Yellow Sweet Potato Research Articles

EFFECT OF CONSUMING PREBIOTIC BISCUIT BASED ON PROTEIN QUALITY EVALUATION BY IN VIVO METHOD

ABSTRACTBackground: Prebiotic biscuits are biscuits made from composite flour consisting of plaintain hump flour, yellow sweet potato flour, black soybean flour and black soybean sprouts flour. The combination of the resulting composite flour is known to have a higher nutritional value when compared to wheat flour. However, prebiotic biscuits contain certain ingredients such as protein or food fiber whose structure must be known in advance to modify their functional properties after consumption. Objective: The evaluation of protein quality was carried out to determine the effect of giving “BonnisA” prebiotic biscuits with different protein sources in increasing the quality of protein in Vivo. Methods: Research method used was experimental which was analyzed descriptively with 4 treatments 5 times. The object used in this experiment are male wistar rats (Sprague Dawley) weighing 150 - 220 g, and the treatments were given were black soybean flour prebiotic biscuits, prebiotic biscuits with black soybean sprouts flour, standard rations and egg white flour. Results: The results obtained showed that the highest increase in body weight of rats was treated with the prebiotic biscuit BonnisA black soybean flour of 13.29%. Furthermore, the evaluation of protein quality on rats was increased in black soybean flour prebiotic biscuits based on true digestibility (TD) (99.21%), biological values (BV) (99.25%), and net protein utilization (NPU) (98.47%).Conclusions: The evaluation of protein quality showed that there was a significant difference (p <0.05) between the provision of black soybean flour prebiotic biscuits and prebiotic biscuits with black soybean sprouts flour and standard rations and egg white flour at true digestibility (TD), biological values (BV) and Net Protein Utilization (NPU).Keywords : Prebiotic biscuits, Evaluation of protein quality, In Vivo

Formulasi Bubur Instan Ubi Jalar Kuning (Ipomea batatas L.) Kaya Serat dengan Kombinasi Biji Kecipir (Psophocarpus tetra gonolobus) sebagai Sumber Protein

Instant porridge is a product designed to provide convenience and ease of serving. This study aims to determine the characteristics of instant porridge of yellow sweet potato and kecipir seeds as well as the organoleptic most favored by panelists. The experimental design used was a Complete Block Design (RBL) with 2 factors. Factor P was the ratio of yellow sweet potato and kecipir seeds P1 (80%:20%), P2 (70%:30%), P3 (60%:40%)Factor S is the difference in drying temperature, namely S1 (1050C), S2 (1150C), S3 (1250C). In the analysis of water content, the best sample in P3S3 is 3.57%, analysis of ash content of the best sample in P3S3 is 3.55%, analysis of fat content of the best sample in P3S3 is 8.50%, analysis of protein content of the best sample in P3S1 is 14.60%, analysis of carbohydrate content of the best sample is 73.62%, analysis of crude fiber content of the best sample in P1S3 is 4.58. In the rehydration power analysis, the best sample in P1S1 is 3.73 mL/g, the best rehydration time analysis in P1S3 is 9.89 seconds.

Characteristics of Rice Analogue from Composite Flour and Seaweed Puree

The research aimed to determine the interaction of corn flour formulation, yellow sweet potato, arrowroot starch, and concentration of Gracilaria sp. seaweed slurry on the physicochemical properties of rice analogue. This research was conducted using a factorial randomized group design. This research consists of two factors. The first factor is the composite flour formulation (corn flour: yellow sweet potato flour: arrowroot starch) with different ratios; the second is Gracilaria sp. seaweed slurry concentration, which consists of four levels, namely 0 %, 1 %, 2 %, 3 % (w w-1). This research shows an interaction between the composite flour formulation and the concentration of Gracilaria sp. seaweed porridge on analogue rice’s water, fat, fibre, and antioxidant content. Analogue rice is known to have a water content ranging from 6.10 % to 8.25 %, ash content ranging from 1.45 % to 4.09 %, fat content ranging from 2.40 % to 5.91 %, and protein content ranging from 1.31 % to 3.60 %; carbohydrate levels range from 80.96 % to 87.99 %. Besides that, the analogue rice fibre content ranged between 1.33 % to 4.48 %, and the antioxidant activity was 83.32 % to 86.46 %.

