scholarly journals PHYTOCHEMICAL SCREENING AND GASS CROMATOGRAPHY – MASS SPECTROMETER (GC-MS) ANALYSIS ETHANOL EXTRACT OF PURPLE SWEET POTATO (Ipomoea batatas L.)

2019 ◽  
Vol 2 (2) ◽  
pp. 28-30
Author(s):  
Surti Kurniasih ◽  
Dina Dyah Saputri
Keyword(s):  
Sweet Potato ◽  
Mass Spectrometer ◽  
Ipomoea Batatas ◽  
Phytochemical Screening ◽  
Potato Leaf ◽  
Active Compounds ◽  
Ms Analysis ◽  
Purple Sweet Potato ◽  
Antibacterial And Antifungal ◽  
Sweet Potato Leaves

Purple sweet potato (Ipomoea batatas L.) leaves are extremely versatile that possesses high value. Sweet potato (Ipomoea batatas L.) leaves have secondary metabolism compounds that used as antibacterial and antifungal. The content of secondary metabolite compounds contained in plants an important role in providing antibacterial and antifungal activity so that this study was conducted to develop the utilization of purple sweet potato leaves through phytochemical screening. Phytochemical screening aims to provide an overview of the class of compounds contained in purple sweet potato leaf plants including of alkaloids, steroids-triterpenoids, saponins, flavonoids, and tannins test. Samples were taken from the local community of Bogor. The extract is made by extracting the simplicia of positive purple sweet potato leaves containing alkaloid, steroids-triterpenoids, saponins, flavonoids, and tannins. Further identification of active compounds was performed by Gass Cromatography-Mass Spectrometer (GC-MS) analysis to detect the active compound contained in purple sweet potato leaf extract more specifically. GC-MS analysis results show several active compounds including: 1.4-Benzenediol (CAS) Hydroquinone, Benzenesulfonic acid 4-hydroxy (CAS), Hexadecanoic acid (CAS) Palmitic acid.

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 STUDY OF BENGKUANG MASK FORMULATION (Pachyrhizus erosus L) WITH ETHANOL EXTRACT OF SWEET POTATO LEAVES (Ipomoea batatas L) AS ANTIOXIDANT

2020 ◽  
Vol 7 (1) ◽  
pp. 76-83
Author(s):  
Irma Zarwinda Zarwinda ◽  
Azmalina Adriani ◽  
Alfhahyal Aulia Yunas
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Ethanol Extract ◽  
Preference Test ◽  
Face Mask ◽  
Potato Leaf ◽  
Pachyrhizus Erosus ◽  
The Face ◽  
Purple Sweet Potato ◽  
Sweet Potato Leaves

The leaves of purple sweet potato or purple yam contain compounds that are essential and provide a good benefits for human health such as vitamins, protein, calcium, iron, beta-carotene, and etc. As antioxidant source, it can be added as an active compounds to mask which mostly used in this era. The present study aims to prepare and characterize the mask prepared using bengkuang or Jicama/Mexican turnip as basic mask, combined with an ethanol extract of sweet potato eaves as antioxidant. Mask formulation was made by the experimental method. The face mask formulation was made by mixing three ingredients namely bengkuang powder, ethanol extract of purple sweet potato and real honey. The organoleptic test, irritation test and preference test (probandus) were used to characterized three as-prepared masks (F1, F2, and F3). The results showed that the liquid (F1)  and semi-solid (F2 and F3) masks, ethanol extract of purple sweet potato leaves provides an additional aroma to the as prepared mask in wich the F3 mask has the best aroma compared to the other mask. In irritation testing, no irritation occurred after 2 weeks for the 3 formulas that were made. The subsequent studies are changes in facial skin after wearing a mask for 2 weeks, the face felt every probandus face becomes a little more moist and smoother. Therefore, the face mask type 3 (F3) was the best formulation for considered for further application.Keyword: Bengkoang (Pachyrhizus Erosus L), Face mask, Sweet Potato Leaf (Ipomoea Batatas L), and  ethanol

scholarly journals The antihyperlipidaemic and hepatoprotective effect of Ipomoea batatas L. leaves extract in high-fat diet rats

2021 ◽  
Vol 10 (3) ◽  
pp. 558
Author(s):  
Nurkhasanah Mahfudh ◽  
Nanik Sulistyani ◽  
Muhammad Syakbani ◽  
Athifah Candra Dewi
Keyword(s):  
Sweet Potato ◽  
High Fat Diet ◽  
Ipomoea Batatas ◽  
Lipid Level ◽  
Hepatoprotective Effect ◽  
High Fat ◽  
Potato Leaf ◽  
Serum Glutamic Oxaloacetic Transaminase ◽  
Liver Histopathology ◽  
Purple Sweet Potato

