Dioscorea Hispida Research Articles

Starch-based C-dots from natural Gadong tuber as pH fluorescence label for optical biosensing of arginine

A fluorescence bi-enzyme optical arginine biosensor based on novel fluorophore carbon nanodots (C-dots) pH indicator derived from natural Gadong (Dioscorea hispida) tuber was developed. The brightly luminescent pH sensitive carbon-based quantum dots (QDs) exploited from exotic wild yam polysaccharides via aqueous-based synthesis method were immobilized on the acrylic-N-acryloxysuccinimidecopolymer microspheres. Recombinant Glaciozyma antarctica arginase (GaArg) cloned in E. coli expression system and commercial urease were grafted on the acrylic microspheres (AMS) via peptide covalent link. During fluorescence arginine detection, the immobilized arginase catalyzed hydrolysis conversion of arginine to ornithine and urea, and subsequent enzymatic hydrolysis of urea by immobilized urease rendering deprotonation of starch-based C-dots, resulted in the heightening of C-dots’ photoluminescence intensity due to elevated localized pH. Under 380 nm excitation, the C-dots fluorescence intensity at 420 nm increased linearly with arginine over the concentration range of 1–10 mM, with the limit of detection (LOD) estimated at 0.9 mM. The Gadong starch-based C-dots, which prepared from different natural tuber samples showed high reproducible physico-chemical properties, and gave reproducible fluorescence intensity at different pH values with relative standard deviation (RSD) values obtained at <1.0%, which suggests high reproducibility of the synthesis of starch-based luminecent C-dots. The optical enzymatic biosensor doped with C-dots pH label demonstrated high selectivity towards fluorescence biorecognition of arginine compared to some other amino acids normally present in packaged fruit juices. No significant difference was found between C-dots-labeled enzymatic fluorescence microsensor and HPLC standard method for arginine content detection in fruit juice samples of grapes, mangoes and oranges.

KADAR AMILOSA, TINGKAT KEKERASAN, DAN SIFAT SENSORI STICK DENGAN SUBSTITUSI TEPUNG GADUNG (Dioscorea hispida Dennst)

Stick is one type of snack that is quite popular. The public's fondness for this stick makes it one of the most widely produced snack foods. The main raw material for stick making is wheat flour, where the import of wheat flour in Indonesia continues to increase. Therefore, the effort to reduce the need of wheat flour needs to be done, among others, by substituting wheat flour with local food products such as gadung flour from gadung tuber (Dioscorea hispida Dennst). Umbi gadung contains a high enough carbohydrate that is equal to 18%, for that gadung tuber potentially as a source of carbohydrates. However, on the other hand the gadung bulb contains HCN levels. To reduce the levels of HCN on the gadung tubers will be modified making of flour gadung using cabbage fermentation extract. The purpose of this research is to know the level of amylose, the hardness level and the sensori character and the best treatment stick with the substitution of gadung flour with variation of the addition of the flour of gadung as much as 0%, 10%, 20%, 30% and 40%. The result showed that there was no significant effect (p &lt;0.05) on the amyloose substitution level and the stick hardness, while the sensory character showed no significant effect (p&gt; 0,05) on the substitution stick of the gadung flour. The best result of this research is stick with substitution of flour of gadung with the formulation of 10% flour of gadung with result of amylose content 58,47%, hardness 0,61N, sensory 3,20 (like) and HCN level 37,45 ppm. Top 10% gadung stick criteria are yellow-brown, fragrant aroma, crispy texture and savory taste.

Nutritional and functional properties changes during facultative submerged fermentation of gadung (Dioscorea hispida Dennst) tuber flour using Lactobacillus plantarum

This work aims to examine the influence of flour concentrations (5%–25% w/v), inoculum loading (2.5%–15% v/v), and fermentation time (0–144 h) on the nutritional and functional properties of gadung (Dioscorea hispida Dennst) tuber flour. The flour was microbiologically treated through facultative submerged fermentation using Lactobacillus plantarum. The carbohydrate, lipid, protein, fiber and ash contents were reduced by fermentation, while moisture content was increased. In general, the swelling power and the solubility of fermented flour were below those of the native flour. Carboxyl group content increased with fermentation time, whereas no clear trend was found for carbonyl group. The amylose content of the fermented flour was larger than that of the native flour, which most probably was due to the depolymerization of amylopectin branches to form new amylose-like molecules. The best fermentation conditions were flour concentration of 10% (w/v), inoculum loading of 5% (v/v), and fermentation for 48 h.

