Quality Characteristic, Antioxidant Activity and Acrylamide Content of Sweet Potato Chips according to the Baking Temperature

The agricultural, forestry, and fisheries sectors and also the processing industry sectors in Sumedang Regency contributed the highest GDRP value in 2014-2018, so that Sumedang Regency has a potential in agro-industrial sector. This research aims to determined the priority of superior agro-industrial products and public assessment of superior agro-industrial products that have been determined in Sumedang Regency. This research used the Comparison of Exponential Method (MPE) and ANOVA analysis. The data analysis tools were Microsoft Excel and IBM SPSS Statistics 24 Software. The results of the MPE analysis showed that the priority of superior agro-industrial products in Sumedang Regency were ground coffee, roasted coffee, Cilembu roasted sweet potatoes, Cilembu sweet potato chips, red bako mole, opak ketan, white bako mole, Sumedang tofu, tempeh chips, and oncom Pasireungit. ANOVA analysis showed that there were differences of the superior agro-industrial products rank, that is Sumedang tofu, Cilembu roasted sweet potato, oncom Pasireungit, white bako mole, Cilembu sweet potato chips, tempeh chips, roasted coffee, ground coffee, red bako mole, and opak ketan.

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Pengembangan Hybrid Tepung Ubi Jalar Kaya Antioksidan

Jurnal Kesehatan ◽

10.26630/jk.v10i2.1105 ◽

2019 ◽

Vol 10 (2) ◽

pp. 153

Author(s):

Sefanadia Putri

Keyword(s):

Antioxidant Activity ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Sweet Potato ◽

Block Design ◽

Acetobacter Xylinum ◽

Potato Flour ◽

Total Carbohydrate ◽

Sweet Potato Flour ◽

Purple Sweet Potato

Sweet potato is one type of tubers found in Indonesia. Hybrid of sweet potato flour is obtained from the modification of the processing by fermentation using lactic acid bacteria. The purpose of this study was to determine the nutritional and antioxidant content of various types of hybrid sweet potato flour. This research is an experimental laboratory with a true-experiment design. The experiment was arranged in a complete randomized block design (RCB) with three replications. The treatments are 6 types of sweet potatoes which include purple sweet potato Var.Antin 1, purple sweet potato val.local, white sweet potato, orange sweet potato, Japanese purple sweet potato Var.Ayamurasaki and cilembu sweet potato. The study included the fermentation process using lactic acid bacteria (Acetobacter xylinum) addition concentration of 5%, siege, analysis of nutrient content (water, ash, protein, fat, fiber and carbohydrates) and antioxidant activity of various types of hybrid sweet potato flour. The results showed that various types of hybrid sweet potato flour significantly affect the nutritional content which includes water content, ash content, fat content, protein content, fiber content and total carbohydrate. The result of antioxidant activity in various types of hybrid sweet potato flour after fermentation treatment in a concentration of 5% Acetobacter xylinum ranged from 29,383-53.7929%. The lowest value obtained at cilembu hybrid sweet potato flour and the highest value was obtained from the Japanese hybrid sweet potato flour var.Ayamurasaki.

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PENGARUH PENAMBAHAN Eucheuma cottonii DAN Sargassum sp. TERHADAP KOMPOSISI KIMIA, AKTIVITAS ANTIOKSIDAN SERTA SIFAT SENSORI SELAI UBI JALAR UNGU (Ipomoea batatas Poir)

Jurnal Fish Protech ◽

10.33772/jfp.v3i1.11603 ◽

2020 ◽

Vol 3 (1) ◽

pp. 43

Author(s):

Umi Kalsum ◽

Asnani Asnani ◽

Kobajashi Togo Isamu

Keyword(s):

Antioxidant Activity ◽

Chemical Composition ◽

Water Content ◽

Sweet Potato ◽

Ipomoea Batatas ◽

Sensory Properties ◽

Crude Fiber ◽

Test Results ◽

Purple Sweet Potato ◽

Eucheuma Cottonii

The effect of addition of Eucheuma cotttonii and Sargassum sp. on chemical composition, antioxidant activity and sensory properties of purple sweet potato jam (Ipomoea batatas Poir) ABSTRACT This study aims to determine the effect of the addition of Eucheuma cottonii and Sargassum sp. on chemical composition, antioxidant activity and sensory properties of purple sweet potato jam. This study used a Completely Randomized Design (CRD) consisting of four treatments using the combination of Sargassum sp., E. cottonii and purple sweet potatoes respectively: 45: 5: 50% (S1), 40: 10: 50% (S2), 35 : 15 : 50 % (S3), 30 : 20 : 50% (S4) and repeat three times. The results of the research obtained showed a real effect on sensory values which included color, aroma, and texture. The test results of the chemical content of jam showed water content between 27.62 %, ash content 1.59 %, crude fiber 1.44 % and carbohydrates 88.96 %. The test results of antioxidant content with percentage inhibitor (IC50) that is 337.81 μg / mL respectively. The results of this study indicate that there is an influence on the content of water content, ash, crude fiber, total carbohydrates and antioxidant content present in the purple sweet potato jam in each treatment.Keywords: Eucheuma cottonii, Ipomoea batatas, chemical composition and antioxidants, Sargassum sp., Jam, Sensory test ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan rumput laut jenis Eucheuma cottonii dan Sargassum sp. terhadap komposisi kimia, aktivitas antioksidan dan sifat sensori selai ubi jalar ungu. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari empat perlakuan kombinasi penggunaan Sargassum sp., E. cottonii dan ubi jalar ungu, yaitu berturut-turut: 45: 5: 50 % (S1), 40: 10: 50 % (S2), 35: 15: 50 % (S3), serta 30: 20: 50 % (S4), ulangan sebanyak tiga kali. Hasil penelitian yang diperoleh menunjukkan pengaruh nyata terhadap nilai sensori yang meliputi warna, aroma dan tekstur. Hasil uji kandungan kimia selai menunjukkan kadar air 27,62 %, kadar abu 1,59%, serat kasar 1,44 % dan karbohidrat 88,96 %. Hasil uji kandungan antioksidan dengan nilai persentase penghambat (IC50) yaitu 337,81 g/mL. Hasil penelitian ini menunjukkan bahwa terdapat pengaruh terhadap kandungan kadar air, abu, serat kasar, karbohidrat total dan kandungan antioksidan yang ada pada selai ubi jalar ungu pada setiap perlakuan.Kata kunci: Eucheuma cottonii, Ipomoea batatas Poir, komposisi kimia dan antioksidan, Sargassum sp., Selai, uji sensori.

