scholarly journals FORMULASI SEDIAAN PERONA PIPI KOMBINASI EKSTRAK ETANOL UBI JALAR UNGU (Ipomoea batatas L.) DAN BUNGA KANA MERAH (Canna coccinea Mill.) DALAM BENTUK STICK

PHARMACON ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 487
Author(s):  
Grace Dien Manik ◽  
Hosea J. Edy ◽  
Elly J. Suoth
Keyword(s):  
Physical Properties ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Ph Value ◽  
Ethanol Extract ◽  
Natural Antioxidants ◽  
Experimental Methods ◽  
Natural Dyes ◽  
Purple Sweet Potato ◽  
Homogeneous Composition

ABSTRACT Purple Sweet Potato (Ipomoea batatas L.) and Red Cana Flower (Canna coccinea Mill.) contain natural dyes (anthocyanins) which are used as an alternative natural dyes as well as natural antioxidants. This study aims to make and discover the physical evaluation of blusher preparations using natural dyes in a combination of Purple Sweet Potato extract and Red Cana Flower with a concentration of 15%: 15%, 15%: 20 %, 20%: 20%. This research used laboratory experimental methods. The results of the physical properties test showed that the resulting preparations gave a light purple to purplish pink color, had a distinctive odor of pafrum oleum rose, had a soft texture, all preparations had a homogeneous composition, the ph value of the preparations ranged from 6.00 – 6.45, the best polish at concentrations dye 20%: 20%, for 14 days of observation the color on all preparations did not change with light, and the most preferred preparations by researcher are those with dye concentrations of 20%: 20%. It shows that it can be concluded that a combination of ethanol extract of Purple Sweet Potato and Red Cana Flower. Can be used as a natural dye in blush preparations. Keywords:  Ipomoea batatas L., Canna coccinea Mill., Blusher. ABSTRAK  Ubi Jalar Ungu (Ipomoea batatas L.) dan Bunga Kana Merah (Canna coccinea Mill.) mengadung pewarna alami (antosianin) yang digunakan sebagai zat pewarna alami alternatif mapun sebagai antioksidan alami. Penelitian ini bertujuan untuk membuat serta mengetahui evaluasi fisik sediaan perona pipi dengan memanfaatkan pewarna alami pada kombinasi ekstrak Ubi Jalar Ungu dan Bunga Kana Merah dengan konsentrasi 15%:15%, 15%:20% dan 20%:20%. Penelitian ini menggunakan metode eksperimental laboratorium. Hasil pengujian sifat fisik menunjukan bahwa sediaan yang dihasilkan memberikan warna ungu muda hingga merah muda keunguan, bau khas parfum oleum rose, teksturnya lembut, semua sediaan memiliki susunan yang homogen, nilai pH sediaan berkisar 6,00 - 6,45, polesan terbaik pada konsentrasi zat warna 20%:20%, selama 14 hari pengamatan warna pada semua sediaan tidak mengalami perubahan terhadap cahaya, dan sediaan yang paling disukai oleh panelis adalah sediaan dengan konsentrasi zat warna 20%:20%. Dengan demikian dapat disimpulkan bahwa kombinasi ekstrak etanol Ubi Jalar Ungu dan Bungu Kana Merah dapat digunkan sebagai pewarna alami dalam sediaan perona pipi. Kata kunci: Ipomoea batatas L., Canna coccinea Mill., Perona pipi

scholarly journals FORMULASI SEDIAAN PERONA PIPI EKSTRAK ETANOL UBI JALAR UNGU (Ipomoea batatas L.) DALAM BENTUK STICK

PHARMACON ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 743
Author(s):  
Novia Hanna Purnomo ◽  
Hosea Jaya Edy ◽  
Jainer Pasca Siampa
Keyword(s):  
Physical Properties ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Ph Value ◽  
Skin Irritation ◽  
Preference Test ◽  
Natural Dye ◽  
Determining Factors ◽  
Potato Extract ◽  
Purple Sweet Potato