The administration of high-fat diets can increase the body's lipid level and damage the organs. Purple sweet potato leaf (Ipomoea batatas L.) was reported as an antioxidant against free radicals. This study aimed to observe the sweet potato leaf extract's activity on decreasing lipid profile and hepatoprotective effect in high-fat diet fed rats. The treatment animals were divided into five groups, namely normal control, high-fat diet (HFD) control, the treatment group of purple sweet potato leaf extract (SPLE) doses 100 mg/kg BW, 200 mg/kg BW and 400 mg/kg BW which fed with high-fat diet for 14 days and SPLE for 28 days. After treatment was completed, the blood was collected for the detection of cholesterol, triglyceride, serum glutamic oxaloacetic transaminase (SGOT), and serum glutamic pyruvate transaminase (SGPT). After that, the animals were sacrificed, and a liver histopathology observation was conducted using Haematoxylien and Eosin staining. The result showed a significant decrease in cholesterol and triglyceride levels (p≤0.05) compared to the negative group in all treated groups. The SGOT and SGPT enzymes in all of treatment groups were also found to decrease compared with HFD control. The result was confirmed by the histopathological observations. The finding suggested the potency of SPLE for antihyperlipidaemic and hepatoprotective agent.

scholarly journals PENGARUH JENIS PELARUT TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK DAUN UBI JALAR PUTIH (Ipomoea batatas L) MENGGUNAKAN METODE MASERASI

2020 ◽  
Vol 9 (4) ◽  
pp. 438
Author(s):  
Ade Maria Kristin Gultom ◽  
Ni Made Yusa ◽  
Anak Agung Istri Sri Wiadnyani
Keyword(s):  
Antioxidant Activity ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Leaf Extract ◽  
Potato Leaf ◽  
Measured Variable ◽  
Obvious Effect ◽  
Randomized Design ◽  
High Antioxidant Activity ◽  
Sweet Potato Leaves

This study aims to determine the effect of solvent types on antioxidant activity of white sweet potato leaf extract (Ipomoea batatas L) and to obtain the most appropriate type of solvent to produce white sweet potato leaf extract with high antioxidant activity. The experimental design uses in this research was Completely Randomized Design (CRD) with the treatment of solvent types methanol 80%, acetone 80%, ethanol 80% and aquades. The treatment was repeated four times so obtain 16 units of the experimental. Data were analysis of variance and followed by Duncan test if the treatment has a significant effect on measured variable. The results showed that, type of solvent had an obvious effect on antioxidant activity of white sweet potato leaves. Methanol was the best solvent in extract white sweet potato leaves with followed by yield was 32.11%, total flavonoids was 226.45 mg QE / g, total tannin was 16.58 mg TAE / g, vitamin C was 119.42 mg AAE / g and antioxidant activity was 82.42%.

scholarly journals Efek Penggunaan Tepung Daun Ubi Jalar Ungu Dan Tepung Daun Ubi Jalar Kuning Terhadap Karakteristik Fisikokimia, Organoleptik Dan Aktivitas Antioksidan Pada Cookies

2021 ◽  
Vol 4 (2) ◽  
pp. 192-207
Author(s):  
Olga Olivia Maretta ◽  
Sukardi Sukardi ◽  
Sri Winarsih
Keyword(s):  
Protein Content ◽  
Sweet Potato ◽  
Block Design ◽  
Food Product ◽  
Natural Antioxidants ◽  
Ash Content ◽  
Potato Leaf ◽  
Color Preferences ◽  
Purple Sweet Potato ◽  
Sweet Potato Leaves

