Cilembu Sweet Potato Research Articles

Influence of sweet potato types on physical and sensory characteristics pure of sweet potato soup (ipomoea batatas L)

Pure Cream Soup is a cream soup by using pure tubers as thickening ingredients. The famous of it is potato cream soup. Potatoes are relatively more expensive than sweet potatoes. The chemical content of sweet potatoes is relatively the same as the potatoes. Thus it is very beneficial to develop sweet potato cream soup (SCS). Sweet potato cream soup was used many alternative processing techniques. The method used is development method with Quantitative Descriptive Analysis sensory test by the trained panelist. Trained panellists were generated through the screening stage, basic taste test, intensity test, and an interview. Of the 44 people who followed the screening were netted eight trained panellists, one male panellist and seven female panellists with a 21-24 year age range. Five types of sweet potato used purple sweet potato, Cilembu sweet potato, Japanese sweet potato, yellow sweet potato, and white sweet potato. The most preferred SCS color is Japanese Sweet Potato, and the most viscous texture is Cilembu sweet potato. The most preferred SCS overall is SCS Japanese sweet potato.

Dynamics and diversity of cultivable rhizospheric and endophytic bacteria during the growth stages of cilembu sweet potato (Ipomoea batatas L. var. cilembu)

Cultivable rhizospheric and endophytic bacteria were isolated from cilembu sweet potato during the 5 mth period post planting to assess the diversity and dynamics of its bacterial community. The number of colony forming units of rhizospheric bacteria was significantly higher than for the endophytic bacteria. The diversity and genera richness of the bacteria associated with cilembu sweet potato in the early stages of growth were higher than in the last stages. The different cultivable bacteria were identified using 16S rRNA gene sequencing as: Alphaproteobacteria (Methylobacterium, Sphingomonas, Paracoccus), Gammaproteobacteria (Klebsiella, Enterobacter, Pseudomonas, Serratia), Bacteroidetes (Chryseobacterium, Sphingobacterium), Firmicutes (Exiguobacterium, Bacillus, Staphylococcus) and Actinobacteria (Streptomyces, Arthrobacter, Kocuria, Microbacterium, Micrococcus). The nitrogen content in the soil may significantly affect the change of bacterial diversity in the rhizosphere during the growth of cilembu sweet potato. All isolates were capable of producing plant growth-promoting traits, alone or in combination, such as indole acetic acid production, phosphate solubilization, ammonia production, nitrogen fixation, cellulolytic and amylolytic activity.

Discriminating Land Characteristics of Yield and Total Sugar Content Classes of Cilembu Sweet Potato (Ipomoea batatas L.)

Cilembu sweet potato is a unique commodity with high demand market due to its sweet taste. The objectives of this study were to investigate the production performance of Cilembu sweet potatoes in term of production classes and critical limit and to determine discriminating land characteristics classes of yield and total sugar content. This study was conducted in Cilembu sweet potatoes production centers in West Java. Sweet potatoes tuber and soil samples were collected by purposive random sampling during harvest. Cilembu sweet potatoes production classes were defined by decreasing yields criteria in land evaluation. Critical limit production was the lowest yield and total sugar content of raw tuber which harvested in Cilembu village. Discriminating land characteristics were decided by discriminant analysis. Results showed that there was a significant different yield between typical and nontypical areas. Critical limit of yield and total sugar content were 10.5 t ha-1 and 2.32 %, respectively. The discriminating land characteristics of yield classes were soil properties (pH, CEC, P, Ca, Mg, ΔT), and monthly rainfall, whereas for total sugar content classes were effective soil depth, clay, sand and monthly rainfall. These variables are proposed as diagnostic criteria in Cilembu sweet potato land suitability criteria.

Utilization of Baked-Smashed Sweet Potato and Vegetables on Patisserie Product

The research was an experimental study in Green Skill Patisserie Course using Project-Based Learning model. It aims to complete the project development of pie named guramnis rainbow pie. Several experiments were carried out to produce a pie dough crust mixed with baked-smashed sweet potato and added with vegetables extract as the food coloring. The experiment method in order to make a better appearance or an attractive shape and to have more nutrition. In addition, the pie was filled with a mixture of sweet and sour gurame as Indonesian traditional food. By applying an organoleptic test to 10 respondents, the result shows that pie dough recipe using flour substituted by baked-smashed sweet potato with 2:1 of a ratio. Coloring pie dough adding extract vegetables (carrots, beets and celery) as color. We found that pie dough has more interesting pie color (90%) and the texture of the pie with a quite level of crispness (60%). Moreover, the pie taste is fairly (70%) and tasty (70%). Nutritional analysis results show that per size, serving guramnis rainbow pie contains energy as much as 81.72 calories, carbohydrates 12.5 grams, fat 2.32 grams and 2.77 grams of protein. The main findings are the pie appearance and taste was different compared to the previous pies because of the pie was served with gurame asam manis as the filling and had flour and cilembu sweet potato as the basic ingredients. The color of guramnis rainbow pie was resulted not only from food coloring but also from vegetables extract namely carrot (orange), bit (red), and salary (green). Thus, it had many benefits for health and adds the nutrition. The researchers recommend a further study in order to make pie dough with baked sweet potato and vegetables extract having an optimal level of crispness.

