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1
Seftiono, Hermawan. "PENGEMBANGAN PRODUK BUBUR UBI JALAR UNGU (IPOMEA BATATAS) SEBAGAI ALTERNATIF PRODUK PANGAN DARURAT." Jurnal Bioindustri 3, no. 1 (November 20, 2020): 529–43. http://dx.doi.org/10.31326/jbio.v3i1.821.
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Emergency food is food that designed and produced for directly consumed, and supplying humans daily nutritional needs in emergency conditions. Purple sweet potato porridge is an alternative for emergency food product that can directly consumed and also as effort for food diversification because it use purple sweet potato as carbohydrate source. Emergency food must easy to distribute, so one of the method is by using retort pouch as the packaging. The aims of this study is to analyze changes of critical parameters (colour, pH, and microbiological contamination) during storage period and to determine the shelf life of purple sweet potato porridge products. This study shows that the most preferred formulation of purple sweet potato porridge is Formulation F2 with 250 grams of purple sweet potato, 150 grams of sweetened condensed milk, and 500 ml of water. Shelf life of purple sweet potato porridge product based from colour changes parameter is 30 days, however based from microbiological contamination parameters the product didn’t meet national standard of Indonesia (SNI) requirements after two weeks of storage.
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Yuliana, Neti, Dewi Sartika, Samsu Udayana Nudin, Novita Herdiana, and Pramita Sari Anungputri. "Introduksi Produk Olahan Ubi Jalar Pada Anggota Ika Tanjung Sakti, Bandar Lampung." Dinamisia : Jurnal Pengabdian Kepada Masyarakat 4, no. 2 (May 30, 2020): 263–67. http://dx.doi.org/10.31849/dinamisia.v4i2.2718.
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Sweet potato is a non-rice carbohydrate food that has health and nutritional benefits, so it needs to be disseminated in the community. This community extention program aimed to increase the understanding of the target community regarding the diversification of sweet potatao processing into various rice substitution products, as well as providing knowledge of the benefits of sweet potato from the nutritional and health aspects. The participant audiences was the Tanjung Sakti IKA group members, Sukarame, Bandar Lampung. The method used was lecture, discussion, and evaluation. The results of the activity showed that the change percentage in participants' knowledge about the benefits of sweet potatoes increased by 85%, and that about the processed sweet potato products by 67-100% depending on the type of product. In general, participants consider counseling or introduction of sweet potatoes was useful.
Keywords: Tanjung Sakti IKA, health and nutritional benefits, processed products, sweet potatoes
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Lauková, Michaela, Lucia Minarovičová, Jolana Karovičová, and Zlatica Kohajdová. "Quality evaluation of sweet potato powder-enriched cereal products." Food Science and Technology International 25, no. 6 (April 10, 2019): 523–32. http://dx.doi.org/10.1177/1082013219842711.
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The effects of wheat flour substitution by sweet potato powder on rheological parameters of wheat dough and physical parameters of cookies and crackers were analyzed. Wheat flour was substituted with sweet potato powder at level 2.5%, 5%, 7.5%, and 10%. Sweet potato powder was characterized by high water holding capacity (9.00 g/g) and swelling capacity (8.16 cm3/g). The addition of sweet potato powder significantly changed the rheological properties of wheat dough (water absorption and mixing tolerance index were increased, dough stability was reduced, and dough development time was prolonged). It was also found that volumes of cookies and crackers were decreased, and spread ratios were increased with the addition of sweet potato powder. Lightness of baked products decreased and yellowness increased with the addition of sweet potato powder. Incorporation of sweet potato powder significantly decreased the hardness of cookies and crackers. Sensory evaluation showed that the most acceptable cookies and crackers were the ones obtained after the addition of sweet potato powder at level 2.5% and 7.5%, respectively.
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Andriana, Encep, Indhira Asih VY, Ratna Sari Dewi, Callista Aulina, Suci Ramadayanti, and Tri Esti Noviyanti. "Optimalisasi Potensi Ubi Jalar di Desa Sindang Karya Kecamatan Menes, Kabupaten Pandeglang." Jurnal Pengabdian Pada Masyarakat 5, no. 4 (November 30, 2020): 983–92. http://dx.doi.org/10.30653/002.202054.667.
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OPTIMIZING THE SWEET POTATOES’ POTENTIAL IN SINDANGKARYA VILLAGE, MENES SUB-DISTRICT, PANDEGLANG REGENCY. Sweet potato is one of the agricultural commodities that is suitable for cultivation in Sindangkarya village, Pandeglang Regency. Each year, Sindangkarya village produces 350 tonnes of sweet potato. However, the low price of sweet potato causes small income for the residents. One of the efforts to increase its selling value is processing sweet potatoes into various products such as sweet potato cake or various other processed products. The problem founded is that people do not have the knowledge and skills of sweet potatoes utilization. The purpose of this community service activity is to transfer knowledge and train the community skills in processing sweet potatoes so they will have a higher selling value and attract the buyers. This article concludes that Sindangkarya Village has a business potential that involves the participants, PKK Cadres, Posyandu Cadres and Youth Organization developing creative ideas to make valuable products and beneficial to the lives of Sindangkarya residents and can reduce unemployment.
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Wati, Andra Tersiana, and Ertha Martha Intani. "Penambahan Tepung Ubi Ungu (Ipomea batatas L.) Terhadap Sifat Organoleptik dan Kimia dalam Pembuatan Pizza." Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) 10, no. 4 (December 30, 2021): 488. http://dx.doi.org/10.23960/jtep-l.v10i4.488-495.
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ABSTRACT Purple sweet potato flour (Ipomea batatas L.) can be developed as a partial substitute in processing wheat flour-based food products such as pizza. Pizza has a thin round shape with the addition of various toppings on it. This study aims to determine the effect of adding purple sweet potato flour in pizza making on the organoleptic and chemical characteristics of the resulting pizza product. There were 6 variations of pizza with purple sweet potato flour substitution concentration of 0%, 10%, 20%, 30%, 40% and 50%. This study used a completely randomized design method with two repetitions. The resulting pizzas were tested sensory including preference tests as well as differentiation tests (sweet potato flavor, sweet potato aroma, dark purple color, and soft texture). Furthermore, the selected pizzas were analyzed chemically, including proximate analysis and antioxidant activity. Based on statistical tests showed that the addition of purple sweet potato flour was quite favorable at a concentration of 30% with a water content of 44.45%, ash content of 3.48 (% db), protein content 10.26 (%db), carbohydrate content 74.89 (%db) with energy 239.58 (cal/100 g) and antioxidant activity (RSA) 71.26%. Keywords: antioxidant activity, pizza, purple sweat potato flour, purple sweat potato, sensory test
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Anam, Mohammad Choirul, Maria Maghdalena Diana Widiastuti, and David Oscar Simatupang. "STRATEGI PENGEMBANGAN POTENSI PETATAS (Ipomea Patatas L) MENJADI TEPUNG DI KAMPUNG BERSEHATI DISTRIK TANAH MIRING KABUPATEN MERAUKE." Musamus Journal of Agribusiness 1, no. 1 (October 25, 2018): 1–15. http://dx.doi.org/10.35724/mujagri.v1i1.1298.
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these activities were not sustainable. This study aims to identify various opportunities, strengths,weaknesses and threats, examine internal external factors, formulate and determine selected strategies indeveloping sweet potatos flour business using the SWOT matrix. Determination of selected strategies isdone using the QSPM matrix. The research was conducted from March to June 2018, in the pet flourprocessing business group of the Village of Salted District of Tanah Miring District of Merauke Regency.The results showed that IFAS (Internal Factor Summary) factors in the sweet potato flour business werethe availability of raw material for sweet potato, lack of equipment and use of technology, limitedavailability of capital, adequate human resources and less than optimal management. EFAS factor (ExternalFactor Summary) in the sweet potato flour business is the support of the village and communitygovernments very well, the market potential is quite good, price fluctuations, lack of competitiveness andthe role of the Government. The SWOT analysis formulated 11 (Eleven) alternative strategies fordeveloping sweet potato flour namely : 1; Collaborating with the Government through a work program tofunction, to operate and develop flour business 2; Improve marketing networks by adding marketingpartners 3; Promoting back to the community that sweet potato flour products are local products as superiorproducts of Merauke Regency 4; Organizing internal training sustainable business management (routinemeetings) 5; Requesting capital from the Government to advance business 6; Need to conduct an analysisof petroleum flour business studies 7; Establish attractive product promotion 8; Create (value added) forflour products. 9; Create and develop a system storage of raw materials 10: Conducting training on how tomanage business capital (financial management) 11; Increasing technology for preserving sweet potatoflour. Furthermore, based on the QSPM (Quantitative Strategic Planning Matrixs) matrix, there are 2 (two)alternatives that have the highest score as the first strategy done first 1: Collaborating with the Governmentthrough work programs to enable, to operate and develop sweet potato flour business, total alternativescores 5,12. And the last strategy that needs to be done is a study of the analysis of sweet potato flourbusiness, a total alternative score of 1,42.Keywords: QSPM Analysis, SWOT Matrix, Development Strategy, sweet potato Flour.
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Silvana Arianti, Yoesti, and Yos Wahyu Harinta. "Sweet Potatoes: Development and Potential as Alternative Food Ingredients in Karanganyar Regency, Indonesia." E3S Web of Conferences 226 (2021): 00050. http://dx.doi.org/10.1051/e3sconf/202122600050.
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Sweet potato is a local food that can reduce dependence on rice and flour consumption. It is the main source of carbohydrates, after rice, cassava, flour and corn. The benefits and potency of sweet potatoes as alternative food needs to be developed, especially in rural areas. However, sweet potato has not been considered as an important and high economic value commodity in Indonesia. Sweet potatoes have been used as food and non-food raw materials in developed countries i.e. noodles, fried sweet potatoes, desserts, confectionery, soy sauce, flour, wine, vinegar, nata de coco, bioethanol and others. Around 89 % of sweet potatoes in Indonesia are cultivated for providing food to rural communities, the rest are used for industrial raw materials and animal feed. The content of sweet potatoes includes carbohydrates, vitamins, and minerals. Yellow/orange sweet potato is rich in beta-carotene and purple sweet potato contains anthocyanin (antioxidants). Sweet potato production is still limited to traditional food that is less attractive compared to flour products. Meanwhile, intermediate products have been developed including flour, instant flour, and starch that can be used as a substitute for flour in pastry products, wet cakes, breads, and noodles.
