Ekstrak Antosianin Dari Ubi Ungu (Ipomoea Batatas L.) Sebagai Pewarna Alami Pada Pemeriksaan Soil Transmitted Helminths (STH) Metode Natif (Direct Slide)

Helminthiasis is a worm infestation caused by several different species of intestinal parasitic worms. This group of worms belongs to the category of Soil Transmitted Helminth (STH) because the process of developing eggs or larvae of these species requires soil to develop into an infective form. The simplest method of examining intestinal nematode worm eggs is the Native Method using 2% Eosin reagent in observing various elements of the examination on the preparations/preparations. Eosin itself has properties that are not easily biodegradable, and generates hazardous waste (toxic) and flammable so that alternative coloring is needed that is more environmentally friendly. Purple sweet potato has a high content of anthocyanin pigments and is more stable than the pigments of strawberries, red cabbage, perilla and other plants. Thus, purple sweet potato has been considered a good source of anthocyanins. This study aims to determine the use of anthocyanin extract from purple sweet potato as a natural dye substitute for eosin dye in the identification of STH in the native method. Parameters observed in the preparations were the quality of visual field contrast, color absorption on the surface of the parasite, and the level of clarity of the appearance of the parasite. The results showed that the use of anthocyanin extract from purple sweet potato at a concentration of 80% could color the eggs of STH worms which were found in positive samples of Ascaris lumbricoides seen in fertile (fertilized eggs) and infertile (unfertilized eggs). Therefore, the anthocyanin extract obtained from purple sweet potato has potential as an alternative dye to replace eosin.

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Karakteristik Nugget Ikan Tuna (Thunnus sp.) dengan Penambahan Ubi Ungu (Ipomoea batatas)

AGRITEKNO Jurnal Teknologi Pertanian ◽

10.30598/jagritekno.2020.9.1.1 ◽

2020 ◽

Vol 9 (1) ◽

pp. 1-9

Author(s):

Raja Bonan Dolok Sormin ◽

Febe Gasperz ◽

Syanne Woriwun

Keyword(s):

Sweet Potato ◽

Ipomoea Batatas ◽

Proximate Analysis ◽

Ash Content ◽

Tuna Fish ◽

Sensory Test ◽

Treatment Experiment ◽

Purple Sweet Potato ◽

Carbohydrate Contents

This study was aimed to study the characteristics of tuna (Thunnus sp.) chunks nugget supplemented with purple sweet potato as filler both subjectively and objectively. A three-treatment experiment with five replications was applied in this research. Parameters tested included sensory test (aroma, taste, and texture), proximate analysis (moisture, ash, protein, fat, and carbohydrate contents). The treatment of purple sweet potato as filler on tuna fish nugget was found to influence the quality of the nugget. The result of the sensory test showed that treatment of 10%:90% purple sweet potato to tuna chunks had the highest score on aroma, taste, and texture than 20%:80% and 30%:70%. This was due to the higher proportion of tuna chunks resulted in distinctive nuggets aroma, tasty, and firm texture when it was bitten. The results of the proximate analysis showed that the addition of purple sweet potato on tuna nuggets had a very significant effect on protein, fat, and ash contents. The higher the percentage of purple sweet potato added to tuna nugget, the smaller the protein content and the ash content. However, the addition of purple sweet potato did not affect the moisture content of tuna nuggets. Overall, the proximate content of tuna nuggets in this study was found to meet the standard recommended by SNI for fish nuggets. Keywords: characteristics, nugget, sensory, proximate, purple sweet potato ABSTRAK Penelitian ini bertujuan untuk mempelajari karakteristik nugget tetelan ikan tuna (Thunnus sp.) dengan penambahan ubi ungu baik secara subjektif maupun objektif. Metode penelitian adalah eksperimen dengan tiga perlakuan dan lima kali ulangan. Parameter uji terdiri dari: uji organoleptik (aroma, rasa, dan tekstur), uji proksimat (kadar air, kadar abu, kadar protein, kadar lemak dan kadar karbohidrat). Perlakuan penambahan ubi ungu pada nugget tetelan ikan tuna mengakibatkan perbedaan mutu pada nugget yang dihasilkan. Hasil organoleptik menunjukkan bahwa perlakuan perbandingan konsentrasi ubi ungu:tetelan ikan tuna 10%:90%, memiliki aroma, rasa dan tekstur yang lebih tinggi dibandingkan dengan perlakuan perlakuan perbandingan konsentrasi ubi ungu:tetelan ikan tuna 20%:80% dan 30%:70%. Panelis lebih menyukai perlakuan perbandingan konsentrasi ubi ungu:tetelan ikan tuna 10%:90%, hal ini disebabkan oleh penggunaan tetelan ikan membuat nugget beraroma khas, rasanya gurih serta teksturnya tidak hancur ketika digigit. Hasil uji proksimat menunjukkan bahwa penambahan ubi ungu pada pembuatan nugget ikan tuna berpengaruh sangat nyata terhadap kadar protein, kadar lemak dan kadar abu. Persentasi ubi ungu pada nugget ikan tuna semakin besar maka kadar protein, kadar abu semakin kecil, namun penambahan ubi ungu tidak berpengaruh terhadap kadar air nugget tuna. Nilai proksimat nugget ikan tuna secara keseluruhan dari hasil penelitian ini berada pada standar yang di anjurkan oleh SNI nugget ikan. Kata kunci: karakteristik, nugget, organoleptik, proksimat, ubi ungu