Effectiveness of Reducing Cyanide Levels in The Dioscorea hispida Dennst Bulbs Through Soaking in Seawater and Interaction with Ash scrub

The high concentration of cyanide in Dioscorea hispida dennst should be reduced through immersion in seawater and interaction with rubbing ash. Soaking seawater prepared in immersion time 12, 24, and 36 hours accompanied by the replacement of seawater every three hours, while interaction with rubbing ash was ready with 75% and 100% concentration of ash on 12, 24, and 36 hours of storage time respectively. Measurement of cyanide concentrations of Dioscorea hispida dennst samples was prepared by argentometry titration with Liebig method after through the steam distillation process. Based on the results of this study, it found that immersion time for 12, 24, and 36 hours could reduce cyanide concentrations about 48.30%, 64.44%, and 70.88%, respectively. The interaction by using 75% rubbing ash for 12, 24, and 36 hours, it can reduce 24.09%, 38.69%, and 51.42% cyanide concentration in Dioscorea hispida dennst tubers, respectively. The Dioscorea hispida dennst tubers smeared with100% rubbing ash for 12, 24, and 36 hours. It can reduce cyanide content in Dioscorea hispida dennst by 36.26%, 49.92%, and 59.63%, respectively. Further treatment with drying and fermentation produces Dioscorea hispida dennst with a lower concentration of cyanide about 88.68% with a soft and white texture.

Isolation of prebiotic inulin from Gadung Aceh tuber (Dioscorea Hispida) using hydrolysis reaction

The goal of this research to identifity inulin compounds in Aceh gadung tuber (Dioscorea Hispida) by using hydrolysis method with variations hydrolysis time 30 minutes; 60 minutes; 90 minutes and hydrolysis temperature 70°C; 80°C. Inulin is a group of carbohydrate that are prebiotic. Inulin is usually use a substitute for fat and sugar in low calorie food product. The hydrolysis method used can convert the carbohydrate from tuber starch to glucose and also convert it to simple sugar that is fructan. The analysis in this research is detected inulin function group by analysis Fourier Transform Infrared Spectroscopy (FTIR) and yield of crystal inulin. Isolation inulin used material and solvent (1:5) can obtained the best treatment of isolation inulin is operating condition at hydrolysis temperature 70°C by hydrolysis time 60 minutes, in this condition the yield of crystal inulin is 42%.

Hoạt tính kháng oxy hóa và kháng nấm của một số cao chiết thực vật thuộc họ gừng (Zingiberaceae) và họ củ nâu (Dioscoreaceae)

The antioxidant and antifungal activity of ethanol extracts of Curcuma longa, Curcuma yunnanensis, Hedychium coronarium, Alpinia conchigera, Dioscorea bulbifera, Dioscorea membranacea, Dioscorea hispida and Dioscorea pentaphylla were tested. The highest total polyphenol (44,87±0,14 mg GAE/g extract) and flavonoid (110,75±6,38 mg QE/g extract) content were observed in Curcuma longa extract. The correlation was observed between biological activities and the amount of polyphenol, flavonoid compounds. All extracts exhibited antioxidant activity in FRAP (ferric reducing-antioxidant power), ABTS (2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) and RP (reducing power) assay. Poisoned food technique was used to determine the inhibition of mycelial growth, minimum inhibitory concentration, and minimum fungicidal concentration of the extracts on the test pathogens. The C. longa produced complete mycelial growth inhibition in Corynespora cassiicola pathogens at a concentration of 5,000 µg/mL after three days of incubation. The minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) of the C. longa on the test fungi were in the range of 2,500-5,000 ����L/mL and >5000 ����L/mL, respectively. These findings confirm the fungicidal properties of plants extract and their potential use in the management of economically important C. cassiicola and as possible alternatives to synthetic fungicides. C. longa used in this study could be potential sources of new antifungal and antioxidant.