Ultrasound-assisted fortification of yellow sweet potato (Ipomoea batatas) with iron and ascorbic acid

The objective of this study was to evaluate the effect of ultrasound on the incorporation of iron and ascorbic acid (AA) in sweet potato (Ipomoea batatas) and to optimize the process parameters to obtain a fortified food. The incorporation was carried out using cubes of sweet potato submerged in 0.1% m/v ferrous sulfate and 1% m/v AA solutions, treated at different times and sonication frequencies (37 and 80 kHz), at 100 watts of power and 30 ± 5°C. ANOVA and Tukey’s test at 5% significance were applied to establish significant differences and the process was evaluated using a factorial design. The results revealed that the application of ultrasound influences the content of iron and AA, incorporating greater amount of iron and AA compared to samples not treated with ultrasound. Similarly, longer times led to higher incorporation of iron and AA content in sweet potatoes; the frequency was not statistically significant. The highest iron content was 105.91 ± 0.03 mg/100 g and for AA, it was 392.65 ± 4.84 mg AAE/100 g. The defined ultrasonic process conditions produced an increase of 4928.99 and 610.65%, respectively, in iron and AA content in sweet potato.

Widely Targeted Metabolomics Analyses Clarify the Biosynthetic Pathways Responsible for Flavonoids in Sweet Potato (Ipomoea batatas (L.) Lam.) Storage Roots

Sweet potatoes (Ipomoea batatas (L.) Lam.) are a widely cultivated member of the Convolvulaceae family. Despite intensive agricultural interest, the metabolic determinants of sweet potato quality remain poorly understood owing to a lack of reliable or systematic sweet potato metabolite analyses. This study aimed to reveal the mechanism of flavonoid biosynthesis using widely targeted metabolomics and qRT-PCR analysis of white (S19) and yellow (BS) sweet potatoes. We found that the PAL, C4H, 4CL, CHS, CHI, IFS, F3H, F3’H, DFR, ANS, and ANR genes were differentially expressed in BS. Upregulation of PAL, C4H, 4CL, and CHS led to the accumulation of large amounts of chalcone, which is highly expressed in yellow flesh, resulting in the yellow color of BS. In S19, the high expression of FLS and the low expression of DFR inhibited pigment accumulation, while the low expression of CHS also inhibited flavonoid synthesis, ultimately leading to the white color. In conclusion, this study identified the main differentially expressed genes and their metabolites in the flavonoid biosynthesis pathway, and preliminarily elucidated the mechanism underlying the different flesh colors in sweet potato, thus providing new insights into the composition and abundance of metabolites in sweet potatoes with different-colored flesh.

Karakteristik Organoleptik dan Kimia Formulasi Pasta Ubi Jalar Kuning dan Tepung Terigu Dalam Pembuatan Brownies

This study aims to determine the organoleptic and chemical properties of yellow sweet potato brownies made from yellow sweet potato paste and wheat flour. This research was conducted at the Agricultural Product Technology Laboratory, Faculty of Agriculture, Pattimura University, and analyzed at the Chemistry Laboratory, Faculty of Mathematics and Natural Sciences, Pattimura University, starting from March 2021 to completion. This research is an experimental study in a laboratory using 4 levels of treatment for the formulation of yellow sweet potato paste and wheat flour 50:200, 100:150, 150:100, and 200:50, and it’s repeated three times. The results of the research from organoleptic results selected the P1 treatment (50 g yellow sweet potato paste and 200 g wheat flour) as a treatment for chemical tests. Chemical test results obtained a water content of 16.58%. 0.56% ash content, 7.08% protein, 25.24% fat and 50.54% carbohydrates.

Phytochemicals, Nutrient Levels and Antioxidants of Various Types of Sweet Potatoes (Ipomoea batatas L.)