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Smart Label with Color Indicator Made of Purple Sweet Potato (Ipomoea Batatas L.) on The Bottle Packaging of Pasteurized Milk

International Journal on Food, Agriculture and Natural Resources ◽

10.46676/ij-fanres.v2i3.35 ◽

2021 ◽

Vol 2 (3) ◽

pp. 12-19

Author(s):

Andrew Setiawan Rusdianto ◽

Desita Wirda Ramadhan

Keyword(s):

Sweet Potato ◽

Ipomoea Batatas ◽

Storage Temperature ◽

Ph Value ◽

Pasteurized Milk ◽

Color Changes ◽

Purple Color ◽

Purple Sweet Potato ◽

Smart Label

Smart label has made it possible to monitor and communicate information about the quality of packaged foods. Smart label is immobilized with natural dyes that are sensitive to changes in pH, namely anthocyanins. The product used in this research is pasteurized milk. The pH quality of milk will affect the storage temperature. The purpose of this study was to develop a prototype smart label of purple sweet potato’s anthocyanin extract and to determine the feasibility of a smart label on the packaging as an indicator of milk freshness. Purple sweet potato extract was obtained by the maceration method using 96% ethanol and aquadest, which was acidified with acetic acid. The anthocyanin extract had a pH value of 5.60 ± 0.015 and an anthocyanin value of 70,163 ± 0.889 mg/100 g. The smart label shows milk freshness indicated by the changes in color. While a purple color indicates fresh milk, a faded purple color indicates that the milk is fairly fresh, and a reddish-purple smart label indicates the milk is not fresh. At room temperature storage, stale milk at 12 hours has a pH value of 5.84 ± 0.022 and a total microbe of 5.81 log10 or 6.5 x 105. In cold storage, stale milk on day 6 has a pH value of 5.92 ± 0.017 and a total microbe of 6.08 log10 or 1.2 x 106. The results of the feasibility of smart labels on pH stability indicate color changes in both acidic and alkaline conditions, but more stability is evident in acidic conditions.

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

Hang Tuah Medical journal ◽

10.30649/htmj.v15i2.66 ◽

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

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.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.The results of One-Way ANOVA test showed there was no significant difference (p = 0,290) between group of rats without treatment (x̅= 207,50) and group of rats induced by carrageenan (x̅=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 (x̅= 232,50).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. Keywords: Liver, Ipomoea batatas L., Malondialdehyde, Anthocyanins

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Physical, chemical and organoleptic quality of sweet potato leaves (Ipomoea batatas L.) ice cream

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/672/1/012063 ◽

2021 ◽

Vol 672 (1) ◽

pp. 012063

Author(s):

F K Hartati ◽

U Hasanah ◽

B S Sucahyo

Keyword(s):

Sweet Potato ◽

Ipomoea Batatas ◽

Ice Cream ◽

Organoleptic Quality ◽

Physical Chemical ◽

Sweet Potato Leaves

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Enhancement of the Antiobesity and Antioxidant Effect of Purple Sweet Potato Extracts and Enhancement of the Effects by Fermentation

Antioxidants ◽

10.3390/antiox10060888 ◽

2021 ◽

Vol 10 (6) ◽

pp. 888

Author(s):

Seul Gi Lee ◽

Jongbeom Chae ◽

Dong Se Kim ◽

Jung-Bok Lee ◽

Gi-Seok Kwon ◽

...