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The influence of addition of various sweet potatoes (Ipomea batatas) extract to total count of cells and antioxidant activity in yogurt

Biofarmasi Journal of Natural Product Biochemistry ◽

10.13057/biofar/f070202 ◽

2009 ◽

Vol 7 (2) ◽

pp. 68-76

Author(s):

RETNATI RETNATI ◽

M.A.M. ANDRIANI ◽

GUSTI FAUZA

Keyword(s):

Antioxidant Activity ◽

Sweet Potato ◽

Skim Milk ◽

Total Count ◽

Sweet Potatoes ◽

Fresh Milk ◽

Ipomea Batatas ◽

Significant Difference ◽

Potato Extract ◽

Purple Sweet Potato

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 Î±=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.

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Optimization of the Deep-fat Frying Process of Sweet Potato Chips in Palm Olein or Stearin

American Journal of Food Technology ◽

10.3923/ajft.2011.348.361 ◽

2011 ◽

Vol 6 (5) ◽

pp. 348-361 ◽

Cited By ~ 4

Author(s):

L.C. Brigatto F ◽

F.G. Oliveira ◽

F.P. Collares-Q

Keyword(s):

Sweet Potato ◽

Palm Olein ◽

Potato Chips ◽

Deep Fat Frying ◽

Frying Process

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Polyphenolic content and their antioxidant activity in leaf extract of sweet potato (Ipomoea batatas)

Journal of Medicinal Plants Research ◽

10.5897/jmpr11.1353 ◽

2012 ◽

Vol 6 (15) ◽

Cited By ~ 4

Author(s):

Ali Ghasemzadeh

Keyword(s):

Antioxidant Activity ◽

Sweet Potato ◽

Ipomoea Batatas ◽

Leaf Extract ◽

Polyphenolic Content

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Effects of cooking process on carotenoids and antioxidant activity of orange-fleshed sweet potato

LWT ◽

10.1016/j.lwt.2019.01.011 ◽

2019 ◽

Vol 104 ◽

pp. 134-141 ◽

Cited By ~ 15

Author(s):

Vamougne Kourouma ◽

Tai-Hua Mu ◽

Miao Zhang ◽

Hong-Nan Sun

Keyword(s):

Antioxidant Activity ◽

Sweet Potato ◽

Cooking Process ◽

Orange Fleshed Sweet Potato

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PENGARUH PENAMBAHAN TEPUNG UBI JALAR UNGU (Ipomea batatas L. var. ayamurasaki) TERHADAP KARAKTERISTIK HEALTH-PROMOTING YOGURT

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2019.v08.i04.p01 ◽

2019 ◽

Vol 8 (4) ◽

pp. 341

Author(s):

Gusti Chandra Rizki ◽

Komang Ayu Nocianitri ◽

I Made Sugitha

Keyword(s):

Antioxidant Activity ◽

Lactic Acid ◽

Sweet Potato ◽

Block Design ◽

Potato Flour ◽

Randomized Block Design ◽

Health Promoting ◽

Sweet Potato Flour ◽

Purple Sweet Potato ◽

The Right

This research aims to identify the effect of adding purple sweet potato flour to the characteristics of health-promoting yogurt and to identify the right concentration of purple sweet potato flour to produce health-promoting yogurt with the best characteristics. This research used a Randomized Block Design (RBD) of the addition of purple sweet potato flour with the concentration of 0%, 2%, 4%, 6%, 8%. Each treatment was repeated 3 times, resulting in 15 experimental units. The data were then Analyzed of Variance (ANOVA) method and if the treatment had an effect on the variable, the Duncan Multiple Range Test (DMRT) were performed. The results showed purple sweet potato flour has significant effect to lactic acid total, pH, antioxidant activity, color, texture, and taste of health-promoting yogurt and did not significantly affect LAB total, hedonic taste, aroma, and overall acceptance. The addition of 8% purple sweet potato flour resulted in the best characteristic under the following criteria: 1.23% of lactic acid total, 3.73 of pH, 90.33% of antioxidant activity, 13.19 log CFU/ml of LAB total, pink color and indefferent color, thick texture rather like, sour taste rather like, flavor and overall acceptance rather like. Keywords: health-promoting yogurt, purple sweet potato flour, antioxidant.

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