DEVELOPMENT OF PURPLE SWEET POTATO STARCH BASE BIODEGRADABLE FILM

2015 ◽  
Vol 77 (31) ◽  
Author(s):  
Iryatie Ishak ◽  
Ida Idayu Muhamad ◽  
Aishah Mohd Marsin ◽  
Tariq Iqbal
Keyword(s):  
Sweet Potato ◽  
Potato Starch ◽  
Edible Film ◽  
Anthocyanin Content ◽  
Biodegradable Film ◽  
Natural Colorant ◽  
Dpph Scavenging Activity ◽  
Antioxidant Agent ◽  
Purple Sweet Potato ◽  
Dpph Scavenging

An antioxidant edible film based on purple sweet potato (PSP) starch plasticized with glycerol and incorporated with antioxidant sources (anthocyanin and Butylated Hydroxy anisole (BHA) has been developed. PSP consists of high anthocyanin content due to its bright purple color. The anthocyanin believes to become a carrier for antioxidant agent and also act as a natural colorant in food meanwhile BHA were a synthetic antioxidant additives which mainly used in food. PSP film was prepared by casting method. PSP starch blending with anthocyanin extract (89.04 ± 1.70 %) shows higher DPPH scavenging activity compared to sweet potato (SP) starch blending with BHA solution (74.83 ± 1.73 %). PSP with anthocyanin extract is more effective as antioxidant edible film due to higher antioxidant activity compare to mixture of SP with BHA.

scholarly journals PENGARUH PENAMBAHAN ASAM ASKORBAT TERHADAP SIFAT FUNGSIONAL PATI UBI JALAR UNGU (Ipomea batatas L.)

2019 ◽  
pp. 90-97
Author(s):  
Amran Laga ◽  
Tuflika Primi Putri ◽  
Adiansyah Syarifuddin ◽  
Nuril Hidayah ◽  
Muhpidah Muhpidah
Keyword(s):  
Ascorbic Acid ◽  
Water Content ◽  
Sweet Potato ◽  
Potato Starch ◽  
Anthocyanin Content ◽  
High Carbohydrate ◽  
Ipomea Batatas ◽  
Long Time ◽  
Sweet Potato Starch ◽  
Purple Sweet Potato

Purple sweet potato starch is known for its anthocyanin content and has a high carbohydrate content, especially starch. Starch extraction in purple sweet potato can cause browning due to the presence of PPO enzymes which results in decreased anthocyanin content in the resulting starch. Ascorbic acid can be used as an anti-browning agent. The analysis results obtained are the drying of purple sweet potato starch can be done for 4 hours because at that time the water content has been constant for a long time of further drying. The anthocyanin content of purple sweet potato starch decreases with increasing concentration of the addition of ascorbic acid, but the addition of ascorbic acid causes an increase in antioxidants of purple sweet potato starch because ascorbic acid is one type of antioxidant

scholarly journals KARAKTERISTIK FISIKOKIMIA MIKROENKAPSULAN ANTOSIANIN DARI LIMBAH CAIR PENGOLAHAN PATI UBI JALAR UNGU (Physicochemical Characteristics of Anthocyanin Microencapsulant from Wastewater of Purple Sweet Potato Starch Processing)

2020 ◽  
Vol 25 (2) ◽  
pp. 98
Author(s):  
Dessy Wiriani ◽  
Elisa Julianti ◽  
Hotnida Sinaga
Keyword(s):  
Sweet Potato ◽  
Potato Starch ◽  
Spherical Shape ◽  
Raw Material ◽  
Natural Food ◽  
Chemical Characteristics ◽  
Anthocyanin Content ◽  
Physical And Chemical Characteristics ◽  
Purple Sweet Potato ◽  
Physical And Chemical

