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Journal articles on the topic 'Sweet potatoes'
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1
Saha, Hasi Rani, Most Lutfunnahar, and Manoshi Sana. "Nutritional Value of Sweet Potato (Ipomoea batatas) Cultivated in the Northern Part of Bangladesh." International Journal of Science and Healthcare Research 7, no. 3 (September 5, 2022): 258–72. http://dx.doi.org/10.52403/ijshr.20220737.
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Two varieties of sweet potato (Ipomoea batatas [L.] Lam.) were used for the nutritional analysis. Water soluble protein contents of Red sweet potato were higher than that of White potato. In the case of starch, total sugar, reducing sugar, non-reducing sugars of Red sweet potatoes were also higher than that of White sweet potatoes. The comparative amounts of minerals present in sweet potatoes were also studied. The calcium content of Red sweet potato was higher than that of White sweet potato. But potassium, Manganese, and Iron were slightly higher than that of Red sweet potatoes. The sweet potato was also a good source of Zinc, Lead, and Arsenic. The aim of the study comprises the determination of the nutritive value of sweet potato (Ipomoea batatas). Keywords: sweet potato, Ipomoea batatas, cancer, inflammatory disease, macronutrients.
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Martanto, Eko Agus. "POTENSI EUPHORBIA HETEROPHYLLA L. SEBAGAI INANG ALTERNATIF PENYAKIT KUDIS PADA UBIJALAR." Jurnal Hama dan Penyakit Tumbuhan Tropika 10, no. 2 (July 6, 2010): 172–77. http://dx.doi.org/10.23960/j.hptt.210172-177.
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The Potential of Euphorbia heterophylla as an Alternative Host of Scab Disease on Sweet Potatoes. Scab, caused by Elsinoë batatas (Saw.) Jenkins & Viegas, is a major disease on sweet potato. The disease cause reduction in tuber production up to 30%. Euphorbia heterophylla is one of the common weeds in the cultivated land of sweet potatoes which is considered as an alternative host plant of the scab. The objective of this research was to study the ability of E. heterophylla as an alternative host of sweet potato. This study consisted of identification of sweet potatoes scab symptoms and E. heterophylla spot symptoms, isolation of the pathogen of sweet potato scab and E. heterophylla spot, and the test of pathogen virulence on some sweet potato cultivars. The result showed that the scab symptoms on sweet potatoes was brown and concaved caused by fungi E. batatas, while the spot symptoms on the E. heterophylla was white and convex caused by Fusarium sp. The cultivar of sweet potatoes which were inoculated with sick sweet potatoes suspension showed scab symptoms, however no symptoms occurred on the sweet potatoes which were inoculated with suspension of E. heterophylla. Overall, E. heterophylla was not considered to be the alternative host of scab on sweet potatoes.
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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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Eyesa, Wasihun Wale, and Ermias Dureto Badebo. "Effect of storage conditions on physico-chemical and sensory acceptability of sweet potato in Gamo Zone, Southern Ethiopia." Research Journal of Food Science and Nutrition 7, no. 3 (August 30, 2022): 78–84. http://dx.doi.org/10.31248/rjfsn2022.147.
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The effect of different storage conditions (pit, sack, wooden box and clump) on the physico-chemical and sensory acceptability of sweet potatoes was conducted. Sweet potatoes were stored in the four storage conditions and untreated sweet potatoes (control) were used for this study. In four storage conditions, 10 kg of freshly harvested sweet potatoes were stored until the end of four storage months. Per cent of weight loss, sprouting, and spoilage of sweet potatoes data were collected from storage conditions in monthly intervals. All samples were analyzed for physic-chemical properties at Hawassa University, Food Chemistry and Food Microbiology Laboratory, and sensory acceptability was evaluated by using untrained 45 panellists at the end of the storage period. Completely Randomized Design (CRD) was used for storage conditions with three replication. The mean scores of appearance, taste, flavour, smell, and texture of sweet potato in storage conditions at the end of four months and untreated sweet potatoes had not shown significant difference except for overall acceptability of sweet potato. The mean scores of moisture and protein of sweet potato samples had not shown significant (p<0.05) differences in all storage conditions and untreated sweet potatoes. The pit storage scored the highest mean of moisture (71.30), ash (1.53), protein (6.73), fat (4.66) and fiber (1.76) than other storage conditions but less than untreated sweet potato except for fiber content of pit storage. The least mean per cent of weight loss (26.45), sprouting (9.72), and spoilage (2.87) of sweet potato was recorded at pit storage than in other storage conditions at the end of the fourth month. It was concluded that pit is storage preferable to other storage conditions based on weight loss, sprouting, spoilage, better physic-chemical and sensory acceptability, and recommended to farmers for storing sweet potatoes. Further study will be needed on the microbial quality of sweet potatoes in different storage conditions during storage periods.
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Apriliyanto, Eko, and Arum Asriyanti Suhastyo. "Pemantauan Keanekaragaman Hama dan Musuh Alami Tanaman Ubi Jalar dengan Pitfall Trap." Proceedings Series on Physical & Formal Sciences 2 (November 10, 2021): 97–103. http://dx.doi.org/10.30595/pspfs.v2i.173.
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The abundance of pest and natural enemy populations on a land can be given in the diversity and abundance of feeding sources and other available resources. The purpose of this study was to determine the diversity of pests and natural enemies of sweet potato plants. Research on land with three types of sweet potatoes, namely yellow sweet potatoes with narrow leaves, yellow sweet potatoes with broad leaves, and sweet potatoes with white leaves. Around the research area are long beans, papaya, guava, soursop, and durian. Sampling of pests and natural enemies by using a pitfall trap. The data analyzed was in the form of the Shannon-Weaver (H') diversity index. The index of pest diversity of the order Coleoptera on narrow-leaved yellow sweet potato, broad-leaved yellow sweet potato, and white sweet potato was 0,160; 0,1270; and 0,1300. The index of pest diversity of the order Orthoptera on narrow-leaved yellow sweet potato, broad-leaved yellow sweet potato, and white sweet potato was 0,3585; 0,3599; and 0,3632. The index of pest diversity of the order Hemiptera on narrow-leaved yellow sweet potato, broad-leaved yellow sweet potato, and white sweet potato was 0,0635; 0,0771; and 0,1300. Diversity index of natural enemies of the order Araneae on narrow-leaved yellow sweet potato, broad-leaved yellow sweet potato, and white sweet potato 0.2180; 0.3061; and 0.2705. The three sweet potato fields had a low diversity index.
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Mardhatilla, Farida, Edy Hartono, and Firman Hidayat. "Accompaniment for Supplying the Chain in the Marketing of Sweet Potato (Ipomea batatas L)." ABDIMAS: Jurnal Pengabdian Masyarakat 4, no. 2 (January 3, 2022): 943–48. http://dx.doi.org/10.35568/abdimas.v4i2.1503.
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Kuningan Regency is the area that has potential in agriculture. One of the leading commodities in Kuningan Regency is sweet potato (Ipomea batatas L). Sweet potato cultivation continues to be developed, even in Cilimus District, it is known as one of the productive production centers in the West Java region which provides sweet potato supplies to several areas to supply sweet potato needs in the West Java region. The problems are faced by farmers today including the increasingly erratic price of sweet potatoes, lack of market opportunities, product diversification, and mastery of cultivation technology. This service activity was carried out in Cilimus Village, Cilimus District, Kuningan Regency with partners of sweet potato farmers. The purpose of this assistance is to provide supply chain assistance for sweet potato marketing so that farmers are able to continuously market sweet potatoes above the production price. Mentoring activities were started from identification of sweet potato problems at the farmer level, identification of production and identification of markets. The using of method is interactive discussion and market mapping conducted together with farmers. Focus Group Discussion (FGD) was used to confirm the cultivation system, production, and marketing system of sweet potato. The result of this activity is that farmers know the marketing potential of sweet potatoes other than middlemen and the quality criteria of sweet potatoes according to industry demand. In addition, farmers also use sweet potatoes as animal feed.
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Lanusu, Aprilawati Daeng, S. E. Surtijono, L. Ch M. Karisoh, and E. H. B. Sondakh. "SIFAT ORGANOLEPTIK ES KRIM DENGAN PENAMBAHAN UBI JALAR UNGU (Ipomea batatas L)." ZOOTEC 37, no. 2 (July 27, 2017): 474. http://dx.doi.org/10.35792/zot.37.2.2017.16783.