Fermentation of Dioscorea hispida oligosaccharides as prebiotic potential by lactic acid bacteria and bifidobacterium

Dioscorea hispida oligosaccharides (DHOS) were intended to be used as a synbiotic product. Fermentability of DHOS by lactic acid bacteria and Bifidobacterium was studied. In vitro DHOS fermentations by L. acidophilus FTDC 2131, L. casei ATCC 393, L. casei FTCC 0442, L. plantarum FTCC 0350 and B. bifidum 12 were at 37°C for 24 h. DHOS was the most preferred substrate by L. acidophilus FTDC 2131, L. plantarum FTCC 0350 and B. bifidum 12, whilst, fructooligosaccharides (FOS) and inulin was the best substrate for the growth of L. casei ATCC 393 and L. casei FTCC 0442, respectively. The pH reduction in DHOS fermentation medium was comparable to the commercial FOS suggesting that DHOS was able to enhance the selected bacterial growth and produced organic acids. Fermentation of DHOS by B. bifidum 12 had exhibited the highest prebiotic activity score (+0.713) and produced 30.42 mM lactic, 22.63 mM acetic and 0.71 mM propionic acids. The incorporation of DHOS in the medium culture of the selected bacteria was able to enhance the bacterial growth, reduce the pH medium, produce substantial amount of lactic, acetic and propionic acids, and exhibit positive prebiotic activity score.

Pengaruh Konsentrasi Seng Oksida (ZnO) dan Penambahan Gliserol terhadap Karakteristik Bioplastik dari Pati Umbi Gadung (Dioscorea hispida Deenst)

Bioplastics are a type of plastic made from renewable materials such as starch. A study aims to determine the effect of addition zinc oxide (ZnO) and the of glycerol and this interaction to the characteristics of the bioplastik starch dioscorea hispida and determine the addition of zinc oxide (ZnO) and the of glycerol to produce bioplastiks from starch dioscorea hispida with the best characteristics. This study uses factorial randomized block design. The first factor is the addition of zinc oxide (ZnO) which consists of 3 levels, namely 8, 9 and 10% (from 6 grams of starch). The second factor is the addition of glycerol which consists of 3 levels, namely 1; 1.5 and 2 grams. Each treatment is grouped into 2 based on production time, so that 18 units are obtained. The variables observed were tensile strength, elongation at break, elasticity, biodegradation, water absorption, water vapor transmission rate. The data obtained were analyzed for diversity and continued with a test of Significant Honest Difference. The results showed that the addition of zinc oxide and the glycerol have a very significant effect on tensile strength, elongation at break, elasticity, development and transmission of water vapor. While the interaction of the concentration of zinc oxide (ZnO) and the addition of glycerol have a very significant effect on tensile strength and elongation at break and have a significant effect on elasticity and development. The treatment of 10% addition with 1 gram of glycerol is the best characteristic of bioplastic dioscorea hispida denst with a tensile strength value of 1.385 ± 0.007 MPa; elongation 10.2±0.014 %; elasticity 13.995±0.204 MPa; swelling 13.5±0.007 %; Water Vapour Transmition 0.0053±0,013 g/hour.m2; biodegradation ability of 7 days.&#x0D; Keywords: bioplastics, ZnO, glycerol, Dioscorea hispida Deenst.

Effect of fermentation time on the quality of modified gadung flour from gadung tuber (Dioscorea hispida Dennst.)

Gadung (Dioscorea hispida Dennst.) is one of the tubers in Indonesia that has the potential as a food source. However, due to the low nutritional value and high content of cyanide acid, these tubers cannot be consumed directly. Therefore, proper processing techniques are needed to improve the nutritional value of gadung tubers. The aim of this study was to investigate the effects of fermentation time on the quality of modified gadung flour in a reasonably short time. Soaking and submerged fermentation processes were applied. It was found that modified gadung flour can be used as a wheat flour substitution under the following conditions: water to gadung mass ratio of 50 for 120 min (soaking process) and initial bacteria cell number of 1.21 x 1011 cells of Lactobacillus plantarum at the temperature of 32 °C for 36 h (fermentation process). The result showed that protein, cyanide acid, starch, amylose, and amylopectin contents were 7.63%, 6.66 ppm, 75.27%, 38.18%, and 61.82%, respectively, while physicochemical properties, such as swelling power, water solubility, and flour whiteness degree were 6.75 g/g, 0.56%, and 71.43%, respectively.