This study aims to identify the phytochemical compounds, including flavonoids, tannins, phenols, beta-carotene, anthocyanins, and fiber, as well as the antioxidant capacity of various types of sweet potatoes. Method: The research followed a descriptive observational design with laboratory-based testing. The identification of phytochemical compounds utilized specific reagents. One Way ANOVA was employed to assess the differences in average levels of phytochemicals, nutrients, and antioxidant capacity (IC50) among the different types of sweet potatoes with normally distributed data. The determination of flavonoid, tannin, phenol, beta-carotene, and anthocyanin levels was carried out using UV/Vis Spectrophotometry at specific wavelengths. Crude fiber content was determined using the gravimetric method, while the antioxidant capacity was measured using the DPPH (2,2-Diphenyl-1-Picrylhydrazyl) method. Results: The findings indicated that all types of sweet potatoes contain alkaloids, while some lack steroids. Purple sweet potatoes showed the highest levels of flavonoids, tannins, and phenols at 627.27, 1727.27, and 1507.14 mg/100 g, significantly differing from other types of sweet potatoes (p = 0.00). Besides, purple sweet potatoes exhibited the highest anthocyanin content (18.35 mg/100 g) compared to other types, showing a significant difference (p = 0.00). Orange sweet potatoes exhibited the highest levels of beta-carotene and fiber, at 15.49 and 5.63 mg/100 g, respectively, although the difference was not statistically significant (p = 0.83). The antioxidant capacity (IC50) of purple, orange, white, and yellow sweet potatoes were 45.13, 266.59, 190.01, and 210.73 ppm, respectively. Conclusion: Different varieties of sweet potatoes exhibit variations in phytochemical composition and antioxidant capacity. Purple sweet potatoes are rich in flavonoids, tannins, phenols, and anthocyanins, with significant antioxidant potential. Orange sweet potatoes show high levels of beta-carotene and fiber but have comparable antioxidant activity to white and yellow varieties

Microbiological and physicochemical properties of fermented and unfermented sweet potato flour

This research accesses the suitability of using processed flours from fermented and unfermented yellow-fleshed sweet-potato as alternative flour based on their physiochemical and microbiological properties. Raw yellow sweet potato tubers were obtained from a local Nigerian market and processed into fermented and unfermented sweet potato flours. Their microbiological and physiochemical (proximate and functional) properties were analyzed using standard methods. The microbiological results identified six bacterial genera; (Bacillus, Klebsiella, Micrococcus, Staphylococcus, Lactococcus, and Enterobacter) and five fungal genera (Aspergillus, Penicillium, Mucor, Candida, and Saccharomyces). Bacillus and Aspergillus spp. were the most dominant bacterial and fungal genera respectively. The physiochemical result reveals that fermenting sweet potato flour resulted in improved protein, moisture content, and water and oil adsorption capacities compared to the unfermented flour. The pH also decreased from 8.8 to 5.0 after 72 h of fermentation. Most of the microorganisms isolated are associated with plants, water, environment, and fermentation, they are generally recognized as safe (GRAS) organisms and their potentials can be further exploited in the food industry. These findings highlights the potentials of incorporating fermentation techniques in enhancing the nutritional and techno-functional attributes of sweet potato flour as a healthy alternative gluten-free flour-based staple diet.

Sifat Fisik Dan Kimia Beras Analog Berbagai Varietas Tepung Ubi Jalar Disubtitusi Dengan Tepung Jagung

Rice is a staple food in Indonesia but the increasing demand for rice consumption is not supported with the domestic production. Analog rice is made by granulation method. This study used the design of Randomized Block Design (RBD) with factors including varieties of sweet potato substituted with corn flour. Factors consisted of 3 levels; 70% flour of purple sweet potato (Ayamurasaki variety) and 30% corn flour, yellow sweet potato (Cilembu variety) 70% and corn flour 30%, Purple sweet potato (Ayamurasaki variety) 35%, Cilembu 35%, and corn flour 30%. The variables observed consisted of proximate test, antioxidant activity, and rehydration. The results demonstrated a significant difference in protein content and antioxidant activity. On the other hand, there were no significant differences in water content, ash, fat, carbohydrate and rehydration ability. The highest protein content (2.42%) was obtained in the treatment of 70% yellow sweet potato flour and 30% corn flour. In addition, the highest antioxidant activity of analog rice (16.01%) was obtained in the treatment of 70% purple sweet potato flour and 30% corn flour.