ABSTRACTColor is one of the determining factors in quality in cosmetics. Usage of synthjetic dye in blush on could cause irritation on facial skin, irritation on respiratory tract, and damage to the liver. The aim of this study was to formulate and to evaluate the physical characterization of the blush on preparation by using natural dye from the purple sweet potato extract (Ipomoea batatas L.) with the variation concentration on 20%, 25%, and 30%. Formulation of stick blush on used fusion method. The extract is obtained by means of maceration using ethanol solvent 96%. Organoleptics, color homogeneity, pH, stability toward light, polish test and preference test were included in the evaluation of the physical properties of the preparation. The result of the physical properties test showed the preparation’s color ranged from pale purple to dark pink, a distinctive scent of oleum rose perfume, soft texture, all preparation had homogenous arrangement, pH value of the preparation  ranged from 6.00-6.61, the best polish were on concentration 25% and 30% this is characterized by a one-time polishing of the ready has given a clear color when polished on the skin of the back of the hand, color observation at all preparation did not had any changes in 14 days, and the preferred preparation by the panelists were the preparation with pigment concentration of 20%, 25% and 30%. It can be concluded that the combination of the purple sweet potato extract (Ipomoea batatas L.) can be used as a natural dye in blush on preparation. Keywords: Ipomoea batatas L., Blush on, Formulation  ABSTRAK Warna adalah salah satu faktor penentu mutu kosmetika. Penggunaan pewarna sintesis pada perona pipi dapat menyebabkan iritasi pada kulit wajah, iritasi pada saluran pernapasan, dan kerusakan pada hati. Tujuan Penelitian ini untuk memformulasi serta mengetahui evaluasi fisik sediaan perona pipi dengan memanfaatkan pewarna alami dari ekstrak ubi jalar ungu (Ipomoea batatas L.) dengan konsentrasi 20%, 25% dan 30%. Pembuatan sediaan perona pipi menggunakan metode peleburan. Evaluasi fisik sediaan meliputi organoleptik, homogenitas warna, pH, stabilitas terhadap cahaya, uji poles dan uji kesukaan. Hasil pengujian sifat fisik menunjukkan bahwa sediaan yang dihasilkan memberikan warna ungu pucat hingga merah muda tua, bau khas parfum oleum rose, teksturnya lembut, semua sediaan memiliki susunan yang homogen, nilai pH sediaan 6,00-6,61, polesan terbaik pada konsentrasi 25% dan 30% hal ini ditandai dengan satu kali pemolesan sediaan telah memberikan warna yang jelas saat dipoleskan pada kulit punggung tangan , selama 14 hari pengamatan warna pada semua sediaan tidak mengalami perubahan terhadap cahaya, dan sediaan yang disukai oleh panelis adalah sediaan dengan konsentrasi zat warna 20%, 25% dan 30%. Dengan demikian dapat disimpulkan bahwa ekstrak etanol Ubi Jalar Ungu (Ipomoea batatas L.) dapat digunakan sebagai pewarna alami dalam sediaan perona pipi. Kata kunci: Ipomoea batatas L., Perona pipi, Formulasi

scholarly journals Pemanfaatan Lactobacillus plantarum 1 dan Pewarna Alami Berbahan Nabati Dalam Pembuatan Tapai Probiotik

2020 ◽  
Vol 12 (1) ◽  
pp. 9-15
Author(s):  
Yusmarini Yusmarini ◽  
Shanti Fitriani ◽  
Vonny Setiaries Johan ◽  
Rahmayuni Rahmayuni ◽  
Vita F. Artanti
Keyword(s):  
Lactobacillus Plantarum ◽  
Sweet Potato ◽  
Ph Value ◽  
Natural Dyes ◽  
Sweet Potatoes ◽  
Fruit Extract ◽  
Narrow Leaf ◽  
Dragon Fruit ◽  
Potato Extract ◽  
Purple Sweet Potato

