scholarly journals Utilization Pemanfaatan Ekstrak Kulit Ubi Jalar Ungu Sebagai Pengganti Crystal Violet pada Pewarnaan Gram

2021 ◽  
Vol 16 (2) ◽  
pp. 46-56
Author(s):  
Andi Sri Nurul Hidayanti ◽  
Sulfiani Sulfiani ◽  
Nuramaniyah Taufiq
Keyword(s):  
Sweet Potato ◽  
Crystal Violet ◽  
Positive Control ◽  
Anthocyanin Content ◽  
Potato Peel ◽  
Gram Staining ◽  
Ethanol Acetic Acid ◽  
Acetic Acid Water ◽  
Purple Sweet Potato ◽  
Peel Extract

Purple sweet potato has the high anthocyanin content. The anthocyanin content in purple sweet potato skin is higher than the anthocyanin in the tubers, namely 52.84-729.74 mg/100g while the tubers are 110.51 mg/100g. Natural dyes that have the potential to be extracted include anthocyanins. This research aimed to test anthocyanin dyes in purple sweet potato peel extract as the substitute for crystal violet in gram staining. The type of research used Quasi Experiments. This research was conducted in the Microbiology Laboratory of the Hasanuddin University Medical Faculty. In this research, extraction was carried out by using the solvent of Ethanol : Acetic Acid : Water (25: 1: 5). Furthermore, gram staining was carried out by using purple sweet potato peel extract using a concentration of 60%, 70%, 80%, 90%, 100% and crystal violet as positive control. The results of this research indicate that the staining used purple sweet potato peel extract concentrations of 60%, 70%, 80%, 90% in gram-positive Staphylococcus bacteria isolates showed poor bacterial staining results because the bacteria were not purple when compared to crystal violet dye. Where as at the concentration of 100% it showed good bacterial staining results because the bacteria was purple. Meanwhile, gram-negative e.coli bacteria isolates at the concentration of 60%, 70%, 80%, 90%, 100% showed good bacterial staining results because the bacteria were red. Suggestions for further research to do maceration longer.

scholarly journals Pengaruh Substitusi Tepung Ubi Jalar Ungu Terhadap Karakteristik Kue Kering

2018 ◽  
Vol 7 (1) ◽  
pp. 30-35
Author(s):  
Helen C.D. Tuhumury ◽  
La Ega ◽  
Nuram Keliobas
Keyword(s):  
Chemical Composition ◽  
Experimental Design ◽  
Sweet Potato ◽  
Wheat Flour ◽  
Anthocyanin Content ◽  
Potato Flour ◽  
Nutritional Content ◽  
Randomized Experimental Design ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato

The objective of the study was to determine the concentation ratio between purple sweet potato flour and wheat flour in order to produce purple sweet potato cookies having particular nutritional content and preffered by consumers. A completely randomized experimental design was applied in this study. One experimental factor which was ratio of purple sweet potato flur and wheat flour consisting five level of treatments, was as signed i,e 100%: 0%, 80:20%, 60%:40%, and 20%: 80% respectively. Variables measured were chemical composition (protein, fat, moisture, anthocyanin content) and sensory properties (colour, taste, texture, overall likeness). Results showed that most variables were influenced by the ratio of sweet potato flour and wheat flour, excluding moisture content. The ratio of 80% sweet potato flour : 20% wheat flour resulted in cookies with good characteristics and mostly preffered by parelists. Anthocyamin content of this particular cookies (80%: 20%) was similar to that of sweet potato flour.  Keywords: cookies, purple sweet potato flour, wheat flour   ABSTRAK  Penelitian ini bertujuan untuk menentukan konsentrasi tepung ubi jalar ungu dan tepung terigu yang tepat untuk menghasilkan kue kering ubi jalar ungu dengan kandungan gizi tertentu dan disukai. Rancangan yang digunakan adalah rancangan acak lengkap yang terdiri satu faktor dengan lima taraf perlakuan yaitu : Perbandingan tepung ubi jalar ungu dan tepung terigu 100% : 0%, 80% : 20%, 60% : 40%, 40% : 60%, 20% : 80%. Peubah yang di amati adalah komposisi kimia (penentuan kadar protein, kadar lemak, kadar air, kandungan antosianin) dan uji organoleptik (warna, rasa, tekstur, tingkat kesukaan). Hasil penelitian menunjukan bahwa perlakuan perbadingan tepung ubi jalar ungu dan tepung terigu mempengaruhi peubah-peubah yang diamati, sedangkan untuk kadar air tidak berbeda nyata. Berdasarkan hasil penelitian perlakuan perbandingan tepung ubi jalar ungu dan tepung terigu 80% : 20% dapat menghasilkan kue kering yang terbaik dan disukai. Kandungan antosianin kue kering ubi jalar dengan formulasi 80 : 20% tidak berbeda jauh dengan kandungan antosianin tepung ubi jalar. Kata kunci: kue kering, tepung terigu, tepung ubi jalar ungu

