Karakteristik Fisiko-Kimia Tepung Ubi Jalar Ungu dengan Proses Perendaman Menggunakan Asam Sitrat

Santosa, Imam; Puspa, Acnes Meyta; Aristianingsih, Delvi; Sulistiawati, Endah

doi:10.26555/chemica.v6i1.12061

Cited by 4 publications

(3 citation statements)

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“…The color of commercial turmeric powder tends to be brighter because citric acid is added to the manufacturing process. The use of acid in food processing can inhibit the browning reaction by inactivating the polyphenol oxidase enzyme (Santosa et al 2019;Xu et al 2022).…”

Section: Color Characteristicsmentioning

confidence: 99%

Qualitative Analysis of Phytochemical Compounds in Turmeric Powder as Functional Drink

Megananda,

Primiani,

Anindhita

2024

biodidaktika

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Jamu is an Indonesian culture still preserved by the community as an alternative treatment. One of the natural ingredients often used in herbal medicine is turmeric, which has various phytochemical compounds that benefit the body. This study examines the content of tannins, alkaloids, and saponins in traditional (conventional) instant powdered turmeric drinks and factory-made (commercial) instant sour turmeric powder drinks. Analysis of the phytochemical compounds in both samples was carried out qualitatively with various reagents used. Qualitative analysis was conducted based on changes in color or appearance in both instances. Based on the research conducted shows that, conventional and commercial turmeric powder is suspected of not containing tannin compounds but saponins and alkaloid compounds. The color analysis results show that traditional turmeric powder has darker color characteristics than commercial turmeric powder. It means that turmeric powder has phytochemical compounds, so it has the potential to be a functional drink that is beneficial to health.

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Section: Color Characteristicsmentioning

confidence: 99%

Qualitative Analysis of Phytochemical Compounds in Turmeric Powder as Functional Drink

Megananda,

Primiani,

Anindhita

2024

biodidaktika

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“…Steaming showed a better effect than boiling in terms of flour quantity (243.02 g/100 g vs 180.87 g/100 g), total anthocyanin content (121.71 mg/100 g vs 83.72 mg/100 g), and content of resistant starch (3.06 g/100 g vs. 2.53 g/100 g) [28]. Soaking PSP using 0.01% citric acid resulted in PSP flour which had a bright color and fine texture, decreased ash content and reduced sour smell [29]. to substitute wheat flour for manufacture of pastries and cakes.…”

Section: Utilization Of Sweet Potatoes In the Food Industrymentioning

confidence: 99%

Potential development and utilization of sweet potato flour as a raw material for the food industry

Histifarina,

Purnamasari,

Rahmat

2023

IOP Conf. Ser.: Earth Environ. Sci.

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Sweet potato (Ipomoea batatas) is one type of tuber that has an important role in food diversification programs. Each 100g of sweet potato contains 27.9 g of carbohydrates, 7000 SI of vitamin A, 30 mg of vitamin C, 30 mg of mineral Ca and an energy value of 123 calories. Its carbohydrate content ranges from 64.83 to 66.90% which is a potential energy source to meet basic food needs other than rice. Sweet potato is considered as a raw material for the food industry, because it has good nutritional content, short plant life, and high production. Its vitamin B6 and folic acid is needed to optimize brain work, rich in fiber and complex carbohydrates but low in calories which is very good for diabetics. However, the soft texture of sweet potatoes and the high of its water content make sweet potatoes easy to damage due to mechanical influences. Processing into flour is one of the efforts to preserve sweet potatoes and increase their usefulness. Ingredients composition, drying method, use of chemicals, and steaming process are factors that can affect flour quality, especially its color and functional characteristics. Drying methods that can be used are spray drying, drum drying and oven dryer. The aim of this review is to explore the opportunities and potential of sweet potato flour (SPF) as an industrial raw material for processed food industries in Indonesia. The review method used is the reference collection method, which is taken from several research results related to SPF and its application to food products such as beverages, fructose syrup, noodles, flakes, cookies, ice cream, yogurt, jams, dyes, and others. Through the preservation of sweet potato into flour and its use as industrial raw material, it is hoped that it can increase the diversity of functional foods needed by the Indonesian community.

