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

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.

2019 ◽  
Vol 3 (2) ◽  
pp. 8-13
Author(s):  
I Nyoman Sumerta Miwada ◽  
IN.S. Sutama ◽  
IK. Sukada ◽  
L. Doloksaribu

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.


2021 ◽  
Vol 1 (1) ◽  
pp. 70-80
Author(s):  
M. Mutawalli Wira Supati ◽  
Salnida Yuniarti Lumbessy ◽  
Dewi Putri Lestari

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.


2009 ◽  
Vol 7 (2) ◽  
pp. 68-76
Author(s):  
RETNATI RETNATI ◽  
M.A.M. ANDRIANI ◽  
GUSTI FAUZA

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.


ZOOTEC ◽  
2017 ◽  
Vol 37 (2) ◽  
pp. 474
Author(s):  
Aprilawati Daeng Lanusu ◽  
S.E Surtijono ◽  
L.Ch.M. Karisoh ◽  
E.H.B. Sondakh

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


AGROINTEK ◽  
2020 ◽  
Vol 14 (1) ◽  
pp. 1-13
Author(s):  
Arnida Mustafa ◽  
Ela Elliyana

Soybean pulp is a byproduct of tofu processing and soy milk. The nutrients contained in soybean dregs are still significantly high, especially protein and fiber. So far, processing of soybean pulp into food is still limited. Tuber has many benefits for the body, and has a high nutritional content and can be used as a food substitution. One of the tubers that can be processed as a substitute is purple sweet potato. The natural fiber of oligosaccharides or anti-nutrition substances stored in purple sweet potatoes is a valuable commodity for processed food products, such as brownies. This study aims to determine the quality, physicochemical and organoleptic properties produced by brownies. The study was organised using a completely randomized design (CRD) with a comparison treatment of soybean pulp paste and purple sweet potato paste including (1) 60%, 50%, 40% and (2) 40%, 50%, 60%. Each treatment was repeated three times. The study was conducted at the Pangkep State Agricultural Polytechnic Biochemistry Laboratory (PPNP) of South Sulawesi. The results of the study obtained the best quality of brownies on physicochemical properties in treatment D (A3B3), by the concentration of 40% soybean paste paste and 60% purple sweet potato paste for water content (25.76%), ash (1.01%), fat (14.56%), carbohydrate (43.32%), and protein (18.95%). The best growth power test for the physical quality of brownies is in treatment D (A3B3) with a concentration of 40% soybean pulp paste treatment and 60% purple sweet potato paste (6.4 cm). The best panelist's level of preference test was in treatment D (A3B3) with a concentration of 40% soybean paste paste treatment and purple sweet potato paste 60% for color (4.28%), aroma (3.95%), flavor (4.47% ) and texture (4.42%).


Food Research ◽  
2021 ◽  
Vol 5 (1) ◽  
pp. 298-305
Author(s):  
B. Yudhistira ◽  
A.K. Putri ◽  
S. Prabawa

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.


2017 ◽  
Vol 6 (2) ◽  
pp. 45-51
Author(s):  
Meitycorfrida Mailoa ◽  
Siti Rodiyah ◽  
Syane Palijama

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


2020 ◽  
Vol 12 (1) ◽  
pp. 9-15
Author(s):  
Yusmarini Yusmarini ◽  
Shanti Fitriani ◽  
Vonny Setiaries Johan ◽  
Rahmayuni Rahmayuni ◽  
Vita F. Artanti

Tapai is one of the typical Indonesian fermented products. This research utilized Lactobacillus plantarum 1 RN2-53 and natural dyes made from plants in the production of cassava tapai. The objectives of this research were to improve the quality of probiotic cassava tapai and to obtain the chemical, microbiological and sensory characteristics of the cassava tapai. Natural dyes used were purple sweet potato extract, red dragon fruit extract and narrow-leaf pleomele extract. The results showed that cassava tapai made with the addition of Lactobacillus plantarum 1 RN2-53 and the addition of natural dyes from plants had different chemical and microbiological characteristics. Tapai made with the addition of red dragon fruit extract generally had a lower pH value and a higher total titrated acid compared to tapai made with the addition of purple sweet potato extract and narrow-leaf pleomele extract, but the alcohol content of tapai made with the addition of purple sweet potatoes extract was higher than the others. The number of lactic acid bacteria was around 109 and had met the probiotic food criteria.


2013 ◽  
Vol 712-715 ◽  
pp. 409-414
Author(s):  
Lu Gao ◽  
Ke Da Li ◽  
Min Peng Zhu ◽  
Ying Chang Li

The basic study on activity of polyphenol oxidase (PPO) from purple sweet potato (PSP) and its control method was mainly carried out by spectrophotometry. The PPO activity and browning degree (BD) of PSP peel were higher than those of inner-tissue and intact sweet potatoes. The relativity between them was positive, and relativity coefficient was 0.9895. The activity of PPO extracted from sliced PSP increased initially and decreased afterwards, with the highest activity of PPO on the third day during storage. And BD increased very quickly as time went by, especially in the first three days. The relativity between PPO activity and BD was negative, and relativity coefficient was-0.8747. The result indicated that the browning of fresh-cut PSP slices during storage was mainly due to PPO in it. The composite inhibitor was optimized by the orthogonal design, and the addition of0.05% L-cysteine+0.03% phytic acid+0.3% ascorbic acid+0.3% citric acidwould markedly inhibit the enzymatic browning caused by PPO and improve the quality of fresh-cut PSP slices.


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