KARAKTERISTIK TEPUNG KULIT KENTANG (Solanum tuberosum) SEBAGAI BAHAN PANGAN SUMBER KALIUM

Potato peel flour (Solanum tuberosum) is a flour that has a potential to be developed as a food source of potassium. This research was conducted to determine the chemical properties of potato peel flour. Potato peel flour is carried out in several stages: peeling potatoes; soaking in 0.3% sodium bisulfite (NaHSO3) solution for 60, 90 and 120 minutes; drying; milling; and sifting. Parameters observed were water content, ash content, protein, fat, carbohydrates and potassium (K). Potato peel flour with various immersions produced has the characteristics of water content (7.84 – 9.03%), ash content (4.15 – 4.67%), protein (11.35 – 11.60 %), fat ( 0.74 – 0.87%), carbohydrates (74.63 – 75.26%), and potassium (1231.32 – 1671.86 mg/100 g). Based on the potassium content, potato skin flour with the highest potassium content was soaked for 120 minutes.

Bimbingan Teknis Pembuatan Nata de piel batatas dari Kulit Ubi Jalar (Ipomoea batatas)

Kulit ubi jalar biasanya hanya dibuang sebagai limbah ke lingkungan, atau kadang dijadikan sebagai makanan ternak. Kulit ubi jalar sebenarnya masih menyisakan bahan-bahan yang dapat dijadikan medium biakan bakteri Acetobacter xylinum untuk menghasilkan nata. Akan tetapi informasi dari sekolah yang disurvey umumnya belum memiliki pengetahuan langkah-langkah untuk memanfaatkan kulit ubi jalar tersebut dan keterbatasan alat serta bahannya. Telah dilakukan kegiatan Bimbingan teknis cara pembuatan nata yang berbahan dasar kulit ubi jalar kepada guru-guru biologi dan siswa-siswi SMA/sederajat se-kabupaten Tanah Laut dan sekitarnya. Proses pembuatan nata mengacu pada teknik dasar pembuatan nata oleh (Saragih, 2004). Metode kegiatan bimbingan teknis dengan cara: 1) pemaparan materi tentang nata dan cara pembuatan nata; 2) Demonstrasi secara virtual pembuatan nata de piel batatas melalui tayangan video; Kegiatan diikuti oleh 68 peserta yang meliputi guru dan siswa dari 5 SMA Negeri dan 1 MAN serta dari Politeknik yang ada di Kabupaten Tanah Laut. Hasil bimbingan menunjukkan bahwa peserta memahami cara membuat nata de piel batatas yang berasal dari kulit ubi jalar. Berdasarkan jawaban angket yang diberikan setelah bimbingan, sebanyak 74,2% peserta menyatakan memahami cara membuat nata de piel batatas yang berasal dari kulit ubi jalar dan sangat setuju dengan kegiatan ini. Peserta memberikan respon yang positif dan 71,2% berminat untuk mencoba membuatnya. Sweet potato skin is usually only dumped as waste into the environment or sometimes used as fodder. Sweet potato skin still leaves ingredients that can be used to breed bacteria Acetobacter xylinum to produce Nata. However, in school do not know measures to use the sweet potato skin and the limitations of tools and materials. Technical guidance on how to make sweet potato skin-based Nata has been conducted to biology teachers and high school students/equivalents in Tanah Laut and surrounding districts. Making Nata refers to the basic techniques of making Nata by (Saragih, 2004). Methods of technical guidance activities through: 1) exposure of material about Nata and how to make nata; 2) Virtual demonstration of the making of Nata de piel batatas through video viewing; The activity was attended by 68 participants including teachers and students from 5 public high schools and 1 MAN as well as from polytechnics in Tanah Laut Regency. Based on the evaluation after guidance, 74.2% of participants stated that they understood how to make Nata de piel batatas from sweet potato skins and strongly agreed with this activity. Participants gave a positive response, and 71.2% were interested in trying to make it.

The Use of Salvia macrosiphon and Lepidium sativum Linn. Seed Gums in Nanoencapsulation Processes: Improving Antioxidant Activity of Potato Skin Extract

In the present study, the effect of Salvia macrosiphon Seed Gum (SMSG) and Lepidium sativum Linn. Seed Gum (LSSG) as a coating agent on the properties of nanoencapsulated potato skin extract was studied. Moreover, the antioxidant effect of nanoencapsulated extract at a concentration of 1000 ppm incorporated into soybean oil was evaluated. The Z-average size of the emulsions stabilized by SMSG; LSSG; and a complex (1 : 1) of SMSG and LSSG (CSL) was estimated as 160.2, 144.3, and 115.2 nm. The encapsulation efficiency of phenolic extracts in the powders formed by SMSG, LSSG, and CSL was 82.39, 81.67, and 93.6% which declined to 45.28, 48.22, and 62.67% after storage for 40 days at 30°C. The results indicated that the use of coating agents for encapsulation enhanced their antioxidant effect and compared with TBHQ and free extract that nanoencapsulated extract by CSL had the highest antioxidant activity followed by LSSG nanoencapsulated extract and SMSG nanoencapsulated extract.

