NUTRITIONAL POTENTIAL OF IPOMEA, CENTROSEMA, PUERARIA, EMILIA AND TRIDAX FORAGES IN MIXED FEEDS FOR WEANER RABBITS

Five forage species Ipomea batata, Centrosema pubescens, Pueraria phaseoloide, Emilia sanchifolia and Tridax procumbens were evaluated for growth promotion in a mixed feeding regime comprising 50g of rabbit pellet plus forage (ad libitum). Thirty weaner rabbits (6 weeks old) were randomly assigned in a completely randomized design in equal groups of six rabbit (2 bucks and 4 does) to the forages during a 13 week feeding trial at the University of Calabar Livestock Research Farm. Result showed significant (P<0.05) difference to the mean daily forage consumption among the species with the values 247.92g (I. batata), 161.95 (C. pubescens), 167.28g (P. phaseoloide), 274.14g (E. sanchifolia) and 291.93g (T. procumbens). No significant (P>0.05) difference were observe in the mean daily dry matter intake, the values of which ranged between 75.26 and 81.30g. while the initial body weight were not significantly different, the forages had significant effect on the final body weights of the rabbit with the values of 2365.20g (I. batata), 2179.74g (C. pubescens), 1662.45g (P. phaseoloide), 1862.02g(E. sanchifolia) and 2352.72 (T. procumbens).

Propiedades fisicas, quimicas y sensoriales del pan de camote elaborados a partir de camotes (Ipomea batata) almacenados de la variedad Jonhatan

Objetivo: Determinar el efecto del almacenamiento del camote en las propiedades físicas, químicas, sensoriales del pan de camote. Material y Métodos: Se empleó como materia prima el camote amarillo (Ipomea batata), variedad comercial Jonhatan almacenados a temperatura ambiente y refrigerado e insumos como harina de trigo especial, manteca, levadura, azúcar, sal y agua. Para la elaboración del pan de camote se agregó 40% de camote crudo rallado fino con cáscara, utilizándose la siguiente formulación: 500 gr de harina, 25 gr de azúcar, 10 gr de sal, 30 gr de manteca, 8 gr de levadura y 160 ml de agua aproximadamente. El método empleado fue el directo. Se evalúo las propiedades físicas, químicas y sensoriales del pan de camote. Resultados: Después de las cuatro semanas el pan elaborado con camote refrigerado incremento de peso (2,8%), y ambos panes perdieron humedad y en relación a azucares reductores aumentó (2,43%) en el pan de camote almacenando al ambiente y 1.67% en pan de camote refrigerado. Conclusiones: Los panes elaborados con camote almacenados a temperatura ambiente y refrigerado por 4 semanas tuvieron menor humedad, incrementaron de peso y mayor cantidad de azucares reductores que los panes elaborados con camote fresco, en cuanto a la evaluación sensorial solo hubo diferencias significativas en la textura entre los panes avaluados.Palabras clave: Velocidad de penetración; pH; Humedad; Azúcares reductores; Acidez; Sólidos insolubles

Pengaruh Lama Waktu Fermentasi Terhadap Kadar Bioetanol dari Pati Ubi Jalar Kuning (Ipomea batata L)

The sweet potato is yellow is one that the carbohydrate that is high, so it can be used as one of the alternative raw materials for bioethanol. This study aims to determine the levels of ethanol sweet potato is yellow through fermentation with the use of yeast bread with a variety of time 3, 4, 5, 6, dan 7 days at room temperature. The results of the research showed glucose levels derived from the process of hydrolysis using acid HCl 21% were of 4.54% with high levels ethanol that optimum obtained through fermentation use of yeast Saccharomyces cerevisiae of 9.70% over fermentation 5 days.

PERAN BATATA (Ipomea batatas L) TERHADAP PENYEMBUHAN LUKA BAKAR

Theoretically, batata, Ipomea batata L (Lam) theoritically can be used in wound healing since it acts as antiseptic, antibiotic, and anti-inflammatory agents. Batata ingredients can also stimulate epithelialization in wound bed. This study aimed to obtain the role of batata juice in burn wound healing noticed from the inflammatory response aspect. This was an experimental study conducted in the research laboratory of Faculty of Medicine Univeristy of Sam Ratulangi. Samples were six rabbits divided into 2 groups: treatment group with batata juice, and control group without treatment. The histological examination showed that the quality of inflammatory tissue of the treatment group was denser, settled, and associated with edema expansion compared to the control group with diminished inflammatory components, edema, and vasodilatation, meanwhile, there were angiogenesis, improvement of dermis, and regrowth of epidermis. Conclusion: Batata juice was not superior in healing burns than the natural responses.Keywords: batata (Ipomeas batata L), burns, skin, inflammation, wound healingAbstrak: Batata, Ipomea batata L (Lam) secara teoritik berfaedah untuk penyembuhan luka, yang bekerja sebagai antiseptik, antibiotik, dan anti inflamatorik. Batata berkhasiat dalam penyembuhan luka karena kandungannya yang secara bermakna merangsang pembentukan epitel jaringan luka. Penelitian ini bertujuan untuk mendapatkan peran batata terhadap penyembuhan luka bakar dilihat dari kualitas komponen radang pada jaringan luka. Sampel terdiri dari 6 ekor kelinci yang dibagi atas 2 kelompok: kelompok perlakuan dan kontrol. Kelompok perlakuan diberi jus batata pada luka bakar sedangkan kelompok kontrol tanpa perlakuan. Penelitian ini dilakukan di Laboratorium Riset Fakultas Kedokteran Universitas Sam Ratulangi dengan menggunakan metode eksperimental. Hasil identifikasi mikroskopik menunjukkan bahwa pada kelompok perlakuan kualitas komponen radang jaringan luka bakar lebih padat dan menetap disertai perluasan sembab kolagen dibandingkan kelompok kontrol dimana komponen radang dan sembab berkurang, dilatasi pembuluh darah berkurang, pertumbuhan kapiler baru, jaringan dermis yang membaik, dan epidermis yang mulai tumbuh kembali. Simpulan: Jus batata tidak memperlihatkan penyembuhan luka bakar yang lebih baik dibandingkan dengan penyembuhan luka oleh tubuh sendiri.Kata kunci: batata (Ipomeas batata L), luka bakar, kulit, radang, penyembuhan luka