KARAKTERISTIK LAHAN DAN KUALITAS KEMANISAN UBI JALAR CILEMBU

The Cilembu sweet potato is the popular food crop from specific location in Sumedang, West Java. Sweetness degree is one of key indicators for this commodity. Sweetness degree relate to sugar content. Currently, Cilembu sweet potato variety was grown by farmers is Rancing. They were local culture on cultivation and storage of Cilembu sweet potato. Study of Cilembu sweet potato based on land characteristics on cultivation location and sweetness quality along storage periods between different cultivation locations is limited. The objectives of this study were to determined influence of land characteristics of cultivation locations and storage periods on sweetness quality of Cilembu sweet potato. Samples were taken from harvested tubers from Cilembu, Rancakalong, Sukasari, Cicalengka, and Jalaksana cultivation location using purposive sampling method. Sweetness degree was measured by total sugar content using luff schoorl method. The experiment design was used split plot design. The experiment room controlled at the same condition. The storage periods was observed at 0, 1, 2, 3, and 4 weeks after harvest. The role of land characteristics on the sweetness quality of Cilembu sweet potato was used analysis of regression and t test for equality of means. The result showed that storage periods was significantly affect the sweetness quality of Cilembu sweet potato, while the cultivation locations did not significant influence on sweetness quality. They were not interaction between both factors. The chemical and physical soil properties, elevation and climate properties affect differences of sweetness quality of Cilembu sweet potato on different cultivation locations.

The Effect of CMC Addition on the Characteristics of Sweet Potato (Ipomoea Batatas L. Cv Cilembu) Velva

Indonesia is the fourth largest sweet potato producing country in the world. However, the number of sweet potato utilization is still non optimal. One of the most popular sweet potato cultivars is Cilembu sweet potato. Velva is a frozen dessert which is made from mashed fruit (puree) with addition of water and sucrose. Fat content in velva is much lower than the ice cream, it is suitable to be consumed by vegetarian and those who are on low-fat diet. The velva making process may serve as an alternative of sweet potato utilization and will increase its economic value. One of the factors that affects the texture of velva is the type and amount of stabilizers used. This research aims to determine the optimal amount of Carboxy Methyl Cellulose(CMC) to yield Cilembu sweet potato velva with good characteristics and organoleptic properties of the panelists preferences. The method used is the experimental method with completely randomized design (CRD) consisted of 6 treatments of CMC addition (0.00%, 0.20%, 0.40%, 0.60%, 0.80%, and 1.00%) and replicated 4 times. The final results showed that the sweet potato velva with addition of 0.60% CMC was the best treatment. The velva has rate of melting 712.50 seconds, overrun 19.69 %, and the amount of total soluble solids 27obrix. This velva has qualified the standard of rate of melting, according to Arbuckle and Marshall (1996) the ice cream’s rate of melting in 20oC is 10-15 minutes. Keywords: velva; sweet potato; CMC; characteristics

PENGARUH TAKARAN PUPUK KANDANG AYAM DAN PHONSKA TERHADAP HASIL UBI JALAR VARIETAS CILEMBU

An experiment was carried out from May to October 2015 at Experimental Field of Agriculture Faculty Winaya Mukti University Tanjungsari Campus, at the altitude of 850 m above sea level, Inceptisols soil order. The objective of these experiment was to study interaction effect of Chicken manure and Phonska Rates on Yield of Sweet Potato Cilembu Variety. Experimental design used was a Randomized Block Design (RBD) in factorial pattern with 2 replications. The fisrt factor named chicken manure rates (A), contain of 4 levels, named : a0 = without chicken manure, a1 = 10 t ha-1, a2 = 20 t ha-1, a3 = 30 t ha-1. Rates of Phonska (P) contain 4 levels, named : p0 = without Phonska, p1 = 400 kg ha-1, p2 = 800 kg ha-1 p3 = 1.200 kg ha-1. Result of experiment showed that interaction between chicken manure and phonska rates was not significant on yield of sweet potato Cilembu variety. Main effect of chicken manure rates and phonska rates were significant on plant dry weigt at one, two, three and four month after planting, weight of first class tuber and total tuber plot-1, while the effect on number of tuber is not significant. The optimum chicken manure rate was 28,87 ton ha-1 with maksimum first class yield 17,96 t ha-1, and optimum chicken manure rate was 27,18 t ha-1 with total tuber yield 20,51 t ha-1. Tuber yield response toward phonska rates was linear.