Pemanfaatan Ekstrak Kulit Ubi Jalar Ungu (Ipomea batatas L.) sebagai Bahan Pewarna Alternatif untuk Pengamatan Mikroskopis Paramecium sp. dalam Pembelajaran Biologi

<p><em>Purple sweet potato (Ipomea batatas L.) is a tuber that has purple meat and skin. The purple color of purple sweet potato is usually used by the community as a food coloring, while the sweet potato skin is considered only waste and disposed of. This study aims to determine whether purple sweet potato skin extract can be used as an alternative dye on microscopic observations of Paramecium sp. The research used experimental approach with post test only control group design. The process of purple sweet potato skin extraction using chemical solvents is ethanol, acetic acid and water. The extractions with three treatments were A, B, and C respectively different ratios (25: 1: 5), (15: 1: 15) and (5: 1:25). The results of microscopic observations quantitatively analyzed using Anova One Way test obtained sign. &gt; 0.05 which means the purple sweet potato skin extraction results can be used as an alternative dye for microscopic observation of Paramecium sp. Qualitative analysis of the results of observations in which treatment A shows the best dye results in coloring Paramecium sp.</em></p>

Uji Toksisitas Akut Kulit Kentang (Solanum tuberosum L.) Terhadap Larva Artemia salina Leach Dengan Metode BSLT (Brine Shrimp Lethality Test)

Tanggal Submit:28 Januari 2019 Tanggal Review:30 April 2019 Tanggal Publish Online:17 Mei 2019 Potatoes are one of the vegetables that contain substances that are important for the formation of body tissues, such as protein and fat. Potatoes also form red blood cells or hemoglobin (Ca, P and Fe). In Indonesia tend to process potatoes using only meat. The skin is removed, even though the nutritional content of the skin is five times greater than the meat. Potato peels that supply querestin, antioxidants and flavonoids that act as free radical acceptors. (Free radicals are reactive molecules that cause damage to the body that can lead to diseases such as heart disease and cancer) in the skin of potatoes found also effective antioxidants, chlorogenic acid. Potato skin is also proven to increase hemoglobin levels (Khomsan, A, 2009). However, that does not mean potato skin does not have adverse side effects, if the use is not appropriate. In order to use it optimally, you need to know enough information about the advantages and disadvantages and the possibility of abuse. However, the level of toxicity from potato skin is still unknown. Brine Shrimp Lethality Test (BSLT) is one of the oxicity test methods that is widely used in tracing bioactive compounds that are toxic from natural materials. This research is an experimental research with post test-only control group design approach. Treatment with giving potato skin juice to Artemia salina Leach larvae with the aim to determine the potential of plant biological activity based on the toxicity of secondary metabolites contained in it, and at the same time as the initial screening test of anticancer activity of chemical compounds in potato skin juice. The results showed the LC50 value was at a concentration of 0.5% to 1% and based on the results of SPSS 21 analysis with probit analysis obtained LC50 price data of 0.746 gr / ml (7460 μgr / ml), based on the results of research and data analysis it can be concluded that potato skin has an LC50 value at a concentration of 0.746 gr / ml (7460 µgr / ml). With an LC50 price of more than 1000 µg / ml according to the BST method the potato skin does not have the potential for toxicity so the skin of the potato has the potential as an alternative to increasing hemoglobin levels.Keywords: potato skin, toxicity, BSlT

Image-based Phenotyping and Genetic Analysis of Potato Skin Set and Color

ABSTRACTImage-based phenotyping offers new opportunities for fast, objective, and reliable measurement for breeding and genetics research. In the current study, image analysis was used to quantify potato skin color and skin set, which are critical for the marketability of new varieties. A set of 15 red potato varieties and advanced breeding lines was evaluated over two years at a single location, with two harvest times in the second year. After mechanical harvest and grading, 7-8 representative tubers per plot were photographed, and the photos were analyzed with ImageJ to measure skinning (as % surface area) and skin color using the Hue, Chroma and Lightness (HCL) representation. The plot-based heritability was consistently high (> 0.77) across traits and environments; the genetic correlation between environments was also high, ranging from 0.81 to 0.98. Significant increases in Lightness and Chroma, as well as a decrease in skinning, were observed at the late compared to early harvest, while the opposite trends for color were observed after six weeks of storage. The three color traits were unexpectedly collinear in this study, with the first principal component explaining 86% of the variation. This result may reflect the physiology of red color in potato, but the highly selected nature of the 15 genotypes may also be a factor. Image-based phenotyping offers new opportunities to advance genetic gain and understanding for tuber appearance traits that have been difficult to precisely measure in the past.