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ORGANOLEPTIC CHARACTERISTICS OF ICE CREAM ADDING BY PURPLE SWEET POTATOES (Ipomea batatas L). This study was conducted to know about the use of purple sweet potatoes as an extender to ice cream on the organoleptic characteristics. The material used in this study were fresh milk, purple sweet potatoes and the ingredients for ice cream making. Four treatments tested in this study consisted of P0 (1000 ml of milk without purple sweet potatoes), P1 (1000 ml of milk plus purple sweet potatoes 150 g), P2 (1000 ml of milk plus purple sweet potatoes 300 g), P3 (1000 ml of milk plus purple sweet potatoes 450 g). This research used a complete randomized design and was tested by 35 of panelist to determine the organoleptic properties data of a purple sweet potato ice cream product. The data measured of in this research used hedonic scale. The variables measured consisted of color, flavor, texture, taste of ice cream. Determination of difference of average was done by DMRT test. The results of this study showed that the treatment was significant effect on color, flavor, texture and taste (P<0.01). The conclusion of this study based on organoleptic characteristics, the use of 450 g of purple sweet potatoes as an additive in 1000 ml of milk can be used on making of ice cream.Keywords: Ice cream, Purple Sweet Potato, Organoleptic Properties
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Delate, Kathleen M., and Jeffrey K. Brecht. "Quality of Tropical Sweet Potatoes Exposed to Controlled-atmosphere Treatments for Postharvest Insect Control." Journal of the American Society for Horticultural Science 114, no. 6 (November 1989): 963–68. http://dx.doi.org/10.21273/jashs.114.6.963.
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Abstract Sweet potatoes (Ipomoea batatas L.) were exposed to low O2 and high CO2 for 1 week during curing or subsequent storage to evaluate the use of controlled atmospheres (CA) as insecticidal treatments for sweet potatoes infested with sweet potato weevil (Cylas formicarius elegantulus). Sweet potato roots tolerated 8% O2 during curing, but, when exposed to 2% or 4% O2 or to 60% CO2 plus 21% or 8% O2, they were unsalable within 1 week after curing, mainly due to decay. Exposure of cured sweet potatoes to 2% or 4% O2 plus 40% CO2 or 4% O2 plus 60% CO2 for 1 week at 25C had little effect on postharvest quality. However, exposure to 2% O2 plus 60% CO2 resulted in increased decay, less sweet potato flavor, and more off-flavor. These results indicate that exposure of sweet potatoes to O2 and CO2 levels required for insect control is not feasible during curing, but that cured sweet potatoes are capable of tolerating CA treatments that have potential as quarantine procedures.
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Wibowo, Prasetyo, and Hilmy Aliriad. "Pemanfaatan Tanaman Menjalar Menjadi Makanan Ubi Crispy Pedas." PADIMAS Jurnal Pengabdian Masyarakat 1, no. 1 (June 6, 2022): 1–6. http://dx.doi.org/10.32665/padimas.v1i1.475.
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Ubi jalar merupakan salah satu komoditas pangan lokal yang mudah untuk dibudidayakan, khususnya di Papua Barat ada beberapa varietas lokal ubi jalar yang dihasilkan. Selama ini ubi jalar hanya dikonsumsi oleh masyarakat dalam bentuk utuh seperti direbus, digoreng, dibakar dan dikukus. Aneka umbi merupakan komoditas pertanian yang mempunyai kadar air tinggi, yaitu antara 60-70 persen sehingga umur simpan jauh lebih pendek dibandingkan dengan serealia dan kacang- kacangan. Kandungan zat gizi ubi jalar juga cukup lengkap bahkan beberapa zat diantaranya sangat penting bagi tubuh karena berfungsi fisiologis yaitu antosianin dan karotenoid sebagai antioksidan serta serat rapinasa yang berfungsi prebiotik. Pengolahan ubi jalar menjadi Ubi Crispy merupakan salah satu cara untuk memanfaatkan ubi jalar menjadi cemilan yang sangat kekinian. Pengolahan menjadi Ubi Crispy adalah salah satu bentuk produk olahan yang dapat meningkatkan kemandirian anak bangsa dengan memanfaatkan ubi yang sering dianggap remeh oleh masyarakat. Ubi jalar dapat diolah menjadi aneka olahan modern. Beberapa olahan makanan yang berasal dari ubi jalar adalah roti tawar, bolu kukus, mie ubi jalar, stik ubi jalar, selai ubi jalar, es krim dan saos ubi jalar. Sweet potato is one of the local food commodities that is easy to cultivate, especially in West Papua there are several local varieties of sweet potato produced. So far, sweet potatoes are only consumed by the public in whole form, such as boiled, fried, baked and steamed. Various tubers are agricultural commodities that have a high moisture content, which is between 60-70 percent so that the shelf life is much shorter than cereals and beans. The nutritional content of sweet potatoes is also quite complete, even some of which are very important for the body because of their physiological functions, namely anthocyanins and carotenoids as antioxidants and rapinasa fiber which functions as prebiotics. Processing sweet potatoes into Crispy Sweet Potatoes is one way to use sweet potatoes into a very contemporary snack. Utilization of sweet potato as a food source can also be used as industrial raw material. Processing into Crispy Sweet Potato is one form of processed product that can increase the independence of the nation's children by utilizing sweet potatoes which are often considered mashed by the community. Sweet potatoes can be processed into various modern preparations. Some processed foods derived from sweet potatoes are plain bread, steamed cake, sweet potato noodles, sweet potato sticks, sweet potato jam, ice cream and sweet potato sauce.
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Huang, Che-Lun, Yung-Chang Lai, Ching-Yi Lien, and Wayne C. Liao. "Influence of Hot-water Treatment on the Trypsin Inhibitor Activity Reduction of Sweet Potatoes." Applied Engineering in Agriculture 38, no. 1 (2022): 219–25. http://dx.doi.org/10.13031/aea.14504.
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HighlightsSweet potatoes designated for animals contains higher trypsin inhibitor activity.The trypsin inhibitor activity of sweet potatoes was reduced by hot-water treatment.The optimal conditions of hot-water treatment were determined to be 95°C and 14 min.Sweet potato extracts are reversible competitive trypsin inhibitors.ABSTRACT.Sweet potatoes are a good food source, but they contain trypsin inhibitors, which reduce the protein utilization rate in animals. This study analyzed the trypsin inhibitor activity of ten sweet potato varieties. Most of the sweet potatoes designated for animals exhibited high trypsin inhibitor activity. The trypsin activities of TNG57 and TNG10, the most popular sweet potato varieties in Taiwan, were 51.5% and 77.1%, respectively. However, the trypsin inhibitor activity of these fresh sweet potatoes was successfully reduced by hot-water treatment. The influence of hot-water temperature and treatment time was analyzed by response surface methodology (RSM). From the RSM regression models, the optimal conditions of hot-water treatment were determined to be 95°C and 14 min. The kinetic parameters (Km and Vmax) of sweet potato extracts were determined from a Lineweaver-Burke plot. The inhibitor in sweet potato extracts was classified as reversible competitive. Keywords: Hot-water treatment, Sweet potato, Trypsin inhibitor, Response surface methodology.
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Rahmawati, Avinda Nur, Maryanto Maryanto, and Nurhayati Nurhayati. "KARAKTERISTIK FLAKE UBI JALAR ORANGE DAN UNGU DENGAN PENAMBAHAN MINYAK NABATI (MINYAK SAWIT, MINYAK KELAPA, DAN MARGARIN)." JURNAL AGROTEKNOLOGI 13, no. 01 (August 8, 2019): 85. http://dx.doi.org/10.19184/j-agt.v13i01.9832.
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Sweet potato flake is ready-to-eat foods comsumed by the adding a milk. Lipid or oil in the flake can change the crunchy and texture. Oil was added to fungtions as the stabilisator, lubricant and to improved crispness of flake. The aims of this study was to evaluate of physical and sensory characteristic of flake made from orange and purple sweet potatoes with addition the vegetable oils. This study used Complete Random Design (CRD) with two factors and two replications. The A factor was type of sweet potatoes, i.e. orange sweet potato (A1) and purple sweet potato (A2). The B factors (B) were type of oils; palm oil (B1), coconut oil (B2) and margarine (B3). The results showed that the rehydrations flake of orange and purple sweet potatoes with additions of variation oil type ranged from (58,13 - 85,61%,); hygroscopicity ranged (6,93 - 8,86%); water content ranged from (3,57 - 6,47%). The highest favorite value of color on orange sweet potato flake with addition margarine (5,42), while purple sweet potato flake with addition palm oil has the lowest favorite value (3,46). The aroma value of orange and purple sweet potatoes flake with the addition coconut oil has the highest (5,15) and (5,35) than palm oil and margarine. Preference taste of orange and purple sweet potatoes flakes was the highest if additions of coconut oil, i.e. very like (score 5,12). Crispness preference was preferred from orange sweet potato flake with coconut oil additions (4,96). Favorite taste was preferred on purple sweet potato flake with coconut oil addition (5,38).
Keywords: coconut oil, flake, preference test, sweet potato, vegetable oil
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Istia, Inka Condro, Wadli Wadli, and Yunika Purwanti. "Postharvest Handling Of Sweet Potatoes In Sauce Processing CV. Sumber Sari Limbangan Kulon – Brebes." Journal of Technology and Food Processing (JTFP) 1, no. 01 (January 28, 2021): 24–29. http://dx.doi.org/10.46772/jtfp.v1i01.339.
