scholarly journals FORMULASI SEDIAAN PERONA PIPI EKSTRAK ETANOL UBI JALAR UNGU (Ipomoea batatas L.) DALAM BENTUK STICK

PHARMACON ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 743
Author(s):  
Novia Hanna Purnomo ◽  
Hosea Jaya Edy ◽  
Jainer Pasca Siampa
Keyword(s):  
Physical Properties ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Ph Value ◽  
Skin Irritation ◽  
Preference Test ◽  
Natural Dye ◽  
Determining Factors ◽  
Potato Extract ◽  
Purple Sweet Potato

ABSTRACTColor is one of the determining factors in quality in cosmetics. Usage of synthjetic dye in blush on could cause irritation on facial skin, irritation on respiratory tract, and damage to the liver. The aim of this study was to formulate and to evaluate the physical characterization of the blush on preparation by using natural dye from the purple sweet potato extract (Ipomoea batatas L.) with the variation concentration on 20%, 25%, and 30%. Formulation of stick blush on used fusion method. The extract is obtained by means of maceration using ethanol solvent 96%. Organoleptics, color homogeneity, pH, stability toward light, polish test and preference test were included in the evaluation of the physical properties of the preparation. The result of the physical properties test showed the preparation’s color ranged from pale purple to dark pink, a distinctive scent of oleum rose perfume, soft texture, all preparation had homogenous arrangement, pH value of the preparation  ranged from 6.00-6.61, the best polish were on concentration 25% and 30% this is characterized by a one-time polishing of the ready has given a clear color when polished on the skin of the back of the hand, color observation at all preparation did not had any changes in 14 days, and the preferred preparation by the panelists were the preparation with pigment concentration of 20%, 25% and 30%. It can be concluded that the combination of the purple sweet potato extract (Ipomoea batatas L.) can be used as a natural dye in blush on preparation. Keywords: Ipomoea batatas L., Blush on, Formulation  ABSTRAK Warna adalah salah satu faktor penentu mutu kosmetika. Penggunaan pewarna sintesis pada perona pipi dapat menyebabkan iritasi pada kulit wajah, iritasi pada saluran pernapasan, dan kerusakan pada hati. Tujuan Penelitian ini untuk memformulasi serta mengetahui evaluasi fisik sediaan perona pipi dengan memanfaatkan pewarna alami dari ekstrak ubi jalar ungu (Ipomoea batatas L.) dengan konsentrasi 20%, 25% dan 30%. Pembuatan sediaan perona pipi menggunakan metode peleburan. Evaluasi fisik sediaan meliputi organoleptik, homogenitas warna, pH, stabilitas terhadap cahaya, uji poles dan uji kesukaan. Hasil pengujian sifat fisik menunjukkan bahwa sediaan yang dihasilkan memberikan warna ungu pucat hingga merah muda tua, bau khas parfum oleum rose, teksturnya lembut, semua sediaan memiliki susunan yang homogen, nilai pH sediaan 6,00-6,61, polesan terbaik pada konsentrasi 25% dan 30% hal ini ditandai dengan satu kali pemolesan sediaan telah memberikan warna yang jelas saat dipoleskan pada kulit punggung tangan , selama 14 hari pengamatan warna pada semua sediaan tidak mengalami perubahan terhadap cahaya, dan sediaan yang disukai oleh panelis adalah sediaan dengan konsentrasi zat warna 20%, 25% dan 30%. Dengan demikian dapat disimpulkan bahwa ekstrak etanol Ubi Jalar Ungu (Ipomoea batatas L.) dapat digunakan sebagai pewarna alami dalam sediaan perona pipi. Kata kunci: Ipomoea batatas L., Perona pipi, Formulasi

scholarly journals FORMULASI SEDIAAN PERONA PIPI KOMBINASI EKSTRAK ETANOL UBI JALAR UNGU (Ipomoea batatas L.) DAN BUNGA KANA MERAH (Canna coccinea Mill.) DALAM BENTUK STICK

PHARMACON ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 487
Author(s):  
Grace Dien Manik ◽  
Hosea J. Edy ◽  
Elly J. Suoth
Keyword(s):  
Physical Properties ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Ph Value ◽  
Ethanol Extract ◽  
Natural Antioxidants ◽  
Experimental Methods ◽  
Natural Dyes ◽  
Purple Sweet Potato ◽  
Homogeneous Composition

