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Journal articles on the topic 'Dioscorea batatas'

Author: Grafiati

Published: 4 June 2021

Last updated: 31 January 2023

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1

Hu, Guo, Shang Qin Hu, and Han Chen Wang. "The Manufacture and Nutritional Analysis of the Dioscorea batatas F.flablla.Makiro Jam with Material Properties." Advanced Materials Research 648 (January 2013): 158–61. http://dx.doi.org/10.4028/www.scientific.net/amr.648.158.

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Dioscorea batatas F.flablla.Makiro, jam , nutrition , process, analysis Abstract: In the present study the Dioscorea batatas F.flablla.Makiro was used as the raw material to further exploitation and utilization and carry out the intensive processing of it. After cleaning and grinding into sauce and mixing with the supplementary material , and sterilizing the Dioscorea batatas F.flablla.Makiro jam was bottled and the nutritional of the ingredient of the jam was analysised by chemical and instrumental method. The results indicated that the Dioscorea batatas F.flablla.Makiro jam's color was bright and light red brown. Its flavor was tasty and the nutrition was rich. The protein content was 3.35%, including 17 kinds of amino acids and 8 kinds of essential amino acids needed by the human body. The fat was 1.81%, as well as the rich mineral substances and the vitamin. The Dioscorea batatas F.flablla.Makiro jam was one of the nutritional condiments for the old and the young. This study provided a theoretical and practical foundation for further exploitation and utilization of the Dioscorea batatas F.flablla.Makiro.

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2

Yang, Kyung-Mi, Hyun-Joo Kong, Ji-Eun Kwon, and In-Jeong Yun. "Quality Characteristics of Kimchi Prepared with Dioscorea batatas." Family and Environment Research 59, no. 2 (2021): 275–86. http://dx.doi.org/10.6115/fer.2021.020.

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In this study, we produced kimchi with cooked Dioscorea batatas yam based on the its outstanding nutritional value, biological activity, and pharmacological action. Sliced kimchi cabbage, processed white radish kimchi (kkakdugi), and whole kimchi cabbage were prepared with 3% Dioscorea batatas, and the physicochemical and bioactivity characteristics were analyzed. In three kinds of Dioscorea batatas. The pH of the kimchi decreased and its acidity increased as the storage period was extended. The period of the maximum total viable cell count of the sliced cabbage and the processed white radish kimchi (kkakdugi) was 14 days, while the period for whole kimchi cabbage was 21 days. The period of maximum lactic acid bacteria count was 14 days for all three kinds. For physiological activities, polyphenol and flavonoid contents and DPPH elimination were highest immediately after production of the kimchi. Also, anthocyanin content increased as the storage period extended. The pH, acidity, total viable cell count, lactic acid bacteria count, and physiological activities were shown to be different according to the type of kimchi and the storage period.

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3

Edwards, Adam L., Ronald L. Jenkins, L. J. Davenport, and James A. Duke. "Presence of diosgenin in Dioscorea batatas (Dioscoreaceae)." Economic Botany 56, no. 2 (2002): 204–6. http://dx.doi.org/10.1663/0013-0001(2002)056[0204:podidb]2.0.co;2.

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4

Kubo, Yorjiro, Shigeo Npmala, and Hhikotaro Yoshida. "Allegic contact dermatitis from Dioscorea batatas Decaisne." Contact Dermatitis 18, no. 2 (1988): 111–12. http://dx.doi.org/10.1111/j.1600-0536.1988.tb02757.x.

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5

Oh, Phil-Sun, and Kye-Taek Lim. "Antioxidant activity of Dioscorea batatas Decne glycoprotein." European Food Research and Technology 226, no. 3 (2007): 507–15. http://dx.doi.org/10.1007/s00217-007-0563-6.

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6

Huong, Pham Thi Thu, and Young-Jin Jeon. "Macrophage activation by glycoprotein isolated from Dioscorea batatas." Toxicological Research 27, no. 3 (2011): 167–72. http://dx.doi.org/10.5487/tr.2011.27.3.167.

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7

Duan, Yishan, Gyeong-Hwuii Kim, Su-Jin Joung, and Han-Soo Kim. "Nutritional Evaluation of Korean Yam (Dioscorea batatas DECNE.)." Journal of the Korean Oil Chemists' Society 33, no. 2 (2016): 391–400. http://dx.doi.org/10.12925/jkocs.2016.33.2.391.

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8

Kim, Han-Soo, Yishan Duan, Jae-Young Ryu, Sang-Woo Kim, and Seong-Ho Jang. "Chemical Composition of Thermal Treatment Yam (Dioscorea batatas DECNE.)." Journal of the Korean Oil Chemists' Society 32, no. 1 (2015): 7–15. http://dx.doi.org/10.12925/jkocs.2015.32.1.7.

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9

Takasugi, Mitsuo, Shinji Kawashima, Kenji Monde, Nobukatsu Katsui, Tadashi Masamune, and Akira Shirata. "Antifungal compounds from Dioscorea batatas inoculated with Pseudomonas cichorii." Phytochemistry 26, no. 2 (1987): 371–75. http://dx.doi.org/10.1016/s0031-9422(00)81417-x.

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10

Hou, Wen-Chi, Feng-Lin Hsu, and Mei-Hsien Lee. "Yam (Dioscorea batatas) Tuber Mucilage Exhibited Antioxidant Activitiesin Vitro." Planta Medica 68, no. 12 (2002): 1072–76. http://dx.doi.org/10.1055/s-2002-36356.

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11

Uhegbu, FO, EEJ Iweala, and EI Akubugwo. "Effect of garri processing effluents (waste water) on the cynide level of some root tubers commonly consumed in the south east Nigeria." African Journal of Food, Agriculture, Nutrition and Development 12, no. 54 (2012): 6748–58. http://dx.doi.org/10.18697/ajfand.54.10670.