scholarly journals OPTIMASI FORMULA DAN STRUKTUR MIKROSKOPIK PASTA BEBAS GLUTEN BERBAHAN DASAR PUREE UBI JALAR UNGU DAN TEPUNG KACANG HIJAU

2016 ◽  
Vol 36 (01) ◽  
pp. 15 ◽  
Author(s):  
Ira Mulyawanti ◽  
Slamet Budijanto ◽  
Sedarnawati Yasni
Keyword(s):  
Sweet Potato ◽  
Mung Bean ◽  
Free Food ◽  
Mixture Design ◽  
Anthocyanin Content ◽  
Gluten Free ◽  
Sweet Potatoes ◽  
Bean Flour ◽  
Purple Sweet Potato ◽  
Optimal Formula

The aim of this study was to optimize gluten free pasta formula made from purple sweet potato puree and mung bean flour. Aplication of a mixture design allowed to find the optimal composition to achieve the desirable characteristic. The results showed that the optimal formula was mixture of 45.25% purple sweet potato puree and 51.75% mung bean flour. The characteristics of the chosen formula were springiness of 2.29 mm, 0.38 cohesiveness, cooking loss 17.62%,333.48 ͼHue, Ie   20.59%, and 42.42 mg/L anthocyanin content. Microscopic structure showed that cooked pasta with purple sweet potato puree composition below 50% in the formula had a solid texture appearance. Keywords: Pasta, purple sweet potatoes, gluten free food, formulation optimization ABSTRAKPenelitian bertujuan untuk mengoptimasi formula pasta bebas gluten berbahan dasar puree ubi jalar ungu dan tepung kacang hijau. Aplikasi mixture design dalam optimasi formula dapat menghasilkan formula yang optimal dengan karakteristik produk sesuai dengan yang diinginkan. Hasil penelitian menunjukkan bahwa komposisi optimal puree ubi jalar ungu dengan tepung kacang hijau dalam formula adalah 45,25% puree ubi jalar ungu dan 51,75% tepung kacang hijau. Pada komposisi tersebut dihasilkan pasta ubi jalar ungu dengan karakteristik yaitu kekenyalan 2,29 mm, cohesiveness 0,38, KKP 17,62%, warna 333,48, Ie   20,59%, dan kandungan antosianin 42,42 mg/L. Dari segi mikroskopik, pasta ubi jalar ungu matang dengan rasio puree ubi jalar ungu dengan formula di bawah 50% sudah menunjukkan adanya struktur yang kompak.Kata kunci: Pasta, ubi jalar ungu, pangan bebas gluten, optimasi formula 