ABSTRACT Purple Sweet Potato (Ipomoea batatas L.) and Red Cana Flower (Canna coccinea Mill.) contain natural dyes (anthocyanins) which are used as an alternative natural dyes as well as natural antioxidants. This study aims to make and discover the physical evaluation of blusher preparations using natural dyes in a combination of Purple Sweet Potato extract and Red Cana Flower with a concentration of 15%: 15%, 15%: 20 %, 20%: 20%. This research used laboratory experimental methods. The results of the physical properties test showed that the resulting preparations gave a light purple to purplish pink color, had a distinctive odor of pafrum oleum rose, had a soft texture, all preparations had a homogeneous composition, the ph value of the preparations ranged from 6.00 – 6.45, the best polish at concentrations dye 20%: 20%, for 14 days of observation the color on all preparations did not change with light, and the most preferred preparations by researcher are those with dye concentrations of 20%: 20%. It shows that it can be concluded that a combination of ethanol extract of Purple Sweet Potato and Red Cana Flower. Can be used as a natural dye in blush preparations. Keywords:  Ipomoea batatas L., Canna coccinea Mill., Blusher. ABSTRAK  Ubi Jalar Ungu (Ipomoea batatas L.) dan Bunga Kana Merah (Canna coccinea Mill.) mengadung pewarna alami (antosianin) yang digunakan sebagai zat pewarna alami alternatif mapun sebagai antioksidan alami. Penelitian ini bertujuan untuk membuat serta mengetahui evaluasi fisik sediaan perona pipi dengan memanfaatkan pewarna alami pada kombinasi ekstrak Ubi Jalar Ungu dan Bunga Kana Merah dengan konsentrasi 15%:15%, 15%:20% dan 20%:20%. Penelitian ini menggunakan metode eksperimental laboratorium. Hasil pengujian sifat fisik menunjukan bahwa sediaan yang dihasilkan memberikan warna ungu muda hingga merah muda keunguan, bau khas parfum oleum rose, teksturnya lembut, semua sediaan memiliki susunan yang homogen, nilai pH sediaan berkisar 6,00 - 6,45, polesan terbaik pada konsentrasi zat warna 20%:20%, selama 14 hari pengamatan warna pada semua sediaan tidak mengalami perubahan terhadap cahaya, dan sediaan yang paling disukai oleh panelis adalah sediaan dengan konsentrasi zat warna 20%:20%. Dengan demikian dapat disimpulkan bahwa kombinasi ekstrak etanol Ubi Jalar Ungu dan Bungu Kana Merah dapat digunkan sebagai pewarna alami dalam sediaan perona pipi. Kata kunci: Ipomoea batatas L., Canna coccinea Mill., Perona pipi

Pengaruh Profilaksis Ekstrak Ubi Jalar Ungu (Ipomoea batatas L.) terhadap Kadar Malondialdehida Hepar Tikus Putih (Rattus norvegicus) Jantan Galur Wistar yang Diinduksi Karagenan

2018 ◽  
Vol 15 (2) ◽  
pp. 146
Author(s):  
BRILIAN DINANTI ◽  
FITRI HANDAJANI
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Wistar Rats ◽  
Group Method ◽  
Control Group ◽  
Intraplantar Injection ◽  
Significant Difference ◽  
Male Wistar Rats ◽  
Potato Extract ◽  
Purple Sweet Potato

<p>Liver is an organ with complex metabolism. When the liver is inflamed, cellular immunity will defend against inflammatory agents by stimulating immune cells to produce reactive oxygen species (ROS). Excessive ROS accumulation cause oxydative stress with increased  liver malondialdehyde (MDA) level. Some researches showed that purple sweet potato contain flavonoids (anthocyanins) that functioned as antioxydants. This study aimed to show the prophylactic effect of purple sweet potato extract to the liver MDA level of male Wistar rats induced by carrageenan.</p><p>This study used post-only control group method using 18 male Wistar rats divided into 3 groups: group of rats without treatment, group of rats induced by 0,1 ml of 1% carrageenan by intraplantar injection on day-8, and group of rats given with 872 mg/kgBW of purple sweet potato extract for 7 days and induced by 0,1 ml of 1% carrageenan. In the end of the study, the liver MDA levels were measured by Thio-Barbituric Acid method on each groups.</p><p>The results of One-Way ANOVA test showed there was no significant difference (p = 0,290) between group of rats without treatment (<em>x̅</em>= 207,50) and group of rats induced by carrageenan (<em>x̅</em>=233,17). Then, there is no significant difference (p = 0.978) between group of rats induced by carrageenan and group of rats given with prophylactic purple sweet potato extract and induced by carrageenan (<em>x̅</em>= 232,50).</p><p>The conclusion of this study is giving intraplantar injection of carrageenan can increase liver MDA level insignificantly and giving prophylactic purple sweet potato extract has an effect to decrease the liver MDA level of rats induced by carragenan insignificantly because it contains anthocyanins as antioxidants.</p><p> </p><strong>Keywords: </strong>Liver, <em>Ipomoea batatas</em> L., Malondialdehyde, Anthocyanins

scholarly journals Additions concentration of encapsulant on biang clone purple sweet potatoes "chips" as natural dye powder