Abstract. Utilization of sweet potato as a food product has been commonly carried out and the nutrients in it have been known. This is what underlies the existence of food diversification using sweet potato leaves. Sweet potato leaves contain B vitamins, iron, calcium, zinc and protein, besides that sweet potato leaves are a source of natural antioxidants such as β-carotene, anthocyanins, phenolic acids, tannins, polyphenols, including lutein. Utilization of sweet potato leaves into processed products, one of which is by flouring sweet potato leaves as a substitute for cookies. The research design was carried out using a random nested block design, consisting of two factors. The first factor as a nest was purple sweet potato leaves and yellow sweet potato leaves. Second factor as a nesting factor is the formulation of cookies with the substitution of sweet potato leaf flour with different levels (3.3g, 6.6g, 9.9g, 13.2g). Observation parameters include moisture content, ash content, fat content, protein content, total carbohydrates, antioxidant activity, texture, organoleptics (taste, color, preferences, aroma, aftertaste). The results of this study indicate an effect on ash content and protein content in different varieties. In the treatment of different formulations, it is known that there is an effect on moisture, carbohydrate, and protein content. The effect of adding purple sweet potato leaf flour and yellow sweet potato leaf flour in this study affected organoleptics including taste, color, aroma, preferences, and aftertaste. The treatment of cookies with the addition of sweet potato leaf flour with the highest ash content was 2.83%, the lowest water content was 1.51%, the highest protein content was 31.07%, and the largest carbohydrate content was 41.04%. Keywords: antioxidant, processed, sweet potato leaves   Abstrak. Pemanfaatan ubi jalar sebagai produk pangan telah umum dilakukan dan telah diketahui zat gizi didalamnya. Hal inilah yang mendasari adanya diversifikasi pangan dengan menggunakan daun ubi jalar. Daun ubi jalar mengandung vitamin B, zat besi, kalsium, zinc dan protein, selain itu daun ubi jalar merupakan sumber antioksidan alami seperti ß-­carotene, antosianin, asam fenolik, tannin, polifenol, termasuk lutein. Pemanfaatan daun ubi jalar menjadi produk olahan, salah satunya dengan menepungkan daun ubi jalar untuk substitusi cookies. Penelitian ini menggunakan Rancangan Acak Kelompok Tersarang (Nested) terdiri atas dua faktor. Faktor 1 sebagai sarang yaitu jenis daun, faktor 2 sebagai faktor yang tersarang yaitu formulasi dengan level yang berbeda (3,3g, 6,6g, 9,9g, 13,2g). parameter pengamatan meliputi kadar air, kadar abu, kadar lemak, kadar protein, karbohidrat total, aktivitas antioksidan, daya patah, dan organoleptic (rasa, aroma, warna, aftertaste, dan skoring). Hasil dari penelitian ini diketahui bahwa adanya pengaruh dari penggunaan jneis daun ubi jalar yang berbeda meliputi kadar abu dan kadar protein sedangkan pengaruh dari formulasi terhadap karakter fisikokimia meliput kadar air, kadar karbohidrat dan protein. Pada organoleptiknya jenis maupun formulasi berpengaruh nyata terhadap rasa, warna, skoring, aftertaste, dan aroma. Kata kunci: antioksidan, cookies, daun ubi jalar ungu dan daun ubi jalar kuning

scholarly journals KORELASI KARAKTER ANATOMI DAUN UBI JALAR (Ipomoea batatas L.) KULTIVAR TAHAN DAN TIDAK TAHAN TERHADAP INTENSITAS PENYAKIT KUDIS DAUN

2017 ◽  
Vol 4 (1) ◽  
pp. 21 ◽  
Author(s):  
Ade Winda Pradana ◽  
Siti Samiyarsih ◽  
Juni Safitri Muljowati
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Food Sources ◽  
Sweet Potatoes ◽  
Potato Leaf ◽  
Lower Productivity ◽  
Stomata Size ◽  
Alternative Food Sources ◽  
Inoculation Treatment ◽  
Sweet Potato Leaves

Sweet potato (Ipomoea batatas L.) is one of alternative food sources beside than rice. Sweet potatoes are contains minerals, nutrients, sources of energy, protein, vitamins A and C. Sweet potatoes have lower productivity than rice and cassava. The low productivity of sweet potatoes due to several factors, which one of them is a leaf scab disease caused by pathogens Sphaceloma batatas Saw. The purpose of this study is to determine the character of the anatomy of sweet potato leaf cultivars that resistant and unresistant to the intensity of leaf scab disease, as well as the correlations between the anatomy character of sweet potato leaves with leaf scab disease intensity. The method used in this study is an experimental method with factorial completely randomized design. The first factor is the character of the anatomy of four cultivars sweet potato leaves, Cangkuang and Sukuh cultivars (cultivars resistant), cultivars Cilembu and Beta (unresistant cultivars). The second factor is the inoculation treatment S. batatas Saw. The parameters were observed thickness of cuticle, epidermis, mesophyll, the size (length and width) stomata, density of stomata and trikomata as well as the intensity of the disease were analyzed using analysis of variance (ANOVA). To determine the correlation between the anatomy character leaves with disease intensity using regression correlation analysis. The results showed that Cangkuang cultivar has cuticle, epidermis and mesophyll thickest. Beta cultivars have stomata size of the longest and widest. Cilembu cultivar has the highest density of stomata. Sukuh cultivars has the highest density. The anatomy characters include of a thick cuticle, epidermis, stomata size (length and width), as well as the density of stomata and trikomata correlated with intensity of leaf scab disease.

scholarly journals THE EFFECT OF OFFERED FERMENTED RICE HULL IN RATION SUPPLEMENTED WITH PURPLE SWEET POTATO (Ipomoea batatas L.) LEAF ON LIPID PROFILE OF DUCK MEAT