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Root tubers are the important staple food crops in the tropics, Nigeria inclusive. In the South East of Nigeria, the major staple root tuber crops include Dioscorea rotundata,(White yam) Dioscorea alata,(Water yam) Xanthosoma sagittifolium, (Red Cocoyam) Colocasia esculenta, (White Cocoyam) Ipomea batatas (Sweet potato) and Dioscorea dumetorum (Domestic yam). Due to inadequacies in supply, these tubers are always in high demand by consumers. To make up for the high demand, peasant farmers cultivate these tubers in any available space around homes. Around most homes in the villages are garri (cassava flour) processing factories, with the effluents (waste water) allowed to flow into adjoining farmlands without any form of treatment. It has been reported that cassava tubers and their effluents contain high concentrations of cyanide, thus the cyanide in the effluent may be adsorbed by the soil onto which it is disposed. Plants that are grown on soil of low potassium content and high nitrogen content have been reported to have high hydrocyanic acid concentration in their tubers. Numerous studies have described environmental exposure of humans to cyanide in African populations. Little is known about exposure to cyanide toxins from processed or unprocessed root tubers commonly consumed in Africa; and data on the food concentration of cyanide which is a potential poison and systemic toxicant is scanty. This study determined the concentrations of cyanide in some root tubers grown in a cassava processing plant effluent [waste water] contam inated farm land and commonly consumed in South East of Nigeria. Dioscorea rotundata had 10.13±1.9mgHCN/kg, while Dioscorea alata had 9.12±0.93mgHCN/kg. Xanthosoma sagittifolium and Colocasia esculenta were found to have values of 15.19±1.69mgHCN/kg and 11.81±1.19mgHCN/kg , respectively . Ipomea batatas [red cultivar] had cyanide level of 8.44±1.20 mgHCN/kg, while the white cultivar had 8.44±1.20mgHCN/kg . Dioscorea dumetorum [domestic] showed cyanide level of 35.44±1.69mgHCN/kg. These values are significantly [p<0.05] higher compared to values from the control site for the same cultivars , 9.65±1.36 mgHCN/kg, 8.45±1.60mgHCN/kg, 14.77±1.33mgHCN/kg and 10.89±1.55 mgHCN/kg , respectively while I. batatas and D. dumetorum had 7.26±1.34mgHCN/kg, 32.76±0.05mgHCN/kg , respectively . The difference in cyanide content between cultivars from the assumed contaminated site and control site could be as a result of environmental factors, like temperature, humidity, altitude and possibly the cassava effluent [waste water]. This preliminary study highlights the need to study the toxicological implications of chronic low –level exposure to cyanide from African root tubers as a result of poor waste disposal methods.

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12

Kim, Minyoul, Myeong Ju Gu, Joon-Goo Lee, Jungwook Chin, Jong-Sup Bae, and Dongyup Hahn. "Quantitative Analysis of Bioactive Phenanthrenes in Dioscorea batatas Decne Peel, a Discarded Biomass from Postharvest Processing." Antioxidants 8, no. 11 (2019): 541. http://dx.doi.org/10.3390/antiox8110541.

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Dioscorea batatas Decne (Chinese yam) has been widely cultivated in East Asia for the purposes of food and medicinal uses for centuries. Along with its high nutritional value, the medicinal value of D. batatas has been extensively investigated in association with phytochemicals such as allantoin, flavonoids, saponins and phenanthrenes. Phenanthrenes are especially considered the standard marker chemicals of the Chinese yam for their potent bioactivity and availability of analysis with conventional high performance liquid chromatography with ultraviolet detection (HPLC-UV) methods. In order to investigate how much the contents of phenanthrenes are in the actual food products provided for consumers, D. batatas tuber was peeled and separated into its peel and flesh as in the conventional processing method. A quantitative analysis using the HPLC-UV method revealed that phenanthrenes are concentrically present in the D. batatas peel, while phenanthrenes are present in the flesh under the limit of detection. The difference in the contents of phenanthrenes is estimated to have arisen the considerable difference of antioxidant potential between the peel and the flesh. The results from this study suggest the high value of the discarded biomass of the Chinese yam peel and the necessity for the utilization of the Chinese yam peel.

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13

Lim, Ji Sun, Jisun Oh, Siyul Byeon, Jeong Soon Lee, and Jong-Sang Kim. "Protective Effect of Dioscorea batatas Peel Extract Against Intestinal Inflammation." Journal of Medicinal Food 21, no. 12 (2018): 1204–17. http://dx.doi.org/10.1089/jmf.2018.4187.

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14

Hur, G., S. Shin, H. Park, et al. "Dioscorea batatas (Sanyak) Allergy, Identification of an IgE-binding Component." Journal of Allergy and Clinical Immunology 119, no. 1 (2007): S195. http://dx.doi.org/10.1016/j.jaci.2006.12.130.

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15

Lee, Ho-Young, Dae-Young Jung, Hye-Kyung Ha, Kun-Ho Son, Su-Jin Jeon, and Chung-Sook Kim. "Induction of Growth Hormone Release by Dioscin from Dioscorea batatas DECNE." BMB Reports 40, no. 6 (2007): 1016–20. http://dx.doi.org/10.5483/bmbrep.2007.40.6.1016.

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16

Jeong-Ho Lee and 김종성. "Quality Characteristics of Yackwa made with Yam (Dioscorea batatas Decne) Powder." Culinary Science & Hospitality Research 20, no. 6 (2014): 56–68. http://dx.doi.org/10.20878/cshr.2014.20.6.005.

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17

Jeong-Ho Lee and 김종성. "Quality Characteristics of Yackwa made with Yam (Dioscorea batatas Decne) Powder." Culinary Science & Hospitality Research 20, no. 6 (2014): 56–68. http://dx.doi.org/10.20878/cshr.2014.20.6.005005005.