Wastewater from starch processing of purple sweet potato (PSP) was rich in anthocyanin, so it can be used as raw material for natural pigments. Anthocyanin pigments are unstable under processing conditions so microencapsulation is carried out to maintain their stability. This study aims to evaluate the effect of maltodextrin concentration as an encapsulant agent on the physical and chemical characteristics of microencapsulant of anthocyanin derived from wastewater of PSP starch processing. Wastewater from PSP starch processing was concentrated using a water bath at 10 oC for 10 hours.  The crude extract of anthocyanin obtained then was microencapsulated by spray drying technique using maltodextrin as an encapsulant agent. Maltodextrin was added at concentration 15%, 25%, and 35% (w/w). The anthocyanin microencapsulants produced then were evaluated for their physical and chemical characteristics. The results showed the increasing of maltodextrin concentration will increase the L* value (lightness), b* value (greenness), ohue, solubility, hygroscopicity, but decrease the anthocyanin content, a* value (redness) and and antioxidant activity (IC50). The microstructure of anthocyanin microencapsulant has a spherical shape with a curve on its surface. The addition of 15% maltodextrin produces the best characteristics of anthocyanin microencapsulant with anthocyanin content 40.80 ppm, IC50 36.27 ppm, solubility 52.80% and color value (oHue) 11.17 (red purple). These characteristics indicate that anthocyanin microencapsulant from wastewater of PSP starch processing can be applicated as natural food colorant.Keywords: anthocyanin microencapsulant, purple sweet potato, wastewater, maltodextrin 

Composition of White Potato Starch (Ipomea batatas L.) with Avocado Seed Starch (Persea americana Mill) and Glyserol Concentration in Edible Film

2020 ◽  
Vol 2 (2) ◽  
Author(s):  
Musdar Musdar ◽  
Lukmanul Hakim ◽  
Juliani Juliani ◽  
Jailani Jailani
Keyword(s):  
Sweet Potato ◽  
Potato Starch ◽  
Persea Americana ◽  
Edible Film ◽  
Glycerol Concentration ◽  
White Potato ◽  
Ipomea Batatas ◽  
Sweet Potato Starch ◽  
Local Plants ◽  
Avocado Seed

White sweet potato starch (Ipomea batatas L.) and avocado seed starch (Parsea americana Mill) derived from local plants have the potential to be developed as agricultural products. Starch is a hydrocolloid compound as a potential local resource to be utilized. Glycerol function as an anti-freezing which is hygroscopic. This study aims to determine the ratio of white sweet potato starch with avocado seed starch and the concentration of glycerol for making edible film. This study was an experiment using a completely randimized factorial design with 2 (two) main factor consisting of a comparison of white sweet potato starch and avocado seed with 3 levels: P1 = 35%:65%., P2=50%:50%., P3=65%:35% and glycerol concentration with 3 levels: G1=1%., G2=2%., G3=3%. The best result reasearch were content of 23.03% (tratment P1G1), solubility of 55.57% (treatment P3G2)., swelling test of 9.83% (treatment P2g3)., elongation of 8.18% (treatment P3G2)

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 OPTIMASI FORMULA DAN STRUKTUR MIKROSKOPIK PASTA BEBAS GLUTEN BERBAHAN DASAR PUREE UBI JALAR UNGU DAN TEPUNG KACANG HIJAU

2016 ◽  
Vol 36 (01) ◽  
pp. 15 ◽  
Author(s):  
Ira Mulyawanti ◽  
Slamet Budijanto ◽  
Sedarnawati Yasni
Keyword(s):  
Sweet Potato ◽  
Mung Bean ◽  
Free Food ◽  
Mixture Design ◽  
Anthocyanin Content ◽  
Gluten Free ◽  
Sweet Potatoes ◽  
Bean Flour ◽  
Purple Sweet Potato ◽  
Optimal Formula

The aim of this study was to optimize gluten free pasta formula made from purple sweet potato puree and mung bean flour. Aplication of a mixture design allowed to find the optimal composition to achieve the desirable characteristic. The results showed that the optimal formula was mixture of 45.25% purple sweet potato puree and 51.75% mung bean flour. The characteristics of the chosen formula were springiness of 2.29 mm, 0.38 cohesiveness, cooking loss 17.62%,333.48 ͼHue, Ie   20.59%, and 42.42 mg/L anthocyanin content. Microscopic structure showed that cooked pasta with purple sweet potato puree composition below 50% in the formula had a solid texture appearance. Keywords: Pasta, purple sweet potatoes, gluten free food, formulation optimization ABSTRAKPenelitian bertujuan untuk mengoptimasi formula pasta bebas gluten berbahan dasar puree ubi jalar ungu dan tepung kacang hijau. Aplikasi mixture design dalam optimasi formula dapat menghasilkan formula yang optimal dengan karakteristik produk sesuai dengan yang diinginkan. Hasil penelitian menunjukkan bahwa komposisi optimal puree ubi jalar ungu dengan tepung kacang hijau dalam formula adalah 45,25% puree ubi jalar ungu dan 51,75% tepung kacang hijau. Pada komposisi tersebut dihasilkan pasta ubi jalar ungu dengan karakteristik yaitu kekenyalan 2,29 mm, cohesiveness 0,38, KKP 17,62%, warna 333,48, Ie   20,59%, dan kandungan antosianin 42,42 mg/L. Dari segi mikroskopik, pasta ubi jalar ungu matang dengan rasio puree ubi jalar ungu dengan formula di bawah 50% sudah menunjukkan adanya struktur yang kompak.Kata kunci: Pasta, ubi jalar ungu, pangan bebas gluten, optimasi formula 