Tapai is one of the typical Indonesian fermented products. This research utilized Lactobacillus plantarum 1 RN2-53 and natural dyes made from plants in the production of cassava tapai. The objectives of this research were to improve the quality of probiotic cassava tapai and to obtain the chemical, microbiological and sensory characteristics of the cassava tapai. Natural dyes used were purple sweet potato extract, red dragon fruit extract and narrow-leaf pleomele extract. The results showed that cassava tapai made with the addition of Lactobacillus plantarum 1 RN2-53 and the addition of natural dyes from plants had different chemical and microbiological characteristics. Tapai made with the addition of red dragon fruit extract generally had a lower pH value and a higher total titrated acid compared to tapai made with the addition of purple sweet potato extract and narrow-leaf pleomele extract, but the alcohol content of tapai made with the addition of purple sweet potatoes extract was higher than the others. The number of lactic acid bacteria was around 109 and had met the probiotic food criteria.

scholarly journals The Effect of an Ethanol Extract of Purple sweet potato (Ipomoea batatas L.) on Exercise-Induced Oxidative Stress in Mice (Mus musculus)

2019 ◽  
Vol 18 (9) ◽  
pp. 824-833
Author(s):  
A.F. Khairani ◽  
T. Nurhayati ◽  
P.H.A. Rahman ◽  
Nurhasanah . ◽  
R. Khaerunnis ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Sweet Potato ◽  
Mus Musculus ◽  
Ipomoea Batatas ◽  
Ethanol Extract ◽  
Purple Sweet Potato ◽  
Exercise Induced

PENGARUH PROSES MASERASI DENGAN VARIASI KONSENTRASI PELARUT ETANOL TERHADAP KANDUNGAN SENYAWA EKSTRAK DAUN PEPAYA (Carica papaya L.) DAN DAUN UBI JALAR UNGU (Ipomoea batatas L. Lam)

2020 ◽  
Vol 6 (2) ◽  
pp. 252
Author(s):  
Herman Irawan ◽  
Sevty Syera ◽  
Nurlaili Ekawati ◽  
Djadjat Tisnadjaja
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Leaf Extract ◽  
Carica Papaya ◽  
Ethanol Extract ◽  
Hemorrhagic Fever ◽  
Total Phenol ◽  
Traditional Medicines ◽  
Purple Sweet Potato ◽  
Sweet Potato Leaves

Papaya (Carica papaya L.) and purple sweet potato (Ipomoea batatas L. Lam) are commonly used empirically as traditional medicines, including for malaria, malnutrition, fever and hemorrhagic fever. The purpose of this study was to determine the effect of differences in the concentration of ethanol solvents on the chromatogram profile and compound content. The research method began with maceration using 50%, 70%, and 96% ethanol, then thin layer chromatography test, and determination of total phenol and flavonoid levels with Elisa at λ of 750 nm and 415 nm, where the comparator used were gallic acid and quercetin . The results of total phenol levels obtained in papaya leaf extract were 3,493 mg GAE/gram and in sweet potato leaves the results were 4,786 mgGAE/mg. While the total flavonoid yield obtained from papaya leaf extract was obtained as much as 4,630 mg QE/gram and on sweetpotato which was 4,269 mgQE/mg. Characterisation of extract compound content was carried ouy by using Gas Chromatography- Mass Spectroscopy (GC-MS), where comparison of extracts used in extract combination samples are 50:50, 75:25, and 25:75. The results showed that ethanol extract contained alkaloids, flavonoids, saponins, tannins, and triterpenoids. Characterization by using GC-MS for single extract and combination extract of papaya leaves and purple sweet potato leaves obtained the main active compounds are Phytol, Neoheptadine, and n-Hexadecanoic acid.

scholarly journals UMBI UBI JALAR UNGU BALI (Ipomoea batatas) DI TRANSAMINASE SERUM, MALONDIALDEHIDE HEPAR DAN ALKOHOL KRONIS

2018 ◽  
Vol 17 (3) ◽  
pp. 151
Author(s):  
I Wayan Putu Sutirta-Yasa ◽  
I Made Jawi ◽  
Ida Bagus Ngurah ◽  
Anak Agung Ngurah Subawa
Keyword(s):  
Sweet Potato ◽  
Liver Tissue ◽  
Ipomoea Batatas ◽  
Ethanol Extract ◽  
Antioxidant Effect ◽  
Control Group ◽  
Chronic Alcoholic ◽  
Purple Sweet Potato ◽  
Group Post ◽  
Alcoholic Intake