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Sweet potato is a potential carbohydrate producer (as an energy source) and can be used as an alternative food source. One of the varieties of sweet potato, namely yellow sweet potato which contains beta carotene, functions as an antioxidant and helps overcome cancer-causing chemicals that can damage eye tissue. The use of sweet potatoes is still limited, to increase the utility and added value requires innovation, namely by adding to the making of sauce. In the sauce production process at CV. Sumber Sari uses yellow sweet potatoes. Sauce as a thick liquid made from tomato or chili paste which can give a special aroma and taste to a food. The addition of other ingredients such as sugar, salt and food additives. The research objective was to study yellow sweet potato as an additional ingredient in making sauces. This research is expected to provide alternative uses for sweet potatoes, increase the effectiveness and added value of sweet potatoes. Processing of sauces with the addition of sweet potatoes to increase utility and added value was carried out by CV. Sumber Sari. The production process begins with cleaning of raw materials and packaging, material preparation, mixing, processing and packaging. CV Sumber Sari sauce is distributed to agents throughout Central Java
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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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Li, Guangyan, Xiaohui Sun, Xiaoping Zhu, Bin Wu, Hao Hong, Zhimei Xin, Xiangqi Xin, Jiejun Peng, and Shanshan Jiang. "Selection and Validation of Reference Genes in Virus-Infected Sweet Potato Plants." Genes 14, no. 7 (July 19, 2023): 1477. http://dx.doi.org/10.3390/genes14071477.
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Quantitative real-time PCR (qRT-PCR) in sweet potatoes requires accurate data normalization; however, there are insufficient studies on appropriate reference genes for gene expression analysis. We examined variations in the expression of eight candidate reference genes in the leaf and root tissues of sweet potatoes (eight nonvirus-infected or eight virus-infected samples). Parallel analyses with geNorm, NormFinder, and Best-Keeper show that different viral infections and origin tissues affect the expression levels of these genes. Based on the results of the evaluation of the three software, the adenosine diphosphate-ribosylation factor is suitable for nonvirus or virus-infected sweet potato leaves. Cyclophilin and ubiquitin extension proteins are suitable for nonvirus-infected sweet potato leaves. Phospholipase D1 alpha is suitable for virus-infected sweet potato leaves. Actin is suitable for roots of nonvirus-infected sweet potatoes. Glyceraldehyde-3-phosphate dehydrogenase is suitable for virus-infected sweet potato roots. The research provides appropriate reference genes for further analysis in leaf and root samples of viruses in sweet potatoes.
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Ayustaningwarno, Fitriyono, and Novita Sabuluntika. "Pengaruh variasi pemberian Snack bar ubi jalar kedelai hitam terhadap Kadar Superoksida Dismutase (SOD) darah." Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) 3, no. 1 (December 1, 2014): 20–25. http://dx.doi.org/10.14710/jgi.3.1.109-114.
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Background: Snack bar from sweet potatoes and black soybeans is low GI, fat and calorie snack which haveantioxidant content, such as β-carotene, anthocyanin, isoflavone, and antioxidant activity, so can be an alternativesnack for patients with DM type 2. Antioxidants intake can prevent the oxidative stress that lead micro- and macrovascularcomplications in DM type 2. Antioxidant intake may preserve endogen antioxidant capacity, which is can bedetermined by analyzing SOD concentration.Objective: analyze effect variety of Snack bar from sweet potatoes and black soybeans consume to SOD concentration.Methods: experimental post-pretest research used 3 varieties of sweet potato’s color (red, yellow, and purple)interventions. SOD concentration was analyzed by colorimetric. Statistic data was analyzed by dependent t-test andOne Way Anova.Results: No different between groups interventions Snack bar from purple, yellow or red sweet potatoes (p=0,122).Group with snack bar from purple sweet potatoes intervention has lowest SOD decreasing percentage among otherintervention groups.Conclusion: Consume snack bar form purple sweet potatoes and black soybeans can preserve SOD concentrationbetter than consume snack bar form yellow or red sweet potatoes and black soybeans
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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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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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Dameswary, Amarilia Harsanti, Puji Hartati, and AR Nur Hasnah. "Study The Effect Of Sweet Potato Paste As A Substitute Ingredient In Steamed Brownies." IOP Conference Series: Earth and Environmental Science 1182, no. 1 (June 1, 2023): 012055. http://dx.doi.org/10.1088/1755-1315/1182/1/012055.
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Abstract Brownies with the addition of sweet potato paste are a diversification food and to reduce the use of wheat flour. The purpose of this study was to determine the effect of adding sweet potato paste on the characteristics of steamed brownies. The sweet potatoes used are local sweet potatoes from Bangka Belitung, then the sweet potatoes made into paste as a substitute for making brownies. The substitution level were 0%, 20%, 30%,40%, and 50%. The results showed that the substitution 50% had a significant effect on the moisture content (37.70%) and ash content (1.32%). Based on the panelists’ assessment, the highest value on the parameters of taste (4.38), color (4.42), aroma (4.45) preferred the addition of 50% sweet potato paste. Meanwhile, in the texture parameter, the panelists preferred brownies without the addition of sweet potato paste, which was 4.79.
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Lee, Hye-Won, Yeon-Jae Jo, Yun-Jo Jung, Mi-Nam Chung, Jun-Soo Lee, and Heon-Sang Jeong. "Quality Characteristics of Sweet Potato Jelly Prepared Using the Enzymatic Saccharification Method." Foods 12, no. 8 (April 8, 2023): 1585. http://dx.doi.org/10.3390/foods12081585.
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In this study, jelly was prepared using saccharified sweet potatoes without sugar, and its quality characteristics were compared according to the sweet potato cultivar. Three sweet potato varieties, namely Juwhangmi (orange color), Sinjami (purple color), and Daeyumi (yellow flesh color), were used. The total free sugar and glucose contents of the hydrolysate were found to increase during the enzyme treatment. However, no differences in the moisture, total soluble solids, or textural properties were found among the sweet potato cultivars. Sinjami had high total polyphenol and flavonoid contents of 446.14 mg GAE/100 g and 243.59 mg CE/100 g, respectively, and it had the highest antioxidant activity among the cultivars. Based on the sensory evaluation, an overall preference appeared in the order of Daeyumi, Sinjami, and Juwhangmi cultivars. This result shows that jelly can be manufactured by saccharifying sweet potatoes, and it was confirmed that the characteristics of raw sweet potatoes had a great influence on the quality characteristics of the jelly. Further, the characteristics of raw sweet potatoes had a remarkable influence on the quality characteristics of the jelly.
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Sagitaning Putri, Aldila, Dewi Larasati, and Elly Yuniarti Sani. "PKM PASCA PANEN UBI JALAR UNGU DAN OLAHANNYA BAGI SISWA SISWI NEGERI 1 BAWEN SEMARANG." Jurnal Ilmiah Pengabdian Kepada Masyarakat 2, no. 3 (August 30, 2023): 121–23. http://dx.doi.org/10.55883/jipam.v2i3.58.
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Students of SMK Negeri 1 Bawen in gaining knowledge about postharvest handling and horticultural preparations are only given in general for horticultural crops and practicum given only certain fruits, so that postharvest handling and purple sweet potato preparations have not been given specifically. This community service activity aims to: Provide information to the community, especially at SMK Negeri 1 Bawen Semarang Regency, about the importance of handling purple sweet potato postharvest and how to process it and provide skills in processing purple sweet potatoes into purple rice and purple sweet potato ice cream. The target audience in community service is students of SMK Negeri 1 Bawen Semarang Regency who are in accordance with the Department of Agricultural Product Technology. The results of the implementation showed that the target was students of SMK Negeri 1 Bawen increased their knowledge and understanding of the importance of post-harvest handling and tomato processing with practice. This is based on questions and answers, interviews and questionnaires distributed before and after the activity. The evaluation was carried out using questionnaires before and after the implementation given to 70 participants who participated. The results of the evaluation show that: a. Before the implementation of the activity, 80% of participants had never received counseling on post-harvest handling, b. Before the implementation 75% did not know about the processing of purple sweet potatoes and 25% knew, after the implementation 85% knew and 20.67% knew very much about the processing of purple sweet potatoes, c. 100% of participants did not know about processing purple sweet potatoes into purple rice and after counseling 3.33% did not know, 96.67% knew and 10% knew very well, d. 100% of extension participants did not know how to process purple sweet potatoes into ice cream and after counseling 86.67% knew and 13.33% knew how to process purple sweet potato becomes ice cream, e. Knowledge of the benefits of purple sweet potatoes of extension participants before the activity 66.7% did not know, 33.33% knew and 6.67% knew very well, and after the activity 73.33% knew and 26.66% knew very well, and f. Knowledge of processed purple sweet potatoes in addition to being purple rice and purple sweet potato ice ream states 100% tofu
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Meng, Fantong, Wantong Du, Yaxing Zhu, Ximeng Du, Chengchuang Song, Xi Chen, Xingtang Fang, et al. "Composition and Bioactivity of Chlorogenic Acids in Vegetable and Conventional Sweet Potato Vine Tips." Foods 12, no. 21 (October 25, 2023): 3910. http://dx.doi.org/10.3390/foods12213910.
