scholarly journals UJI AKTIVITAS ANTIOKSIDAN SOSIS ANALOG TEMPE DENGAN PENAMBAHAN TEPUNG UBI JALAR UNGU TERHADAP PENURUNAN KADAR GULA DARAH MENCIT DIABETES

Pro Food ◽  
2018 ◽  
Vol 4 (2) ◽  
pp. 383
Author(s):  
Maelan Hairani ◽  
Satrijo Saloko ◽  
Dody Handito
Keyword(s):  
Antioxidant Activity ◽  
Blood Glucose ◽  
Blood Glucose Level ◽  
Sweet Potato ◽  
Glucose Level ◽  
Potato Flour ◽  
Diabetic Mice ◽  
Glucose Content ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato

ABSTRACT This research was aimed to observe the effect of the addition of purple sweet potato flour in the making of tempeh analog sausage on antioxidant activity, anthocyanin total, reducing sugar content and antioxidant capability on decreasing of blood glucose level in diabetic mice. The method that was used in this research was Completely Randomized Design (CRD) which consist of five treatments i.e. 0%; 10%; 15%; 20% and 25% addition of purple sweet potato flour by four replications. The data were analyzed by Analysis of Variance (ANOVA) at α = 5% using Co-stat and SPSS 21 for windows software by further analyzed Polynomial Orthogonal Method (POM). The results showed that the addition of purple sweet potato flour treatments gave significant effect on antioxidant activity, anthocyanin total, and decreasing of blood glucose level in diabetic mice which feed by the tempeh analog sausage, however gave non significant effect on the reducing glucose content of the tempeh analog sausage. The 25% addition of  purple sweet potato flour was the best treatment by 31.44% of antioxidant activity; 8.22 mg/L of anthocyanin total; 1.13% of reducing glucose content and could decrease blood glucose level in diabetic mice equal to 387 mg/dL. Keywords : anthocyanin, blood glucose, purple sweet potato, tempeh analog sausage. ABSTRAK Penelitian ini bertujuan untuk menguji pengaruh penambahan tepung ubi jalar ungu pada pembuatan sosis analog tempe terhadap aktivitas antioksidan, total antosianin, kadar gula reduksi dan kemampuan antioksidannya untuk menurunkan kadar gula darah mencit diabetes. Metode yang digunakan adalah Rancangan Acak Lengkap (RAL) yang terdiri dari lima perlakuan yakni penambahan tepung ubi jalar ungu 0%, 10%, 15%, 20% dan 25% dengan 4 kali ulangan. Hasil pengamatan dianalisis menggunakan Analysis of Variance (ANOVA) pada α = 5% menggunakan software Co-Stat dan SPSS 21 for windows dengan uji lanjut menggunakan metode ortogonal polinomial (MOP). Hasil penelitian menunjukkan bahwa perlakuan penambahan tepung ubi jalar ungu memberikan pengaruh yang signifikan terhadap aktivitas antioksidan, total antosianin dan penurunan kadar gula darah mencit diabetes yang diberi makan sosis analog tempe, namun memberikan pengaruh yang tidak signifikan terhadap kadar gula reduksi sosis analog tempe. Penambahan 25% tepung ubi jalar ungu merupakan perlakuan terbaik dengan karakteristik aktivitas antioksidan 31,44%; total antosianin 8,22 mg/L; kadar gula reduksi 1,13% dan mampu menurunkan kadar gula darah mencit diabetes sebesar 387 mg/dL. Kata kunci : antosianin, gula darah, sosis analog tempe, ubi jalar ungu

scholarly journals Pengembangan Hybrid Tepung Ubi Jalar Kaya Antioksidan

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

<p>Sweet potato is one type of tubers found in Indonesia. <em>Hybrid</em> 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 <em>hybrid</em> 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 <em>hybrid</em> sweet potato flour. The results showed that various types of <em>hybrid</em> 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 <em>hybrid</em> 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 <em>hybrid</em> sweet potato flour and the highest value was obtained from the Japanese <em>hybrid</em> sweet potato flour var.Ayamurasaki.</p>