Physical Characteristics and Shelf Life Estimation Of Instant Powder Drink Made from The Combination Of Yellow Sweet Potatoes and Red Beans

Introdiction: In this modern era, people demand everything fast and practical. Likewise, in terms of food or beverage, people tend to prefer instant products. Instant products are food or beverage products that are easy to serve or consume in a relatively short time, such as instant powdered drinks. The physical characteristics of instant products can be interpreted as the essential properties of their ingredients in addition to chemical and biochemical properties. The physical characteristics are needed to develop instant products that are useful for producing quality food or beverage products. Aims: Instant powder drink product from the combination of yellow sweet potatoes and red beans need to be analyzed for their physical characteristics through yield, water absorption, solubility, viscosity, and shelf life. Result: The results of the analysis showed that the instant powder drink product combination of yellow sweet potato and red bean had a yield of 30.40%, a water absorption capacity of 4.98 ml, a solubility of 63.42%, and a viscosity of 14.80 cp. At the same time, the shelf life of this product is based on the assumption of average storage temperature in Indonesia (around 28ºC-38ºC), which is approximately 5 months of shelf life. Conclusion: Based on the results of the analysis, instant powder drink products have fairly good product stability and the product can be stored at room temperature or refrigerator

Effect of Addition of Green Spinach Extract (Amaranthus hybridus L.) on the Chemical and organoleptic Characteristics of Yellow Sweet Potato Sticks

Sticks are snacks or a type of pastry that people like, long, flat, crunchy in texture and taste good. People often consume sticks as a daily snack, ranging from children, adolescents and adults (Nurwahidah, 2019). The purpose of this study was to determine the appropriate green spinach extract on the chemical and organoleptic characteristics of yellow sweet potato sticks. This research uses a complete randomized design (RAL) single factor that is the weight of green spinach made into extracts with 4 levels of treatment as follows : P0 = spinach 0 g, P1 = spinach 100 g, P2 = spinach 200 g and P3 = spinach 300 g. The results of yellow sweet potato sticks 300 g spinach green treatment is the best treatment based on chemical characteristics include water content (5.64%), ash content (3.27%), Protein content (8.77%), fat content (21.67%), crude fiber content (1.95%) and carbohydrate content (58.65%), in addition to the treatment of organoleptic test on 300 g treatment is also the best treatment of hedonic and hedonic spinach taste (3,08) like, texture (3,20) crunchy (3,04) like, color (2.95) and overall (3.08) likes.

Skrining Fitokimia Polifenol Ekstrak Etanol Daun Ubi Jalar Kuning (Ipomea batatas) dari Madiun

Yellow sweet potato (Ipomoea batatas L.) leaves are an easy source of polyphenols because they are often not used after harvest. This leaf began to be used as an herbal ingredient or alternative treatment for the community, empirically showing improvement in conditions and symptoms in Dengue Fever patients. This study determined the content of secondary metabolites from yellow sweet potato leaves. Methods: Research using laboratory testing methods was carried out at the Herbal Materia Medika Laboratory in Batu. Yellow-green sweet potato leaves, as much as 200 grams were collected from the Madiun, East Java. It was extracted by maceration using 2L of ethanol 96% for 2 days and evaporated in a vacuum rotary evaporator to thick extract. Furthermore, phytochemical screening tests were carried out. Results: The results of this study indicated that the yellow sweet potato leaves contained of Alkaloids, Flavonoids, Tannins, Saponins, Terpenoids, Triterpenoids, and Phenols. So the yellow sweet potato leaves are very representative as herbal products.