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Sweet potato vine tips are abundant in chlorogenic acid (CGA). In this study, CGA was extracted from vegetable and conventional sweet potato vine tips using ethanol, followed by subsequent purification of the extract through a series of sequential steps. Over 4 g of the purified product was obtained from 100 g of sweet potato vine tip powder, producing more than 85% of purified CGA. The LC-MS analysis of all samples indicated that 4-CQA was the predominant isomer in both sweet potato cultivars. Significant variations of p-coumaroyl quinic acids, feruloyl quinic acids, dicaffeoyl quinic acids, and tricaffeoyl quinic acid were identified, whereas the mono-caffeoyl quinic acids did not vary when the two sweet potato varieties were compared. Compared to conventional sweet potatoes, vegetable sweet potatoes exhibit a high negative correlation between 4-CQA and 5-pCoQA, while showing a high positive correlation between 3,5-CQA and 3-pCoQA. A series of principal component analyses (PCA) using CGA isomers enables a clear differentiation between vine tips derived from vegetable and conventional sweet potatoes. The model of linear discriminant analysis, based on the characteristic CGA, achieved a 100% accuracy rate in distinguishing between vegetable and conventional sweet potatoes. The high purity of sweet potato CGA (SCGA) exhibited potent anti-breast cancer activity. The results demonstrated that SCGA significantly suppressed the clonogenicity of MB231 and MCF7 cells, and impeded the migratory, invasive, and lung metastatic potential of MB231 cells.
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ONUBOGU, ONYINYECHUKWU HOPE, EBELE G. OSEGBUE, and IFEANYI E. ODOGWU. "PERFORMANCE ANALYSIS OF SWEET POTATOES PRODUCTION IN OGBARU L.G.A OF ANAMBRA STATE, NIGERIA." FUDMA Journal of Agriculture and Agricultural Technology 8, no. 1 (September 15, 2022): 203–11. http://dx.doi.org/10.33003/jaat.2022.0801.028.
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We examined the performance of sweet potatoes production in Anambra State, Nigeria. Data were analysed with descriptive statistics, budgetary techniques, SWOT analysis, and multiple regression analysis. The finding confirmed sweet potato production as a source of livelihood engaged by mostly educated married farmers, with average age of 40 years, farming experience of 4 years and average farm size of 3.6 plots. Personal saving was their main source of capital, while an average of 9.5bags/plot of sweet potatoes were harvested. The selling price was N3,240.75/bag, average total cost was ₦11,218.70/plot, average total revenue was ₦30,800/plot, Net farm income was ₦19,581.30/plot while the return on investment was ₦1.75. The strengths of sweet potatoes farming included high yield, adaptability, availability of planting materials and market, while the weaknesses were lack of information, its sweet nature, and low price at harvest. The opportunities included sweet potatoes awareness creation, taking advantage of the diversified uses/varieties of sweet potatoes, and commercialization. The potential threats were its perishable nature, consumer perception, lack of financial support, and possibility of consumers changing their taste. Marital status, farming experience, quantity harvested, and selling price had positive effect on farmers’ net income while total cost of production impacted it negatively. Lack of improved variety, and high cost of labour, were some constraints identified. The study concluded that Sweet potato farming is profitable and recommended that more awareness on its nutritional value, diversified uses, commercialization and varieties should be created by relevant bodies. Also, farmers should be supported financially and encouraged to expand their scale of production since sweet potato production is profitable.
Key words: sweet potatoes, performance, SWOT, livelihood, opportunities
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Temitope, Ango Mariam, Samuel Fafiolu, Opadokun Wasiu Olanrewaju, and Olorunmaiye Kehinde Stephen. "Growth and yield of sweet potato (Ipomoea batatas (L.) Lam.) as influenced by number of cutting buds." Agronomski glasnik 83, no. 4 (May 19, 2022): 185–90. http://dx.doi.org/10.33128/ag.83.4.2.
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Sweet potatoes are propagated by rooting shoots with thickened roots, but the number of vine cutting buds can significantly affect the yield. Information on the preparation of quality material for the successful production of sweet potatoes among farmers in Nigeria is not uniform. The most favorable number of shoot buds used as a material for propagating sweet potatoes has not yet been determined. Therefore, the aim of this paper is to estimate the number of buds per shoot that will result in the highest yield of sweet potato roots. Four treatments with 2, 3, 4 and 5 buds per shoot were tested. The field trial was set up according to a randomized block design with five replications. Data on the length of the cuttings, number of leaves and the yield components of the sweet potato thickened are presented. A significant increase in the length of the cutting, the number of leaves and the average length and weight of the thickened root of sweet potatoes grown from shoots with 5 buds was found. Therefore, the use of five-bud shoots is recommended for sweet potato propagation due to its positive effect on rooting, growth and yield of thickened sweet potato root.
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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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Dermawan, Asep, Iis Kurniati, and Nina Marliana. "CILEMBU SWEET POTATO (Ipomoea batatas) AND GARUT SWEET POTATO (Maranta arundinacea) AS A REPLACEMENT OF POTATO ON POTATO DEXTROSE AGAR TO GROWTH Candida albicans AND Trichophyton mentagrophytes." INTERNATIONAL CONFERENCE ON INTERPROFESSIONAL HEALTH COLLABORATION AND COMMUNITY EMPOWERMENT 1, no. 1 (December 30, 2018): 487–92. http://dx.doi.org/10.34011/icihcce.v1i1.287.
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Background : The media commonly used as fungal growth is Potato Dextrose Agar (PDA). PDA is media that contain carbohydrates from potatoes. Ubi Cilembu sweet potato (Ipomoea batatas) and Garut sweet potato (Maranta arudinacea) are plants with high carbohydrate content so that they can be used as an energy source for the growth of various types of fungi including pathogenic fungi. This study aims to analyze and determine the concentration of sweet potato flour sweet which can be used as a substitute medium for potatoes on PDA media for the growth of C. albicans and T.mentagrophytes optimally. Method : The method used is an experiment with a completely randomized design. C. albicans and T.mentagrophytes are test fungi obtained from the Microbiology Laboratory of the Bandung Institute of Technology. Variations in concentration of sweet potato flour were made to 0.4%, 0.5%, 0.6% and 0.7% to obtain the most optimum concentration of Cilembu and Garut sweet potato flour for the growth of test fungi. Growth of C. albicans and T.mentagrophytes was seen visually in media with different types of sweet potatoes as a substitute for potatoes on PDA media as a control medium. Result : The results showed that Cilembu and Garut sweet potato can optimally grow C. albicans and T.mentagrophytes. After testing Anova (α = 0.05) there were significant differences in the number and diameter of colonies on alternative media and control media. The medium of Garut sweet potato flour at a concentration of 0.7% grows the best test fungi. Conclusion : The medium of Garut sweet potato flour at a concentration of 0.7% grows the best test fungi. Research on stability, sensitivity, and specificity needs to be done to determine Cilembu sweet potato and Garut sweet potato media as a valid alternative media for PDA.
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Aturut, Jeni, Martina Montong, Heidy Manangkot, and Lucia Lambey. "PEMANFAATAN TEPUNG UBI JAAR ORANGE (IPOMOEA TRIFIDA) SEBAGAI PENGGANTI SEBAGIAN JAGUNG TERHADAP PERSENTASE KARKAS, LEMAK ABDOMEN DAN ORGAN HATI AYAM KAMPUNG SUPER." ZOOTEC 38, no. 2 (July 6, 2018): 337. http://dx.doi.org/10.35792/zot.38.2.2018.20043.
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UTILIZATION OF ORANGE SWEET POTATOES FLOUR (Ipomoea trifida) AS A SUBSTITUTE OF CORN TO THE PERCENTAGE OF CARCASS, ABDOMINAL FATS AND LIVER ORGANS OF AYAM KAMPUNG SUPER. This study aims to determine the percentage of replacement of some corn with orange sweet potato flour (Ipomoea trifida) in ration and its effect on carcass, abdominal fat and liver of super native chicken. This research used a 80 of chiken at six week old. Complete Randomized Design consist of 4 treatments and 5 replication were used as methods. The tratment were formulated as follow R0 Ration witout addition of orange sweet potatoes flour, R1 57% corn + 2.5 orange sweet potatoes flour, R2 55% corn + 5% orange sweet potatoes flour, R3 52.5 % corn + 7.5 % orange sweet potatoes flour. Research result showed that the addition of 2.5- 7.5% orange sweet potatoes flour in ration shows significant difference (P<0,05) on the percentage of carcass, where treatment using orange sweet potatoes flour up to 7.5% could increase the percentage of carcass. The treatment gave high sinificantly effect (P<0.01) on the percentage of abdominal fat. Percentage of liver on this research shows no sinificant effect (P>0.05). The conclution of this research is the giving of orange sweet potatoes can be used as substitution of corn untuil 7.5 % in ration because it can increase percentage of carcass, decrease of abdominal fat percentage and does not interfere.function of liver of super native chicken.key words: orange sweet potatoes, a super native chicken
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Shohih, Esa Nur, Dendi Sri Sulistyantoro, and Vira Mawardha Putri. "Glucose Syrup from Purple Sweet Potatoes (Ipomoea batatas L. Poir) using Acid Hydrolysis Method." Equilibrium Journal of Chemical Engineering 8, no. 1 (July 10, 2024): 70. http://dx.doi.org/10.20961/equilibrium.v8i1.87411.