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Yusupova, G. G., and R. Kh Yusupov. "The effect of sweet potato powder on the physical, chemical and organoleptic indicators of bread quality." E3S Web of Conferences 161 (2020): 01054. http://dx.doi.org/10.1051/e3sconf/202016101054.
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In the diet of the population of West African countries, there is a shortage of macro- and micronutrients, which negatively affects people’s health. Bakery products traditionally occupy a significant part in the diet. Sweet potato is a promising ingredient in the enrichment of bakery products. Sweet potato ranks seventh among crops in terms of prevalence and use in nutrition, because It is an unpretentious plant, resistant to drought, pests, diseases and can grow in flooded soils. An analysis of the data of finished products obtained by adding sweet potato powder obtained by infrared drying sweet potato powder into the dough in the amount of 5% and 10% by weight of flour showed that the shape stability of the samples increased by 4% and 2% compared to the control. When adding sweet potato powder in an amount of 10%, the specific volume increased by 6%, porosity - by 3%, acidity - by 25 - 37% compared with the control. When making juice from sweet potato in an amount of 50-70%, the specific volume of products increased by 9-21% compared with the control sample. The largest specific volume was possessed by products with the addition of sweet potato juice in an amount of 70% instead of the mass of water according to the product recipe. The acidity of bread increased by 6% in samples with the introduction of juice for 50 and 60%, and by 12% in the bread sample with the introduction of juice for 70%. The porosity of the crumb of bread increased slightly. A technique is proposed for determining the rational dose of adding powder and sweet potato juice to bread.
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Nurdjanah, Siti, Samsu Udayana Nurdin, Sussi Astuti, and Venni Elsa Manik. "Chemical Components, Antioxidant Activity, and Glycemic Response Values of Purple Sweet Potato Products." International Journal of Food Science 2022 (April 15, 2022): 1–11. http://dx.doi.org/10.1155/2022/7708172.
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Purple sweet potato is a source of starch with high potential to be developed as a functional food. It can be boiled and consumed as a snack or processed into intermediate goods such as flour. The flour can then be modified through partial gelatinization and followed by a retrogradation process to produce resistant starch-rich purple sweet potato flour. The study was aimed at obtaining the glycemic response values of purple sweet potato products, namely, boiled purple sweet potatoes (BSP), purple sweet potato noodles (SPN), and resistant starch-rich purple sweet potato noodles (RSPN). SPN was prepared from conventional purple sweet potato flour, whereas RSPN was made from resistant starch-rich purple sweet potato flour. Moreover, water, ash, protein, fat, and carbohydrate; total phenolic, anthocyanin, and resistant starch contents; and the rate of hydrolysis of starch were evaluated. Ten subjects were involved in the estimation of glycemic response determined by the area under the curve (AUC) of the blood glucose after consuming products. Glucose syrup was used as a reference. The glycemic response data were processed using ANOVA and further tested using LSD at p < 0.05 . The results showed RSPN had the lowest glycemic index value if compared to BSP and SPN (58.7, 63.5, and 83.7) and fell under food with medium GI, but the differences were not statistically significant. RSPN and SPN were classified as medium GI; however, the process of partial gelatinization followed by retrogradation during the preparation of flour used for raw material in making RSPN has successfully maintained the total phenol and anthocyanin and increased resistant starch content of the noodle Processing of purple sweet potato flour into noodle lowered the GI category, and when the flour was partially gelatinized and retrograded, the noodle had more potentiality as a functional food due to their high total phenolic and anthocyanin content.
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Safrida, S., Y. Heirina, and N. Noviasyah. "Sensory evaluation of food combination products from banana and sweet potato flour as a healthy food." IOP Conference Series: Earth and Environmental Science 956, no. 1 (January 1, 2022): 012012. http://dx.doi.org/10.1088/1755-1315/956/1/012012.
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Abstract Bananas and sweet potatoes are one of Indonesia’s horticultural commodities that have various functions and benefits. Young bananas and sweet potatoes can be processed into various kinds, one of which is shredded. The purpose of this study was to analyze the public’s knowledge about the combination product of banana flour and sweet potato and to determine the level of preference for food products made from banana flour and sweet potato flour as a substitute for flour edge. Design of the study was a Completely Randomized Design (CRD) with 3 treatments and 8 replications. Product preference was carried out by organoleptic test on a hedonic scale. Consumer acceptability with the organoleptic test was carried out by 25 panelists. The results show that the community already understands the knowledge about banana and sweet potato flour and their processed products after participating in the training by 98%. The hedonic test results obtained by the respondents like the products of sponge cake and pudding from banana flour, while the products of kastengel and plain bread that are preferred by the respondents are products made from a combination of banana flour and sweet potato flour. Innovation in creating preparations made from banana and sweet potato to be processed into healthy food products and have promising business opportunities to increase people’s economic income.
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Putri, Amelia, and Ikhsan Walfindo. "ADDED VALUE OF PURPLE SWEET POTATO INTO PROCESSED PURPLE SWEET MILK PIE IN HARAU DISTRICT, LIMAPULUH KOTA REGENCY." JURNAL AGRIBISAINS 8, no. 1 (April 18, 2022): 13–19. http://dx.doi.org/10.30997/jagi.v8i1.5246.
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Purple sweet potato is an agricultural commodity whose productivity is quite large, but currently the processing of purple sweet potato products is still not widely circulated. The calculation of added value and business feasibility based on purple sweet potato has never been done. This research was carried out with the aim of calculating whether processing purple sweet potato into purple sweet potato milk pie is feasible to be carried out on an ongoing basis. The results of the study explained that the added value and the ratio of added value obtained from changing purple sweet potato into purple sweet potato milk pie was Rp. 131.790.- with a value added ratio of 58,57%.
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Asmawati, Endahin, and Arif Herlambang. "PEMBERDAYAAN MASYARAKAT DALAM PENGELOLAN HASIL PERTANIAN UBI JALAR DI DESA SELOTAPAK." PEDULI: Jurnal Ilmiah Pengabdian Pada Masyarakat 4, no. 1 (April 3, 2020): 1–12. http://dx.doi.org/10.37303/peduli.v4i1.142.
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Selotapak is one of the villages in the Trawas District area of Mojokerto Regency, East Java. This village is one of the sweet potato producing communities. At the time of harvest, the harvest reaches 40-50 tons per hectare. But often at the time of harvest, the price of sweet potatoes becomes very low. This price makes farmers unable to benefit, even many who lose. On the other hand, the storage period of sweet potatoes is also not long. The farmers must immediately sell their crops. Therefore another alternative is needed in marketing sweet potatoes so that the selling price can increase. One way to do this is by processing sweet potatoes into other products with longer shelf life and higher prices. In this activity, training in preparing sweet potatoes into several products, namely flour, noodles, brownies, roll ice cream, and yoghurt. This activity can be done through PKK empowermen and several youth organizations. Based on the training results, over 80% of the training participants feel the benefits of the training,. The participants can practice it independently in producing this sweet potato-based product. By making sweet potatoes into flour, the storage period extended. Sweet potato flour can be used to make other food products that become superior products in the village of Selotapak. For the sustainability of sweet potato processing, it is necessary to cooperate with all village communities in marketing their products. The role of the village government is essential in this regard, for example, by requiring presenting sweet potato products (at least one piece) as consumption in each village activity. For the next steps, supporting training is needed for the development of superior village products, for example training in making packaging and marketing.
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Lamusu, Darni. "UJI ORGANOLEPTIK JALANGKOTE UBI JALAR UNGU ( Ipomoea batatas L) SEBAGAI UPAYA DIVERSIFIKASI PANGAN." Jurnal Pengolahan Pangan 3, no. 1 (June 30, 2018): 9–15. http://dx.doi.org/10.31970/pangan.v3i1.7.
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This study aims to determine the organoleptic test of purple sweet potato jalangkote The analysis of research data is designed with Completely Randomized Design which is arranged with 1 factor that is purple sweet potato (J) : J0 = 50% purple sweet potato flour + 50% wheat flour; J1 = 60% purple sweet potato flour + 40% wheat flour; J2 = 70% purple sweet potato flour + 30% wheat flour; J3 = 80% purple sweet potato flour + 20% flour. Based on the results of organoleptic tests showed that the panelist's assessment of jalangkote sweet potato products gave a very real effect on the color, aroma and texture of jalangkote, Then give no real influence on jalangkote sweet potato flavor purple. The best treatment based on panelist appraisal was treatment of J3 ie 80% purple sweet potato flour + 20% flour in color (4.15) and flavor (4.25). Then the best treatment on the scent (4.50) and texture (4.45) is the treatment of 50% purple sweet potato flour + 50% wheat flour
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Rosmayati, Darma Bakti, Nini Rahmawati, and Ridwansyah. "Efforts to increase production sweet potato as raw materials Kaya Beta Karoten flour by using compost baglog mushroom waste." ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat 5, no. 1 (May 30, 2020): 102–7. http://dx.doi.org/10.32734/abdimastalenta.v5i1.4031.
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Research-based community partnership program activities involve two partners, namely the Murti Lestari Farmer Group and Agrina Creation UKM in Helvetia Village, XI Gang Sawit Hamlet, Labuhan Deli District Deli Serdang Regency. This dedication activity is the application of the results of research that had been carried out two years earlier which was USU's Talent Grants in 2017 and 2018. The problem faced was the lack of understanding of oyster mushroom baglog waste management techniques that have the potential to pollute the environment, on the other hand the farmer group Murti Lestari also experienced difficulties in increasing the quantity and quality of sweet potato production which is also widely cultivated in this village. The low interest of farmers is also encouraged because of the low price of sweet potato products and a relatively limited shelf life. The method implemented for training and discussion, accompanied by the practice of making compost from mushroom baglog waste, the practice of preparing planting material in the form of local sweet potato clones with high beta carotene content, compost application in sweet potato cultivation, maintenance to harvesting and post-harvest process using processing equipment into sweet potato flour rich in beta carotene and various other processed food products. Activities that have been carried out are training on composting of baglog mushroom waste using compost counting machines and bioactivators introduced in this activity so that the composting process goes faster, training on technical culture of orange sweet potato cultivation by applying mushroom baglog compost, training on mushroom making mushrooms and composting Oyster mushroom cultivation using shelves made of mild steel and fogging using a sprayer. Production and quality of yields of sweet potatoes that were given compost baglog oyster mushroom waste increased compared without the provision of compost. The next crop is processed into sweet potato flour with high beta carotene content and various food products using an introduced machine, which is a sweet potato slicing machine, flour machine, macaroni making machine and equipment for making sweet potato flour based food processing products.