Pengaruh Penambahan Tepung Labu Kuning Terhadap Sifat Mutu Minuman Flakes Berbasis Tepung Ubi Jalar Kuning

Flakes is a ready-to-eat cereal product that uses raw materials with high starch carbohydrates which function to produce flakes with a more robust structure. The aim of this study was to determine the effect of adding pumpkin flour on the quality characteristics of yellow sweet potato flour-based flakes drink. The flakes study used the RAL method with 7 treatments and 3 repetitions namely F0 (100% yellow sweet potato flour), F1 (2.6% addition of pumpkin flour), F2 (5.2% addition of pumpkin flour), F3 (7,8% addition of pumpkin flour), F4 (10,5% addition), F5% (13,1% ​​addition of pumpkin flour), F6 (15,7% addition of pumpkin flour). The results showed that there was a significantly different effect on the test for water content, ash content, protein content, fat content, carbohydrate content, color hedonic test, aroma hedonic test, taste hedonic test, texture hedonic test, overall hedonic test, color hedonic quality test , aroma hedonic quality test, taste hedonic quality test, texture hedonic quality test. Based on the research, the water content was 2.88, the ash content was 3.05, the protein content was 14.70; fat content 6.48; carbohydrate content 72.89; color hedonic test 3.83; aroma hedonic test 3.80; taste hedonic test 3.85; texture hedonic test 3.92; overall hedonic test 3.88; color hedonic quality test 3.21; aroma hedonic quality test 3.53; taste hedonic quality test 3.80; texture hedonic quality test 3.65.

Pengaruh Masa Simpan terhadap Karakteristik Fisik dan Mikrobiologi Yoghurt Sinbiotik Ubi Jalar Kuning (Ipomoea batatas L)

Background: In research on the long-term stability and shelf life of yoghurt, it was found that sweet potatoes were the only starch that performed well at three storage times, the sensory viscosity was significantly higher than the control, and samples containing starch were more accepted. The purpose of this study was to determine the effect of shelf life on the physical and microbiological characteristics of yellow sweet potato synbiotic yogurt (Ipomoea batatas L). Methods: Quantitative experimental research with RAL research design factorial pattern 3, with a shelf life difference consisting of 3 levels, duplo repetition. The free variables are the shelf life of yellow sweet potato yoghurt for 0 days, 7 days, and 14 days, and the bound variables are physical characteristics (pH content, viscosity, TAT, TPT) and microbiology (total BAL). Results: Yellow sweet potato synbiotic yoghurt with all three shelf life meets the standards, namely in TAT, TPT and Total BAL and does not meet the standards at pH and viscosity because the pH is too low and the viscosity is too thick. Conclusion: Yoghurt with a shelf life of 14 days still meets the standards and can be consumed.

The Effect of Food Processing on the Antioxidant Properties of Ipomoea batatas

It is known that heat treatment can lead to physical and chemical changes that can decrease or alter the properties of food. This work evaluated the influence on the antioxidant activity of boiling, pressure, and microwave cooking processes on three selected sweet potato varieties (purple, orange, and yellow). The samples were analyzed for total phenols and anthocyanin content and antioxidant capacity. The cooking water of the boiling and pressure processing were also analyzed. The results demonstrated that the purple sweet potato had better phenolic compounds, anthocyanins, and antioxidant activity profiles than the other varieties studied. On the other hand, the yellow sweet potato was the variety that showed the lowest antioxidant activity after applying the different culinary processes. Microwave processing, particularly when applied to purple sweet potato samples, seemed to be the most suitable cooking process to extract the bioactive compounds with antioxidant activity. Related to the cooking water, there were discrepancies between the behavior of different sweet potato varieties, since not all the samples followed similar profiles. In conclusion, it is necessary to study sweet potatoes processed through various cooking methods for antioxidant properties and other characteristics, such as texture, flavor, and nutritional value.