2017 ◽  
Vol 4 (2) ◽  
pp. 184
Author(s):  
T.G. Oka Susila ◽  
T.G. Belawa Yadnya ◽  
Ni Gusti Ketut Roni
Keyword(s):  
Lipid Profile ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Crude Fiber ◽  
Feed Consumption ◽  
Rice Hull ◽  
Potato Leaf ◽  
Randomized Design ◽  
Fiber Consumption ◽  
Purple Sweet Potato

This experiment was carried out to study the effect of offered fermented rice hull in ration supplemented with purple sweet potato (Ipomoea batatas L.) leaf on lipid profile of duck meat. Seven treatment rations were used in a completely randomized design (CRD) consisted of control ration A (ration   without containing rice hull and purple sweet potato leaf), ration B (ration  containing 5% rice hull), ration C (ration containing 5% fermented rice hull and purple sweet potato leaf ), ration D (ration  containing 10%  rice hull), ration E   (ration containing 10% fermented rice hull and purple sweet potato leaf), ration F (ration containing 15%  rice hull),and ration G (ration containing 15% fermented rice hull and purple sweet potato leaf). Each treatment consisted of three replicates  and each replicate consisted of five ducks. Variable observed in this study  were feed consumption, protein, crude fiber and antioxidant  consumption and lipid profile consisted cholesterol total, HDL, LDL and TGA. The results showed that feed, protein, crude fiber and antioxidant consumption on treatment A were 6414.10., 1027.70., 520.82 and 59,51g/head.  Giving  treatment B, C, D, E, F and G  decrease feed consumption (P, < 0.05), but protein consumption was increase significantly (P <0.05) except for treatment B was not significant compared with treatment A. Giving  treatments C, E and G were decrease crude fiber consumption (P<0.05).  Crude fiber consumption in treatment B increase significantly (P < 0.05), but crude fiber consumption in treatment D and F were not significantly different (P>0.05) with control (A).  Antioxidant consumption for  treatments B, C, D, E, F and G were increase significantly (P<0,05) compared with  A. Lipid profile of duck meat consisted of cholesterol total, HDL, LDL and TGA in treatment A were  75,84., 26,81., 30,04 and 100,87 mg/100g. Offered treatment B, C, E, F and G significantly decrease cholesterol total (P<0.05), but treatment D was not significantly different (P>0.05) with  treatment A . While on HDL and TGA for all treatment were not significantly different (P>0.05) except TGA for treatment C was increase significantly (P<0.05), compared treatment A. Offered  treatment C, E and G  were significantly decease LDL of  duck meat, but   treatment B, D and F   were not significantly different (P<0.05) with treatment A. Its can be concluded that offered fermented rice hull in ration supplemented with purple sweet potato (Ipomoea batatas L.) leaf improve lipid profile of  duck meat.

PENGARUH PROSES MASERASI DENGAN VARIASI KONSENTRASI PELARUT ETANOL TERHADAP KANDUNGAN SENYAWA EKSTRAK DAUN PEPAYA (Carica papaya L.) DAN DAUN UBI JALAR UNGU (Ipomoea batatas L. Lam)

2020 ◽  
Vol 6 (2) ◽  
pp. 252
Author(s):  
Herman Irawan ◽  
Sevty Syera ◽  
Nurlaili Ekawati ◽  
Djadjat Tisnadjaja
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Leaf Extract ◽  
Carica Papaya ◽  
Ethanol Extract ◽  
Hemorrhagic Fever ◽  
Total Phenol ◽  
Traditional Medicines ◽  
Purple Sweet Potato ◽  
Sweet Potato Leaves

Papaya (Carica papaya L.) and purple sweet potato (Ipomoea batatas L. Lam) are commonly used empirically as traditional medicines, including for malaria, malnutrition, fever and hemorrhagic fever. The purpose of this study was to determine the effect of differences in the concentration of ethanol solvents on the chromatogram profile and compound content. The research method began with maceration using 50%, 70%, and 96% ethanol, then thin layer chromatography test, and determination of total phenol and flavonoid levels with Elisa at λ of 750 nm and 415 nm, where the comparator used were gallic acid and quercetin . The results of total phenol levels obtained in papaya leaf extract were 3,493 mg GAE/gram and in sweet potato leaves the results were 4,786 mgGAE/mg. While the total flavonoid yield obtained from papaya leaf extract was obtained as much as 4,630 mg QE/gram and on sweetpotato which was 4,269 mgQE/mg. Characterisation of extract compound content was carried ouy by using Gas Chromatography- Mass Spectroscopy (GC-MS), where comparison of extracts used in extract combination samples are 50:50, 75:25, and 25:75. The results showed that ethanol extract contained alkaloids, flavonoids, saponins, tannins, and triterpenoids. Characterization by using GC-MS for single extract and combination extract of papaya leaves and purple sweet potato leaves obtained the main active compounds are Phytol, Neoheptadine, and n-Hexadecanoic acid.

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

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