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Firmansyah, A. "Analysis of cleaner production potential and water footprint for small-scale sweet potato flour industry." IOP Conference Series: Earth and Environmental Science 1063, no. 1 (July 1, 2022): 012012. http://dx.doi.org/10.1088/1755-1315/1063/1/012012.
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Abstract Sweet potato flour is one of the derivative products of sweet potato, especially for raw materials or additives in the food industry. The processing of sweet potato-based products must also be balanced with existing environmental management. For this reason, there is a need for suitable methods to deal with processes that produce minimised wastes that harm the environment. Cleaner production is an approach that offers various environmental benefits for the sweet potato flour industry. Identification of cleaner production alternatives was carried out by the quick scan method for minimising the presence of waste in the sweet potato flour industry. The feasibility of the cleaner production design was analysed by considering technical, environmental, financial, and economic aspects. Identification of water use was done by calculating the water footprint in the whole production process. The water footprint was calculated by adding up the green, blue, and grey water footprints to obtain the total water usage in the production process. The use of water for planting sweet potato (green water) is estimated to be approx. 1.093 m3/ton of sweet potato flour. With a sweet potato flour yield of 50.8%, the production of sweet potato flour requires a water volume (blue water) of 1.32 m3/ton of sweet potato flour. The following cleaner production alternatives were identified as prospective for waste minimisation in the small-scale industry, including good manufacturing practices, repairing flour machines, drying using a greenhouse, training in the selection of raw materials and training in standard operating procedures (SOPs) for flour production, and utilisation of sweet potato peel as animal feed. With the implementation of cleaner production and more efficient use of water, it is expected that the sweet potato flour industry will become a more sustainable industry.
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Nawawi, Muhammad, Febrianur Febrianur, Annisa Indah Permata, and Indah Lestari. "‘Churros’ Product Innovation With Sweet Potato." MOVE: Journal of Community Service and Engagement 2, no. 1 (September 4, 2022): 29–34. http://dx.doi.org/10.54408/move.v2i1.129.
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The natural resources and human resources of the Sukalaksana village are very potential. This condition is why the Sukalaksana sub-district is one of the economically independent villages supported by various agricultural products. This community empowerment and training program aims to develop sweet potato processed products into churros food products that have better-added value and can make the community have a prosperous independent economy, especially for residents of Sukalaksana Village, Curug District, Serang City. After this program was implemented, the results obtained were the development of processed sweet potato products into more innovative churros. The surrounding community better understood the product flow from upstream to downstream by utilizing the potential around the environment.
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Kumari, Mausam. "Preparation of Low-Cost Value-Added Indian Desserts." International Journal for Research in Applied Science and Engineering Technology 9, no. 9 (September 30, 2021): 770–80. http://dx.doi.org/10.22214/ijraset.2021.38037.
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Abstract: The inter-relationships between poverty and nutrition are well known; poverty restricts access to food required to meet daily requirements or ensure dietary diversity and thus leads to malnutrition, while malnutrition can adversely affect educational and economic attainments, thus perpetuating poverty. Locally available foods which contains various nutrients like carbohydrates, proteins, essential amino acids (lysine, metheonine, valine etc.), “Preparation of Low Cost Value Added Indian Desserts (Pancake)”. with the objectives to determine the nutrient composition of malted wheat flour, malted barley flour, puffed amaranth seed flour, sweet potato flour, carrot flour and acceptability of value added prepared products by the incorporation of malted wheat flour, malted barley flour, puffed amaranth seed flour, sweet potato flour, carrot flour at different levels, to assess the organoleptic evaluation which were serve as treatment T1 (30g malted wheat flour,20g malted barley flour,20g sweet potato flour,20g carrot flour,10g puffed amaranth seed flour), T2 (25g malted wheat flour,20g malted barley flour,30g sweet potato flour,15g carrot flour,10g puffed amaranth seed flour) and T3 (20g malted wheat flour,20g malted barley flour,40g sweet potato flour,10g carrot flour,10g puffed amaranth seed flour) respectively, and “Pancake” was served as treatment T1 (30g malted wheat flour,20g malted barley flour,20g sweet potato flour,20g carrot flour,10g puffed amaranth seed flour), T2 (25g malted wheat flour,20g malted barley flour,30 g sweet potato flour,15g carrot flour,10g puffed amaranth seed flour) and T3 (20g malted wheat flour,20g malted barley flour,40g sweet potato flour,10g carrot flour,10g puffed amaranth seed flour) without incorporation of “malted wheat flour, malted barley flour, puffed amaranth seed flour, sweet potato flour, carrot flour” (T0) served as control. They were replicated three times for all three products and orangoleptic evaluation was carried out using the nine point hedonic scale. Nutritional composition was calculated using the different chemical analysis procedure; data obtained during investigation were statiscally analyzed by using analysis of variance (ANOVA) and critical difference (CD) techniques. On the basis of findings, was concluded that in case of “Pancake” incorporation level of treatment T2 (25g malted wheat flour, 20g malted barley flour, 30g sweet potato flour,15g carrot flour, 10g puffed amaranth seed flour) scored the best with regard to colour and appearance, body and texture, taste and flavour, overall acceptability. The cost of products based on raw materials (Rs/ 100g). The cost of the (Pancake) ranged between Rs 8.9 to Rs 11.45. Nutrient analysis of the products showed an increase in energy, protein, fat, carbohydrate, calcium and iron content when compared with control. On the basis of findings we concluded that the products for prepared by incorporating malted wheat flour, malted barley flour, puffed amaranth seed flour, sweet potato flour, carrot flour at different levels were at par with control/ conventional food products as well as improve the iron, fiber and calcium content. These food products are beneficial for malnourished children. Keywords: Malted Wheat, Malted Barley, Puffed Amaranth seed, Sweet Potato, Carrot, Pancake, amino acid.
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Utomo, J. S., and E. Ginting. "Suitability of orange-fleshed sweet potato genotypes for ingredients of selected food products." IOP Conference Series: Earth and Environmental Science 924, no. 1 (November 1, 2021): 012025. http://dx.doi.org/10.1088/1755-1315/924/1/012025.
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Abstract Promotion of orange-fleshed sweet potato with high beta-carotene content would enhance the consumption of sweet potato as well as support the local-based food diversification. Deep-fried chips, jam, juice, and noodle are the products that commonly make from cereals and fruits other than tubers. Producing those products from sweet potato was aiming to study the suitability and acceptance concerning promoting their utilization and adoption once they are released as new varieties. Five orange-fleshed sweet potato genotypes, namely MSU 06071-82, MSU 06039-07, MSU 06042-18, MIS 0651-09, and Beta-2 were studied their suitability for making food products, such as deep-fried chips, jam, juice, and noodle-based on their physical, chemical and sensorial attributes. The results showed that MSU 06042-18 genotype with a relatively high beta-carotene content (5.425 μg/100 g wb) was suitable for the ingredient of deep-fried chips jam, juice, and noodle products, followed by MSU 05036-11 and Beta 2. In particular, MSU 06071-82 and MIS 0651-09 genotypes were suitable for juice ingredients based on the parameter evaluated. This information is essential in terms of enhancing the adoption of orange-fleshed sweet potato genotypes by farmers and their utilization by food processors.
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Ayu, Putri Chandra. "COMMUNITY SERVICE ACTIVITY TO HOUSEWIFE GROUP IN KAMPUNG LADANG BAMBU, MEDAN TUNTUNGAN." Journal of Saintech Transfer 3, no. 2 (November 4, 2020): 93–99. http://dx.doi.org/10.32734/jst.v3i2.4002.
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Purple sweet potato is one of the agricultural products that has several advantages such as attractive color, high content of antioxidant, fiber and carbohydrate compounds and has a low glycemic index value. However, similar to the other agricultural products, the availability of purple sweet potatoes is seasonal, perishable, moldy and rotten. Proper processing with equipment or simple expertise can increase the economic value of purple sweet potato, so that it can be done by any group of people from either upper, middle or bottom. The purpose of this community service activities was to provide the technical guidance on processing the purple sweet potato into food products, namely noodles and sponge to open new business opportunities for group of housewives in the area of community service partners namely Kampung Ladang Bambu, Medan Tuntungan. The expected outcome of this community service activity is the formation of a new business by a group of housewives to be able to increase the community income in Ladang Bambu Village, Medan Tuntungan.
Keyword:, noodle, purple sweet potato, sponge
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Boroday, A., A. Horobes, Y. Levchenko, and I. Choni. "The use of sweet potatoes in the technology of cake dough products." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 22, no. 94 (December 2, 2020): 13–17. http://dx.doi.org/10.32718/nvlvet-f9403.