Ethnobotanical Study of Food Plant in Bentong Community from Barru Regency, South Sulawesi-Indonesia

Masyarakat Suku Bentong hidup di Desa Bulo-Bulo, Kabupaten Barru Sulawesi Selatan. Sekitar 50 tahun yang lalu, masyarakat tersebut masih hidup nomaden, namun saat ini masyarakat tersebut telah hidup menetap. Pengetahuan tentang pemanfaatan tumbuhan sebagai bahan pangan oleh masyarakat Suku Bentong belum tercatat. Penelitian ini bertujuan mendata dan menguraikan pemanfaatan spesies tumbuhan bahan pangan masyarakat Suku Bentong. Pengumpulan data melalui wawancara informan, observasi, dan pengambilan spesimen herbarium untuk diidentifikasi. Data dianalisis secara deskriptif dengan mengkaji spesies tumbuhan yang digunakan sebagai bahan pangan serta analisis secara kuantitatif menggunakan persamaan indeks kepentingan budaya. Masyarakat Suku bentong menggunakan 70 spesies tumbuhan sebagai bahan pangan meliputi: 1) sebagai makanan pokok terdiri dari 4 jenis yaitu buah ‘kenrang’ (Ficus racemosa) dan umbi ‘sikapa’ (Dioscorea hispida) pada saat masih nomaden serta tanaman padi (Oryza sativa) dan jagung (Zea mays) setelah tinggal menetap; 2) sebagai sayuran 34 spesies; 3) sebagai buah-buahan 33 spesies; dan 4) sebagai minuman 5 spesies. Hasil analisis ICS menunjukkan spesies yang memiliki nilai indeks kepentingan budaya tertinggi adalah tanaman padi (100) diikuti oleh lontar (83), pisang (78), kelapa (48) dan aren (44).&#x0D; &#x0D; Kata kunci: Bentong, Desa Bulo-Bulo, etnobotani, nomaden

Preliminary study of bioethanol production by Saccharomyces cerevisiae BTCC12 utilizing hydrolysis products of Dioscorea hispida tubers

Dioscorea hispida is an underutilised plant despite its high carbohydrate content. This study used D. hispida starch as the raw material for bioethanol production by employing Separated Hydrolysis Fermentation (SHF) technique. Initially, the starch was used as the sole carbon source for Aspergillus awamori KT-11 to produce amylases. The optimum enzyme activity (7.4 U/ml) was observed at 96 h fermentation. The enzymes were further used to hydrolyse D. hispida starch. The optimum condition for the hydrolysis was achieved at 6 h when using a mixture of starch and enzyme with a ratio of 1:6 (w/v). Thin-layer chromatography results showed that the main hydrolysis product was glucose. The hydrolysates were then used by Saccharomyces cerevisiae BTCC12 as the medium for bioethanol fermentation. HPLC analysis showed that the optimum ethanol concentration was 0.37 g/L after 6 h fermentation while the reducing sugar concentration was only 2.9% of the initial. The results provide a solid basis for further studies to optimise bioethanol fermentation utilising D. hispida as the substrate.

Effect of Temperature and Reaction Time on the Swelling Power and Solubility of Gadung (Dioscorea hispida Dennst ) Tuber Starch during Heat Moisture Treatment Process

The starch from Gadung (Dioscorea hispida Dennst) has been underutilized in food and industrial applications due to its instability under harsh processing conditions, especially with high temperature. Gadung starch has a low setback viscosity, retrogrades less and therefore unable to form strong gels. Heat moisture treatment (HMT) may be one of alternatives to improve thermal stability and result in unique properties desired by various end users. In this research, Gadung starch was modified using hydrothermal treatment employing moisture content (MC) of 16 g water/100 g starch (wb) at various temperature (80, 90, 100 and 110°C) and reaction times (2, 4, 6, 8, 10, 12 and 16 h). In general, an increase in temperature from 80 °C up to 100 °C and time during HMT caused a decrease in swelling power (SP) and water solubility (WS) of the starch. However, unique phenomena were observed when the HMT of the starch was carried out at 110 °C as the swelling power and water solubility of the starch were higher than that obtained from HMT at 100 °C. Under this condition, both swelling power and water solubility of the starch increased when HMT was conducted from 2 up to 6 hours. Beyond 6 hours, the swelling power and water solubility of the starch gradually decreased.