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<p><strong>Abstract.</strong> The making of glucose syrup from purple sweet potatoes is motivated by the high demand for alternative sugar in Indonesia. Through the processes that have been carried out and the results of previous studies, the potential of purple sweet potatoes to be processed into glucose syrup has been produced. This experiment was conducted to determine whether purple sweet potatoes can be processed into glucose syrup and to determine the suitability of the product to the standard. To convert purple sweet potatoes into glucose syrup, it is necessary to first extract the starch content in purple sweet potatoes and go through the process of making glucose syrup by the acid hydrolysis method using citric acid of various concentrations (0.2, 0.4, 0.6, 1 N). For the feasibility of consuming glucose syrup from purple sweet potatoes, a toxicity test was carried out using the Brine Shrimp Lethality Test (BSLT) method. Tests were also carried out on water, ash, reducing sugar, and starch content to then be compared with the Indonesian glucose syrup standard (SNI 01-2978-1992). The results showed that the reducing sugar content of purple sweet potato glucose syrup followed the glucose syrup quality standard, which was 43.31%, the lowest water content was 18.35%, the lowest ash content was 7.95% and there was no starch content in purple sweet potato liquid sugar. The aroma of the glucose syrup produced was following the Indonesian National Standard, but the color and taste produced were not yet in accordance. The toxicity test of purple sweet potato liquid sugar showed a lethal concentration value of LC<sub>50</sub> >1,000 ppm, which means that purple sweet potato liquid sugar has no toxic potential so it is safe for consumption.</p><p><strong>Keywords:</strong></p><p>Purple Sweet Potatoes, Liquid Sugar, Acid Hydrolysis</p><p><strong><br /></strong></p>
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Eti Wahyuningsih, Gita Anggraeni, and Dheni Atmiasih. "PEMANFAATAN UMBI-UMBIAN SEBAGAI BAHAN BAKU UNTUK PEMBUATAN PRODUK SISTIK UBI UNGU DI PASIR KIDUL PURWOKERTO BARAT." Jurnal Abdi Masyarakat Multidisiplin 2, no. 1 (April 28, 2023): 11–16. http://dx.doi.org/10.56127/jammu.v2i1.553.
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One of the villages in Banyumas District, Central Java Province, Indonesia, which utilizes part of its land for yards, dryland and wetland agriculture, plantations and tropical forests is Pasir Kidul Village. There are various tubers in Pasir Kidul including purple sweet potatoes. Some of the purple sweet potatoes in Pasir Kidul Village are only sold at a very cheap price of Rp. 2500,-/kg. So far, the people of Pasir Kidul Village have used purple sweet potatoes in their raw form (unprocessed), even during the main harvest some unsold purple sweet potatoes are distributed to the surrounding community free of charge. This happens because of limited information and knowledge in product development that can be produced from purple sweet potato raw materials, the community also does not understand the simple technology that can be applied to the purple sweet potato they have. The solution offered in this PKM is processing purple sweet potatoes into purple sweet potato cysts with the aim of increasing income, business independence, and reducing unemployment for the people of Pasir Kidul Village. The purple sweet potato cystic product is used as a solution to overcome partner problems for several reasons, namely: 1) both products have wider market potential, 2) higher selling prices, 3) consumers are not limited by age (from children to the elderly ), 4) has a very high nutritional value, 5) good for health. The proposed activity plan for PKM this is market research on the selling price of purple sweet potato cysts, making production designs, training on making purple sweet potato product processing into purple sweet potato cysts, program evaluation, and mentoring. The results of the PKM went smoothly, the openness of the management of the Subsidiaries of the Fatayat NU Purwokerto Barat Branch in conveying problems and discussions related to solutions to problems was obtained well. Currently, the management of the Sub-Branch Office of Fatayat NU, Purwokerto Barat, know how to collaborate with other parties to market and improve online marketing so that the purple sweet potato cysts are better known and there are many buyers.
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Shalihy, Wildan, Amarilia Harsanti Dameswary, and Nur Hasnah AR. "The utilization of flour purple sweet potato in layered cake production to support local food diversification." BIO Web of Conferences 99 (2024): 02022. http://dx.doi.org/10.1051/bioconf/20249902022.
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Potato sweet is contain a carbohydrate, including a plant that is easy to cultivate and has the potential to be developed as a local food. The West Papua Province is one of the producers, but traditionally, they have been consumed simply by boiling and frying. These consumption methods are less appealing to the younger generation. One effort to increase community interest in consuming purple sweet potatoes is by creating various processed food variants, one of sweet potato layered cake. This study aims to determine a good formulation for making purple sweet potato flour. The determination of the best formulation for making purple sweet potato layered cake is conducted using a non-factorial design with treatments involving the ratio of purple sweet potato flour and wheat flour. There are four treatments with different ratios: F1 (75%:25%), F2 (50%:50%), F3 (25%:75%), and F4 (0%:100%). Purple sweet potato flour can be used as a substitute ingredient in making food products, so that can be used as food diversification weast papua to increase added value of purple sweet potatoes. The results of the analysis showed that the best treatment for making purple sweet potatoes overall was in the F1 treatment (75%:25%). With 75% purple flour and 25% wheat flour.
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Cut Bidara Panita Umar, Jamila F Kabakoran, and Dewi Sukma Hukom. "ANALISIS PERBEDAAN KADAR β-KAROTEN PADA UBI JALAR KUNING (Ipomoea batatas L.) MENTAH DAN REBUS DENGAN MENGGUNAKAN METODE SPEKTROFOTOMETRI UV-VIS." Jurnal Ilmiah Kedokteran dan Kesehatan 1, no. 2 (May 24, 2022): 113–25. http://dx.doi.org/10.55606/klinik.v1i2.1161.
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Sweet potato is a good food ingredient, because of its starch which has a very rich nutritional content, including high carbohydrates. Therefore, in some areas sweet potato is also used as a staple food. It also contains protein, vitamin C and is rich in vitamin A (β-carotene). β-carotene in yellow sweet potato (Ipomoea batatas L.) can function to meet the needs of vitamin A and as an antioxidant in reducing the effects of free radicals. The purpose of this study was to determine the differences in β-carotene levels in raw and boiled yellow sweet potato (Ipomoea batatas L.) using the UV-Vis spectrophotometry method. Samples of yellow sweet potato were extracted by using maceration method with 95% ethanol solvent. Then a quantitative analysis was performed using the UV-Vis spectrophotometry method at a wavelength of 450 nm and a linear regression equation was obtained y = 0.0237x + 0.395 and a correlation coefficient (r) of 0.9931 and an average level of β-carotene in raw yellow sweet potato was obtained of 1278 .23 mg/kg and boiled yellow sweet potato of 413.90 mg/kg. So from this study it can be concluded that the levels of β-carotene in raw yellow sweet potatoes are greater than boiled yellow sweet potatoes because some boiled yellow sweet potatoes have been damaged due to heat or dissolved / lost to water.
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Arenas, Rene V., Hafizur Rahman, and Nelson A. Johnson. "Determination of Thiabendazole Residues in White and Sweet Potatoes by Liquid Chromatography with Fluorescence Detection." Journal of AOAC INTERNATIONAL 78, no. 6 (November 1, 1995): 1455–58. http://dx.doi.org/10.1093/jaoac/78.6.1455.
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Abstract A liquid chromatographic (LC) method was developed for determination of thiabendazole (TBZ) residues in or on whole, unwashed white potatoes (Solarium tuberosum) and sweet potatoes (Ipomoea batatas). TBZ is extracted from the potato homogenate with ethyl acetate and the extract purified and concentrated on a cation-exchange, solidphase extraction column. The extract is analyzed for TBZ residues by column LC with a cation-exchange column and fluorescence detection. Recoveries of TBZ from whole white potatoes fortified with TBZ at 0.05–20 ppm and from whole sweet potatoes fortified with TBZ at 0.005–0.1 ppm averaged 100 and 94%, respectively. The method is also applicable for quantitation of TBZ residues in white potato waste (dried peel) used as an animal feed additive. The present method for monitoring TBZ residues in white and sweet potatoes and white potato waste (dried peel) is simple, rapid, and sensitive.
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Tsai, Yu-Jung, Li-Yun Lin, Kai-Min Yang, Yi-Chan Chiang, Min-Hung Chen, and Po-Yuan Chiang. "Effects of Roasting Sweet Potato (Ipomoea batatas L. Lam.): Quality, Volatile Compound Composition, and Sensory Evaluation." Foods 10, no. 11 (October 27, 2021): 2602. http://dx.doi.org/10.3390/foods10112602.