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The article highlights the research aimed at proving the prospects of using valuable local raw materials – sweet potatoes to increase the nutritional and biological value, as well as reducing the caloric content of flour products from cake dough. The range of flour confectionery products and the peculiarity of manufacturing technology are analyzed. Cake flour products occupy a significant place in the general structure in terms of production, although the analysis of their physical and chemical composition gives grounds to claim that they do not always have a high degree of nutritional and biological value, balanced chemical composition. This is due to the high proportion of carbohydrates, fats and low content of proteins, vitamins and other biologically active compounds. In addition to nutritional value, the shelf life of products is an important factor. Cake products belong to the fat-containing flour confectionery products, and accordingly they are subjected to oxidative treatment, which encourages the search for new antioxidants of natural origin. The aim of the work is to improve the technology of cake batter with the use of sweet potato puree and to study the influence of additives of local plant raw materials on the structural-mechanical and organoleptic characteristics of finished products. The local raw material of sweet potatoes, which is characterized by a valuable chemical composition as a source of vitamins, micro- and macroelements of pectin and dyes, was chosen as an improver. The main indicators of the quality of sweet potato puree were determined experimentally. The influence of sweet potato puree on the organoleptic characteristics of the finished products was investigated, and it was found that the introduction of 20 % puree by weight of flour is optimal. As the concentration of the puree increases, the taste of the product deteriorates, as well as the porosity decreases and the color changes. The positive effect of sweet potato puree on physico-chemical indicators of the quality of finished products has been established. When adding puree in the amount of 20 % by weight of flour, the porosity is increased by 8 % in comparison with the control sample. The technology of obtaining a cake from sweet potato puree has been developed. The prescription composition and the basic technological scheme of their production are substantiated. It is proved that flour products with the addition of sweet potato puree in the amount of 20 % to the weight of the flour are slower to harden and retain their properties for 9 days of storage. The safety of prolonged storage has been confirmed by microbiological studies. Thus, the expediency of using sweet potato puree in the technology of cake dough products in order to reduce calories, increase the biological value, improve organoleptic characteristics. As well as the possibility of replacing artificial improvers in the structure, taste and aroma of cakes, due to the substances contained in sweet potato puree.
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Lyu, Ruiqing, Sulaiman Ahmed, Weijuan Fan, Jun Yang, Xiaoyun Wu, Wenzhi Zhou, Peng Zhang, Ling Yuan, and Hongxia Wang. "Engineering Properties of Sweet Potato Starch for Industrial Applications by Biotechnological Techniques including Genome Editing." International Journal of Molecular Sciences 22, no. 17 (September 2, 2021): 9533. http://dx.doi.org/10.3390/ijms22179533.
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Sweet potato (Ipomoea batatas) is one of the largest food crops in the world. Due to its abundance of starch, sweet potato is a valuable ingredient in food derivatives, dietary supplements, and industrial raw materials. In addition, due to its ability to adapt to a wide range of harsh climate and soil conditions, sweet potato is a crop that copes well with the environmental stresses caused by climate change. However, due to the complexity of the sweet potato genome and the long breeding cycle, our ability to modify sweet potato starch is limited. In this review, we cover the recent development in sweet potato breeding, understanding of starch properties, and the progress in sweet potato genomics. We describe the applicational values of sweet potato starch in food, industrial products, and biofuel, in addition to the effects of starch properties in different industrial applications. We also explore the possibility of manipulating starch properties through biotechnological means, such as the CRISPR/Cas-based genome editing. The ability to target the genome with precision provides new opportunities for reducing breeding time, increasing yield, and optimizing the starch properties of sweet potatoes.
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Ginting, Erliana, Joko Susilo Utomo, and Joko Restuono. "Purple-fleshed sweet potato genotypes as the ingredients for crisps and noodle making." E3S Web of Conferences 306 (2021): 01048. http://dx.doi.org/10.1051/e3sconf/202130601048.
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The presence of anthocyanins in purple-fleshed sweet potato has been intensively promoted as functional foods regarding its high antioxidant activity and essential health benefits. Therefore, a number of attractive and nutritious food products needs to be developed in order to diversify the utilization and increase the consumption. As selected promising purple-flesh sweet potato genotypes have been available, their suitability prepared for different food products needs to be studied. About 12 genotypes of sweet potato with varied purple color intensity or deepness were processed into crispy chips (crisps) and noodles and evaluated their physical properties (yield, lightness, hardness) and sensorial attributes (color, aroma, texture, taste) using a Hedonic test with 20 panelists. The results showed that sweet potato genotypes with purple flesh in combination with yellow/orange or white color, namely MSU 06046-74, Antin 1, and MSU 06044-05 were suitable for crisps making, followed by those with medium purple color, such as Aya Murasaki, MIS 0612-73, MIS 0614-02, MIS 0601-22, and MSU 06014-51. Conversely, sweet potato with deep purple color, namely MSU 06028-71 and MSU 06046-48 were tailored for the ingredients of noodles. This information would be useful for releasing new purple sweet potato varieties in addition to their excellent agronomic traits.
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Yusiana, Ekalia. "The Make Sweet Potato Chips with Different Flavor by Women Group Farmers Harapan Baru in Walelagama District, Jayawijaya, Papua." Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat 4, no. 2 (November 26, 2018): 92. http://dx.doi.org/10.29244/agrokreatif.4.2.92-97.
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Sweet potatoes are a cultural plant for the people of the Pegunungan Tengah, Papua because every day people in this region are always use sweet potatoes. Pegunungan Tengah, Papua community knows sweet potatoes with the name hipere. The purpose of this service is to change the behavior patterns of farmers in the process of processing sweet potatoes that have never been processed into regional superior products in Pegunungan Tengah, Papua. The implementation of this activity through KKN-PPM is by providing socialization and training in making various flavors of sweet potato chips. The results of this community service are the people of Wamena District can make various kinds of flavored sweet potato chips food products, thus helping the community in creating added value of products and can increase family income.
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Ervina, Cordelia, Musa Hubeis, and Nora H. Pandjaitan. "Kajian Strategi Pemasaran Ubi Cilembu (Kasus di Desa Cilembu, Kecamatan Pamulihan, Kabupaten Sumedang)." MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah 14, no. 1 (September 9, 2019): 69–75. http://dx.doi.org/10.29244/mikm.14.1.69-75.
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One of areas which producing sweet potato is Cilembu Village, located in Pamulihan Subdistrict, Sumedang Regency. The sweet Potato is famous as ubi Cilembu. The objectives of this research were to identify internal and external factors affecting raw material availability and continuity of marketing system of sweet potato Cilembu and to recommend alternative of effective and efficient marketing strategy of sweet potato Cilembu. This research used purposive sampling and also primary and secondary data. Respondents consisted of 30 people from 107 population of sweet potatoes Cilembu in Cilembu village. Analysis was conducted using IFE and EFE matrix, internal-external (IE) matrix, SWOT and QSPM method. From several strategies by using QSPM method, it had chosen one strategy to boost Cilembu sweet potato marketing by KUCP. The strategy was to encourage efforts in creating processing business medium scale of Cilembu sweet potatoes in order to get competitive processed products.
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Jobo, Teboho, and Oluwabiyi Oluremi. "Proximate Composition and Mineral Profile of Some Agro-Allied By-Products Wastes in the Kingdom of Lesotho." Journal of Agriculture and Crops, no. 91 (December 28, 2022): 114–21. http://dx.doi.org/10.32861/jac.91.114.121.
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The study was carried out to investigate the feed value of four agro-allied by-products consisting of two tubers wastes namely; Irish potato peel meal (IPPM) and sweet potato peel meal (SPPM) and two fruits wastes namely, sweet orange peel meal (SOPM) and banana peel meal (BPM) as feed ingredients in livestock and poultry production in a temperate environment. Fresh fruits of banana and sweet orange and fresh tubers of Irish potato and sweet potato were purchased from the Maseru District in Lesotho. The tubers were rinsed and peeled, the peels of the fruits were removed and all the peels were separately shade-dried to attain about 10% moisture. Drying of Irish potato, sweet potato, and sweet orange peels lasted 48 hours, while for banana peels it lasted 72 hours. The peels were milled and stored in sealed plastic bottles prior to chemical analyses. Chemical analyses were carried out in triplicate to determine the proximate constituents, energy content, and mineral profile. The results revealed significant (P<0.05) differences in the proximate composition and metabolisable energy, among the peels without any sequence of variation. The dry matter (DM), crude protein (CP), ether extract (EE), crude fibre (CF), ash, nitrogen-free extract (NFE), and metabolisable energy varied between 88.83% - 93.67%, 5.72% - 14.26%, 0.77% -7.83%, 5.67% - 11.67%, 3.50% - 15.00%, 52.33% - 70.94% and 2782.28 kcal/kg - 2834.14 kcal/kg, respectively among the peels. The mineral elements profile showed significant (P<0.05) difference among the peels in phosphorus which ranged from 0.64 g/kg - 2.49 g/kg, calcium 0.24 g/kg - 3.32 g/kg, magnesium 1.35 g/kg - 2.07 g/kg, potassium 0.77 g/kg - 64.13 g/kg, sodium 0.08 g/kg - 1.43 g/kg and chloride 0.36 g/kg - 0.68 g/kg without a definite sequence of variation among the different peels. The results obtained showed that the peels of Irish potato, sweet potato, sweet orange, and banana peel can be utilised as unconventional feed resources in poultry and livestock nutrition in Lesotho. How to Cite: Teboho Jobo, Oluwabiyi Oluremi, 2022. "Proximate Composition and Mineral Profile of Some Agro-Allied By-Products Wastes in the Kingdom of Lesotho." Journal of Agriculture and Crops, vol. 9, pp. 114-121.
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Azhar, Nurul, Roni Kastaman, and Anas Bunyamin. "Penentuan Produk Agroindustri Unggulan di Kabupaten Sumedang." Jurnal Ekonomi Pertanian dan Agribisnis 5, no. 3 (July 1, 2021): 840–51. http://dx.doi.org/10.21776/ub.jepa.2021.005.03.21.
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The agricultural, forestry, and fisheries sectors and also the processing industry sectors in Sumedang Regency contributed the highest GDRP value in 2014-2018, so that Sumedang Regency has a potential in agro-industrial sector. This research aims to determined the priority of superior agro-industrial products and public assessment of superior agro-industrial products that have been determined in Sumedang Regency. This research used the Comparison of Exponential Method (MPE) and ANOVA analysis. The data analysis tools were Microsoft Excel and IBM SPSS Statistics 24 Software. The results of the MPE analysis showed that the priority of superior agro-industrial products in Sumedang Regency were ground coffee, roasted coffee, Cilembu roasted sweet potatoes, Cilembu sweet potato chips, red bako mole, opak ketan, white bako mole, Sumedang tofu, tempeh chips, and oncom Pasireungit. ANOVA analysis showed that there were differences of the superior agro-industrial products rank, that is Sumedang tofu, Cilembu roasted sweet potato, oncom Pasireungit, white bako mole, Cilembu sweet potato chips, tempeh chips, roasted coffee, ground coffee, red bako mole, and opak ketan.