DEVELOPMENT OF PURPLE SWEET POTATO STARCH BASE BIODEGRADABLE FILM

2015 ◽  
Vol 77 (31) ◽  
Author(s):  
Iryatie Ishak ◽  
Ida Idayu Muhamad ◽  
Aishah Mohd Marsin ◽  
Tariq Iqbal
Keyword(s):  
Sweet Potato ◽  
Potato Starch ◽  
Edible Film ◽  
Anthocyanin Content ◽  
Biodegradable Film ◽  
Natural Colorant ◽  
Dpph Scavenging Activity ◽  
Antioxidant Agent ◽  
Purple Sweet Potato ◽  
Dpph Scavenging

An antioxidant edible film based on purple sweet potato (PSP) starch plasticized with glycerol and incorporated with antioxidant sources (anthocyanin and Butylated Hydroxy anisole (BHA) has been developed. PSP consists of high anthocyanin content due to its bright purple color. The anthocyanin believes to become a carrier for antioxidant agent and also act as a natural colorant in food meanwhile BHA were a synthetic antioxidant additives which mainly used in food. PSP film was prepared by casting method. PSP starch blending with anthocyanin extract (89.04 ± 1.70 %) shows higher DPPH scavenging activity compared to sweet potato (SP) starch blending with BHA solution (74.83 ± 1.73 %). PSP with anthocyanin extract is more effective as antioxidant edible film due to higher antioxidant activity compare to mixture of SP with BHA.

scholarly journals PERBEDAAN KADAR ANTOSIANIN UBI UNGU SEGAR DAN TEPUNG UBI UNGU VARIETAS LOKAL DAN ANTIN 3 PADA BEBERAPA ALAT PENGERINGAN

2021 ◽  
Vol 10 (4) ◽  
pp. 313-320
Author(s):  
Fuadiyah Nila Kurniasari ◽  
Yosfi Rahmi ◽  
Cintantya Islami Putri Devina ◽  
Nabilah Rohadatul Aisy ◽  
Anggun Rindang Cempaka
Keyword(s):  
Sweet Potato ◽  
Anthocyanin Content ◽  
Potato Flour ◽  
Food Ingredient ◽  
Local Varieties ◽  
Food Ingredients ◽  
Second Stage ◽  
Significant Difference ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato

Background: Purple sweet potato is one of the local Asian food ingredients known as "people's food". Purple sweet potato is rich in anthocyanins which function as antioxidants and immunonutrients. In addition to being widely used as food or traditional snacks, purple sweet potato can be used as a functional food ingredient rich in anthocyanins. For example, purple sweet potato flour can be used as an essential ingredient for processed foods.Objectives: To analyze differences in anthocyanin levels in fresh purple sweet potato local varieties of Gunung Kawi and Antin 3 and purple sweet potato flour with different drying tools.Methods: This research consist of two research stages. The first phase analyzes differences in anthocyanin content in fresh purple sweet potatoes local varieties of Gunung Kawi and Antin 3 with a RAL research design (Completely Randomized Design) 3 repetitions. Then, the second stage of the research used a one-shot case study with 3 treatment groups: drying with an electric oven, cabinet dryer, and food dehydrator. Anthocyanin levels were tested using the UV-Vis spectrophotometry method. Differences in fresh purple sweet potato anthocyanins were analyzed using an independent t-test. Meanwhile, the different anthocyanin levels of purple sweet potato flour were analyzed using one-way ANOVA.Results: The first stage of the study showed that the anthocyanin content of fresh purple sweet potato Antin 3 was seven times higher than that of Gunung Kawi (53.94±25.6 v.s 7.59±2.4 mg/100 g) with p=0.036. The second stage of the study, showed no statistically significant difference in anthocyanin levels (p = 0.066) in 3 different drying equipment.Conclusion: Antin 3 purple sweet potato variety is purple sweet potato with the highest anthocyanin content. The purple sweet potato flour was dried with 3 different drying tools, resulting in anthocyanin levels that were not significantly different.Keywords: Anthocyanin; Gunung Kawi local purple sweet potato; Antin 3 purple sweet potato; Purple sweet potato flour; Drying equipment

scholarly journals Characteristics of Purple Sweet Potato Yogurt and Its Effect on Lipid Profiles of Sprague Dawley Rats Fed with High Fat Diet