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

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.  

scholarly journals Karakteristik berbagai jenis tepung ubi jalar termodifikasi dengan metode autoclaving retrogradation

2021 ◽  
Vol 26 (2) ◽  
pp. 83
Author(s):  
Sefanadia Putri ◽  
Usdeka Muliani
Keyword(s):  
Antioxidant Activity ◽  
Dietary Fiber ◽  
Sweet Potato ◽  
Resistant Starch ◽  
Starch Digestibility ◽  
Potato Flour ◽  
Nutritional Content ◽  
Carbohydrate Source ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato

Sweet potato has great potency to be developed as an alternative carbohydrate source in the form of modified sweet potato flour. Autoclaving retrogradation is a physical modification method to improve the physicochemical characteristics of flour. The purpose of this study was to determine the effect of the autoclaving retrogradation method on the characteristics of various sweet potato flour: dietary fiber, resistant starch, starch digestibility, nutritional content, and antioxidant, and to determine the best modified sweet potato flour. The experimental design used a non-factorial completely randomized block design with four replications. The treatment consisted of 6 types of sweet potato, namely control (purple sweet potato without treatment), orange sweet potato, purple sweet potato, honey-sweet potato, red sweet potato, and purple white sweet potato). The results showed that there were significant differences in dietary fiber, levels of resistant starch, digestibility of starch, nutritional content, and antioxidant activity amongst various types of modified sweet potato flour. The best modified sweet potato flour was found in modified red sweet potato flour which contained 44.64% dietary fiber, 19.75% resistant starch, 13.50% starch digestibility, 66.32%  antioxidant activity, with comparable nutritional content.  

scholarly journals Pengaruh Perbandingan Tepung Ubi Jalar Ungu Dan Tepung Kedelai Terhadap Karakteristik Flakes Sebagai Pangan Fungsional

2021 ◽  
Vol 10 (2) ◽  
pp. 268
Author(s):  
Ratna Mei Rani ◽  
I Gusti Ayu Ekawati ◽  
Anak Agung Istri Sri Wiadnyani
Keyword(s):  
Antioxidant Activity ◽  
Sweet Potato ◽  
Ash Content ◽  
Potato Flour ◽  
Soybean Flour ◽  
Duncan Multiple Range Test ◽  
Randomized Design ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato ◽  
Range Test

The research aim to determine the effect of ratio purple sweet potato flour and soybean flour on characteristics functional flakes and determine the exact ratio of purple sweet potato flour and soybean flour which can produce functional flakes with the best characteristics. The Completed Randomized Design was used in this research consisting ratio of purple sweet potato flour and soybean flour including (P1) 90% : 10%, (P2) 80% : 20%, (P3) 70% : 30%, (P4) 60% : 40%, (P5) 50% : 50%. The data obtained were analyzed by variance and if the treatment had significant effect followed by Duncan Multiple Range Test (DMRT). The result showed that flakes with comparison of 70% purple sweet potato flour and 30% soybean flour is the best treatments with criteria moisture content of 3.05%, ash content of 2.09%, protein content of 17.04%, crude fiber 3.76%, anthocyanin total 21.07 mg/100g, antioxidant activity 39.55%, water absorption 165.66% and color is purple and like, aroma is like, texture is crispy and like, taste is like and overall acceptance is like.

scholarly journals Efek Pemberian Ekstrak Etanol Daun Dan Batang Ubi Jalar Ungu (Ipomoea batatas L.) Terhadap Penurunan Kadar Glukosa Darah Pada Tikus Jantan Galur Wistar Yang Diinduksi Aloksan