Dioscorea spp. Exploration at Manokwari Regency, West Papua, Indonesia

Yam (Dioscorea spp) is a useful plant. It is included among the top five tubers food crops contributing 99% of world production. These plants grow in a secondary forests in Manokwari Regency, West Papua, but it has not been cultivated yet by farmers or local communities, so it needs to be explored to identify its growing environment, morphological characteristics and its species variety. The Exploration was conducted in 9 districts of Manokwari Regency, West Papua which consisted of West Manokwari, South Manokwari, East Manokwari, North Manokwari, Masni, Prafi, Sidey, Tanah Rubuh, and Warmare, with a total area of 4650.32 km2. The exploration was carried out by determining randomly sampling points based on where the plants were found. Samples found were taken its photo, and collected its morphological character data and collected its dry specimens. The results found that the plant lives at a range temperature of 25.5 - 34.80C, 57.7 - 88.2% humidity range, and light intensity range at 1033 - 26200 lux. Forty accessions were obtained during the exploration comprising of 5 species i.e Dioscorea alata L., Dioscorea bulbifera L., Dioscorea hispida Dennst, Dioscorea pentaphylla L., and Dioscorea pyrifolia Kunth. The results showed that 2 accessions of Dioscorea alata L had thorny stems and leave position of 2 other accessions were alternate; 2 accessions of Dioscorea bulbifera L. had thorny stems; and Dioscorea pentaphylla L found to have compound leaves with 3, 4, 5 and 7 leaf blade.

Determination of Specific and Non-Specific Parameters of Simplicia and Ethanolic 70% Extract of Gadung Tubers (Dioscorea hispida)

Determination of Specific and Non-Specific Parameters of Simplicia and Ethanolic 70% Extract of Gadung Tubers (Dioscorea hispida)

The concentration of NaCl soaking to decreasing cyanide levels in Gadung (Dioscorea hispida Dennst)

Cyanide is one component contained in gadung tubers, and therefore, consuming gadung that contains more than 1 ppm of cyanide can cause nausea and intoxication. This research aims to study the effect of concentration variation of NaCl soaking to the decrease of cyanide levels in gadung. This research is an experimental study with three treatment. Testing is only done once. Samples of gadung were soaked by NaCl (0% 1% 3% 5%) for 3 days. Determination of cyanide content in gadung used the UV-Vis spectrophotometry method by adding Ninhydrin 0.1% in Na2CO3 2% and NaOH 0.1 % in the sample filtrate. Result of this research had shown that cyanide content in gadung before NaCl soaking was 4.42 ppm and after NaCl soaking (0% 1% 3% 5%) were 3.52; 2.53; 0.43 and 0.01 ppm, respectively.

The utilization of gadung (dioscorea hispida dennst) starch for edible coating making and its tomato packaging

An edible coating is one method that could be utilized in preserving and coating on fruits. The utilization of gadung (Dioscorea hispida Dennst) starch as a raw material in edible coating making can be used as an alternative renewable raw material due to of high starch content and its potential still not been utilized optimally. This study has been evaluated the influences of hydrocolloids and plasticizers contents of the mixture to produce proper tensile strength and elongation of the coating produced. The quality and characterization of edible coating have been evaluated using weight loss test, thickness test, elongation test, tensile strength test and oxygen permeability test. The gadung starch edible coating was shown to be effective in tomato fruit preserved until 21 days. Mechanical properties of edible coating were obtained the tensile strength ranging from 5.76 to 7.03 kgf.mm-2, elongation ranging from 13.57 - 38.56%, thickness ranging from 0.01 - 0.05 mm and optimum oxygen permeability of 3.739 g.m-2.h-1 by adding of the CMC of 1% and glycerol of 10%.