Comparison of Plant Growth Promoting Rhizobacteria (PGPR) Diversity and Dynamics During Growth of Cilembu Sweet Potato (Ipomoea batatas L var. Rancing) in Cilembu and Jatinangor Site, Indonesia

Comparison of Plant Growth Promoting Rhizobacteria (PGPR) Diversity and Dynamics During Growth of Cilembu Sweet Potato (Ipomoea batatas L var. Rancing) in Cilembu and Jatinangor Site, Indonesia

Perbandingan Metode Somogyi-Nelson Dan Anthrone-Sulfat Pada Penetapan Kadar Gula Pereduksi Dalam Umbi Cilembu (Ipomea batatas L.)

Sweet potato cultivar Cilembu, kind of rancing from Cilembu Village, Sumedang, West Java has really sweet taste due to the high content of reducing sugar. The amount of reducing sugar needs to be proven scientifically. The study aimed to compare Somogyi-Nelson method and Anthrone-Sulfate method in order to determine reducing sugar level in Cilembu sweet potato. Cilembu sweet potato must be stored in freezer at 15C for 2 weeks before used as the sample. Analytical method validation was performed for the two methods. The determination results between two methods were compared. The amount of reduction sugar (glucose) from Cilembu sweet potato determined by Somogyi-Nelson method was 3.42%, the value of %recovery was 99.8%, LOD = 0.00167 (mg/mL), LOQ = 0.00557 (mg/mL), and value of RSD was 3.7%. While the average amount of reduction sugar determined by Anthrone-Sulfate method was 14.9%, the value of %recovery was 74.7%, LOD = 0.0198 (mg/mL), LOQ = 0.066 (mg/mL), and value of RSD = 8.6%. The Somogyi-Nelson method was more recommended for the analysis of the reducing sugar in Cilembu sweet potato compared with Anthrone-Sulfate method.

Biophysic Factors Related to a Local Famous Sweet Potato Variety (<i>Ipomoea batatas</i> L.) Production: A Study Based on Local Knowledge and Field Data in Indonesia

Cilembu sweet potato is one of the famous local sweet potatoes in Indonesia. The aim of this study is to determine biophysic factors related to Cilembu sweet potato production based on local knowledge and field data. The research was conducted between September 2014 and October 2015. The methods used simple analytical hierarchy processes and selection guide of land use requirements for local knowledge exploration and Pearson correlation for biophysic factors related to Cilembu production. The samples of study include expert farmers, sweet potatoes and soil samples were selected using purposive sampling technique. The samples of soil and sweet potato were collected during harvest from each cultivation field. The result showed that soil and climate are the dominant environmental factors affecting Cilembu sweet potato production based on farmer perceptions. Correlation analysis confirms the farmers' perception analysis and the field data shows that soil and climate factors have significance correlation to yield and sugar content of Cilembu production. This study is useful for preliminary stage of local varieties land suitability criteria development, more so in the situation of limited data and expertise on the topic.

Type utilization of baked-smashed sweet potato and vegetables on patisserie product

The research was an experimental study in Green Skill Patisserie Course using Project-Based Learning model. It aims to complete the project development of pie named guramnis rainbow pie. Several experiments were carried out to produce a pie dough crust mixed with baked-smashed sweet potato and added with vegetables extract as the food coloring. The experiment method in order to make a better appearance or an attractive shape and to have more nutrition. In addition, the pie was filled with a mixture of sweet and sour gurame as Indonesian traditional food. By applying an organoleptic test to 10 respondents, the result shows that pie dough recipe using flour substituted by baked-smashed sweet potato with 2:1 of a ratio. Coloring pie dough adding extract vegetables (carrots, beets and celery) as color. We found that pie dough has more interesting pie color (90%) and the texture of the pie with a quite level of crispness (60%). Moreover, the pie taste is fairly (70%) and tasty (70%). Nutritional analysis results show that per size, serving guramnis rainbow pie contains energy as much as 81.72 calories, carbohydrates 12.5 grams, fat 2.32 grams and 2.77 grams of protein. The main findings are the pie appearance and taste was different compared to the previous pies because of the pie was served with gurame asam manis as the filling and had flour and cilembu sweet potato as the basic ingredients. The color of guramnis rainbow pie was resulted not only from food coloring but also from vegetables extract namely carrot (orange), bit (red), and salary (green). Thus, it had many benefits for health and adds the nutrition. The researchers recommend a further study in order to make pie dough with baked sweet potato and vegetables extract having an optimal level of crispness.