scholarly journals Fortifikasi Seng (Zn) pada Beras Analog Berbahan Dasar Tepung dan Pati Ubi Ungu

REAKTOR ◽  
2017 ◽  
Vol 16 (4) ◽  
pp. 183
Author(s):  
Noer Abyor Handayani ◽  
Herry Santosa ◽  
Aprilina Purbasari ◽  
Heny Kusumayanti ◽  
Dessy Ariyanti
Keyword(s):  
Sweet Potato ◽  
Potato Starch ◽  
Cost Effective ◽  
Potato Flour ◽  
Sweet Potatoes ◽  
Cost Effective Method ◽  
Zinc Concentrations ◽  
Sweet Potato Starch ◽  
Purple Sweet Potato ◽  
Zinc Fortification

ZINC FORTIFICATION OF ARTIFICIAL RICE FROM PURPLE SWEET POTATO FLOUR AND STARCH. Zinc deficiency is believed to be as common as that of iron, with equally negatives consequences. Fortification of artificial rice with zinc is a cost-effective method that can be used to solve this problem. In the present study, artificial rice made from purple sweet potatoes flour and starchwere evaluated as food vehicles for fortification with zinc. This study consists of four main stages, preparation of flour and starch of purple sweet potatoes, zinc fortification, and artificial rice production. Zinc sulphate and zin acetate were used as the fortificant, and added at a level 50, 75, 100, and 125 ppm. Artificial rice fortified with zinc has been successfully carried out. Zinc concentrations in fortified artificial rice are higher than unfortified rice. Artificial rice has a porous structure, in order to improve the rehydration capacity.      Keywords : Artificial rice, Zinc (Zn) fortification , Purple weet potato flour, Purple sweet potato starch,  Defisiensi seng dipercaya telah meluas dan memiliki pengaruh negatif yang sama dengan defisiensi besi. Fortifikasi seng pada beras analog dipercaya dapat mengatasi permasalahan tersebut. Berdasarkan penelitian dengan variasi penambahan konsentrasi Zn pada beras analog ubi ungu. Penelitian ini menggunakan beras analog yang terbuat dari tepung dan pati ubi ungu sebagai food vehicle. Penelitian ini terdiri dari 4 tahapan utama, pembuatan tepung dan pati ubi ungu, tahap fortifikasi seng, dan proses pembuatan beras analog. Seng sulfat dan seng asetat ditambahkan pada konsentrasi 50, 75, 100, dan 125 ppm. Beras analog terfortifikasi seng memiliki konsentrasi seng yang lebih tinggi bila dibandingkan dengan beras analog tanpa fortifikan. Beras analog terfortifikasi seng juga memiliki struktur berpori sehingg dapat meningkatkan kemampuan rehidrasi.   Kata Kunci : Beras analog, Fortifikasi Seng (Zn), Pati ubi ungu, Tepung ubi ungu

scholarly journals PERBEDAAN KADAR ANTOSIANIN UBI UNGU SEGAR DAN TEPUNG UBI UNGU VARIETAS LOKAL DAN ANTIN 3 PADA BEBERAPA ALAT PENGERINGAN