Keyword(s):

Sweet Potato ◽

Ipomoea Batatas ◽

Radical Scavenging ◽

The Body ◽

Brown Adipocyte ◽

Obese Mice ◽

Adipose Tissues ◽

White Adipocytes ◽

Beige Adipocytes ◽

Purple Sweet Potato

The browning of white adipocytes, which transforms energy-storing white adipocytes to heat-producing beige adipocytes, is considered a strategy against metabolic diseases. Several dietary compounds, such as anthocyanins, flavonoids, and phenolic acids, induce a brown adipocyte-like phenotype in white adipocytes. In this study, we demonstrated that purple sweet potato (Ipomoea batatas) extract (PSP) exhibited potent radical scavenging activity. In addition, PSP was found to contain large amounts of phenolic, flavonoid, and anthocyanin compounds; the amount of these compounds was affected by fermentation. Functionally, PSP-induced adipose browning in high-fat-diet (HFD)-induced obese mice. The administration of PSP significantly suppressed the body weight gain and abnormal expansion of white adipose tissues in the obese mice. The expression of adipose browning-related genes was higher in the inguinal white adipose tissues from the PSP-treated mice than those in the HFD-fed mice. Moreover, PSP-treated 3T3-L1 adipocytes formed multilocular lipid droplets, similar to those formed in the 3T3-L1 adipocytes treated with a browning induction cocktail. The PSP-treated cells had an increased expression level of mitochondria and lipolysis-related genes. The browning effects of PSP were enhanced by fermentation with Lactobacillus. This study, to our knowledge, is the first to identify a new mechanism to increase the antiobesity effects of PSP by inducing adipocyte browning of adipocytes.

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Effects of Process Parameters on the Color Quality of Anthocyanin-Based Colorants from Conventional and Microwave-Assisted Aqueous Extraction of Sweet Potato (Ipomoea batatas L.) Leaf Varieties

Proceedings ◽

10.3390/foods_2020-07741 ◽

2020 ◽

Vol 70 (1) ◽

pp. 103

Author(s):

Jin Mark D. G. Pagulayan ◽

Aprille Suzette V. Mendoza ◽

Fredelyn S. Gascon ◽

Jan Carlo C. Aningat ◽

Abigail S. Rustia ◽

...

Keyword(s):

Sweet Potato ◽

Process Parameters ◽

Ipomoea Batatas ◽

Extraction Methods ◽

Aqueous Extraction ◽

Potato Leaf ◽

Microwave Assisted ◽

Color Quality ◽

The Impact

The study aimed to evaluate the effects of process parameters (time and raw material weight (RMW)) of conventional (boiling for 10–45 min) and microwave-assisted (2–8 min) aqueous extraction on the color quality (i.e., lightness (L*), chroma (C*), and hue (H°) of anthocyanin –based colorants of red and Inubi sweet potato (Ipomoea batatas L.) leaves. Using response surface methodology, it was found that RMW and boiling time (BT) and microwave time (MT) generally had a significant (p < 0.05) effect on the color quality of the extract from both extraction methods. The effects were found to vary depending on the extraction method and variety of the leaves used. Both extraction methods produced a brown to brick-red extract from the Inubi variety that turned red-violet to pink when acidified. The red sweet potato leaves produced a deep violet colored extract that also turned red-violet when acidified. It is recommended that the anthocyanin content of the extracts be measured to validate the impact of the methods on the active agent. Nevertheless, the outcomes in this study may serve as baseline data for further studies on the potential of sweet potato leaf colorants (SPLC) as a colorant with functional properties.

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