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Roasting can increase the Maillard reaction and caramelization of sweet potatoes to create an attractive appearance, color, aroma, and taste, and is rapidly increasing in the commercial market. This study mainly analyzed the influence of roasting sweet potatoes, with and without the peel, on sweet potato quality and flavor characteristics combined with sensory qualities. The results showed that the a* value (1.65–8.10), browning degree (58.30–108.91), total acidity (0.14–0.21 g/100 g, DW), and maltose content (0.00–46.16 g/100 g, DW) of roasted sweet potatoes increased with roasting time. A total of 46 volatile compounds were detected and 2-furanmethanol, furfural, and maltol were identified as the main sources of the aroma of roasted sweet potatoes. A sensory evaluation based on a comprehensive nine-point acceptance test and descriptive analysis showed that roasting for 1 to 2 h resulted in the highest acceptance score (6.20–6.65), including a golden-yellow color, sweet taste, and fibrous texture. The sweet potatoes became brown after roasting for 2.5 to 3 h and gained a burnt and sour taste, which reduced the acceptance score (4.65–5.75). These results can provide a reference for increased quality in the food industry production of roasted sweet potatoes.
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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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Mutiara, Dahlia, Wiwik Gusnita, Rahmi Holinesti, and Cici Anriani. "Organoleptic Testing Of The Use Of Purple Sweet Potato Flour On The Quality Of Cookies." Jurnal Pendidikan Tata Boga dan Teknologi 5, no. 1 (October 31, 2023): 39. http://dx.doi.org/10.24036/jptbt.v5i1.12258.
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Cookies are dry cakes made from soft dough with a high fat content that are relatively crispy when broken and the cross-section of the pieces has a dense texture, made from a mixture of wheat flour, refined sugar, margarine, meizena flour and powdered milk. Purple sweet potatoes are more focused on developing flour and starch because the color of the flour produced is more like purple sweet potato flour, and purple sweet potatoes tend to be more fragrant and have a distinctive taste of purple sweet potatoes. So purple sweet potato flour can be used in making cookies. This research aims to analyze the effect of using 15%, 40% and 45% purple sweet potato flour on the quality of the shape, color, aroma, texture and taste of the cookies produced. This type of research is a pure experiment using a Completely Randomized Design method. The data used is primary data obtained directly from 3 expert panelists by filling in the organoleptic test format for the quality of cookies with the effect of using purple sweet potato flour. The data obtained was then tabulated in table form and Analysis of Variance (ANOVA) was carried out, if Fh>Ft then continued with the Duncan Test. The results of the research showed that there was a significant effect of using 15%, 40%, and 45% purple sweet potato flour on the quality of color (purple), aroma (fragrant purple sweet potato), and sweetness (sweet taste and distinctive taste of sweet potato). The best results from the cookie quality test using purple sweet potato flour were 45%.
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Andana, Gregorius, Maria M. D. Widiastuti, and Untari Untari. "Analisis Kelayakan Usaha Tani Ubi Jalar (Studi Kasus Di Kampung Bersehati Distrik Tanah Miring Merauke)." Musamus Journal of Agribusiness 4, no. 1 (October 14, 2021): 1–6. http://dx.doi.org/10.35724/mujagri.v4i01.4180.
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This study aims to determine the feasibility of sweet potato farming in Bersehati Village, Tanah Miring District, Merauke Regency. The determination of the research location was carried out by purposive sampling with the consideration that the area was a sweet potato producing area with a business duration of more than 5 years. The number of respondents in this study were 15 people. Analysis of the data used is the financial analysis of the R/C ratio. The results of this study indicate that the farming profits obtained from these 3 types of sweet potatoes are different, where the sweet potato with red skin and white content with a total revenue of Rp. 50,000,000 able to get a profit of Rp. 30,250,000 with an R/C ratio of 2.5. This amount is greater than the profit of red sweet potato filled with purple content with a total revenue of Rp. 42,000,000 with a profit of Rp. 20,550,000 and R/C ratio 1.96. While the white sweet potato with purplish white content with a total revenue of Rp. 43,200,000 can get a business profit of Rp. 21,850,000 with an R/C ratio of 2.02, which is below the business profit of white filled red skin sweet potatoes and higher than purple filled red skin sweet potatoes.
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Winahyu, Nastiti, and Melinda Nur Dianasari. "Pendapatan Usahatani Ubi Jalar (Ipomoea batatas L.) di Kecamatan Nglegok Kabupaten Blitar." JURNAL ILMIAH AGRINECA 23, no. 2 (August 1, 2023): 102–10. http://dx.doi.org/10.36728/afp.v23i2.2637.
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Sweet potato (Ipomoea batatas L.) is one of the commodities as a substitute for staple foods. Provision of sweet potatoes can be used for a variety of local food ingredients that can be consumed in the form of sweet potatoes and processed products. This availability can be encouraged by increasing production and farming efficiency. The purpose of this study is to analyze the sweet potato business income in Nglegok District, Blitar Regency. ResultsThe analysis shows that farming is run profitably. The R/C ratio obtained a value of 1.86 which means that every one rupiah of costs incurred generates revenue of Rp. 1.86 so that sweet potato farming is feasible to cultivate.
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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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Ernayanti, Silfi, Sukardi Sukardi, and Damat Damat. "Pengaruh Substitusi Ubi Jalar Putih, Kuning dan Ungu Terhadap Karakteristik Fisikokimia dan Organoleptik Donat Isi." Food Technology and Halal Science Journal 4, no. 2 (June 30, 2021): 156–71. http://dx.doi.org/10.22219/fths.v4i2.16591.
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Abstract. Sweet potato is a local food that is easily found in Indonesia. Sweet potatoes contain vitamins, fiber, antioxidants and are also low in calories. Processing of sweet potato-based food products is also still limited, it is necessary to make an effort to increase the selling value of sweet potato. Making donuts substituted with sweet potatoes is one way to achieve diversification of sweet potato-based local food, in addition to reducing the use of wheat flour. The purpose of this study was to determine the effect of white, yellow and purple sweet potatoes and the effect of sweet potato pasta and flour on the physicochemical and organoleptic characteristics of stuffed donuts. This study used statistical analysis with a factorial randomized block design. Some of the treatments given in this study were types of white, yellow and purple sweet potatoes as well as substitution of 25% sweet potato pasta and 7.5% sweet potato flour. Based on the results of the study, it was known that the treatment of various types of sweet potato pasta and flour had no effect on water content, fat content, protein content, flavonoid content, aroma, texture and taste of stuffed donuts, but the treatment of white, yellow and purple sweet potatoes had an effect on antioxidant activity. and the color of the filling donut. The best treatment based on the physicochemical characteristics of antioxidant activity 74.9% and color organoleptic test 4.36, texture 4.28 and taste 4.52 obtained from yellow sweet potato paste treatment of 25% on donut dough. Keywords: donuts, effect, flour, paste, sweet potatoes. Abstrak. Ubi jalar merupakan pangan lokal yang mudah ditemukan di Indonesia. Ubi jalar mengandung vitamin, serat, antioksidan dan juga rendah kalori. Pengolahan produk pangan berbasis ubi jalar juga masih terbatas, maka perlu dilakukan suatu upaya untuk menambah nilai jual dari ubi jalar. Pembuatan donat yang disubstitusi dengan ubi jalar merupakan salah satu cara mewujudkan diversifikasi pangan lokal berbasis ubi jalar, selain itu juga untuk mengurangi penggunaan tepung terigu. Tujuan penelitian ini untuk mengetahui pengaruh ubi jalar putih, kuning dan ungu serta pengaruh ubi jalar pasta dan tepung terhadap karakteristik fisikokimia dan organoleptik donat isi. Penelitian ini menggunakan analisis statistik dengan metode rancangan acak kelompok (RAK) faktorial. Beberapa perlakuan yang diberikan pada penelitian ini adalah jenis ubi jalar putih, kuning dan ungu serta substitusi ubi jalar pasta 25% dan ubi jalar tepung 7,5%. Berdasarkan hasil penelitian diketahui bahwa perlakuan berbagai jenis ubi jalar pasta dan tepung tidak berpengaruh terhadap kadar air, kadar lemak, kadar protein, kadar flavonoid, aroma, tekstur serta rasa donat isi, namun perlakuan jenis ubi jalar putih, kuning dan ungu berpengaruh terhadap aktivitas antioksidan dan warna donat isi. Perlakuan terbaik berdasarkan karakteristik fisikokimia aktivitas antioksidan 74.9% dan uji organoleptik warna 4.36, tekstur 4.28 dan rasa 4.52 diperoleh dari perlakuan pasta ubi jalar kuning sebesar 25% pada adonan donat. Kata kunci: donat, pasta, pengaruh, tepung, ubi jalar
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Thoriq, Ahmad. "Performance Analysis Of Cilembu Sweet Burning Using Oven Fuel Based Liquified Petroleum Gas (LPG)." Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) 8, no. 1 (March 31, 2019): 57. http://dx.doi.org/10.23960/jtep-l.v8i1.57-64.