Oxidative stress as a consequence of chronic alcoholic intake causes lesions of liver tissue. The objective of this study was to identifythe antioxidant effect of ethanol extract derived from Balinese purple sweet potato on the liver tissue in mice after chronic consumptionof alcohol. Subjects of this study were 32 adults male Swiss mice (12–14 weeks) divided into 4 groups with control group post-testonly design. Post-treatment of blood and liver samples were collected from each group of 8 mice. The MDA liver was quantified withthiobarbituric acid reactive substances (TBARS) method. Samples were collected from control group of 8 mice without sweet potatoextract and alcohol, 8 mice with 1 mg extract of Balinese purple sweet potato, 8 mice with 0.8 gram alcohol, and 8 mice with combineof alcohol and extract of Balinese purple sweet potato, each treatment was carried out every day for 4 weeks. The results showed asignificant increase of serum SGOT, SGPT and liver MDA level, after chronic consumption of alcohol (p = 0.00). The decrease of serumSGOT, SGPT and liver level MDA was significant in the group with extract of Balinese purple sweet potato (p = 0.00). The researchersconcluded that the extract of Balinese purple sweet potato had an antioxidant effect in mice which consumed alcohol chronically. Basedon this study it is concluded that extract of Balinese purple sweet potato has a protective effect on the liver cell in mice which consumedalcohol chronically.

Physical Evaluation of Anti Acne Mask With Ethanol Extract of Purple Sweet Potato Leaf (Ipomoea batatas (L.) Antin-3 Varieties

2021 ◽  
Vol 6 (2) ◽  
pp. 69-73
Author(s):  
Damaranie Dipahayu ◽  
Kinanti Ayu Puji Lestari
Keyword(s):  
Staphylococcus Aureus ◽  
Phase Separation ◽  
Sweet Potato ◽  
Research Method ◽  
Ipomoea Batatas ◽  
Ethanol Extract ◽  
Physical Characteristics ◽  
Potato Leaf ◽  
Ph Values ◽  
Purple Sweet Potato

Ethanol extract of purple sweet potato (Ipomoea batatas (L.)) leaves of Antin-3 variety contains flavonoids and polyphenols which can be used as a source of acne anti-bacterial because it can inhibit the growth of Staphylococcus aureus. This study aims to obtain data on physical characteristics, acceptability and stability of anti-acne mask formulation of 70% ethanol extract of Antin-3 leaves. The research method used were characteristic, acceptability and stability test. There were 4 types of samples tested, namely base, Antin-3 extract 5%: 10% and 20% (B: F1: F2: F3). The organoleptic results showed that the higher concentration of  extract, the darker color of mask and the stronger of extract smell and the softer of consistency. The pH values ​​(B: F1:F2: F3) were respectively 6.46; 5.78; 5.75; 5.46. The value of adhesion (B: F1: F2: F3) were respectively 1.1; 1.46; 2.17 and 4.53 seconds. The value of spreading capacity (B: F1: F2: F3) were respectively 3.89; 4.15; 4.36 and 3.45 cm. The results of the acceptability test showed that F2 was the easiest formula to spread, clean and  softest sensation on the skin. The results of the mechanical  and cycling test showed that the four samples had not undergo phase separation. Anti-acne mask with 70% ethanol extract of Antin-3 leaves by 10% met the physical characteristics, acceptability and stability.

scholarly journals The characteristics of fermented purple sweet potato (Ipomoea batatas) and black rice (Oryza sativa) using UV-irradiated Monascus purpureus

2021 ◽  
Vol 22 (2) ◽  
Author(s):  
ISWIYANTI NOVITA ◽  
OEDJIJONO OEDJIJONO ◽  
ARI ASNANI
Keyword(s):  
Antibacterial Activity ◽  
Oryza Sativa ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Oryza Sativa L ◽  
Ethanol Extract ◽  
Monascus Purpureus ◽  
Black Rice ◽  
Purple Sweet Potato ◽  
Ethanol Extracts