2020 ◽  
pp. 2
Author(s):  
Lily Arsanti Lestari ◽  
Qisthira Swasti Amirina ◽  
Dina Septari Anindyah ◽  
Ainun Nisa ◽  
Annisa Nurul Huda ◽  
...  
Keyword(s):  
Cholesterol Level ◽  
Sweet Potato ◽  
Ldl Cholesterol ◽  
Hdl Cholesterol ◽  
Lipid Profiles ◽  
Control Group ◽  
Anthocyanin Content ◽  
Sprague Dawley ◽  
Sprague Dawley Rats ◽  
Purple Sweet Potato

The objectives of this study were to evaluate the effect of purple sweet potato (PSP) yogurt on thelipid profile of Sprague Dawley rats. The PSP yogurt was made from fresh PSP (F-PSP) and its powder (P-PSP).The viscosity, pH, total titratable acid, proximate, antioxidant activity, anthocyanin content, and total lacticacid bacteria (LAB) between those yogurts were compared. Selected yogurt was given to Sprague Dawley ratsfor 4 weeks. Serum lipid profiles were determined after 2 and 4 weeks of treatment. F-PSP yogurt has betterphysical, chemical and microbiological properties compared to P-PSP yogurt. The serum cholesterol andtriglyceride levels in F-PSP yogurt group was not significantly different compared to control group (P>0.05).However, the reduction of serum LDL cholesterol in F-PSP yogurt group was significantly higher than controlgroup. The serum HDL cholesterol in the yogurt group decreased after 2 weeks of treatment, but it increasedafter 4 weeks of treatment. F-PSP yogurt could be used as an alternative functional food that could lower theblood cholesterol level because of the ability to reduce the LDL cholesterol level.

scholarly journals Evaluation of physicochemical properties of anthocyanin extracts and powders from purple sweet potato (Ipomoea batatas L.)

Food Research ◽  
2020 ◽  
Vol 4 (6) ◽  
pp. 2020-2029
Author(s):  
T. Ekaputra ◽  
R. Pramitasari
Keyword(s):  
Citric Acid ◽  
Sweet Potato ◽  
Water Extract ◽  
Egg White ◽  
Acid Water ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Water Solvent ◽  
Purple Sweet Potato

Purple sweet potato (Ipomoea batatas L.) is one of the food commodities that contain anthocyanin. This research aimed to evaluate the physicochemical properties of anthocyanin extracts and powders from purple sweet potato. Purple sweet potato anthocyanin was extracted using a water solvent with the addition of citric acid in different concentrations (0, 2, 4, and 6 g/100 mL). Ethanol solvent was used as a control. Foam mat drying was performed using variations of egg white composition (10 and 20 mg/100 mL). The result showed that extraction using a water solvent with 2 g/100 mL of citric acid was the most effective condition to obtain the highest total anthocyanin content (p < 0.05). However, its total phenolic, flavonoid, and antioxidant activity were lower compared to others. Total anthocyanin content of foam mat dried purple sweet potato powder made from the citric acid-water extract was significantly higher than the powder made from the citric acid-ethanol extract (p < 0.05). There was no effect in the total phenolic, flavonoid, viscosity, and yellowish-red color of the powder obtained from citric acid-water extract as the increase of egg white concentration. The use of 20 g/100 mL egg white in both powders produced from citric acid-water and ethanol extracts resulted in higher total anthocyanins and solubilities than powders using 10 g/100 mL egg white. The color of the powder obtained from citric acid-water extract had a lower brightness level and higher yellowish-red color intensity compared to the powder made from citric acidethanol extract.

scholarly journals How Pullulanase Affects Resistant Starch and Antioxidant Activity in Purple Sweet Potato Powder?