2018 ◽  
Vol 1 (3) ◽  
pp. 139-143
Author(s):  
Haryoto Haryoto ◽  
Ermia Septiana Devi
Keyword(s):  
Blood Glucose ◽  
Blood Glucose Level ◽  
Sweet Potato ◽  
Glucose Level ◽  
Ipomoea Batatas ◽  
Ethanol Extract ◽  
Male Rats ◽  
Sweet Potatoes ◽  
Post Test ◽  
Purple Sweet Potato

Tanaman ubi jalar ungu (Ipomoea batatas L.) mudah didapat dan banyak kegunaannya,terutama bagian umbi ubi jalar ungu yang banyak diolah masyarakat sedangkan bagian daun dan batang pemanfaatnya belum maksimal. Umbinya telah diketahui mempunyai aktivitas dapat menurunkan kadar gula darah. Penelitian ini bertujuan untuk mengetahui efek penurunan kadar glukosa darah dari ekstrak etanol daun dan batang ubi jalar ungu serta golongan senyawa yang terkandung dalam ekstrak. Desain penelitian menggunakan randomized pre-test post-test kontrol grup desain. Pada penelitian ini menggunakan 15 ekor tikus jantan galur wistar dan dibagi menjadi 5 kelompok yaitu kontrol negatif (akuades), kontrol positif (metformin 45 mg/kgBB), kelompok perlakuan ubi jalar ungu dosis 150; 300; 600 mg/kgBB, sebelumnya masing –masing tikus dinduksi dengan aloksan 150 mg/kgBB, dan dilakukan pemantauan selama 14 hari. Pemeriksaan kadar gula darah menggunakan spektrofotometer visibel dengan panjang gelombang 500 nm. Data dianalisis secara statistik untuk mengetahui perubahan kadar gula darah. Hasil yang didapat dengan pemberian ekstrak pada dosis 150, 300, dan 600 mg/kgBB selama pemantauan 14 hari dapat menurunkan kadar gula darah berturut – turut menjadi 96,33 ± 4,72 ; 66,67 ± 16,16 ; dan 142,67 ± 27,06 mg/dL. Ekstrak etanol daun dan batang ubi jalar ungu memiliki kandungan senyawa yaitu alkaloid, flavonoid, saponin, tanin dan senyawa fenolik.   The purple sweet potato plant (Ipomoea batatas L.) is easy to obtain and has many uses, especially the purple sweet potato tubers which are mostly utilized by the people, while the utilization of its leaves and stem are not maximized. Its tuber has been known to have activity in  reducing blood sugar levels.This research aimed to evaluate the effect of ethanol extract of leaves and stems of purple sweet potatoes in reducing blood glucose level as well as to identify its chemical constituents. The study was design by a randomized pre-test post-test control group. The animal used were 15 wistar male rats which divided into 5 groups, these include negative control (distilled water), positive control (metformin 45 mg/kgBW), treatment group of purple sweet potatoes with the doses of 150; 300; 600 mg/kgBW, before the treatment all rats were induced by aloxan 150 mg/kgBW, and all groups were observed for 14 days. Blood glucose level was determined using UV-Vis spectophotometer at wavelength of 500 nm. The data were analyzed statistically to evaluate blood glucose level alteration.  The result showed that the extract at doses of 150, 300, dan 600 mg/kgBW decrease blood glucose level in 14 days observation, the blood glucose levels were 96.33 ± 4.72 ; 66.67 ± 16.16 ; and  142.67 ± 27.06 mg/dL, respectively. The ethanol extract of leaves and stem of purple sweet potatoescontained alkaloids, flavonoids, saponins, tannins and phenolic compounds

scholarly journals Levels of anthocyanin, βeta carotene and antioxidant activity of functional biscuits flour of purple, yellow and white fleshed sweet potato

2019 ◽  
Vol 3 (1) ◽  
Author(s):  
ZAINAL ABIDIN ◽  
LEWI JUTOMO ◽  
TITIK SRI HARINI
Keyword(s):  
Antioxidant Activity ◽  
Sweet Potato ◽  
Wheat Flour ◽  
Beta Carotene ◽  
Potato Flour ◽  
Visible Spectrophotometry ◽  
Uv Visible ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato