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18

Huong, Pham Thi Thu, Chan-Ho Lee, Mei Hong Li, et al. "Characterization and Immunopotentiating Effects of the Glycoprotein Isolated from Dioscorea Batatas." Korean Journal of Physiology and Pharmacology 15, no. 2 (2011): 101. http://dx.doi.org/10.4196/kjpp.2011.15.2.101.

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19

Jeon, Chun-Pyo, Joon-Geol Lee, Jung-Bok Lee, et al. "Biological Activities of Fermented Dioscorea batatas Dence by two Stage Fermentation." Korean Journal of Microbiology 48, no. 1 (2012): 29–36. http://dx.doi.org/10.7845/kjm.2012.48.1.029.

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20

Duan, Yishan, Gyeong-Hwuii Kim, and Han-Soo Kim. "Antioxidant Activities of Various Extracts from Korean Yam (Dioscorea batatas DECNE.)." Journal of the Korean Oil Chemists' Society 33, no. 2 (2016): 324–32. http://dx.doi.org/10.12925/jkocs.2016.33.2.324.

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21

KIM, Ji-Yun, Young-Min LEE, Jong-Pil PARK, Kye-Taek LIM, and Sei-Jung LEE. "Phytoglycoprotein isolated from Dioscorea batatas Decne promotes intestinal epithelial wound healing." Chinese Journal of Natural Medicines 18, no. 10 (2020): 738–48. http://dx.doi.org/10.1016/s1875-5364(20)60014-0.

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22

Choi, Eun Mi, Sung Ja Koo, and Jae-Kwan Hwang. "Immune cell stimulating activity of mucopolysaccharide isolated from yam (Dioscorea batatas)." Journal of Ethnopharmacology 91, no. 1 (2004): 1–6. http://dx.doi.org/10.1016/j.jep.2003.11.006.

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23

Fontes, Luciana Cristina Brigatto, Thaís Cristina Sivi, Kazumi Kawasaki Ramos, and Fernanda Paula Collares Queiroz. "EFEITO DE ANTIOXIDANTES NA PREVENÇÃO DE ESCURECIMENTO ENZIMÁTICO DE BATATA-DOCE (IPOMOEA BATATAS) E INHAME (DIOSCOREA SPP)." Publicatio UEPG - Ciencias Exatas e da Terra, Agrarias e Engenharias 15, no. 3 (2009): 167–74. http://dx.doi.org/10.5212/publ.exatas.v.15i3.0002.

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24

Hoky, Indah Tria, Ida Ayu Astarini, and Made Pharmawati. "KEANEKARAGAMAN TANAMAN UMBI – UMBIAN YANG BERPOTENSI SEBAGAI PANGAN ALTERNATIF DI KECAMATAN RENDANG DAN BEBANDEM, KABUPATEN KARANGASEM, BALI." SIMBIOSIS 10, no. 2 (2022): 122. http://dx.doi.org/10.24843/jsimbiosis.2022.v10.i02.p01.

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ABSTRACT This study aimed to explore and identify the types of tubers, processing methods, utilization, morphological characteristics and nutritional content of tuber plants found in Rendang District and Bebandem District, Karangasem Regency. The method used was descriptive method with interview techniques, field observations, exploration, collection and documentation. The results showed there are 9 types of tubers were found, namely Manihot esculenta Crantz., Ipomoea batatas L., Colocasia esculenta L., Xanthosoma sagittifolium (L.) Schott, Amorphophallus campanulatus BI., Dioscorea alata L., D. bulbifera L., D. bulbifera L., D. hipsida Dennts, and D. aculeata. There were three variants were identified for Manihot esculenta, 5 variants of Ipomoea batatas, 4 variants of Xantosoma sagittifolium, 1 variant of Colocasia esculenta, 1 variant of Amorphophallus campalunatus, 4 variants of D. alata, 2 variants of D. aculeata, 1 variant of D. hipsida and 2 variants of D. bulbifera. The utilization of each type of tubers varies : cassava, taro, and sweet potato can be boil, grilled, steamed, fried, while the other 2 types, namely gadung and suweg, require special treatment before consumption because these tubers can cause poisoning. Utilization of other organs from the type of tubers can be used as vegetables (cassava leaves, sweet potato leaves, taro leaves, taro leaf stalks), traditional medicine (uwi and sweet potato), animal feed (taro stems, sweet potato leaves) and as a support for the family economy. The description and morphological character of each type of tuber are different. Differences in morphological characters are seen in stature, tubers (shape, structure, size, color), stem (shape, structure, size, color), leaves (shape, structure, size, color). All tubers found can be alternative carbohydrate source to rice because they have complex nutritional content. Key words : Manihot esculenta Crantz., Ipomoea batatas L., Colocasia esculenta L., Xanthosoma sagittifolium (L.) Schott, Amorphophallus campanulatus BI., Dioscorea spp.

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25

Kwon, Giyoon, Heonil Kang, Jongmin Seo, Eulsoo Yun, Namsook Park, and Insoo Choi. "Occurrence and Vertical Distribution of Meloidogyne incognita in Chinese Yam (Dioscorea batatas)." Research in Plant Disease 25, no. 3 (2019): 124–30. http://dx.doi.org/10.5423/rpd.2019.25.3.124.

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26

PARK, H. S., M. J. KIM, and H. B. MOON. "Occupational asthma caused by two herb materials, Dioscorea batatas and Pinellia ternata." Clinical Experimental Allergy 24, no. 6 (1994): 575–81. http://dx.doi.org/10.1111/j.1365-2222.1994.tb00955.x.