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Ulus, Hande, and Jonathan Allen. "Nutrient Degradation in Baked or Air-Fried Sweet Potato Chips." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 783. http://dx.doi.org/10.1093/cdn/nzaa052_052.
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Abstract Objectives The project tested the hypothesis that baked sweet potato chips will retain nutrients and can be produced with lower fat than commercially prepared fried chips. Sweet potato is a staple food that is a good source of dietary fiber, copper, manganese, antioxidants, vitamins C, A, B6, and E and is low in calories and fat. Orange-fleshed sweet potato is a good source of beta-carotene, a vitamin A precursor. Due to its nutritional benefits, demand is increasing and a growing market has created a variety of sweet potato products. Beta-carotene is a heat, light, oxygen labile molecule that can be used as a marker for nutrient degradation when sweet potato is heat-processed. Most commercial sweet potato chips are fried in oil, which helps to lower the glycemic index, but may also lower the nutrient density in the higher calorie product. Our goal is to test newer methods for making baked sweet potato chips with commercially available air-fryers and compare the products to chips baked with conventional and convection ovens. Methods Sweet potato chips were prepared from fresh commercially purchased Covington sweet potatoes cut into 3 mm slices with a semi-automatic food slicer. The slices were lightly sprayed with a vegetable oil aerosol and cooked in air fryers for 15 min at 400°F (204°C), in convection ovens for 15 minutes at 415°F (213°C), and in conventional oven at 400°F for 20 minutes. Crispness was determined by a 3-point bending test. Results The fresh sweet potato contained 22% DM and the chips averaged 70% DM after cooking in air fryers, 60% DM after cooking in convection ovens, and 64% DM after cooking in conventional oven. Beta-carotene content was 24.2 ± 4.5 mg/100 g DM in the fresh sweet potato, and decreased to an average 7.6 ± 1.9 mg/100 g DM in the air-fried chips, 14.1 ± 4.1 mg/100 g DM in the chips cooked in the convection ovens, and 6 ± 1.7 mg/100 g DM in the conventional oven. The rheological test found the chips with greater beta-carotene retention from the convection oven to be less crisp and have less charring than chips made in the air fryer or in the conventional oven. Conclusions Air frying technology shows promise for making low-fat sweet potato chips but nutrient degradation may still be an issue that needs further research. Funding Sources NC Agricultural Foundation.
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Brilliantina, Aulia, and Nurul Istiqomah. "Strategi Pengembangan Industri berbasis Ubi Jalar Ungu dengan Metode SWOT dan ANP di Kabupaten Bondowoso." Jurnal Ilmiah Inovasi 21, no. 1 (April 30, 2021): 13–17. http://dx.doi.org/10.25047/jii.v21i1.2628.
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Purple Sweet potato is one of the products that become the image of Bondowoso district. So, the existence of Purple Sweet potato is very supportive to the continuity industry based on Purple Sweet potato. The main purpose of this research is determining methods that can be used to select the industrial development strategies. One of the decision-making methods that can be used for the selection of industrial development strategies is the Analytic Network Process (ANP) method. In the formulation of strategies is also used SWOT analysis. Based on the research, a priority strategy is obtained, namely the ST strategy, namely developing clean purple sweet potato production, improving quality through good post-harvest, and making regulations for business partners
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Busyairi, Ahmad, Ahmad Harjono, Itsna Hasanah, Sir Atinnur Rahman, Chintya Ananditha, Nurhasanah Nurhasanah, Nurjannah Nurjannah, et al. "Development of Processed Products Made from Sweet Potatoes into Sweet Potato Milk (Violatte) to Improve the Economy of the Community in Dopang Village, West Lombok Regency." Unram Journal of Community Service 3, no. 2 (June 23, 2022): 53–57. http://dx.doi.org/10.29303/ujcs.v3i2.199.
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The potential of sweet potatoes in Dopang Village, West Lombok Regency is quite abundant, especially the type of purple sweet potato. In addition to its good health benefits, the existence of purple sweet potato also has high economic potential. Processing of purple sweet potatoes into more valuable products in Dopang Village is still considered lacking. Based on observations, the processing of purple sweet potatoes in the surrounding community is only in the form of snacks or chips. Therefore, this activity aims to develop processed products made from purple sweet potatoes into products in the form of sweet potato milk (Violatte) in the hope of increasing the economy of the local community. This activity is carried out in 4 (four) stages, namely; (1) product manufacturing experiment, (2) product improvement, (3) product socialization to the public, and (4) product marketing. The activity is carried out for approximately 1.5 months from November 22, 2021 - January 6, 2022. The location of the activity is in Dopang Tengah Hamlet, Dopang Village, Gunungsari, West Lombok, West Nusa Tenggara (NTB). Each stage of this activity, starting from product manufacturing trials, product improvement stages, socialization stages and product marketing stages has been carried out and is running well.
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Wang, Deguo, Yongzhen Wang, Kai Zhu, Lijia Shi, Meng Zhang, Jianghan Yu, and Yanhong Liu. "Detection of Cassava Component in Sweet Potato Noodles by Real-Time Loop-mediated Isothermal Amplification (Real-time LAMP) Method." Molecules 24, no. 11 (May 29, 2019): 2043. http://dx.doi.org/10.3390/molecules24112043.
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Sweet potato (Ipomoea batatas) noodles are a traditional Chinese food with a high nutritional value; however, starch adulteration is a big concern. The objective of this study was to develop a reliable method for the rapid detection of cassava (Manihot esculenta) components in sweet potato noodles to protect consumers from commercial adulteration. Five specific Loop-mediated Isothermal Amplification (LAMP) primers targeting the internal transcribed spacer (ITS) of cassava were designed, genomic DNA was extracted, the LAMP reaction system was optimized, and the specificity of the primers was verified with genomic DNA of cassava, Ipomoea batatas, Zea mays, and Solanum tuberosum; the detection limit was determined with a serial dilution of adulterated sweet potato starch with cassava starch, and the real-time LAMP method for the detection of the cassava-derived ingredient in sweet potato noodles was established. The results showed that the real-time LAMP method can accurately and specifically detect the cassava component in sweet potato noodles with a detection limit of 1%. Furthermore, the LAMP assay was validated using commercial sweet potato noodle samples, and results showed that 57.7% of sweet potato noodle products (30/52) from retail markets were adulterated with cassava starch in China. This study provides a promising solution for facilitating the surveillance of the commercial adulteration of sweet potato noodles from retail markets.
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Sari, Afrinia Eka, Salwa Salsabillah, Tria Maulida Ahadiyati, and Rahmanita Pujianti. "ACCEPTANCE OF COOKIES PRODUCTS SUBSTITUTE OF PURPLE SWEET FLOUR, BIT AS A FOOD CONTAINS IRON." Jurnal Gizi Prima (Prime Nutrition Journal) 7, no. 1 (June 22, 2022): 8. http://dx.doi.org/10.32807/jgp.v7i1.350.
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One of the anemia prevention programs for young women is the provision of blood-added tablets, but this program has not been running effectively. Apart from coming from primary food sources and TTD, efforts to increase iron intake can be made by consuming snacks. One of the favorite foods among young women is cookies. This study aims to analyze the organoleptic test of making cookies substituted with purple sweet potato flour and beetroot as an alternative snack to prevent anemia in adolescent girls. Experimental research with a completely randomized design consisting of three factors, namely wheat flour, purple sweet potato flour, and beetroot juice, with three treatments with a ratio of 150 gr, 100 gr, 125 gr flour, purple sweet potato flour, 50 gr, 10 gr, 75 gr, and beet juice 5 gr, 10 gr, 15 gr. 30 untrained panelists conducted this study. The sensory analysis found that formula 2 was superior, while hedonic analysis found that formula one was preferred. Cookies with purple sweet potato flour substitution with the addition of beetroot juice have significant differences in sensory characteristics (organoleptic) in terms of color, aroma, taste, and texture.
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Cerio, C. "Value chain of sweet potato: a sociological analysis." IOP Conference Series: Earth and Environmental Science 892, no. 1 (November 1, 2021): 012031. http://dx.doi.org/10.1088/1755-1315/892/1/012031.
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Abstract This study analyzes the existing value chain of sweet potatoes in the Partido District of Camarines Sur, the Philippines. A combination of surveys and participant observation was utilized in the study. Four sociological perspectives were used in the interpretation and analysis of the data, such as new economic sociology, symbolic interactionism, role theory, and exchange network theory. Six components of the value chain were evaluated, such as (a) agents, roles, and links; (b) inputs, outputs and activities that generate transformation; (c) value addition and value allocation; (d) final products or a group of final products; (e) power relations and governance mechanisms; and (f) problems and opportunities shared by all agents. The study found four major links involving five actors – farmers/producers, middlemen or wholesalers, retailers, processors, and end consumers. Analysis of the sweet potato value chain shows that sweet potato production has great potential to improve the well-being of participants. Sweet potato production gave farmers an 81% net profit margin and contributed to 39% of their livelihood. However, there remain general production and utilization challenges and post-harvest and by-product processing issues. The study established the significance of embeddedness and the wider social structure for the sweet potato agribusiness and provided policy inputs for the development of the sweet potato value chain in the district.
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Suhartinah, Suhartinah, and Dewi Lusiana. "PKM Product Innovation White AC Sweet Potato Becomes Chips and Cupcake in Sukodono." Kontribusia (Research Dissemination for Community Development) 2, no. 1 (February 21, 2019): 16. http://dx.doi.org/10.30587/kontribusia.v2i1.776.