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Cilembu sweet potato are a commodity typical of West Java's Sumedang district which will produce tasty, sweet, legit flavors and honey when burning using an oven. The conversion program of fuel oil to gas indirectly encourages modification of the cilembu sweet potato oven. The aim of this research is to test the performance of gas-fired ovens and observe the characteristics of cilembu during burning. Cilembu sweet potato burning in this study are cilembu sweet potatoes which have been stored for more than ten days, with grade B sizes (100-200 grams / tuber) and grade C (<100 grams per tuber) (SNI Number 01-4493-1998) . The burning performance parameters analyzed included the yield and weight of burned Cilembu sweet potatoes, energy to heat and increase the temperature of the material, energy to vaporize water, energy requirements for cilembu sweet potato burning process, LPG combustion energy, grill efficiency and specific energy consumption. The results showed that the burning process of 10.5 kg cilembu sweet potatoes using an oven with a temperature of 39 0C to 176 0C took 1.22 hours. The average decrease in water content during the burning process is 0.566% bb per minute for grade C and 0.368% bb per minute for grade B with the yield of burned cilembu sweet potato produced at 77.38%. Energy requirements for the cilembu sweet potato burning process were 9,410.68 KJ, LPG combustion energy was 177,050.78 KJ, burning efficiency was 5.32% and Specific Energy Consumption was 44.034,82 KJ / Kg of water vapor.
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Kręcisz, Magdalena, Joanna Kolniak-Ostek, Bogdan Stępień, Jacek Łyczko, Marta Pasławska, and Justyna Musiałowska. "Influence of Drying Methods and Vacuum Impregnation on Selected Quality Factors of Dried Sweet Potato." Agriculture 11, no. 9 (September 8, 2021): 858. http://dx.doi.org/10.3390/agriculture11090858.
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A comparative study was conducted on the effect of vacuum impregnation and drying methods on the production of dried sweet potatoes with high bioactivity. The present study determined the quality and physicochemical properties of dried sweet potato depending on the used impregnating solutions. Sweet potatoes were pretreated in freshly squeezed onion (O) and kale (K) juice, onion and kale (OK) mixture (1:1), and sodium chloride solution. Vacuum impregnation (VI) was carried out under reduced pressure (6 kPa) for 2 min, after which the impregnating solution was dispensed and maintained under vacuum for 4 min. Sweet potato slices were dried using vacuum drying (VD) and freeze drying (FD) methods. Higher content of polyphenols, carotenoids, and chlorophyll, as well as increased antioxidant capacity and higher VOC profile, were recorded for the dried products obtained using the sublimation method. The use of vacuum impregnation reduced the hardness of the products and other textural characteristics, such as cohesiveness, springiness, and gumminess. Furthermore, we found that vacuum impregnation pretreatment was a beneficial method for improving the characteristics of dried vegetables. The highest content of phenolics, carotenoids, and chlorophylls in dried sweet potatoes were recorded when samples were impregnated with onion and kale juice. For the fresh sweet potato, the highest contribution in VOC composition had phenylacetaldehyde (44.90%), (E)-2-octen-1-al (9.43%), and benzaldehyde (8.18%), respectively. The interesting content of VOC profile compounds in dried sweet potatoes was recorded when samples were impregnated with kale juice.
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Uaga, Maiter, Melsje Yellie Memah, and Jean Fanny Junita Timban. "KEARIFAN LOKAL DALAM USAHA TANI UBI JALAR DI KELURAHAN KOYA KECAMATAN TONDANO SELATAN KABUPATEN MINAHASA." AGRI-SOSIOEKONOMI 16, no. 1 (December 31, 2019): 9. http://dx.doi.org/10.35791/agrsosek.16.1.2020.26938.
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This study aims to determine the local wisdom of sweet potato farming in the Koya Village. This research was conducted in Koya Village, South Tondano District, Minahasa Regency. Sampling using a purposive sampling method, deliberately chose farmers who cultivate sweet potatoes as many as 10 people who are local sweet potato farmers. The data collected is primary data and secondary data. Primary data data obtained from interviews with sweet potato farmers with the help of a list of questions. Secondary data were obtained from the Koya Kelurahan government, as well as scientific papers related to research. The results showed that local wisdom in sweet potato farming in Koya Village was in the process of preparing land where farmers could differentiate land based on the color and type of soil so as to produce good sweet potatoes. In tillage, sweet potato farmers provide grain from the remnants of rice so that the soil can be fertile and the sweet potato produced is large and makes it easier to harvest.*eprm*
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Trisnawati, Chatarina Yayuk, Aguslina Kirtishanti, Sylvi Irawati, and Ardhia Deasy rosita Dewi. "PKM Pemanfaatan Potensi Pangan Lokal Ubi Jalar Cilembu melalui Penepungan dan Pengolahan Mie Kering di Kabupaten Mojokerto." GUYUB: Journal of Community Engagement 4, no. 3 (December 19, 2023): 364–80. http://dx.doi.org/10.33650/guyub.v4i3.7200.
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Duyung Village, located in Trawas District, Mojokerto Regency, has local food potential for Cilembu sweet potatoes. The problem that arises is that the use of local food is not yet optimal. Processing into Cilembu sweet potato flour and dry noodles is a step to optimize its utilization. This community service activity aims to develop the local food potential of Cilembu sweet potatoes in order to achieve food security in Duyung Village. Partners for this community service activity are farmer group partners and PKK groups. Training activities on making Cilembu sweet potato flour and dry noodles made from Cilembu sweet potato flour have been able to increase partners' knowledge and skills regarding the processing of Cilembu sweet potato flour and its application in dry noodle products. Mitra is also enthusiastic about making Cilembu sweet potato flour and dry noodles which will later become a business unit. The establishment of the Cilembu sweet potato flour and dry noodle business unit is expected to increase food security in Duyung Village through utilizing local food potential
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Rahmawati, Dina, Agussalim Bukhari, Andi Nilawati Usman, Veni Hadju, Amir Mahmud Hafsa, and Stang. "The Benefits of Processed Purple Sweet Potato (Ipomoea batatas L. poir) in Increasing Nutritional Intake." BIO Web of Conferences 96 (2024): 01020. http://dx.doi.org/10.1051/bioconf/20249601020.
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Purple sweet potato is a vine that grows a lot in Indonesia and is used in various local food preparations because it contains high nutrients. Objective: to review the benefits of various processed foods from purple sweet potatoes in increasing nutritional intake. Method: a literature review of published articles from Science Direct, PubMed, Neliti, and Google Scholar, with 25 shortlisted articles. Purple sweet potatoes contain nutrients that can replenish daily energy sources such as carbohydrates, fats, and proteins. Other ingredients include high anthocyanins, fiber, vitamins A, B12, and C, and minerals; Ca, Fe, Mg, K, and Zn. Purple sweet potatoes are used for traditional and modern food preparations. Some of these processed foods are biscuits, sponges, brownies, snack bars, fit bars, noodles, waffles, flaky cracers, pasta, croquettes, and MP-ASI. Conclusion: the benefits of processed purple sweet potato foods in various forms contribute to adequate nutritional intake, the importance of a good processing process, because the heat process will affect its nutritional content.
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Itoh, Kazuhito, Keisuke Ohashi, Nao Yakai, Fumihiko Adachi, and Shohei Hayashi. "Changes in Acetylene Reduction Activities and nifH Genes Associated with Field-Grown Sweet Potatoes with Different Nursery Farmers and Cultivars." Horticulturae 5, no. 3 (July 27, 2019): 53. http://dx.doi.org/10.3390/horticulturae5030053.
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Sweet potato cultivars obtained from different nursery farmers were cultivated in an experimental field from seedling-stage to harvest, and the acetylene reduction activity (ARA) of different parts of the plant as well as the nifH genes associated with the sweet potatoes were examined. The relationship between these parameters and the plant weights, nitrogen contents, and natural abundance of 15N was also considered. The highest ARA was detected in the tubers and in September. Fragments of a single type of nitrogenase reductase gene (nifH) were amplified, and most of them had similarities with those of Enterobacteriaceae in γ-Proteobacteria. In sweet potatoes from one nursery farm, Dickeya nifH was predominantly detected in all of the cultivars throughout cultivation. In sweet potatoes from another farm, on the other hand, a transition to Klebsiella and Phytobacter nifH was observed after the seedling stage. The N2-fixing ability contributed to plant growth, and competition occurred between autochthonous and allochthonous bacterial communities in sweet potatoes.
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Rayamajhi, Ujjal, and Achyut Mishra. "Impact of Processing on Retention of Beta Carotene of Sweet Potatoes." Journal of Food Science and Technology Nepal 12, no. 12 (December 19, 2020): 20–24. http://dx.doi.org/10.3126/jfstn.v12i12.33400.