2019 ◽  
Vol 7 (11) ◽  
pp. 1795
Author(s):  
Gita Nevara Addelia ◽  
Shyan Yea Chay ◽  
Kharidah Muhammad ◽  
Hasanah Mohd Ghazali ◽  
Roselina Karim
Keyword(s):  
Sweet Potato ◽  
Resistant Starch ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Plant Powders ◽  
Potato Powder ◽  
Purple Sweet Potato

Purple sweet potato (PSP) serves as a potential source for dual functionalities of resistant starch (RS) and antioxidants. This study aims to evaluate the effects of pullulanase enzyme on these functionalities. Results showed that the incorporation of pullulanase into PSP powder could significantly increase the RS content from 3.06 g/100g to 7.11 g/100g. However, total anthocyanin content and DPPH radical scavenging activity reduced significantly, due to the interference from RS fragments on anthocyanins. Securing both functionalities (RS and antioxidant) within the same sample is seemingly impossible. A compromise between RS and antioxidant properties in coloured, starchy plant powders is recommended.

scholarly journals PURPLE SWEET POTATO (Ipomoea batatas L.) PEELS EXTRACT AS AN ALTERNATIVE DYE FOR BACTERIA GRAM STAINING

2020 ◽  
Vol 2 (2) ◽  
pp. 76-84
Author(s):  
Nastasya Nunki ◽  
Diah Titik Mutiarawati ◽  
Endah Prayekti
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Gentian Violet ◽  
Glass Slide ◽  
Control Group ◽  
Anthocyanin Pigment ◽  
Extract Concentration ◽  
Gram Staining ◽  
Potato Peels ◽  
Purple Sweet Potato

Crystal violet and Safranin are dyes in Gram staining, which are carcinogenic. Alternative safe materials are needed to minimize the use of carcinogenic properties. Purple sweet potato (Ipomoea batatas L.) peels were the candidate of the alternative dye source because of its high anthocyanin pigment. The purpose of this study was to determine purple sweet potato (Ipomoea batatas L.) peels extract as an alternative to Gentian violet in Gram staining of bacteria. Extracts obtained from purple sweet potato peels studied with varying concentrations of 50%, 60%, and 75% for 1, 3, and 5 min as a substitute for Gentian violet on Bacillus sp. The parameters observed from this study based on visual field clarity, glass slide cleanliness, contrast, bacterial shape, bacterial colour. Each extract concentration compared with a control group using Gentian violet. The results showed that optimum staining in 50% concentration for 5 min, 60% concentration for 5 min, 75% concentration for 3 min, and 5 min respectively. The present study exhibited the potency of Ipomoea batatas L. peels extract as an alternative staining agent.

scholarly journals Investigation of stability of colorant powders extracting from Japanese purple sweet potato (Ipomoea batatas (L.) Poir)

2018 ◽  
Vol 20 (K7) ◽  
pp. 28-34
Author(s):  
Anh Nguyen Quynh Phan ◽  
Nhan Thi Hong Le
Keyword(s):  
Antioxidant Activity ◽  
Low Temperature ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Inhibitory Concentration ◽  
Anthocyanin Content ◽  
Acidic Media ◽  
Anthocyanin Concentration ◽  
Purple Sweet Potato ◽  
The Stability

The stability of colorant powders from Japanese purple sweet potato (Ipomoea batatas (L.) Poir) harvested in Vinh Long province was investigated. The colorants were formed from extracting solutions which were adjusted to pH of 6, 5, 4 and 3 before converted to powder matrix. They had red-purple color and contained anthocyanin concentration of about 32 mg/g. The IC50 inhibitory concentration of the neutral powder was 292.7 μg/mL, whereas the IC50 of pH3 powder was 484 μg/mL, which antioxidant activity decreased by increasing of acidic media clearly. Stability of appearance colors, anthocyanin content, polyanthocyanin index and antioxidant capacity were investigated and they depended on storing conditions (temperature and radiation) and pH media. To avoid denaturation of anthocyanin content, the pigment should be stored in the dark and at low temperature (10 °C). The acidic media could preserve the colorant powder by protecting anthocyanins, but it reduced the biological property of the pigment.

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