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“…Ubi jalar ungu mengandung antosianin dalam jumlah yang jauh lebih besar daripada ubi jalar berdaging orange atau putih. Berbeda dengan antosianin yang terkandung dalam beri, antosianin ubi jalar ungu berada dalam bentuk terasilasi (Santosa et al, 2019). Asilasi dengan berbagai asam fenolik membuat anosianin ubi jalar ungu unik dan juga memberikan beberapa keuntungan dalam ketahanan terhadap pH dan panas, sensitivitas cahaya, dan stabilitas keseluruhan.…”

Section: Pendahuluanunclassified

Edukasi Kondisi Sindrom Metabolik dan Upaya Pencegahannya Dengan Tepung Ubi Jalar Ungu di Desa Ulak Kerbau Baru

Solihah

Shiyan

Rasyid

et al. 2023

JPPM

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Gaya hidup kurang gerak dikombinasikan dengan asupan kalori yang berlebihan menghasilkan penyimpanan energi ekstra sebagai lemak. Prevalensi sindrom metabolik diperkirakan akan berkembang secara substansial dalam skala global. Pasien dengan sindrom metabolik memiliki resiko terkena stroke 3-4x lebih besar. Sebanyak 34% penduduk di Ulak Kerbau Baru memperoleh penghasilan dari pertanian dan perkebunan. Ubi jalar ungu mengandung jauh lebih banyak antosianin daripada ubi jalar kuning dan putih. Antosianin dapat menjaga kesehatan dan menurunkan bahaya penyakit degeneratif, aktivitas antikanker, kapasitas antioksidan, aktivitas antiulcer, dan gangguan kardiovaskular. Pemahaman masyarakat tentang manfaat ubi ungu bagi kesehatan masih terbatas. Program pengabdian masyarakat dengan sistem perkuliahan desa dapat menjadi sarana peningkatan pemahaman masyarakat. Kegiatan pengabdian dilakukan dengan metode penyuluhan dan demo pembuatan produk pangan sehat yang berbahan dasar tepung ubi jalar ungu. Peningkatan persentase jawaban dari pre-test (33,913%) ke post-test (87,273%) menunjukkan bahwa informasi diterima dengan baik oleh masyarakat desa Ulak Kerbau Baru. Hasil penilaian organoleptik masyarakat dimana mayoritas responden menilai suka dan sangat suka pada produk olahan tepung ubi jalar ungu dengan parameter rasa, aroma, tekstur, warna, dan bentuk. A sedentary lifestyle combined with an excessive caloric intake results in the storage of extra energy as fat. The prevalence of metabolic syndrome is predicted to expand substantially on a global scale. Patients with metabolic syndrome have a 3-4 times increased risk of having a stroke. The majority of residents in Ulak Kerbau Baru derive their income from agriculture and plantations. Purple sweet potatoes contain far more anthocyanins than their orange and white counterparts. Anthocyanins can preserve health and lower the danger of degenerative diseases, anticancer activity, antioxidant capacity, antiulcer activity, and cardiovascular disorders. The public's understanding of the health benefits of purple sweet potato remains limited. Through this community service program and the village lecture plan, it is anticipated that public awareness of metabolic syndrome disease will rise. Using lecture approaches that are integrated with electives courses in Traditional Medicine, knowledge is enhanced. The increase in the percentage of accurate responses from the pre-test (33,913%) to the post-test (87,273%) indicates that the information is well received by the general population. The results of the organoleptic assessment of the community, in which the majority of respondents rated the parameters of taste, scent, texture, colour, and shape of the product as like or liking very much, indicate that people prefer the processed items that are produced.

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Karakteristik Fisiko-Kimia Tepung Ubi Jalar Ungu dengan Proses Perendaman Menggunakan Asam Sitrat

Abstract: This is an open-access article under the CC-BY-SA license.

Cited by 4 publications

References 0 publications

Qualitative Analysis of Phytochemical Compounds in Turmeric Powder as Functional Drink

Qualitative Analysis of Phytochemical Compounds in Turmeric Powder as Functional Drink

Potential development and utilization of sweet potato flour as a raw material for the food industry

Edukasi Kondisi Sindrom Metabolik dan Upaya Pencegahannya Dengan Tepung Ubi Jalar Ungu di Desa Ulak Kerbau Baru

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