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The study was carried out to evaluate the impact of processing on retention of beta-carotene of sweet potatoes. Eight cultivars of sweet potatoes were used in the study; among which four cultivars were of orange-fleshed varieties viz. ‘CIP 440012’, ‘CIP 440015’, ‘CIP 440267’ & ‘CIP 440021’, and four cultivars were of white fleshed varieties viz. Lamatar White, Balewa Red, Sangachowk Red and Barbote White. The proximate composition and micronutrient composition of eight cultivars of raw sweet potatoes were determined. The carotene content of sweet potato cultivars was also calculated. Finally, the retention of carotene content in sweet potato cultivates under various processing methods (viz. boiling for 30 minutes at 100°C, baking in a microwave oven at 200°C for 30 minutes and drying in a cabinet dryer for 12 hours at 60°C) was observed. The orange fleshed varieties (CIP cultivars) had the greater proximate composition than the white fleshed varieties (local cultivars). The micronutrient composition of orange fleshed sweet potatoes and white fleshed varieties were similar. But the carotene content of the orange fleshed varieties was greater; ranging from 14.43-22.11 mg/100gm. The white fleshed varieties had a low carotene concentration of 0.70-1.83 mg/100gm. The retention of carotene content was observed higher in the boiling process (79%-89%) followed by baking (56%-78%) and least in drying (44%-67%). Also, the orange fleshed varieties had a better retention capability than white fleshed varieties in all the processing methods. Thus, orange fleshed sweet potatoes had a better nutrient profile with higher retention capabilities.
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Muhidin, Muhidin, Dewi Nurhayati Yusuf, Sitti Leomo, Arsy Aysyah Anas, Gusti Ayu Kade Sutariati, Tresjia Corina Rakian, Waode Nuraida, and Dedi Erawan. "Budidaya Ubi Jalar Kaya Antosianin Model Pot Karung Vertikultur." Jurnal Pengabdian Masyarakat Ilmu Terapan (JPMIT) 4, no. 1 (April 30, 2022): 67. http://dx.doi.org/10.33772/jpmit.v4i1.27315.
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The sweet potato (Ipomoea batatas L). has significant potential as a source of carbohydrates in Indonesia The purple hue of sweet potatoes is a result of natural pigments known as anthocyanins. As antioxidants and free radical scavengers, anthocyanin chemicals have a crucial role in combating aging, cancer, and degenerative disorders. In addition, anthocyanins possess anti-mutagenic and anti-carcinogenic properties, as well as the capacity to prevent liver function abnormalities, act as antihypertensives, and reduce blood sugar levels. Given the numerous benefits of anthocyanin content, the presence of anthocyanin compounds as a source of natural antioxidants in purple sweet potatoes is highly intriguing. Alongside the growing public knowledge of healthy living, consumer food preferences are also altering. Foods that are beginning to be in high demand among consumers have an appealing appearance and flavor, as well as specialized physiological benefits for the human body. The presence of anthocyanin compounds in purple sweet potato makes this type of food very attractive to be processed into foods with functional value. On the one hand, with the increasingly limited land area, the potential for developing agricultural products, including sweet potatoes, is also increasingly limited. Meanwhile, on the other hand, the yard business model owned by households is not utilized optimally. Therefore, in providing healthy food and functional food based on anthocyanin-rich sweet potatoes, it is necessary to develop and revitalize yard land by vertically developing sweet potatoes in sacks. In addition to increase the availability of functional, healthy food, this activity is also a revitalization of the use of yardland.
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Joen, Deary Amenthy Zahrotinufus, Giffary Pramafisi Soeherman, and Fahrulsyah Fahrulsyah. "FERMENTED SWEET POTATO FLOUR." Jurnal Pengembangan Agroindustri Terapan 1, no. 1 (September 12, 2022): 45–50. http://dx.doi.org/10.25181/jupiter.v1i1.2660.
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Sweet potatoes ( Ipomea batatas L.) is a source of carbohydrates. The high carbohydrate content makes sweet potatoes very potential to be processed into flour. However, naturally processed sweet potato flour has some drawbacks when applied to food. To overcome this problem, it is necessary to modify the processing process for sweet potato flour. One way to modify flour can be done by fermentation using Lactic Acid Bacteria (BAL). The principle of modification by fermentation in a spontaneous way that is thought to grow is Lactic Acid Bacteria (BAL) which produce pektinolytic and sellulolytic enzymes that can destroy the cell walls of yams so that starch hydrolysis occurs. In addition, the duration of fermentation will affect the fermentation results. The purpose of this experiment was to determine the effect of spontaneous fermentation on the color of sweet potato flour.
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Devi, Lufita, and Eva Fitriyaningsih. "PENGARUH PENAMBAHAN TEPUNG KACANG MERAH UBI JALAR UNGU TERHADAP SIFAT ORGANOLEPTIK FORMULA INSTAN MP-ASI BAYI USIA 6-12 BULAN." Jurnal Ilmu Gizi : Journal of Nutrition Science 11, no. 4 (June 2, 2023): 218–24. http://dx.doi.org/10.33992/jig.v11i4.1325.
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The use of purple sweet potato and kidney beans attempts to increase the efficiency and economic value of purple sweet potato and kidney beans. One of them is the diversity of processed products from purple sweet potatoes and red beans, one of the uses for purple sweet potatoes and kidney beans is added to complementary foods. Purple sweet potatoes are high in carbohydrates and beans are good for vegetable protein. The aim of this research was to see the effect of red bean flour and purple sweet potato 10%, 20%, 30% on organoleptic properties (taste, aroma, texture and color). The research used experimental design with non factorial completely randomized design (CRD) with 3 treatments and 3 repetitions. organoleptic test (taste, aroma, texture and color) in the Food Technology Laboratory of the Department of Nutrition, Poltekkes Kemenkes Aceh. There was a significant effect of adding 10%, 20% and 30% purple sweet potato red bean flour mixture to the organoleptic properties (color, taste, aroma and texture) of MP-ASI with P-value 0.05. In terms of color, panelists preferred FII treatment (20%), in terms of taste of panelists, treatment of FI (10%), in terms of aroma, panelists preferred FII treatment (20%), in terms of panelist texture, FII treatment (20%) with somewhat favorable responses. . Conclusion, the addition of 10%, 20% and 30% red bean flour and purple sweet potato has a significant effect on the organoleptic properties (color, taste, aroma and texture) of the instant MP-ASI formula.Keywords: MP-ASI, red bean flour, purple sweet potato flour
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EJECHI, M. E. "DETERMINANTS OF VALUE ADDITION AMONG SMALLHOLDER SWEET POTATO FARMING HOUSEHOLDS IN EBONYI STATE, NIGERIA." FUDMA Journal of Agriculture and Agricultural Technology 9, no. 3 (December 28, 2023): 105–12. http://dx.doi.org/10.33003/jaat.2023.0903.16.
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Smallholder farmers play a crucial role in sweet potato production, but limited value addition hinders their income generation and market participation. This study explored the factors that smallholder farmers in Ebonyi State considered when adding value to their sweet potato production. Using a multi-stage sampling technique, primary data was gathered from 400 small-scale sweet potato growers out of the state's 380,000 growers. Interview schedules were the instrument utilized for data collection. Information was gathered on the sweet potato processing method as well as the socioeconomic traits of the growers. Statistics from the descriptive and probit regression models were used to analyze the data. Findings revealed that the traditional method of processing sweet potatoes was predominant in the area. At a 1% probability level, the probit regression coefficient of educational attainment and farmers’ association membership was significant and positively correlated with the addition of value to sweet potatoes. Additionally, at a 5% probability level, access to credit was substantial and positively associated with the addition of value to the sweet potato. At 1% and 5% probability levels, respectively, coefficients of gender and farming status were significant and inversely associated with the addition of value to sweet potatoes. The study concludes that the most common processing methods used by sweet potato farmers are traditional processing methods. Therefore, strategies to educate farmers about the value of forming farmer groups are needed, as most training on value addition and access to knowledge about market opportunities can be easily shared through farmers' groups.
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Ndou, Portia, Bridget Taruvinga, and Christian P. du Plooy. "The Viability and Potential of Smallholder Sweet Potato Enterprises as a Food Security Measure in Rural Communities of South Africa." Journal of Agricultural Science 12, no. 9 (August 15, 2020): 74. http://dx.doi.org/10.5539/jas.v12n9p74.
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The Agricultural Research Council in partnership with the Department of Rural Development and Land Reform are engaged in promoting the establishment of sustainable Sweet Potato Enterprise projects in South Africa. This study sought to investigate the viability of smallholder sweet potato enterprises for the South African rural communities. Formal market surveys and Gross margin analysis were utilised in addressing the research questions. Results of the study indicate that both the sweet potato vine nurseries and growers stand a significant chance to gain considerable amount of income from sweet potato enterprises. Sweet potato vines had a gross margin of between R219,000.00 and R226,000.00 while the sweet potatoes attracted an average gross margin of R47,000.00/ha. Coupled with the potential to create employment and provide access to the nutritious sweet potato cultivars, sweet potato enterprises can potentially improve food security among the rural poor in South Africa, indirectly extending benefits even to those who are not directly involved in production. This study recommends support of smallholder farmers through training and infrastructure development, as well as creation of awareness among rural people of the benefits of sweet potatoes.