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27

Sreekanth, T. V. M., P. C. Nagajyothi, and Kap Duk Lee. "Dioscorea batatas Rhizome-Assisted Rapid Biogenic Synthesis of Silver and Gold Nanoparticles." Synthesis and Reactivity in Inorganic, Metal-Organic, and Nano-Metal Chemistry 42, no. 4 (2012): 567–72. http://dx.doi.org/10.1080/15533174.2011.613886.

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28

Kim, Han-Soo, Yishan Duan, Jae-Young Ryu, Sang-Woo Kim, and Seong-Ho Jang. "Effects of Thermal Treatment on Antioxidant Activity in Yam (Dioscorea batatas DECNE.)." Journal of the Korean Oil Chemists' Society 32, no. 1 (2015): 127–35. http://dx.doi.org/10.12925/jkocs.2015.32.1.127.

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29

SUGIMOTO, Yoshimi, Michiko YAMAMOTO, Kazuhiro ABE, and Hidetsugu FUWA. "Developmental changes in starch properties of the Chinese yam (Dioscorea batatas Decne)." Journal of the Japanese Society of Starch Science 34, no. 1 (1987): 11–20. http://dx.doi.org/10.5458/jag1972.34.11.

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30

Kang, Moon-Kyung, Jin-Sook Kim, Gi-Chang Kim, Song-Yi Choi, and Kyung-Mi Kim. "Quality Characteristics of Pancake Premix with Dioscorea batatas Powder by Steaming Process." Korean Journal of Food & Cookery Science 32, no. 5 (2016): 593–99. http://dx.doi.org/10.9724/kfcs.2016.32.5.593.

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31

Park, Jeong-Seob, Jung-Ho Lee, and Keuk-Soo Bang. "Evaluation of Antioxidant Capacity and Antimutagen Activity of Bulbil Extracts of the Dioscorea japonica Decaisne and Dioscorea batatas Decaisne." Korean Journal of Plant Resources 25, no. 2 (2012): 200–208. http://dx.doi.org/10.7732/kjpr.2012.25.2.200.

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32

Zhang, Liang, Tzi Bun Ng, Jenny Ka Wing Lam, et al. "Research and Development of Proteins and Peptides with Therapeutic Potential from Yam Tubers." Current Protein & Peptide Science 20, no. 3 (2019): 277–84. http://dx.doi.org/10.2174/1389203719666180622094356.

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We discuss the diverse biological activities, therapeutic potential, and clinical applications of peptides and proteins isolated from various yams species including Dioscorea opposita Thunb (Chinese yam), D alata, D japonica (Japanese yam), D pseudojaponica, D batatas (Korea yam), and D cayenensis. Yam peptides and proteins have many pharmacological activities including immunomodulatory, antioxidant, estrogen-stimulating, osteogenic, angiotensin I-converting enzyme inhibiting, carbonic anhydrase and trypsin inhibiting, chitinase, anti-insect, anti-dust mite, lectin, and anti-proliferative activities. Yam peptides and proteins have therapeutic potential for treating cardiovascular diseases, inflammatory diseases, cancers, aging disorders, menopause, and osteoporosis.

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33

OHTANI, Kimiko, and Kyoko MURAKAMI. "Structure of Mannan Fractionated from Water-soluble Mucilage of Nagaimo (Dioscorea batatas Dence)." Agricultural and Biological Chemistry 55, no. 9 (1991): 2413–14. http://dx.doi.org/10.1271/bbb1961.55.2413.

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34

Gaidamashvili, Mariam, Yuki Ohizumi, Shinichiro Iijima, Tomo Takayama, Tomohisa Ogawa, and Koji Muramoto. "Characterization of the Yam Tuber Storage Proteins from Dioscorea batatas Exhibiting Unique Lectin Activities." Journal of Biological Chemistry 279, no. 25 (2004): 26028–35. http://dx.doi.org/10.1074/jbc.m402139200.

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35

Kim, Soyoung, Hyejeong Jwa, Yasuko Yanagawa, and Taesun Park. "Extract from Dioscorea batatas Ameliorates Insulin Resistance in Mice Fed a High-Fat Diet." Journal of Medicinal Food 15, no. 6 (2012): 527–34. http://dx.doi.org/10.1089/jmf.2011.2008.

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36

Duan, Yishan, Gyeong-Hwuii Kim, Jong-Hwan Seong, Hun-Sik Chung, and Han-Soo Kim. "Antioxidant Activities of n-Butanol and Ethyl Acetate Extracts from Yam (Dioscorea batatas DECNE.)." Journal of the Korean Oil Chemists' Society 32, no. 4 (2015): 599–606. http://dx.doi.org/10.12925/jkocs.2015.32.4.599.

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37

Duan, Yishan, Gyeong-Hwuii Kim, and Han-Soo Kim. "Study on Physiologically Active Compounds and Antioxidant Activity of Korean Yam (Dioscorea batatas DECNE.)." Journal of the Korean Oil Chemists' Society 33, no. 2 (2016): 342–51. http://dx.doi.org/10.12925/jkocs.2016.33.2.342.

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38

Yosephine Louise, Isana Supiah. "Produksi Inulin Berbasis Umbi-Umbian Lokal Sebagai Bahan Dasar Obat." Jurnal Pengabdian Masyarakat MIPA dan Pendidikan MIPA 4, no. 1 (2020): 14–23. http://dx.doi.org/10.21831/jpmmp.v4i1.34070.