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Most of the livelihoods of Sukodono Village’s people, Pujer District, Bondowoso Regency are farming; various kinds of agricultural products produced by the residents of Sukodono Village are white AC sweet potato. But, the yield of many white AC sweet potatoes which is not sold well causes decays and makes farmers give up. When I was a field supervisor of KKN Unmuh Jember, the KKN students and I promoted the Nafiah Posdaya which had once been formed. With the hope to overcome the problem of the white AC sweet potato farmers, namely by processing white AC sweet potato into chips and cupcakes manually. Because of the limited manual equipment, the white AC sweet potato used for the basic ingredients of chips and cupcakes is still in small quantities. Also, chips which are produced manually are not crunchy; contain lots of oil, long time production process and small amount of production. To overcome this, product innovation needs to be done by making white ac sweet potato chips with vacuum frying and spinner technology as well as making white ac sweet potato cupcakes with an electric mixer to mix dough and oven it. The problem is those partners do not have the knowledge, skills and capital to develop and be innovation product white ac sweet potato. There are four main activities in the Community Partnership Program dedication activities that are carried out by providing material training and practicing (1) implementing vacuum frying and spinner machines to make white AC sweet potato chips (2) packing with beautiful package (3) making cupcake with basic ingredients from white AC sweet potato (4) marketing model based on E-commerce Web-based Information Technology. The results of this training are crispy white AC sweet potato chips with a distinctive sweet potato taste because the slices are thicker than the other chips and delicious white ac sweet potato cupcake with attractive toping is a promising market opportunity. It is expected that the Community Partnership Program activities can improve the welfare of partners.
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Kamal, MS, MN Islam, and MG Aziz. "Effect of sweet potato flour of two local varieties on quality of breads." Journal of the Bangladesh Agricultural University 11, no. 2 (August 10, 2014): 301–6. http://dx.doi.org/10.3329/jbau.v11i2.19929.
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The study was carried out in order to find out the effect of substitution of wheat flour with sweet potato flour of two local varieties (Local Sada and Local Lal) on the quality of bread. This study was also concerned with the analysis of proximate compositions of sweet potato and results showed that, fresh local sada and local lal sweet potato varieties contained moisture 70.10 and 66.78%; ash 4.46 and 4.21%; fat 0.71 and 0.74%; protein 1.75 and 1.63%; carbohydrate 22.98 and 26.64%; vitamin-C 8.86 and 9.49 mg/100g respectively. The compositions of sweet potato flour were also analyzed and showed that local sada and local lal sweet potato flour contained moisture 5.25 and 5.32%; ash 4.12 and 4.17%; fat 0.75 and 0.81%; protein 9.80 and 9.21%; carbohydrate 80.08 and 80.49%; vitamin-C 2.45 and 2.31 mg/100g respectively. This analysis showed that the sweet potato flour is quite rich in protein content. The breads containing of sweet potato flour were prepared using standard formulation with 5, 10 or 15% substitution of wheat flour by sweet potato flour and evaluated their acceptability by a number of panelists. The result obtained showed that the color, taste, texture, flavor and overall acceptability of the breads containing sweet potato flour were equally acceptable with control bread. Statistical analysis showed that the overall acceptability of bread with sweet potato flour was equally acceptable as the control bread and bread with 10% substitution level (local lal) was moderately acceptable and other products (including 15% substitution) were ranked as like slightly. DOI: http://dx.doi.org/10.3329/jbau.v11i2.19929 J. Bangladesh Agril. Univ. 11(2): 301-306, 2013
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Vannini, Micaela, Paola Marchese, Laura Sisti, Andrea Saccani, Taihua Mu, Hongnan Sun, and Annamaria Celli. "Integrated Efforts for the Valorization of Sweet Potato By-Products within a Circular Economy Concept: Biocomposites for Packaging Applications Close the Loop." Polymers 13, no. 7 (March 27, 2021): 1048. http://dx.doi.org/10.3390/polym13071048.
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With the aim to fully exploit the by-products obtained after the industrial extraction of starch from sweet potatoes, a cascading approach was developed to extract high-value molecules, such as proteins and pectins, and to valorize the solid fraction, rich in starch and fibrous components. This fraction was used to prepare new biocomposites designed for food packaging applications. The sweet potato residue was added to poly(3-hydroxybutyrate-co-3-hydroxyvalerate) in various amounts up to 40 wt % by melt mixing, without any previous treatment. The composites are semicrystalline materials, characterized by thermal stability up to 260 °C. For the composites containing up to 10 wt % of residue, the tensile strength remains over 30 MPa and the strain stays over 3.2%. A homogeneous dispersion of the sweet potato waste into the bio-polymeric matrix was achieved but, despite the presence of hydrogen bond interactions between the components, a poor interfacial adhesion was detected. Considering the significant percentage of sweet potato waste used, the biocomposites obtained show a low economic and environmental impact, resulting in an interesting bio-alternative to the materials commonly used in the packaging industry. Thus, according to the principles of a circular economy, the preparation of the biocomposites closes the loop of the complete valorization of sweet potato products and by-products.
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Kil, E. J., J. Kim, H. S. Byun, H. R. Kwak, M. K. Kim, H. S. Choi, M. N. Chung, and S. Lee. "First Report of Sweet potato golden vein associated virus Infecting Sweet Potato in Korea." Plant Disease 98, no. 8 (August 2014): 1163. http://dx.doi.org/10.1094/pdis-02-14-0123-pdn.
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Sweet potato (Ipomoea batatas) is one of the most important crops in eastern Asia, including Korea. Consumption of sweet potato is increasing gradually because of its growing reputation as a health food. Recently, outbreaks of viruses infecting sweet potatoes have increased all over the world, probably because sweet potatoes are produced via vegetative propagation (1,2). In Korea, most sweet potatoes in fields have been infected by a begomovirus, Sweet potato leaf curl virus (SPLCV), and other viruses such as Sweet potato feathery mottle virus, Sweet potato virus G, and Sweet potato latent virus (3). Many countries have monitored sweet potato virus infections in fields as well as in germplasm collections to select virus-free stocks. In 2013, 20 sweet potato plants showing leaf roll symptoms in Muan, South Korea, were collected and analyzed. Total DNA was isolated from sweet potato leaves (Viral Gene-spin Viral DNA/RNA Extraction Kit, iNtRON Biotechnology, Seongnam, Korea) and viral DNA was amplified by rolling circle amplification (RCA, TempliPhi Amplification Kit, GE Healthcare Life Sciences, Uppsala, Sweden) following the manufacturer's instructions. Amplicons were digested by restriction enzyme SacI (TaKaRa Bio, Shiga, Japan) and products were run on a 1.5% agarose gel. A 2.8-kb DNA fragment was purified from a gel, ligated into a pGEM-T easy vector (Promega, Madison, WI), and sequenced (Macrogen, Seoul, Korea). Based on a BLAST search, most of the sequences (36/38) were identified as SPLCV, but two independent clones 2,824 nt in length from sweet potato cv. Sincheonmi were similar to Sweet potato golden vein associated virus (SPGVaV) isolate US:MS:1B-3 (94.38%, GenBank Accession No. HQ333143). The complete genome sequence of the SPGVaV-Korea isolate contained six ORFs, as expected for a typical monopartite begomovirus. The sequence was deposited in GenBank under accession number KF803170. SPGVaV is a whitefly (Bemisia tabaci)-transmitted virus (genus Begomovirus, family Geminiviridae). A phylogenetic analysis that included other begomoviruses that infect sweet potato showed SPGVaV-Korea to segregate with other SPGVaV isolates. SPGVaV has previously only been reported in Brazil and the United States (1). This is the first report of SPGVaV in sweet potato outside of the Americas. References: (1) L. C. Albuquerque et al. Virol. J. 9:241, 2012. (2) E. Choi et al. Acta Virol. 56:187, 2012. (3) H. R. Kwak et al. Plant Pathol. J. 22:239, 2006.
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Egwuonwu, H. A., and C. P. Ozor. "Assessment of adoption of improved sweet potato production technologies among farmers in Ohaji/Egbema Local Government Area of Imo State, Nigeria." Journal of Agriculture and Food Sciences 18, no. 1 (August 17, 2020): 50–59. http://dx.doi.org/10.4314/jafs.v18i1.5.
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The study assessed adoption of improved sweet potato production technologies among farmers in Ohaji/Egbema Local Government Area of Imo State, Nigeria. The specific objectives were to describe the socio-economic characteristics of the farmers; ascertained the stages of adoption of improved sweet potato production technology and identified the constraints to the adoption of improved sweet potato production technologies among farmers in the study area. Multi stage sampling procedure was used in the selection of 60 sweet potato farmers. Data were collected with the aid of structured and validated questionnaire. Descriptive statistical tools (frequency, percentages and mean) were used to analyze the data generated. Findings on the socio-economic characteristics revealed that the mean age of sweet potatoes farmers in the study area was 35.5years, 55% of them were female, majority were married (65.0%), average household size was eight persons with an average monthly income of N21, 500 and an average farm size of 1.1ha. Majority of the farmers were literate (51.6%), an average farming experience was 13 years, majority (85.5%) belonged to social organization and (61.7%) of farmers had contact with extension officers. The majority (78.3%) of the farmers were aware of the improved technologies of sweet potato while most farmers adopted 10 out of the 14 improved sweet potato technologies. In the overall, (51.7%) adopted the improved sweet potato. Major constraints to adoption of improved sweet potato were low consumer preference associated with sweet potato products (75.0%), lack of capital (70.0%), unavailability of land for cultivation (65.0%), high cost of labour (61.7%) and lack of market to sell increase quantity of sweet potato (55.0%). Based on the findings of the study, it is recommended that extension agents should help farmers to increase adoption by intensifing campaigns and trainings on sweet potato technology through community- level education program. Also, government should intervene in the problems of high cost and unavailability of such farm inputs as fertilizer and agrochemicals by strengthening the input delivery system of the extension service in order to increase their adoption of sweet potato production technologies.
Keywords: Sweet potato, Improved production technologies, Adoption.
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Sukweenadhi, Johan. "Pengolahan Produk Pangan Berbasis Ketela dan Minuman Sehat Fermentasi Sebagai Langkah Meningkatkan Nilai Produk Lokal di Desa Seloliman, Kecamatan Trawas, Kabupaten Mojokerto." JPM17: Jurnal Pengabdian Masyarakat 4, no. 2 (October 8, 2019): 74–81. http://dx.doi.org/10.30996/jpm17.v4i2.1976.