Effect of Yellow Sweet Potato Substitution and Egg Yolk Amount in Making Wet Noodles

Most of the noodles are made from wheat flour, for countries that do not produce wheat this is a problem because the need for wheat must be imported and generates a large amount of foreign exchange. This situation resulted in research involving the use of non-wheat flour or mixing wheat flour with other flour to produce noodles. This study aims to determine the effect of the substitution of wheat flour with yellow sweet potato and the amount of egg yolk in the manufacture of wet noodles. The study used a factorial completely randomized design (CRD), which consisted of two factors, namely: substitution of wheat flour with yellow sweet potato with the code "U" consisting of 4 levels; U1 = 10 %; U2 = 20 %; U3 = 30 %; U4 = 40 %. Egg yolk amount, and with code "T" which consists of 4 levels; T1 = 5 %, T2 = 10 %, T3 = 15 %, and T4 = 20 %. Parameters observed were yield, protein content, moisture content, stretchability, and organoleptic test of texture, color, and taste. The research was carried out at the UISU Faculty of Agriculture laboratory, Medan. The main ingredient used in this research is yellow sweet potato. The results of statistical analysis on each parameter concluded that the substitution of wheat flour with yellow sweet potato had a very significant effect (P<0.01) on the yield, protein content, water content, tensile strength value, organoleptic texture, color, and taste of noodles. Wet. The amount of yolk dose had a very significant effect (P<0.01) on protein content, moisture content, tensile strength value, organoleptic texture, color, and taste of wet noodles. The two treatment factors did not show any interaction. To produce wet noodles with the best quality, you can substitute up to 30% wheat flour with yellow sweet potato and use 20% egg yolk.

Study of Physical, Mechanical, and Barrier Edible Film Based on Yellow Sweet Potato with Additional Glycerol and Palm Oil

The increasing use of plastic packaging can pollute the environment because it cannot be decomposed naturally. Therefore, alternative packaging materials are needed that can reduce these problems, such as edible films. The main material for this study is yellow sweet potato starch. Generally, edible films made with starch have a more compact physical character. But less flexible, brittle, and not resistant to moisture. Therefore, it is necessary to add glycerol as a plasticizer and palm oil as a barrier. This study aims to determine the effect of the concentration of glycerol and palm oil on the characteristics of edible films. This study used the factorial Randomized Block Design method with two factors, namely the concentration of glycerol (5 %, 10 %, 15 %) and palm oil (1 %, 3 %, 5 %). Variables observed in this study include thickness, solubility, transparency, brightness, yellowness, tensile strength, elongation, and WVTR. The results showed that the best treatment was 10 % glycerol concentration and 1 % palm oil concentration with a thickness value of 0.21 mm; solubility in water 29.48 %; transparency 1.30 A546 mm–1; brightness 60.27; yellowish 13.80; tensile strength 0.47 MPa; elongation 58.48 %; and WVTR 4.28 gm-2 d-1.

Pengaruh Pemberian Snack Fig Bar Tepung Kacang Kedelai Dan Ubi Jalar Kuning Terhadap Tekanan Darah Penderita Hipertensi Di Puskesmas Kertapati Palembang

Background: Hypertension that occurs in productive age in Indonesia is a serious health problem, the prevalence is above 34.1%. Lack of intake of macro and micro nutrients is the main cause of the lack of healthy snacks, especially for people with hypertension. nutritional intervention with Fig Bar Snack Formula which can significantly reduce the incidence of hypertension. Snack Fig Bar is a type of bakery when broken solid textured. Soybeans and Yellow Sweet Potatoes contain potassium and fiber which play a role in lowering systolic and diastolic blood pressure. Purpose: This study aims to determine the effect of giving FIG BAR snacks made from soybean flour and yellow sweet potato flour on reducing blood pressure in hypertension. Method: The type of research used is a quasi-experimental with a Control Group Pretest-Posttest design. This research was conducted from January to April 2022 at the Kertapati Health Center in Palembang. The sample in this study was selected by Systematic Random Sampling with a total sample of 30 treatment respondents and 30 comparison respondents.Result: Data analysis using t-dependent that the average systolic and diastolic blood pressure before treatment in the treatment group were 155.40 mmHg and 95.33 mmHg, in the comparison group 151.10 mmHg and 96.37 mmHg Conclusion: The average systolic and diastolic blood pressure after treatment in the treatment group was 151.97 mmHg and 93.23 mmHg, in the comparison group it was 157.53 mmHg and 96.60 mmHg with a p-value of 0.000 which indicates that there is an effect of giving snacks. Fig Bar Made from Soybean Flour and Yellow Sweet Potato Flour for Hypertension Patients' Blood Pressure.

