Identification of Physical, Chemical, and Sensorial Characteristics of Rich-anthocyanins PromisingClones of Sweet Potato. Breeding for sweet potato varieties rich in anthocyanins is essential to promote the use of sweet potato as functional food as well as to support food diversification program. This study was performed to identify physical, chemical, and sensorial characteristics of 10 promising clones of purple-fleshed sweet potato and two varieties (Ayamurasaki and Antin 1) as checks, at the Food Chemistry and Processing Laboratory of ILETRI, Malang from November until December 2012. The trial was arranged in a completely randomized design with three replicates. Observations included physical and chemical characteristics of the fresh roots and sensory attributes of the steamed roots using hedonic test of 20 panelists. The flesh colour varied from white/yellow purplish, purple up to dark purple. The lightness colour (L*) of root flesh was negatively correlated with total anthocyanins (R2 = 0.81), which varied from 1.86 mg (MSU 06044-05) up to 123.92 mg equivalent to cyanidin 3-glycoside/100 g fw . Three clones, namely MSU 06046-48, MSU 06028-71, and MIS 0601-179 had higher total anthocyanins than that of Ayamurasaki (70.41mg/100 g fw) as a check. Moisture, ash, crude fiber, reducing sugar, amylose, and starch contents also varied among clones, ranged from 67.7 to 75.8%; 2.8 to 3.9% dw; 2.5 to 4.8%; 0.9 to 4.4% dw; 20.0 to 27.4% dw and 50.3 to 66.6% dw, respectively. MIS 0601-179 clone had the highest dry matter and starch contents (40.05% dw and 66.64% dw) which were suitable for flour ingredient. The steamed roots of MSU 06044-05 (yellow purplish) gave the highest scores of panelist preferences on colour, texture and taste attributes, followed by MIS Ayamurasaki,. The bitter taste of MSU 06046-48 steamed roots associated with the highest anthocyanins content was slightly disliked, suggesting that this clone needs an alternative preparation method other than steaming.ABSTRAK. Perakitan varietas unggul ubijalar kaya antosianin mendukung pemanfaatannya sebagai pangan fungsional sekaligus diversifikasi pangan berbasis sumber daya lokal. Untuk itu dilakukan penelitian sifat fisik, kimia, dan sensoris 10 klon harapan ubijalar ungu dan dua varietas pembanding (Antin 1 dan Ayamurasaki) di Laboratorium Kimia dan Teknologi Pangan Balitkabi, Malang, pada bulan November-Desember 2012. Klon/varietas tersebut ditanam pada MK II 2012 di Tumpang, Malang, dan dipanen pada umur 4,5 bulan. Percobaan menggunakan rancangan acak lengkap, tiga ulangan. Pengamatan meliputi warna dan komposisi kimia umbi segar serta sifat sensoris umbi kukus dengan uji Hedonik melibatkan 20 panelis. Warna daging umbi bervariasi dari putih/orange sembur ungu, ungu hingga ungu tua. Tingkat kecerahan warna (L*) umbi berkorelasi negatif dengan total antosianin (R2 = 0,81) yang nilainya berkisar dari 1,86 mg (MSU 06044-05) hingga 123,92 mg, setara sianidin 3-glukosida/100 g bb . Klon MSU 06046-48, MSU 06028-71, dan MIS 0601-179 memiliki total antosianin ...