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AbstrakInulin merupakan bahan dasar obat yang banyak terkandung dalam umbi-umbian lokal, seperti ubi kayu/singkong (Manihot esculenta), uwi (Dioscorea spp.), ubi jalar (Ipomoea batatas), dan gembili (Dioscorea esculenta L.), yang secara luas belum diupayakan untuk diproduksi secara besar-besaran. Umbi-umbian lokal umumnya hanya dijual sebagai bahan mentah yang harganya relatif murah dan tidak dapat disimpan dalam waktu yang relatif lama. Umumnya dikonsumsi dengan cara direbus, digoreng atau diolah menjadi makanan tradisional, belum diproses menjadi produk yang lebih bermanfaat, memiliki nilai jual relatif tinggi, dan waktu penyimpanan yang relatif lebih lama. Pada kegiatan pemberdayaan masyarakat pedesaan ini telah dilakukan penyuluhan, pemberian keterampilan, dan pendampingan masyarakat dusun Krajan Wedomartani Ngemplak Sleman untuk secara mandiri mampu mengolah umbi-umbian lokal menjadi produk tepung fermentasi, tepung non fermentasi, dan ekstrak inulin. Pada kegiatan ini bahan baku yang digunakan adalah umbi singkong, uwi ungu, dan ubi jalar ungu. Proses fermentasi umbi dilakukan menggunakan jamur monascus angka atau monascus purpureus. Ekstrak inulin dilakukan dengan menggunakan pelarut alkohol. Produk tepung fermentasi dengan bahan baku umbi singkong, uwi ungu, dan ubi jalar ungu masing-masing memiliki randemen sebesar 52%, 43%, dan 40%; sedangkan ekstrak inulin memiliki randemen sesesar 7,47%, hanya saja produk inulin belum optimum bila ditinjau dari sisi warna senyawa, masih perlu dilakukan proses lanjutan untuk memperoleh produk inulin yang sesuai standar pasar. Hasi angket menunjukkan bahwa sebagian besar peserta menyatakan kegiatan seperti ini sangat bermanfaat, dan secara umum penyajian materi oleh tim pengabdi dapat diterima dengan mudah dan jelas oleh peserta. Sebagian besar peserta menyatakan bahwa metoda penyampaian materi sesuai, artinya, secara umum metoda penyampaian materi dalam kegiatan ini dapat diterima dengan mudah oleh masyarakat sasaran. Sebagian besar peserta menyatakan bahwa kegiatan seperti ini sangat membantu membuka wawasan masyarakat desa untuk dapat mengolah umbi-umbian lokal, yang semula hanya dikonsumsi dengan direbus atau digoreng atau dijual mentah dengan harga realtif murah menjadi produk yang lebih bermanfaat, memiliki nilai jual relatif tinggi, dan memiliki daya simpan relatif lebih lama. Kata kunci: inulin, monascus angka, umbi-umbian lokal, membuka wawasan, masyarakat desa The Production of Tubers-Based Inulin as The Basic Ingredients of Medicine AbstractInulin is a raw material of medicine which is contained in local tubers, such as cassava (Manihotes culenta), Dioscorea spp., sweet potato (Ipomoea batatas L.), and Dioscorea esculenta L., which is not widely strived in mass production. Local tubers commonly sold as food raw material which is relatively cheap and cannot be stored for a long time. Generally, the tubers consumed by boiling, fried or processed to traditional food. It has not processed to be more valuable product, has relatively high price, and has relatively longer the storage time. In the empowerment activity of rural community, it has been conducted counseling, providing soft skill, and community assistance in Krajan, Wedomartani, Ngemplak, Sleman to independently be able producing local tubers became fermented flour, unfermented flour, and inulin extract product. In this activity, the raw material were cassava, Dioscorea alata L. syn. D. atropurpurea Roxb., and purple sweet potato (Ipomoea batatas var Ayumurasaki). Tubers fermentation process was conducted using monascus angka or monascus purpureus mold. Inulin extract was produced using alcohol solvent. Fermented flour product from cassava, Dioscorea alata L. syn. D. atropurpurea Roxb., and purple sweet potato have yield as respectively 52%, 43%, and 40%; meanwhile inulin extract has yield as 7.47%, although inulin product had not reach optimum point regarding on the color of compound. It still needs further process to gain standardized commercially inulin product. Questioners showed that mostly of the attendances stated the activity very useful, and generally the presentation from empowerment team can be delivered easily and clearly to the communities. Mostly of the attendances stated that the method of presentation is suitable, which means generally the presentation method in this activity can be accepted easily by the communities. Mostly of the attendances stated that the activity is very helpful for them to gain the knowledge of local tubers processing, which was originally consumed only with boiled or fried or sold uncooked with the relatively cheap price to be more valuable product, has relatively high price, and has relatively longer the storage time Key words: inulin, monascus angka, local tubers, empowerment, rural community

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Sunandar, Aditia Pramudia, Fiki Zida Farhana, and Rizki Qonitati Chandra Chahyani. "ECOBRICK Sebagai Pemanfaatan Sampah Plastik di Laboratorium Biologi dan Foodcourt Universtias Negeri Yogyakarta." Jurnal Pengabdian Masyarakat MIPA dan Pendidikan MIPA 4, no. 1 (2020): 24–32. http://dx.doi.org/10.21831/jpmmp.v4i1.34071.