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Abstract Cassava and sweet potato are the main commodity plants in Seloliman. So far, the farmer there directly sell it after harvesting process. However, in case the sales are not much and many quantities of cassava or sweet potato remains, it become tainted which can reduce its quality or ever become waste. Less of knowledge about post harvesting process of that plant makes people less concerned about the potential of its processed product. With the knowledge sharing and workshop of cassava and sweet potato post harvesting process, the society will have insight and knowledge how to process their excess cassava become more valuable food products. Other utilization of healthy fermented drink from microbe symbiont like kefir and kombucha, which use the local flowers or fruits, can be done to boost the local beverage products in Seloliman. Both ways can be one of the steps to empower the Seloliman society to brand their unique products in the future.Keywords: cassava, post-harvest, healthy fermented drink, kefir, kombucha
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Pranata, Franciscus Sinung. "POTENSI AKTIVITAS ANTIOKSIDAN UBI JALAR (Ipomoea batatas L.) UNGU DAN EKSTRAK BUNGA TELANG (Clitoria ternatea L.) DALAM PEMBUATAN PERMEN JELI." Pasundan Food Technology Journal 8, no. 3 (November 30, 2021): 95–105. http://dx.doi.org/10.23969/pftj.v8i3.4615.
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Jelly candy is a confectionery product that can be processed into various variations, both in colors, raw materials and flavors. The addition of food ingredients can be used to increase the nutrients in food products, like jelly candy. The purple sweet potato (Ipomoea batatas L.) is one of the types of tubers that are commonly found in Indonesia. The use of purple sweet potatoes in Indonesia is still every low. The purple sweet potato also has a fairly high fiber content, which is equal to 4,59%. Apart from fiber, purple sweet potato extract also has antioxidant activity. Raw purple sweet potato extract had an IC50 value of 5,00 ppm, steamed purple sweet potato extract had an IC50 value of 47,82 ppm, and boiled purple sweet potato extract had an IC50 value of 86,22 ppm. In addition to purple sweet potatoes, a plant that has good antioxidant activity is blue pea flower (Clitoria ternatea L.), with and IC50 value of 41,36 ppm. The Blue pea flower gets its blue color from the anthocyanin. The blue color of this flower can be used as a natural food coloring, which is much safer than use the synthetic one. Thus, these two ingredients that are high in antioxidants can be used as additional ingredients in the formulation of jelly candy as an addition to nutritional value and natural food coloring.
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Yigezu Wendimu, Gebissa. "Biology, Taxonomy, and Management of the Root-Knot Nematode (Meloidogyne incognita) in Sweet Potato." Advances in Agriculture 2021 (June 24, 2021): 1–13. http://dx.doi.org/10.1155/2021/8820211.
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Sweet potato is the seventh-ranked food crop produced after wheat, rice, maize, potato, barley, and cassava in the world. It is the most important root tuber crop in temperate, subtropical, and tropical areas of the world. It is grown for food, income-generating, and jobs for farmers and retailers. The important nutritional substances of sweet potatoes are ß-carotene and anthocyanins. However, the production and its valuable products are limited due to root-knot nematode parasitism. One of the most important destructive species of root-knot nematode to this crop is Meloidogyne incognita. The most destructive stage to sweet potato is at its second juvenile stage (J2). At this stage, it invades the roots and tubers of sweet potato highly in warm sandy soil conditions. It is an obligate plant-parasitic nematode. M. incognita caused significant yield loss to sweet potato in terms of quality, quantity, disturbing the process of photosynthesis and nutrient uptake through the formation of galling, establishing of its feeding sites, or induced galls that contain giant-feeding cells, and cracking of tubers and roots directly. It also reduces the market values of the infected tuber of sweet potato by downgrading the production values. The problem of quality and quantity losses to sweet potato by this pest is one of the major problems nowadays. It caused this problem alone or interaction with other plant-parasitic pathogens or through synergistic of fungi, bacteria, viruses, and others. Therefore, this review paper is focused on the sweet potato M. incognita biology, taxonomy, geographical distribution, and management measures.
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Senthilkumar, R. "Development of Health Benefited Products by Using Sweet Potato." Indian Journal of Pure & Applied Biosciences 8, no. 1 (February 28, 2020): 150–57. http://dx.doi.org/10.18782/2582-2845.7934.
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Mohamed, Thoraya A., A. I. Nagib, and M. M. M. Abd El-Hady. "EVALUATION OF SOME PRODUCTS PREPARED FROM SWEET POTATO VARIETIES." Journal of Food and Dairy Sciences 34, no. 6 (June 1, 2009): 6289–97. http://dx.doi.org/10.21608/jfds.2009.113680.
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Matar, Amal, Nahed Yousef, M. Hassanein, and Amena El-Nahal. "READY-TO-EAT PRODUCTS FROM SWEET POTATO AND PUMPKIN." Journal of Food and Dairy Sciences 5, no. 12 (December 1, 2014): 973–90. http://dx.doi.org/10.21608/jfds.2014.53261.
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Julianti, E., Z. Lubis, E. Yusraini, and Ridwansyah. "Physicochemical characteristics of fiber rich flour from solid waste of purple sweet potato starch processing." IOP Conference Series: Earth and Environmental Science 924, no. 1 (November 1, 2021): 012038. http://dx.doi.org/10.1088/1755-1315/924/1/012038.
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Abstract Sweet potato starch processing produces liquid waste and solid waste. Solid waste from sweet potato starch processing contains a high concentration of fiber so that it can be used for making fiber flour, which can be used as material for food fiber fortification in foodstuffs. This study aims to evaluate the characteristics of fiber flour derived from the solid waste of purple-fleshed sweet potato (PFSP) starch processing. Starch processing is carried out using 3 different types of extracting ingredients, namely distilled water, 2000 ppm sodium metabisulfite solution, and 2000 ppm citric acid solution. The results showed that the yield of fiber flour produced was 4.07-5.11%. The resulting fiber flour has soluble and insoluble fiber content between 1.20-1.63 and 13.53-21.91% respectively. The results of this study indicate that fiber-rich flour from the solid residue of PFSP starch processing can be used as a fiber fortification agent in special food products for people with obesity.
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Lafia, Aliou Toro, Tankpinou Richard Ketounou, Gilmar Freire da Costa, Semako Ibrahim Bonou, David Santos Rodrigues, and Solange de Sousa. "The feasibility of use of sweet potato (ipomoea potatoes l.) flour in the preparation of bakery products." Research, Society and Development 9, no. 10 (October 20, 2020): e8199109286. http://dx.doi.org/10.33448/rsd-v9i10.9286.
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Sweet potatoes are one of the most consumed vegetables in Brazil and in the world, as they are cheap, easy to buy and healthy food. The objective of this work was to prepare sweet potato flour, bread with the addition of sweet potato flour and evaluate its effect. Four bread formulations were prepared: P0% (standard) and the others added potato flour of 8% (P8%), 16% (P16%) and 24% (P24%). The microbiological, physical-chemical, sensory parameters and the color of flour and bread were evaluated. A statistical analysis was performed with the averages by the Tukey test at 5%. The result of the microbiological analysis was in accordance with the legislation. In potato flour, components such as carbohydrates and proteins stood out. Bread samples showed a significant difference (<0, 05) in relation to the physical-chemical parameters with the exception of moisture and crude fibers. All formulations showed good acceptance in all attributes, presenting scores higher than 6 and a good purchase intention with more than 50% of the products with the exception of the P24% sample.
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Rahmadani, Meri, and Rahmi Holinesti. "Analysis of the Kastengel Quality Produced From the White Sweet Potato Flour." Jurnal Pendidikan Tata Boga dan Teknologi 2, no. 3 (December 31, 2021): 148. http://dx.doi.org/10.24036/jptbt.v2i3.208.
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Kastengel is a cookie from the Netherlands that is crunchy, contains cheese, these cookies are in the form of blocks with a size of 4x1x1 cm, golden yellow, and fragrant. Kastengel is made from the main ingredient in the form of wheat flour which is still imported. The development of products from local flour, such as white sweet potato flour can reduce imports of wheat flour. The nutritional content of white sweet potato is not inferior to wheat and is widely grown in West Sumatra. This study discusses the analysis of the quality (shape, color, aroma, texture, and taste) of white sweet potato flour kastengel as much as 15%, 30%, and 45%. A true experiment is this type of research with completely randomized design (CRD) method, three replications, and three treatments. Data were obtained directly from 5 panelists who answered a questionnaire (sensory test format) about the quality of white sweet potato flour kastengel which was referred to as primary data. Then tabulate the data obtained in tabular form and perform analysis of variance (ANOVA). If the analysis of variance shows Fcount>Ftable, proceed to Duncan's test. The results showed that the color (golden yellow) and texture (crispy) of white sweet potato flour had a significant effect on the quality of kastengel. The result of the best quality of white sweet potato flour kastengel was the substitution of 30% white sweet potato flour in the treatment (X2).
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Valverde, R. A., G. Lozano, J. Navas-Castillo, A. Ramos, and F. Valdés. "First Report of Sweet potato chlorotic stunt virus and Sweet potato feathery mottle virus Infecting Sweet Potato in Spain." Plant Disease 88, no. 4 (April 2004): 428. http://dx.doi.org/10.1094/pdis.2004.88.4.428b.