Abstract. Abidin Z, Jutomo L, Harini TS. 2019. Levels of anthocyanin, βeta carotene and antioxidant activity of functional biscuits flour of purple, yellow and white fleshed sweet potato. Trop Drylands 3: 22-28. This study aimed to determine the levels of anthocyanin, beta carotene and antioxidant activity of functional biscuit formulas based on flour of purple, yellow and white fleshed sweet potato from Sumba Barat Daya District, East Nusa Tenggara Province. The levels of anthocyanin, beta carotene and antioxidant activity were analyzed using UV-Visible Spectrophotometry. The results showed that the highest levels of biscuit anthocyanin (95.05 ppm) was found in 75% purple sweet potato flour + 25% wheat flour formula.  The highest beta carotene level of biscuit (10,190.44 µg/100 g) was found in 75% of yellow sweet potato flour + 25% flour formula.  In biscuit products, the highest antioxidant activity (61.57%) was found in the treatment of 75% purple sweet potato flour + 25% flour formula.

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 PHYSICAL AND CHEMICAL QUALITY CHARACTERISTICS OF CORN TORTILLAS WITH SUBSTITUTE PURPLE SWEET POTATO FLOUR

2021 ◽  
Vol 9 (1) ◽  
Author(s):  
Nurfitrianti Bulotio ◽  
Adnan Engelen ◽  
Nursia Lateka
Keyword(s):  
Sweet Potato ◽  
Quality Characteristics ◽  
Ash Content ◽  
Chemical Quality ◽  
Potato Flour ◽  
A Value ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato ◽  
Physical And Chemical Quality ◽  
Physical And Chemical

This study aimed to test the physical and chemical quality characteristics of corn tortillas with substitute purple sweet potato flour. This study used a completely randomized design (CRD) and LSD test if there was a significant effect. The tests carried out included organoleptic tests, air content analysis, ash content analysis, color analysis and texture analysis. The results showed that the best formulation of tortillas chips was a P4 treatment with the addition of 75% purple sweet potato flour: 25% corn, with a texture value of 4.267, taste 4.75 and aroma 4.56 and for the best color treatment found in the addition of P3 had a value of 4.31. The best treatment in the chemical analysis is the P4 treatment had a color value of -10.93, moisture content of 8.94 and ash content of 2.57. For texture analysis test the highest treatment was P2 treatment with the addition of 25% purple sweet potato flour: 75% corn with a value of 1139.15.

scholarly journals Karakteristik Kimia Biskuit dari Tepung dan Serat Ubi Jalar Ungu

2020 ◽  
Vol 11 (2) ◽  
pp. 64-68
Author(s):  
Stefani Limanto ◽  
Elisa Julianti ◽  
Zulkifli Lubis
Keyword(s):  
Dietary Fiber ◽  
Sweet Potato ◽  
Fiber Content ◽  
Calorie Intake ◽  
Potato Flour ◽  
Total Dietary Fiber ◽  
Insoluble Dietary Fiber ◽  
Daily Energy ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato

Purple sweet potato is one type of tuber that is rich in carbohydrates in the form of starch and fiber. It also contains purple anthocyanin pigments. In this research, purple sweet potato was processed into flour and starch. Starch processing solid waste can be utilized by processing it into fiber flour. Purple sweet potato flour and fiber were then used as the basis for making biscuits at a ratio of 75: 25 and compared to biscuits made from 100% purple sweet potato flour and wheat flour. The resulting biscuits were then analyzed for their chemical characteristics. The results showed that the ratio of flour gave a very significantly different effect on the value of water content, total dietary fiber content, insoluble dietary fiber content and % nutritional adequacy rate of food fiber, and had no significant effect on the value of ash content, protein content, fat content, content carbohydrates, total flavonoids, insoluble dietary fiber content, calorie intake and fulfillment of daily energy adequacy.

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