2018 ◽  
Vol 1 (2) ◽  
pp. 1
Author(s):  
Hari Hariadi ◽  
Marleen Sunyoto ◽  
Bambang Nurhadi ◽  
Agung Karuniawan
Keyword(s):  
Experimental Method ◽  
Sweet Potato ◽  
Ph Value ◽  
Natural Dye ◽  
Concentration Addition ◽  
Anthocyanin Pigment ◽  
Sweet Potatoes ◽  
Total Anthocyanin ◽  
Purple Sweet Potato ◽  
Physical And Chemical

The purpose of this study was to obtain maltodextrin with the appropriate concentration of purple sweet potato anthocyanin extract to produce the natural dye powder preparations with the best physical and chemical characteristics. The research method used is Experimental Method (Experimental Method) by using Group Random Design (GRD). The experiment consisted of three treatments and each was repeated four times, with the treatment obtained in cassava purple with a concentration of 35.4 mg / 100gr anthocyanin extract.  The  next  stage  was  to  determine  the  best  concentration  of  maltodextrin Consisting of four treatments and each repeated three times. The anthocyanin pigment powder of purple sweet potato with various treatments of maltodextrin concentration addition gave a significant effect on the soluble time, and yield, but did not gave a significant effect on total of anthocyanin, hygroscopicity and solubility. The treatment 10% of maltodextrin concentration addition resulted in best characteristic with total anthocyanin of 48.43 mg / L, color intensity L * (brightness) of 37.86, a * (redness) of 43.66, b * (yellow) of 21.68, water content of 5.56%, hygroscopicity of 11.62%, solubility of  97.13%, soluble time of 159 seconds, pH value of 3.04, and yield of 31.38%. The resulting anthocyanin powder shows that the anthocyanin pigment powder of purple sweet potato with the maltodextrin concentration addition has the potential to serve as a natural dye powder for food and beverages.

scholarly journals Pemanfaatan Lactobacillus plantarum 1 dan Pewarna Alami Berbahan Nabati Dalam Pembuatan Tapai Probiotik

2020 ◽  
Vol 12 (1) ◽  
pp. 9-15
Author(s):  
Yusmarini Yusmarini ◽  
Shanti Fitriani ◽  
Vonny Setiaries Johan ◽  
Rahmayuni Rahmayuni ◽  
Vita F. Artanti
Keyword(s):  
Lactobacillus Plantarum ◽  
Sweet Potato ◽  
Ph Value ◽  
Natural Dyes ◽  
Sweet Potatoes ◽  
Fruit Extract ◽  
Narrow Leaf ◽  
Dragon Fruit ◽  
Potato Extract ◽  
Purple Sweet Potato

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.

scholarly journals Effect of purple sweet potato (Ipomoea batatas L) extract on malondialdehyde levels of male white rat (Rattus norvegicus Wistar strain) model of atherosclerosis

2019 ◽  
Author(s):  
Meddy Setiawan ◽  
Fakih Nadhil
Keyword(s):  
Sweet Potato ◽  
Rattus Norvegicus ◽  
Ipomoea Batatas ◽  
Control Treatment ◽  
Control Group ◽  
Experimental Animals ◽  
Wistar Strain ◽  
Potato Extract ◽  
Purple Sweet Potato ◽  
Strain Model

Cardiovascular disease is a disease caused by impaired functions of heart and blood vessel, one of those is coronary heart disease. This study aimed to identify the effect of purple sweet potato (Ipomoea batatas L) extract on MDA (Malondialdehyde) levels of male white rat (Rattus norvegicus Wistar strain) model of atherosclerosis. This research was an experimental study using Post-Test Only Control Group Design method, used 5 groups (positive control group, negative control, treatment 1, treatment 2, and treatment 3), each group contained 5 rats plus 2 reserve rats. ANOVA one way test obtained a significance of 0.00 (p <0.05). The regression test results showed the coefficient of determination R² = 0.71, which means a decrease in serum MDA levels of experimental animals is influenced by the dose of purple sweet potato extract administration as much as 71% while the remaining 29% can be influenced by factors outside the study. It can be concluded that purple sweet potato extract can affect serum MDA levels of experimental animals.

scholarly journals Effect of Purple Sweet Potato Extract (Ipomoea batatas L) on Zebrafish (Danio rerio) By Diet Induced Obesity

2019 ◽  
Vol 6 (2) ◽  
pp. 83-93
Author(s):  
Aswaty Nur ◽  
Yhusi Karina Riskawati ◽  
Edwin Widodo ◽  
Retty Ratnawati ◽  
Amirah Firdausy ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Danio Rerio ◽  
Ipomoea Batatas ◽  
Diet Induced Obesity ◽  
Potato Extract ◽  
Purple Sweet Potato