2021 ◽  
Vol 10 (4) ◽  
pp. 313-320
Author(s):  
Fuadiyah Nila Kurniasari ◽  
Yosfi Rahmi ◽  
Cintantya Islami Putri Devina ◽  
Nabilah Rohadatul Aisy ◽  
Anggun Rindang Cempaka
Keyword(s):  
Sweet Potato ◽  
Anthocyanin Content ◽  
Potato Flour ◽  
Food Ingredient ◽  
Local Varieties ◽  
Food Ingredients ◽  
Second Stage ◽  
Significant Difference ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato

Background: Purple sweet potato is one of the local Asian food ingredients known as "people's food". Purple sweet potato is rich in anthocyanins which function as antioxidants and immunonutrients. In addition to being widely used as food or traditional snacks, purple sweet potato can be used as a functional food ingredient rich in anthocyanins. For example, purple sweet potato flour can be used as an essential ingredient for processed foods.Objectives: To analyze differences in anthocyanin levels in fresh purple sweet potato local varieties of Gunung Kawi and Antin 3 and purple sweet potato flour with different drying tools.Methods: This research consist of two research stages. The first phase analyzes differences in anthocyanin content in fresh purple sweet potatoes local varieties of Gunung Kawi and Antin 3 with a RAL research design (Completely Randomized Design) 3 repetitions. Then, the second stage of the research used a one-shot case study with 3 treatment groups: drying with an electric oven, cabinet dryer, and food dehydrator. Anthocyanin levels were tested using the UV-Vis spectrophotometry method. Differences in fresh purple sweet potato anthocyanins were analyzed using an independent t-test. Meanwhile, the different anthocyanin levels of purple sweet potato flour were analyzed using one-way ANOVA.Results: The first stage of the study showed that the anthocyanin content of fresh purple sweet potato Antin 3 was seven times higher than that of Gunung Kawi (53.94±25.6 v.s 7.59±2.4 mg/100 g) with p=0.036. The second stage of the study, showed no statistically significant difference in anthocyanin levels (p = 0.066) in 3 different drying equipment.Conclusion: Antin 3 purple sweet potato variety is purple sweet potato with the highest anthocyanin content. The purple sweet potato flour was dried with 3 different drying tools, resulting in anthocyanin levels that were not significantly different.Keywords: Anthocyanin; Gunung Kawi local purple sweet potato; Antin 3 purple sweet potato; Purple sweet potato flour; Drying equipment

scholarly journals Utilization Pemanfaatan Ekstrak Kulit Ubi Jalar Ungu Sebagai Pengganti Crystal Violet pada Pewarnaan Gram

2021 ◽  
Vol 16 (2) ◽  
pp. 46-56
Author(s):  
Andi Sri Nurul Hidayanti ◽  
Sulfiani Sulfiani ◽  
Nuramaniyah Taufiq
Keyword(s):  
Sweet Potato ◽  
Crystal Violet ◽  
Positive Control ◽  
Anthocyanin Content ◽  
Potato Peel ◽  
Gram Staining ◽  
Ethanol Acetic Acid ◽  
Acetic Acid Water ◽  
Purple Sweet Potato ◽  
Peel Extract

Purple sweet potato has the high anthocyanin content. The anthocyanin content in purple sweet potato skin is higher than the anthocyanin in the tubers, namely 52.84-729.74 mg/100g while the tubers are 110.51 mg/100g. Natural dyes that have the potential to be extracted include anthocyanins. This research aimed to test anthocyanin dyes in purple sweet potato peel extract as the substitute for crystal violet in gram staining. The type of research used Quasi Experiments. This research was conducted in the Microbiology Laboratory of the Hasanuddin University Medical Faculty. In this research, extraction was carried out by using the solvent of Ethanol : Acetic Acid : Water (25: 1: 5). Furthermore, gram staining was carried out by using purple sweet potato peel extract using a concentration of 60%, 70%, 80%, 90%, 100% and crystal violet as positive control. The results of this research indicate that the staining used purple sweet potato peel extract concentrations of 60%, 70%, 80%, 90% in gram-positive Staphylococcus bacteria isolates showed poor bacterial staining results because the bacteria were not purple when compared to crystal violet dye. Where as at the concentration of 100% it showed good bacterial staining results because the bacteria was purple. Meanwhile, gram-negative e.coli bacteria isolates at the concentration of 60%, 70%, 80%, 90%, 100% showed good bacterial staining results because the bacteria were red. Suggestions for further research to do maceration longer.

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