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AbstrakInulin merupakan bahan dasar obat yang banyak terkandung dalam umbi-umbian lokal, seperti ubi kayu/singkong (Manihot esculenta), uwi (Dioscorea spp.), ubi jalar (Ipomoea batatas), dan gembili (Dioscorea esculenta L.), yang secara luas belum diupayakan untuk diproduksi secara besar-besaran. Umbi-umbian lokal umumnya hanya dijual sebagai bahan mentah yang harganya relatif murah dan tidak dapat disimpan dalam waktu yang relatif lama. Umumnya dikonsumsi dengan cara direbus, digoreng atau diolah menjadi makanan tradisional, belum diproses menjadi produk yang lebih bermanfaat, memiliki nilai jual relatif tinggi, dan waktu penyimpanan yang relatif lebih lama. Pada kegiatan pemberdayaan masyarakat pedesaan ini telah dilakukan penyuluhan, pemberian keterampilan, dan pendampingan masyarakat dusun Krajan Wedomartani Ngemplak Sleman untuk secara mandiri mampu mengolah umbi-umbian lokal menjadi produk tepung fermentasi, tepung non fermentasi, dan ekstrak inulin. Pada kegiatan ini bahan baku yang digunakan adalah umbi singkong, uwi ungu, dan ubi jalar ungu. Proses fermentasi umbi dilakukan menggunakan jamur monascus angka atau monascus purpureus. Ekstrak inulin dilakukan dengan menggunakan pelarut alkohol. Produk tepung fermentasi dengan bahan baku umbi singkong, uwi ungu, dan ubi jalar ungu masing-masing memiliki randemen sebesar 52%, 43%, dan 40%; sedangkan ekstrak inulin memiliki randemen sesesar 7,47%, hanya saja produk inulin belum optimum bila ditinjau dari sisi warna senyawa, masih perlu dilakukan proses lanjutan untuk memperoleh produk inulin yang sesuai standar pasar. Hasi angket menunjukkan bahwa sebagian besar peserta menyatakan kegiatan seperti ini sangat bermanfaat, dan secara umum penyajian materi oleh tim pengabdi dapat diterima dengan mudah dan jelas oleh peserta. Sebagian besar peserta menyatakan bahwa metoda penyampaian materi sesuai, artinya, secara umum metoda penyampaian materi dalam kegiatan ini dapat diterima dengan mudah oleh masyarakat sasaran. Sebagian besar peserta menyatakan bahwa kegiatan seperti ini sangat membantu membuka wawasan masyarakat desa untuk dapat mengolah umbi-umbian lokal, yang semula hanya dikonsumsi dengan direbus atau digoreng atau dijual mentah dengan harga realtif murah menjadi produk yang lebih bermanfaat, memiliki nilai jual relatif tinggi, dan memiliki daya simpan relatif lebih lama. Kata kunci: inulin, monascus angka, umbi-umbian lokal, membuka wawasan, masyarakat desa ECOBRICK as The Utilization of Plastic in Biology Laboratory and Foodcourt Yogyakarta State University AbstractInulin is a raw material of medicine which is contained in local tubers, such as cassava (Manihotes culenta), Dioscorea spp., sweet potato (Ipomoea batatas L.), and Dioscorea esculenta L., which is not widely strived in mass production. Local tubers commonly sold as food raw material which is relatively cheap and cannot be stored for a long time. Generally, the tubers consumed by boiling, fried or processed to traditional food. It has not processed to be more valuable product, has relatively high price, and has relatively longer the storage time. In the empowerment activity of rural community, it has been conducted counseling, providing soft skill, and community assistance in Krajan, Wedomartani, Ngemplak, Sleman to independently be able producing local tubers became fermented flour, unfermented flour, and inulin extract product. In this activity, the raw material were cassava, Dioscorea alata L. syn. D. atropurpurea Roxb., and purple sweet potato (Ipomoea batatas var Ayumurasaki). Tubers fermentation process was conducted using monascus angka or monascus purpureus mold. Inulin extract was produced using alcohol solvent. Fermented flour product from cassava, Dioscorea alata L. syn. D. atropurpurea Roxb., and purple sweet potato have yield as respectively 52%, 43%, and 40%; meanwhile inulin extract has yield as 7.47%, although inulin product had not reach optimum point regarding on the color of compound. It still needs further process to gain standardized commercially inulin product. Questioners showed that mostly of the attendances stated the activity very useful, and generally the presentation from empowerment team can be delivered easily and clearly to the communities. Mostly of the attendances stated that the method of presentation is suitable, which means generally the presentation method in this activity can be accepted easily by the communities. Mostly of the attendances stated that the activity is very helpful for them to gain the knowledge of local tubers processing, which was originally consumed only with boiled or fried or sold uncooked with the relatively cheap price to be more valuable product, has relatively high price, and has relatively longer the storage time Key words: inulin, monascus angka, local tubers, empowerment, rural community

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40

Sunandar, Aditia Pramudia, Fiki Zida Farhana, and Rizki Qonitati Chandra Chahyani. "ECOBRICK Sebagai Pemanfaatan Sampah Plastik di Laboratorium Biologi dan Foodcourt Universtias Negeri Yogyakarta." Jurnal Pengabdian Masyarakat MIPA dan Pendidikan MIPA 4, no. 1 (2020): 24–32. http://dx.doi.org/10.21831/jpmmp.v4i1.34072.

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Abstract:

AbstrakInulin merupakan bahan dasar obat yang banyak terkandung dalam umbi-umbian lokal, seperti ubi kayu/singkong (Manihot esculenta), uwi (Dioscorea spp.), ubi jalar (Ipomoea batatas), dan gembili (Dioscorea esculenta L.), yang secara luas belum diupayakan untuk diproduksi secara besar-besaran. Umbi-umbian lokal umumnya hanya dijual sebagai bahan mentah yang harganya relatif murah dan tidak dapat disimpan dalam waktu yang relatif lama. Umumnya dikonsumsi dengan cara direbus, digoreng atau diolah menjadi makanan tradisional, belum diproses menjadi produk yang lebih bermanfaat, memiliki nilai jual relatif tinggi, dan waktu penyimpanan yang relatif lebih lama. Pada kegiatan pemberdayaan masyarakat pedesaan ini telah dilakukan penyuluhan, pemberian keterampilan, dan pendampingan masyarakat dusun Krajan Wedomartani Ngemplak Sleman untuk secara mandiri mampu mengolah umbi-umbian lokal menjadi produk tepung fermentasi, tepung non fermentasi, dan ekstrak inulin. Pada kegiatan ini bahan baku yang digunakan adalah umbi singkong, uwi ungu, dan ubi jalar ungu. Proses fermentasi umbi dilakukan menggunakan jamur monascus angka atau monascus purpureus. Ekstrak inulin dilakukan dengan menggunakan pelarut alkohol. Produk tepung fermentasi dengan bahan baku umbi singkong, uwi ungu, dan ubi jalar ungu masing-masing memiliki randemen sebesar 52%, 43%, dan 40%; sedangkan ekstrak inulin memiliki randemen sesesar 7,47%, hanya saja produk inulin belum optimum bila ditinjau dari sisi warna senyawa, masih perlu dilakukan proses lanjutan untuk memperoleh produk inulin yang sesuai standar pasar. Hasi angket menunjukkan bahwa sebagian besar peserta menyatakan kegiatan seperti ini sangat bermanfaat, dan secara umum penyajian materi oleh tim pengabdi dapat diterima dengan mudah dan jelas oleh peserta. Sebagian besar peserta menyatakan bahwa metoda penyampaian materi sesuai, artinya, secara umum metoda penyampaian materi dalam kegiatan ini dapat diterima dengan mudah oleh masyarakat sasaran. Sebagian besar peserta menyatakan bahwa kegiatan seperti ini sangat membantu membuka wawasan masyarakat desa untuk dapat mengolah umbi-umbian lokal, yang semula hanya dikonsumsi dengan direbus atau digoreng atau dijual mentah dengan harga realtif murah menjadi produk yang lebih bermanfaat, memiliki nilai jual relatif tinggi, dan memiliki daya simpan relatif lebih lama. Kata kunci: inulin, monascus angka, umbi-umbian lokal, membuka wawasan, masyarakat desa ECOBRICK as The Utilization of Plastic in Biology Laboratory and Foodcourt Yogyakarta State University AbstractInulin is a raw material of medicine which is contained in local tubers, such as cassava (Manihotes culenta), Dioscorea spp., sweet potato (Ipomoea batatas L.), and Dioscorea esculenta L., which is not widely strived in mass production. Local tubers commonly sold as food raw material which is relatively cheap and cannot be stored for a long time. Generally, the tubers consumed by boiling, fried or processed to traditional food. It has not processed to be more valuable product, has relatively high price, and has relatively longer the storage time. In the empowerment activity of rural community, it has been conducted counseling, providing soft skill, and community assistance in Krajan, Wedomartani, Ngemplak, Sleman to independently be able producing local tubers became fermented flour, unfermented flour, and inulin extract product. In this activity, the raw material were cassava, Dioscorea alata L. syn. D. atropurpurea Roxb., and purple sweet potato (Ipomoea batatas var Ayumurasaki). Tubers fermentation process was conducted using monascus angka or monascus purpureus mold. Inulin extract was produced using alcohol solvent. Fermented flour product from cassava, Dioscorea alata L. syn. D. atropurpurea Roxb., and purple sweet potato have yield as respectively 52%, 43%, and 40%; meanwhile inulin extract has yield as 7.47%, although inulin product had not reach optimum point regarding on the color of compound. It still needs further process to gain standardized commercially inulin product. Questioners showed that mostly of the attendances stated the activity very useful, and generally the presentation from empowerment team can be delivered easily and clearly to the communities. Mostly of the attendances stated that the method of presentation is suitable, which means generally the presentation method in this activity can be accepted easily by the communities. Mostly of the attendances stated that the activity is very helpful for them to gain the knowledge of local tubers processing, which was originally consumed only with boiled or fried or sold uncooked with the relatively cheap price to be more valuable product, has relatively high price, and has relatively longer the storage time Key words: inulin, monascus angka, local tubers, empowerment, rural community

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41

Falade, Kolawole O., Ernest Ighravwe та Sylvester S. Ikoyo. "Physico-chemical characteristics of non-irradiated and γ-irradiated yams cultivars (Dioscorea rotundata, Dioscorea alata) and sweet potato (Ipomoea batatas (L) Lam)". International Journal of Food Science & Technology 46, № 6 (2011): 1186–93. http://dx.doi.org/10.1111/j.1365-2621.2011.02609.x.

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42

Ohizumi, Yuki, Mariam Gaidamashvili, Shyuichi Ohwada, et al. "Mannose-Binding Lectin from Yam (Dioscorea batatas) Tubers with Insecticidal Properties againstHelicoverpa armigera(Lepidoptera: Noctuidae)." Journal of Agricultural and Food Chemistry 57, no. 7 (2009): 2896–902. http://dx.doi.org/10.1021/jf8040269.

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43

Duan, Yishan, Gyeong-Hwuii Kim, and Han-Soo Kim. "Determination of Bioactive Compounds and Antioxidant Activity of Yam (Dioscorea batatas DECNE.) on Thermal Treatment." Journal of the Korean Oil Chemists' Society 32, no. 2 (2015): 302–11. http://dx.doi.org/10.12925/jkocs.2015.32.2.302.

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44

Jeong, So Yeon, Minyoul Kim, Eui Kyun Park, Jong-Sang Kim, Dongyup Hahn, and Jong-Sup Bae. "Inhibitory Functions of Novel Compounds from Dioscorea batatas Decne Peel on HMGB1-mediated Septic Responses." Biotechnology and Bioprocess Engineering 25, no. 1 (2020): 1–8. http://dx.doi.org/10.1007/s12257-019-0382-1.

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45

Lekawael, Wilhelmina, and Alwi Smith. "IDENTIFIKASI DAN PEMANFAATAN JENIS UBI-UBIAN DI DESA ILMARANG KECAMATAN DAWELOR DAWERA KABUPATEN MALUKU BARAT DAYA." BIOPENDIX: Jurnal Biologi, Pendidikan dan Terapan 2, no. 2 (2016): 127–32. http://dx.doi.org/10.30598/biopendixvol2issue2page127-132.