Modification of Cilembu sweet potato starch with ethanoic acid

Cilembu sweet potato harvest was abundant, its use was still limited. Starch was required by various industries. Starch is generally beige, and requires a long time for the drying process. The purpose of this research was to produce a modified starch with ethanoic acid. The method used in this study was the experimental method. The results showed acid modified starch yield was 18%, with the color characteristics of L*: 96.38 ± 0.82; a*: -0.70±0.02; b*: 2.70±0.03; C: 2.79±0.02. Native starch yield was 16%, with the color characteristics of L*: 93.55 ± 0.91; a*: -0.86±0.06; b*: 2.93±0.04; C: 3.05±0.03. The conclusion of this study was modified starch of Cilembu sweet potato using ethanoic acid have higher yield and more white bright than native starch.

Effect of Cilembu Sweet Potato Starch and Storage Times on Physicochemical and Microbiology of Synbiotic Yoghurt Ice Cream

The purpose of this research was to determine the effect of adding cilembu sweet potato starch (1-6 %) and storage time (2, 4, 6 weeks) on physicochemical and microbiology of synbiotic yoghurt ice cream. The research methodology used was experiment laboratory. The first experiment was designed by Completely Randomized Design (CRD) using 7 treatments and 4 replications, while second step was designed by CRD using 4 treatments and 4 replications. Data were analized by Analysis of Variance (ANOVA) and continued by Duncan’s Multiple Range Test (DMRT). Determination of the best treatment used Effectiveness Index, which has been modified. The result of first step showed the best treatment is the addition of cilembu sweet potato starch 3% with value 5.400 log10 cfu.mL -1 of total LAB, 4.322 of pH, 0.200 g.L -1 of EPS, 40.257 P of viscosity, 35.523 minutes.50g -1 of melting rate, 30.258% of overrun. For second step, the best treatment is 6 weeks stored with value 5.004 log10cfu.mL -1 of total LAB, 4.347 of pH, 0.327 g.L -1 of EPS, 114.928 P of viscosity, 48.828 minutes.50g -1 of melting rate. Keywords: cilembu sweet potato,exopolysaccharides, ice cream, periods

Comparison of reduction sugar analysis method in cilembu sweet potato (Ipomoea batatas l.) using luff schoorl and anthrone method

Background : Cilembu Village - Sumedang, West Java is the producer of sweet potato that tastes sweet. The sweet taste was obtained from potato that has been through the process of incubation for 3 weeks, with a result of the change of starch by amylase enzyme into reducer sugars in the sweet potato Cilembu. Objective : The aim of the study is to verify the levels of reducer sugar of sweet potato Cilembu the analysis of reducer sugar itself is required and the comparison of the methods used. Methods : Among many calorimetry methods that used to analyze reducer sugar, the most widely used is Anthrone. The analysis of total carbohydrates, especially reducer sugar is quite simple and sensitive. but the analysis method for reducer sugar is quite simple SNI 3457.1:2008 using Luff Schoorl method that based on titrimetric, it is consuming time, difficult to do for untrained analyser and the reduction reaction is not stoikiometric. the candidate method that using Anthrone method is recommended in order to replace Luff Schoorl method of reducing sugar in SNI 3457.1:2008. Results : The average levels of reducer sugar in sweet potato Cilembu that used Luff Schoorl as a method was 14.88 ± 0.44 (%) whereas Anthrone method was 21,60 1,31 (%). The average levels of reducer sugars in sweet potato Cilembu from Luff Schoorl method completed the Indonesia Pharmacopoeia conditions, that is has a recovery value a 92,49 % % and but has 3,25% CV value. The average levels of reducer sugar in sweet potato Cilembu with Anthrone method did not complete the Pharmacopoeia Indonesia conditions, which has a recovery value a 67,58 % and has CV 6,56 % value. Conclusion : Anthrone method not recommended for analyze the reducer sugars in sweet potato Cilembu.