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 IDENTIFIKASI UJI FORMALIN PADA MIE BASAH MENGUNAKAN EKSTRAK UBI JALAR UNGU (Ipomoea batatas L.) DI PASAR TRADISIONAL DESA NIRU MUARA ENIM

2021 ◽  
Vol 8 (2) ◽  
pp. 14-20
Author(s):  
Rahmi Garmini
Keyword(s):  
Experimental Design ◽  
Sweet Potato ◽  
Human Body ◽  
Ipomoea Batatas ◽  
Chemical Additives ◽  
Potato Extract ◽  
Purple Sweet Potato ◽  
Food Needs

The use of chemical additives, especially formaldehyde in food, needs to be watched out for together, both by producers and consumers. The use of formaldehyde in food is not allowed because it can cause poisoning in the human body. The purpose of this study was to describe the use of anthocyanin extract of purple sweet potato (Ipomoea batatas L.) as a natural indicator for formalin detection. The method used is experimental design. The results of this study can be seen that purple sweet potato contains anthocyanins which can be an indicator material for formalin which is acidic, this can be seen from the change in the color of the anthocyanin extract which changes when reacted with formalin, and seen from the purple sweet potato extract it turns reddish blue.

Effects of Purple Sweet Potato Extract Addition in Ascorbic Acid Inhibitor to Corrosion Rate of API 5L Steel in 3.5%NaCl Environment

2014 ◽  
Vol 709 ◽  
pp. 384-389 ◽  
Author(s):  
Ayende ◽  
Andi Rustandi ◽  
Johny Wahyuadi Soedarsono ◽  
Dedi Priadi ◽  
Sulistijono ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Corrosion Rate ◽  
Corrosion Inhibitor ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Enzyme Reaction ◽  
Liquid Form ◽  
Acid Inhibitor ◽  
Potato Extract ◽  
Purple Sweet Potato

Using vitamin C or ascorbic acid as corrosion inhibitor has several weakness. In its liquid form ascorbic acid is easily oxidized and its anti oxidant properties unstable due to heat, light, oxidizer, dissolved oxygen and heavy metals. Purple sweet potato (ipomoea batatas L) with its high anthocyanin is one of alternative for green corrosion inhibitor. Extract of purple sweet potato has the ability to hold the enzyme reaction and oxidation proses of ascorbic acid. Purple sweet potato extract mixed with ascorbid acid is used as inhibitor of API 5L steel in 3.5%NaCl. This compound is classifid as mixed type inhibitor. The adding of purple sweet potato extract will assist ascorbic acid to maintance its inhibition efficiency and increases surface layer corrosion resistant of steel. Polarization methods and electrocehmical impedance spectroscopy (EIS) are used to investigate corrosion rate and mechanism of the steel. Appliaction of 4 ml purple sweet potato mixed with 10-4M ascorbic acid inhibitor increases inhibition ability of API 5L steel from 23.5 to 57.52%. Purple sweet potato extract moves polarization curve to lower potential (below 82 mVolt) with tends to be more negative.

scholarly journals Additions Concentration of Encapsulant on Biang Clone Purple Sweet Potatoes "Chips" As Natural Dye Powder

2018 ◽  
Vol 1 (2) ◽  
pp. 1-14
Author(s):  
Marleen Sunyoto ◽  
◽  
Hari Hariadi ◽  
Bambang Nurhadi ◽  
Agung Karuniawan ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Ph Value ◽  
Natural Dye ◽  
Concentration Addition ◽  
Anthocyanin Pigment ◽  
Color Intensity ◽  
Sweet Potatoes ◽  
Total Anthocyanin ◽  
Purple Sweet Potato ◽  
Physical And Chemical

The purpose of this study was to obtain maltodextrin with the appropriate concentration of purple sweet potato anthocyanin extract to produce natural dye powder preparations with the best physical and chemical characteristics. The research method used is Experimental Method) by using Group Random Design (GRD). The experiment consisted of three treatments and each was repeated four times, with the treatment obtained in cassava purple with a concentration of 35.4 mg/100gr anthocyanin extract. The next stage was to determine the best concentration of maltodextrin Consisting of four treatments and each repeated three times. The anthocyanin pigment powder of purple sweet potato with various treatments of maltodextrin concentration addition gave a significant effect on the soluble time, and yield, but did not give a significant effect on the total of anthocyanin, hygroscopicity and solubility. The treatment 10% of maltodextrin concentration addition resulted in best characteristic with total anthocyanin of 48.43 mg / L, color intensity L* (brightness) of 37.86, a* (redness) of 43.66, b* (yellow) of 21.68, water content of 5.56%, hygroscopicity of 11.62%, solubility of 97.13%, soluble time of 159 seconds, pH value of 3.04, and yield of 31.38%. The resulting anthocyanin powder shows that the anthocyanin pigment powder of purple sweet potato with the maltodextrin concentration addition has the potential to serve as a natural dye powder for food and beverages.

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