Abstract. Novita I, Oedjijono, Asnani A. 2021. The characteristics of fermented purple sweet potato (Ipomoea batatas) and black rice (Oryza sativa) using UV-irradiated Monascus purpureus. Biodiversitas 22: 684-690. This research aimed to produce Monascus fermented product (MFP) with purple sweet potato (Ipomoea batatas (L.) Lam.) and black rice (Oryza sativa L.) using UV-irradiated Monascus purpureus Went and evaluated the characteristic of its antibacterial activity against Salmonella typhi. M. purpureus was irradiated with UV at l254 nm for 0, 2, 3, and 4 min. The solid-state fermentation process was carried out for 7, 14, and 21 days. The pigments were measured at l390 nm for yellow and l500 nm for red. The ethanol extracts of MFP were analyzed for their antibacterial activity against S. typhi using the Kirby–Bauer method. The results showed that the highest yield of MFP was obtained from MFP–black rice (51.88%) that used UV-irradiated M. purpureus for 2 min and fermentation for 21 days. The highest absorbance value of MFP–purple sweet potato was obtained from UV-irradiated M. purpureus for 3 min, whereas the highest absorbance value of MFP–black rice was obtained with UV-irradiated M. purpureus for 2 min. Ethanol extracts of both MFP3–purple sweet potato and MFP2–black rice showed antibacterial activities against S. typhi with minimum inhibitory concentration values of 0.2 and 0.15 g/mL, respectively. Thin-layer chromatography analysis of the ethanol extract from MFP2–black rice revealed the presence of bioactive saponin and flavonoid. These findings suggest that UV-irradiated M. purpureus was able to use both purple sweet potato and black rice substrates to produce MFP with antibacterial activity against S. typhi.

scholarly journals Pengaruh Pemberian Ekstrak Etanol Daun Ubi Jalar Ungu (Ipomoea Batatas (L.) Lam) terhadap Kadar Kolesterol Ldl Tikus Hiperkolesterolemia

2019 ◽  
Vol 2 (2) ◽  
pp. 184
Author(s):  
Siti Fatimah ◽  
Yuliana Prasetyaningsih
Keyword(s):  
Treatment Group ◽  
Cholesterol Level ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Ldl Cholesterol ◽  
Ethanol Extract ◽  
Control Group ◽  
Cholesterol Levels ◽  
Purple Sweet Potato ◽  
Sweet Potato Leaves

Hypercholesterolemia is still a health problem today because it is associated with the onset of cardiovascular disorders with various complications. High cholesterol levels carried by the blood will accumulate in the arteries that cause atherosclerosis. Blood clots and blockage of blood vessels can result in the stroke or heart attack. Flavonoids that are found in purple sweet potato leaves are quercetin. Quercetin has antioxidant effects that can improve blood vessel endothelial function, reduce LDL sensitivity to free radical effects, and reduce blood lipid levels. This study aims to determine the effect of ethanol extract of purple sweet potato leaves on LDL cholesterol level of hypercholesterolemia rat. The experiment was conducted experimentally using 2 groups of Wistar rats (each group consisting of 5 tails), namely the control group and the treatment group. Induction of hypercholesterolemia was performed with a high-fat diet for 7 days. The purple sweet potato ethanol extract was administered sonde in the treatment group with a quercetin dose of 2 mg /kg/day for 14 days and the measurement of LDL cholesterol was performed on days 10 and 24 by the CHOD-PAP method. Data were analyzed by Paired t-test. The results showed that LDL cholesterol level in the treatment group showed that 5 mice had decreased, the mean decrease of 32,49 mg/dl while control group 3 decreasing, mean 0,65 mg /dl. There was a significant difference (p <0.05) on changes in LDL cholesterol levels in the treatment group. Provision of purple sweet potato ethanol extract with quercetin dose of 2 mg/kg for 14 days can decrease LDL cholesterol level of hypercholesterolemia rat. From the results of this study is expected to optimize the utilization of purple sweet potato leaves (Ipomoea batatas (L.) Lam) as a drug for lowering LDL cholesterol.

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

Sign in / Sign up

Export Citation Format

Share Document