Histopathological changes in placenta and liver of pregnant rats administered with aqueous extract of Dioscorea hispida var. daemona (Roxb) Prain & Burkill

Dioscorea hispida var. daemona (Roxb) Prain & Burkill (DH), also known a tropical yam or intoxicating yam is a bitter wild tuber which is consumed as a staple food and traditionally used as a remedy in Malaysia. However, DH is also notorious for its intoxicating effects and there is currently a dearth of study of possible effects of DH on liver and placental tissues and hence its safe consumption warrants in-depth investigation. This study was therefore designed to investigate into the effect of DH on liver and placenta of pregnant rat via histopathological examination. Thirty pregnant Sprague-Dawley rats were randomly divided into five groups consisting of a control (distilled water) and four DH aqueous extract groups (250, 500, 1000 and 2000 mg/kg body weight). The extracts were administered via oral gavage daily throughout the study and animals were sacrificed on day 21. Paraffin-embedded, hematoxylin and eosin stained sections of placenta and liver were examined. Significant changes (p < 0.05) were observed on relative liver and placental weights of animals treated with 2000 mg/kg body weight DH extract. The placental numbers were decreased with the increased of DH extract concentration. Liver histological examination in all treated groups showed that tissues underwent degeneration characterized by hepatocyte swelling, cytoplasmic vacuolation, cytolysis, margination and clumping of nucleus chromatin. Changes of the basal and labyrinth zone were observed in placental tissues in all treated groups. Glycogen cells were reduced with fibrin deposition in the basal zone, while irregular vessel formation was demonstrated in the labyrinth zone. UHPLC-ESI-MS analysis showed the presence four steroidal saponins DH. In conclusion, DH aqueous extract exert hepatotoxicity and adverse effects on the placenta of rats. However, the underlying mechanism and phytochemicals inducing the observed toxicity require further investigation.

Mineral Analysis in Dioscorea hispida Dennst. Tuber by Atomic Absorption Spectrophotometry

ABSTRACT&#x0D; &#x0D; Objective: The purpose of this study was to analyze minerals in gadung (Dioscorea hispida Dennst.) tuber.&#x0D; Method: The analysis of minerals was conducted by using atomic absorption spectrophotometry.&#x0D; Results: The results showed that the concentration of iron, cadmium, potassium, calcium, sodium, magnesium, copper and zinc were 0.6445 + 0.0029 mg/100g, 0.0011 + 0.0083 mg/100g, 265.2780 + 0.4652 mg/100g, 5.1015 + 0.0490 mg/100g, 8.3011 + 0.0974 mg/100g, 29.0237 + 0.0706 mg/100g, 0.1110 + 0.0019 mg/100g, and 0.6113 + 0.0026 mg/100g, respectively.&#x0D; Conclulsion: The gadung (Dioscorea hispida Dennst.) tuber contains iron, cadmium, potassium, calcium, sodium, magnesium, copper and zinc as the minerals.&#x0D;

KEANEKARAGAMAN TUMBUHAN BERMANFAAT DI PEKARANGAN OLEH ETNIS SUNDA DI DESA SINDANG JAYA, KABUPATEN CIANJUR, JAWA BARAT

AbstractThe Sundanese have been long used the home garden as a source of food, medicines, and construction materials. This study aims to document the plants diversity and its utilization in the Sindang Jaya Village, Disstict Cianjur, West Java. The research method was conducted by ethnobotany approach through surveys and interview. The data obtained were analyzed qualitatively by using descriptive statistics. This study found 100 species of the useful plants belonging 88 genera and 46 families in the yard in the Sindang Jaya home garden. The plants in the home garden uses as an ornamental (46 species), fruit (18 species), vegetable (14 species), and traditional medicine (species). The mangkokan (Polyschias scutellaria) and kedondong pagar (Polyscias fruticosa) are potential to be developed as the living fence as well as function as a source of food or vegetables. The Dioscorea hispida in home garden is one of the efforts of local communities to conserve wild plants.Keywords: Disocorea hispida, Etnis Sunda, Polyschias scutellaria, Polyscias fruticosa.

Effectiveness of Dioscorea hispida Dennst as antibacterial and antibiofilm agent

Effectiveness of Dioscorea hispida Dennst as antibacterial and antibiofilm agent