Substitusi Mie Sumber Zat Gizi Mikro Bahan Pangan Lokal Lahan Gambut terhadap Daya Terima Balita Underweight Umur 24-59 Bulan

Nutritional problems are still a serious impact on the quality of human resources in Indonesia, especially the problem of double nutrition in children under five. Underweight is one of the serious nutritional problems that need to be addressed in addition to stunting. The handling of undernourished children under five is done by providing additional food (PMT). One of the local ingredients that can be made is dry noodles, which are high in micronutrients. Making noodles can be modified from local ingredients, including yellow sweet potato where sweet potato (Ipomoea batatas L) is a type of tuber that has many advantages. Noodles can be enriched with nutrients by adding micronutrients sourced from local peatlands, namely snakehead fish and red ferns. Snakehead fish has a protein content of 25.2%, and contains albumin 62.24 g/kg (6.22%). While the red fern contains the minerals Calcium and Iron 291.32 mg per 100 mg of material, allowing it to prevent anemia. This study aims to determine the Substitution of Noodles Source of Micronutrients Local Food Ingredients on Peat Land on Nutritional Quality and Acceptability of Underweight Toddlers Age 24-59 Months in the District of Rasau Jaya. The design of this research is pure experimental (true experiment. The number of panelists is 30 people. Statistical test using Friedman statistical test to analyze the differences in substitution of yellow sweet potato, snakehead fish and red fern on organoleptic quality (color, taste, aroma, and texture). Test results acceptability based on the average amount according to color, aroma, taste, and texture on dry noodles as a whole obtained the highest results in treatment 1, namely F1 with a total of 451. The best value was obtained in treatment P1, where the best treatment was the treatment with the highest NP value, namely P1 of 0.78 with the following characteristics: color 3.83 (somewhat like), aroma 3.97 (somewhat like), taste 3.53 (somewhat like), texture 3.53 (somewhat like), Like) Friedman test results showed that there was no effect of the addition of yellow sweet potato, snakehead fish extraction and red fern extraction on d I accept the color, taste, aroma and texture of dry noodles.

The Physical, Mechanical, Barrier Characteristics, and Application of Edible Film from Yellow Sweet Potato and Aloe Vera Gel

This study aimed to determine the effect of the concentrations of yellow sweet potato starch and aloe vera gel on the physical, mechanical, and barrier characteristics of the edible film, which is applied as packaging for strawberries. It was carried out using a factorial randomized block design (RBD) consisting of 2 stages where the first step was making edible with varied yellow sweet potato starch and aloe vera gel, followed by the application of the selected edible film. The two factors used as edible films were yellow sweet potato starch (Ipomea batatas) at 2%, 3%, and 4% w/v, as well as aloe vera gel (Aloevera barbadensis) at 5%, 10%, and 15% v/v concentrations. The formulation was applied to the strawberries to examine their ability to extend shelf life. The parameters tested in the first step were thickness, color, solubility, transparency, tensile strength, elongation, and WVTR, while weight loss, texture, and color were examined in the second stage for four days of storage. The results showed an interaction between yellow sweet potato starch and aloe vera gel on thickness with a range of 0.07-0.16 mm, L value of 66.73-73.23, a* value of 0.8-2.5, b* value of 11.1-14.4, solubility of 33.24-56.16%, transparency 2.68-3.43 A/mm, tensile strength 0.08-0.70 MPa, elongation in the range of 10.95-51.14%, and WVTR of 3.97-4.90 g/m 2 /24 hours. This showed that the application of edible coating with the best treatment can prevent a decrease in weight loss, texture andcolor intensity as well as extend the shelf life of strawberries up to two times.