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Background: Cassava (Dioscorea sp.) Is a seasonal crop with twisted stems and forming yam. Sweet potatoes contain a large amount of carbohydrates, can be the basic ingredients of making flour, ethanol or alcohol. Method: The population in this study were 25 community-owned yams. This research conducted for 1 month from January 6 to February 6, 2016. Variable in this research is identification of type of sweet potato in Ilmarang Village. Result: Identification of 25 community gardens found 4 types of potatoes consisting of: cassava (Manihot esculenta Crants), sweet potato (Ipomea batatas L.), yam taro (Colocasia esculeata L.) and yam gembili (Diascorea esculenta L). Conclusion: Utilization of cassava as staple food of rice substitute and processed into various kinds of products such as crackers and food

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46

Byeon, Siyul, Jisun Oh, Ji Lim, Jeong Lee, and Jong-Sang Kim. "Protective Effects of Dioscorea batatas Flesh and Peel Extracts against Ethanol-Induced Gastric Ulcer in Mice." Nutrients 10, no. 11 (2018): 1680. http://dx.doi.org/10.3390/nu10111680.

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Gastric ulcer is a major digestive disorder and provoked by multifactorial etiologies, including excessive alcohol consumption. In this study, we examined the gastroprotective effect of aqueous and ethanolic extracts of Dioscorea batatas Decne (DBD; commonly called Chinese yam) flesh or peel against acidified ethanol-induced acute gastric damage in mice. Our findings demonstrated that oral supplementation of aqueous or ethanolic extracts of DBD flesh or peel before ulcer induction was significantly effective in macroscopically and histologically alleviating ethanol-induced pathological lesions in gastric mucosa, decreasing the plasma levels of inflammatory mediators, such as nitric oxide and interleukin-6, attenuating the gastric expression of cyclooxygenase-2, and increasing the gastric content of prostaglandin E2. In particular, pretreatment with the flesh extract prepared in 60% ethanol prominently decreased the expression of biomarkers of oxidative stress, including the plasma levels of 8-hydroxy-2-guanosine and malondialdehyde, and restored heme oxygenase-1 expression and superoxide dismutase activity in the stomach. Overall, these findings suggest that the oral supplementation with DBD extract, especially flesh ethanol extract, prior to excessive alcohol consumption, may exert a protective effect against ethanol-induced gastric mucosal damage in vivo, presumably through the activation of the antioxidant system and suppression of the inflammatory response.

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47

Kang, Moon-Kyung, Jin-Sook Kim, Gi-Chang Kim, Song-Yi Choi, and Kyung-Mi Kim. "Evaluation of Physicochemical Properties and Enhancement of Antioxidant Activities of Dioscorea batatas by Stepwise Steaming Process." Journal of the East Asian Society of Dietary Life 25, no. 6 (2015): 1049. http://dx.doi.org/10.17495/easdl.2015.12.25.6.1049.

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Hyun, Mee-Sun, and Jung-Mu Hur. "Lactic Acid Fermentation of Dioscorea batatas and Its Anti-Inflammatory Effects on TNBS-induced Colits Model." Journal of Applied Biological Chemistry 54, no. 1 (2011): 51–55. http://dx.doi.org/10.3839/jabc.2011.009.

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Yun, Hyun Seok, Ji sun Lim, Jisun Oh, and Jong-Sang Kim. "6,7‐dihydroxy‐2,4‐dimethoxy phenanthrene isolated from Dioscorea batatas peel suppresses microglia‐associated neuroinflammation in vitro." FASEB Journal 34, S1 (2020): 1. http://dx.doi.org/10.1096/fasebj.2020.34.s1.07060.

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Saputri, Jessica Noni Estria Wicaksana Dwi, Yustina Wuri Wulandari, and Akhmad Mustofa. "KARAKTERISTIK FLAKES UBI UNGU (Ipomoea batatas L.) TEPUNG GEMBILI (Dioscorea esculenta L.) DENGAN VARIASI LAMA PENGOVENAN." JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) 5, no. 2 (2020): 1–12. http://dx.doi.org/10.33061/jitipari.v5i2.3097.

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Flakes merupakan salah satu produk makanan sereal yang berbentuk serpihan. Penelitian ini menggunakan ubi ungu dan tepung gembili sebagai bahan dasar pembuatan flakes. Ubi ungu kaya akan antioksidan yang dapat meningkatkan sifat fungsional flakes, sedangkan gembili memiliki kadar inulin yang cukup tinggi. Penelitian ini juga menggunakan variasi lama pengovenan guna untuk mengetahaui tingkat kematangan flakes. Penelitian ini bertujuan untuk mengetahui aktivitas antioksidan yang paling tinggi pada flakes ubi ungu tepung gembili dengan variasi lama pengovenan dan untuk mengetahui rasio konsentrasi ubi ungu : tepung gembili dengan variasi lama pengovenan yang disukai konsumen. Penelitian ini dilakukan dengan metode Rancangan Acak Lengkap (RAL) faktorial yang terdiri dari 2 faktor yaitu perbandingan ubi ungu : tepung gembili dan variasi lama pengovenan. Faktor yang pertama perbandingan ubi ungu dan tepung gembili (85:15, 90:10 dan 95:5), sedangkan faktor kedua variasi lama pengovenan flakes (40 menit, 45 menit dan 50 menit). Hasil penelitian ini menjukkan rasio konsentrasi ubi ungu dan tepung gembili 90:10 dan lama pengovenan selama 40 menit merupakan formulasi flakes yang terbaik karena memiliki sifat fungsional yang diharapkan yaitu aktivitas antioksidan 23,571%, kadar air 6,788%, kadar abu 3,628%, kadar lemak 5,977%, kadar protein 5,757%, karbohidrat 77,850% serta uji organoleptik terhadap warna 3,306; flavor ubi ungu 2,867; kerenyahan 3,417 dan kesukaan keseluruhan 3,183.

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