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Sweet potato chlorotic stunt virus (SPCSV), family Closteroviridae and Sweet potato feathery mottle virus (SPFMV), family Potyviridae are whitefly and aphid transmitted, respectively, which in double infections cause sweet potato virus disease (SPVD) that is a serious sweet potato (Ipomoea batatas Lam.) disease in Africa (2). During the past decade, sweet potato plants showing symptoms similar to SPVD have been observed in most areas of Spain. Nevertheless, not much information is available about the identity of the viruses infecting this crop in Spain. During the summer of 2002, sweet potato plants with foliar mosaic, stunting, leaf malformation, chlorosis, and ringspot symptoms were observed in several farms in Málaga (southern Spain) and Tenerife and Lanzarote (Canary Islands, Spain). Vine cuttings were collected from 21 symptomatic plants in Málaga and from eight plants on Lanzarote and six on Tenerife. Scions were grafted to the indicator hosts, Brazilian morning glory (I. setosa) and I. nil cv. Scarlett O'Hara. Three weeks after graft inoculations, all plants showed various degrees of mosaic, chlorosis, leaf malformation, and stunting. Four field collections (two from Málaga, one from Tenerife, and one from Lanzarote) with severe symptoms on I. setosa were selected for whitefly (Bemisia tabaci biotype Q) transmission experiments. Acquisition and transmission periods were 48 h. I. setosa was the acquisition host, and I. nil was the transmission host. For each isolate, groups of 10 whiteflies per I. nil plant were used. All I. nil plants used as transmission hosts with the four, field collections showed chlorosis and leaf malformation. Reverse-transcription polymerase chain reaction (RT-PCR) was performed on I. setosa (grafted with the four selected field collections) and I. nil plants (from the whitefly transmission experiments) with primers for the HSP70h gene of SPCSV. A 450-bp DNA fragment was obtained with all I. setosa and I. nil samples. Sequencing of the 450-bp DNA from two samples from Málaga yielded a nucleotide sequence with 98 to 99% similarity to the HSP70h gene of West African SPCSV isolates. Foliar samples from I. setosa, originally grafted with the 21 vine cuttings, were used for nitrocellulose membrane enzyme-linked immunosorbent assay (NCM-ELISA) testing with antiserum specific to SPFMV-RC (provided by J. Moyer, North Carolina State University, Raleigh). Positive control was sap extract from I. setosa that was infected with the common strain of SPFMV. Procedures for NCM-ELISA were as described (4). NCM-ELISA testing suggested that SPFMV was present in all samples. RT-PCR was conducted with degenerate primers POT1/POT2 (1). The nucleotide sequence that was amplified by these two primers spans part of the NIb protein and part of the coat protein gene of potyviruses. All samples yielded the expected 1.3-kb DNA. Sequencing of the RT-PCR products of two isolates from Malaga and sequence comparisons yielded nucleotide sequences with 97% similarity to two East African isolates (Nam 1 and Nam 3) of SPFMV (3). These results confirm the presence of SPCSV and SPFMV in sweet potato in Spain. References: (1) D. Colinet and J. Kummert. J. Virol. Methods 45:149, 1993. (2) R. W. Gibson et al. Plant Pathol. 47:95, 1998. (3) J. F. Kreuze et al. Arch. Virol. 145:567, 2000. (4) E. R. Souto et al. Plant Dis. 87:1226, 2003.
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Mitiku, Demelash Hailu, and Tilahun Abera Teka. "Nutrient and antinutrient composition of improved sweet potato [Ipomea batatas (L) Lam] varieties grown in eastern Ethiopia." Nutrition & Food Science 47, no. 3 (May 8, 2017): 369–80. http://dx.doi.org/10.1108/nfs-07-2016-0098.
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Purpose The purpose of this study was to compare the nutrient and antinutrient content of two improved sweet potato varieties released for drought prone areas of eastern Ethiopia. Design/methodology/approach Matured roots of two sweet potato varieties, namely, Berkume and Adu, were collected from Haramaya University, Toni Research Farm, Ethiopia. The sweet potatoes were ground into flour following standard procedure. Thereafter, proximate, dietary minerals and β-carotene were determined by official methods of analysis. The tannin and phytate contents were determined by colorimetric methods. Findings The moisture, protein, fat, fiber, ash, utilizable carbohydrate and gross energy varied from 6.23-6.61 per cent, 2.07-2.76 per cent, 1.25-1.52 per cent, 1.04-1.16 per cent, 3.38- 5.32 per cent, 90.03-91.45 per cent and 382.18-388.07 Kcal/100 g in both the sweet potato varieties. Potassium content (176.17 mg/100 g) was reported to be the highest and registered in Berkume variety, while the lowest mineral content (2.18 mg/100 g) determined was zinc in Adu sweet potato variety. The highest total carotenoid content (3.39mg/100 g) was recorded in Berkume sweet potato variety. The tannin and phytic acid contents ranged from 9.98 to 12.94 mg/100 g and from 0.24 to 0.31 mg/100 g in Berkume and Adu sweet potato varieties, respectively. Originality/value This study showed that the Berkume sweet potato variety has high nutritional potential and less antinutrient contents as compared with the nutritional value of many other roots and tuber crops documented in the FAO database and hence can contribute to reducing malnutrition in resource-poor settings of Ethiopia. Further work needs to be carried out on developing value-added products from Berkume sweet potato variety for its extensive utilization.
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Prasanth, G., and V. Hegde. "Occurrence of Sweet potato feathery mottle virus and Sweet potato leaf curl Georgia virus on Sweet Potato in India." Plant Disease 92, no. 2 (February 2008): 311. http://dx.doi.org/10.1094/pdis-92-2-0311b.
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Viruses are a major biotic constraint on sweet potato (Ipomoea batatas (L.) Lam) production worldwide. In 2005, 10 to 60% viral disease incidence was observed in sweet potato fields. Symptoms include ring and chlorotic spots, puckering, feathering, vein clearing, and leaf curl with chlorotic specks and pink spots. Cuttings from symptomatic plants were collected from Kerala (two clones), Orrisa (eight clones), and Adrapradesh (three clones) and maintained in an insect-proof glasshouse. Leaves from symptomatic plants were mechanically inoculated to I setosa, I. nil, Nicotiana tabacum, N. benthamiana, Datura stramonium, and Chenapodium quinoa (12 seedlings each). Vein clearing, netting, and leaf distortion were observed in I. setosa and N tabacum 7 days postinoculation, chlorotic spots observed in N. benthamiana, and violet spots and violet margins on leaves observed on I. Nil. No symptoms were observed on D. stramonium and C. quinoa. When scions from the symptomatic sweet potato plants were graft inoculated onto I. setosa, vein clearing, leaf curl, and puckering-like symptoms were observed within 5 days. Mosaic and leaf curling symptoms were also observed on mechanically inoculated N. tabacum. Total nucleic acids isolated from the 33 field-collected sweet potato samples, graft inoculated I. setosa plants, and mechanically inoculated N. tabacum and I. nil plants were used for PCR and reverse transcription (RT)-PCR with geminivirus group specific (2) and potyvirus group specific primers (1). The expected 530-bp and 1.3-kb fragment were generated from the geminivirus and potyvirus primer sets, respectively. Potyvirus alone was detected in 7 of the 33 field-collected plants; geminivirus alone was detected in 7 other plants, while 19 plants contained detectible levels of potyvirus and geminivirus. To further identify the viruses, nested primers specific for the coat protein gene of Sweet potato feathery mottle virus (SPFMV) (CP1S 5′AGT GGG AAG GCA CCA TAC ATA GC 3′, CP1A5′ GCA GAG GAT GTC CTA TTG CAC ACC 3′) (CP2S 5′TCT AGT GAA CGT ACT GAA TTC AAA GA 3′, CP2A 5′ATT GCA CAC CCC TGA TTC CTA AGA 3′) and Sweet potato leaf curl virus (SPLCV) (CP1- 5′ATG ACA GGG CGA ATT CGC GTT TC 3′, CP2- 5′TTA ATT TTT GTG CGA ATC ATA 3′) were designed. I. setosa and N. tabacum were amplified with SPFMV and SPLCV primers and the amplicons of 960 and 764 bp, respectively, obtained were subsequently cloned into pGEM-T Easy vector and sequenced. Nucleotide BLAST analysis revealed that the 960-bp fragment (GenBank Accession No. EF015398.) was 98% identical to two Egyptian isolates of SPFMV (Nos. AJ 515379 and AJ 515378). The nucleotide sequence of the 764-bp products (Nos. EF 151926 and EF15483) from the samples collected from Kerala and Orisa was 95% identical to each other. The sequence identity of EF 15483 with Sweet potato leaf curl Georgia virus (SPLCGV) isolate AF326775. was 91% and identity with China isolate DQ 512731 was 90% The isolate EF 151926 also was 91% identical to the SPLCGV with a high query and alignment score whereas identity with the China isolate was 91% with a low query coverage and alignment score. Phylogenic analysis with MEGA software program also showed the highest sequence similarity with SPLCGV, hence it is concluded that the geminivirus isolate under study is SPLCGV. To our knowledge, this is the first report of identification of SPFMV and SPLCGV occurring on sweet potato in India. Further study is required to understand the consequences of occurrence of these two viruses in India. References: (1) D. Colinet et al. Plant Dis. 28:223 1998. (2) D. D. Deng et al. Ann. Appl. Biol 125:327, 1993.
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Krochmal-Marczak, Barbara, Barbara Sawicka, Bernadetta Bienia, Małgorzata Górka, and Olutosin A. Otekunrin. "THE ECONOMIC EFFICIENCY OF GROWING SWEET POTATO (IPOMOEA BATATAS L. [LAM.]) IN POLISH SOIL AND CLIMATE CONDITIONS." Annals of the Polish Association of Agricultural and Agribusiness Economists XXII, no. 2 (April 15, 2020): 99–110. http://dx.doi.org/10.5604/01.3001.0014.1101.
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The aim of this research was to determine the economic efficiency of sweet potato production in Polish conditions (49°49′ N, 21°50′ E). The study was based on the results of a 3-year (2017–2019) field experiment conducted in slightly acidic brown earth. The experiment used the random subblocks method, in which the main experimental factors were cultivation technologies: A) traditional, with no cover, B) with the use of PP spunbond nonwoven. Secondary factors included 5 cultivars of sweet potato of all earliness classes (Goldstar, Carmen Rubin, Satsumo Imo, Beauregard, White Triumph). Constant organic and mineral fertilization was used, and cultivation was carried out in accordance with normal agricultural practice. The propagating material included rooted cuttings of sweet potato from in vitro propagation, planted with 50 x 75 cm spacing. The economic effect of production was determined by all experimental factors. The profitability of production was increased by the use of PP spunbond nonwoven. The most beneficial economic factors were achieved when growing the Beauregard cultivar, and the least – when growing White Triumph. The largest cost of sweet potato commercial production were sweet potato cuttings, which amounted to 56%, and the smallest – plant protection products – 1% of direct costs per 1 ha of crops. Sweet potato production in Polish soil and climate conditions between 2017–2019 turned out to be cost-effective.