaloid, flavonoid, saponin, tanin dan senyawa fenolik.   The purple sweet potato plant (Ipomoea batatas L.) is easy to obtain and has many uses, especially the purple sweet potato tubers which are mostly utilized by the people, while the utilization of its leaves and stem are not maximized. Its tuber has been known to have activity in  reducing blood sugar levels.This research aimed to evaluate the effect of ethanol extract of leaves and stems of purple sweet potatoes in reducing blood glucose level as well as to identify its chemical constituents. The study was design by a randomized pre-test post-test control group. The animal used were 15 wistar male rats which divided into 5 groups, these include negative control (distilled water), positive control (metformin 45 mg/kgBW), treatment group of purple sweet potatoes with the doses of 150; 300; 600 mg/kgBW, before the treatment all rats were induced by aloxan 150 mg/kgBW, and all groups were observed for 14 days. Blood glucose level was determined using UV-Vis spectophotometer at wavelength of 500 nm. The data were analyzed statistically to evaluate blood glucose level alteration.  The result showed that the extract at doses of 150, 300, dan 600 mg/kgBW decrease blood glucose level in 14 days observation, the blood glucose levels were 96.33 ± 4.72 ; 66.67 ± 16.16 ; and  142.67 ± 27.06 mg/dL, respectively. The ethanol extract of leaves and stem of purple sweet potatoescontained alkaloids, flavonoids, saponins, tannins and phenolic compounds

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 Formulation of Mocaf Mie with Natural Colors from Purples Sweet Potatoes

2019 ◽  
Vol 2 (2) ◽  
pp. 108
Author(s):  
Henny Nurjannah ◽  
Wanda Lestari ◽  
Saskiyanto Manggabarani
Keyword(s):  
Sweet Potato ◽  
Calcium Content ◽  
Nutrient Content ◽  
Test Results ◽  
Nutritional Content ◽  
Sweet Potatoes ◽  
A Value ◽  
Randomized Design ◽  
Purple Sweet Potato ◽  
Hedonic Quality

Background: Noodle is one of the popular food products in the community. Purple sweet potato contains large amounts of anthocyanin pigment. Seeing the prospect of great benefits and easily obtained, sweet potatoes can be optimized for use as a source of natural dyes. Objectives: The purpose of this study was to determine the nutrient content of wet noodles and the level of preference for noodles from mocaf flour with natural sweet potato dyes. Material and Method: This type of research is an experiment with a completely randomized design (CRD) with 4 treatments and 2 repetitions to produce 8 experimental designs. Results: The hedonic test results obtained the best formula is F1 with a value of 3.67 categories very like while the hedonic quality test obtained the best formula is F1 with a value of 3.68 categories of purplish, slightly aromatic colour, slightly savoury taste and somewhat chewy texture. The nutritional content of wet noodles are 69.02% water content, 3.67% ash content, 1.03% fat content, 9.77% protein content, 0.34% calcium content and 1.493% phosphorus content. Conclusion: The most preferred wet noodle based on hedonic test and hedonic quality is F1 formula. This wet noodle only has a little nutritional content, further research is needed in order to get the best-wet noodle formulation and has a good nutritional content so that it can be produced as an alternative to wet noodle variations.

scholarly journals PKM Teknologi Fermentasi Tape Jusinta di Pondok Pesantren Puteri Yatama Mandiri Kabupaten Gowa

DEDIKASI ◽  
2020 ◽  
Vol 22 (2) ◽  
Author(s):  
Nurhayani H. Muhiddin ◽  
Ratnawaty Mamin ◽  
Hasanuddin Hasanuddin
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Boarding School ◽  
Sweet Potatoes ◽  
Manihot Esculenta Crantz ◽  
The Public ◽  
South Sulawesi ◽  
Cassava Production ◽  
Purple Sweet Potato ◽  
Fermentation Technology

The target partners in the Public Partnership Program (PKM) of Jusinta Tape Fermentation technology are students at the XII grade SMA Yatama Mandiri Islamic Boarding School, Gowa Regency. The location of the Islamic boarding school is in the area of Pallangga Subdistrict, Gowa Regency, which has the first highest cassava production and second highest sweet potatoes production land in South Sulawesi.. The implementation of activities is supported by the field of expertise of the implementing team related to the results of research in the form of a tape product called "Tape Jusinta" (Muhiddin, et al., 2018). This tape is made through the fermentation process of a mixture of purple sweet potato tubers and cassava roots using a local ragi tape starter. The process of making tape from purple sweet potato (Ipomoea batatas L.) and cassava roots (Manihot esculenta Crantz) with a local ragi tape starter, has received patent certificate in January 2020. Another thing that supports the potential of students who really need knowledge development and skills to grow economically productive businesses with Islamic boarding schools located in sweet potato and cassava production centers. The output target that is expected to be achieved in this PKM activity is that students have the knowledge and skills in producing Jusinta Tape through fermentation technology. The results of the activity are expected to be developed into a learning tool for biotechnology materials. The methods used are: lectures, demonstrations, discussions, practice and mentoring. The instruments used to determine the participants' responses to the Tape Jusinta fermentation technology training were questionnaires, observation, interviews, and documentation. The results achieved were that the participants could easily understand the processing of purple sweet potato and cassava roots into Tape Jusinta through fermentation technology. As many as 60% of the participants from the teacher group answered that the Tape Jusinta fermentation technology was in accordance with the students' abilities and was suitable to be applied in biotechnology learning. The organoleptic test results show that the Tape Jusinta product has a light purple color with an average of 4.4, the aroma of alcohol is less sharp with an average of 4.2, a soft texture with an average of 8.6, a slightly sour taste with an average of 4.4, the taste is quite sweet on average  6.5, and product palatability by the society is well received with an average of 8.9.

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