Kedelai potensial sebagai bahan pangan fungsional, di samping sebagai sumber protein. Hal ini berkaitan dengan keberadaan 12 jenis isoflavon pada biji kedelai, baik dalam bentuk glikosida maupun aglikon. Senyawa isoflavon bermanfaat bagi kesehatan karena memiliki aktivitas antioksidan yang dapat mencegah kanker payudara, kanker kolon, osteoporosis, dan penyakit-penyakit degeneratif seperti penuaan dini, jantung koroner dan hipertensi, serta mengurangi sindrom menopause pada wanita. Kandungan isoflavon pada biji kedelai bervariasi dari 128 hingga 380 mg/100 g, dan yang dominan adalah genistein dan daidzein. Varietas unggul kedelai Devon 1 mengandung total isoflavon 221,97 mg/100 g dan varietas Devon 2 mengandung 30,37 mg/100 g untuk total genistein dan daidzein, sehingga masih terbuka peluang untuk meningkatkan kandungan isoflavon melalui perakitan varietas baru. Selain faktor genetis, kandungan isoflavon kedelai juga dipengaruhi oleh musim tanam, umur panen, pengairan, sinar UV dan kandungan unsur hara tanah, serta proses pengolahan. Perkecambahan dan fermentasi meningkatkan kandungan isoflavon, dan pemanasan dapat mengubah struktur kimia isoflavon. Tingkat konsumsi protein kedelai 25 g/hari atau setara asupan isoflavon 37-62 mg/hari diperkirakan dapat memenuhi 83% dari kebutuhan isoflavon harian yang dianjurkan.<br /><br />

Noodle characteristics prepared from both 100% of domestic and imported wheat flour (as a control) and blended with 40% of orange-fleshed sweet potato paste were studied. The domestic wheat flour had higher protein content (13.8%), compare to imported wheat flour (11.7%), thus giving the highest protein content (18.86%) in noodle prepared from 100% domestic wheat flour. However its noodle colour was disliked due to a lower whiteness level compared to imported wheat flour.Blended 60% of domestic wheat flour with 40% of sweet potato paste could improve the noodle colour acceptance. The noodles prepared from both 100% wheat flours and blended with 40% sweet potato paste had met the national standard quality for moisture and protein content. This suggests that sweet potato paste is promising for noodle ingredients as a wheat flour substitute.

Purple-fleshed sweet potato with high anthocyanins is beneficial to health due to its antioxidant activity. Therefore, 13 promising genotypes of purple-fleshed sweet potato and two improved varieties as checks (Antin 2 and Antin 3) were studied their physical, chemical and sensorial characteristics. The results showed that the flesh colors ranged from red-purple, deep purple to white purplish and their lightness values (L*) negatively correlated with anthocyanin contents (R 2 = 0.65). Six promising genotypes contained anthocyanins >100 mg/100 fw with the highest value observed in RIS 10051-01 (155.47 mg/100 g fw) that was similar to Antin 2. Antin 3 showed the highest content of anthocyanins among all genotypes (177.48 g/100 g fw). MSU 10002-05 and MSU 10010-43 genotypes had higher dry matter contents (33.43% and 37.85%) than Antin 2 and Antin 3, suggesting their promising use for flour processing. High anthocyanins is normally associated with a bitter taste, however the steamed tubers of two deep purple genotypes, namely MSU 10010-43 and Antin 3 and one white purplish genotype (MSU 1000115) were fairly liked for their color, texture and taste attributes, hence they are tailored for steamed food purposes. This information supports the breeder to release a new variety of purple- fleshed sweet potatoes.

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Lahan pasang surut di Kalimantan Selatan memiliki potensi untuk usahatani ubi jalar (<em>Ipomoea batatas L.</em>). Namun kondisi lahan yang masam, tingkat kejenuhan Al dan Fe yang tinggi, serta rendahnya kesuburan tanah memerlukan teknologi budidaya yang tepat. Penelitian ini bertujuan untuk mempelajari sifat fisik, kimia, dan sensori ubi jalar yang dibudidayakan di lahan pasang surut tipe C dengan pemupukan N yang berbeda. Penelitian dilaksanakan di Desa Sidomulyo, Kecamatan Wanaraya, Kabupaten Barito Kuala pada bulan Februari hingga Juni 2016 menggunakan rancangan petak terbagi dengan tiga ulangan.Varietas ubi jalar (Beta 3 dan lokal) digunakan sebagai petak utama dan sumber pupuk N (pupuk kandang 5 t/ha, Phonska 300 kg/ha, KNO₃ 2.000 L/ha dan kombinasi ketiganya) sebagai anak petak. Untuk ameliorasi digunakan dolomit 1 t/ha. Pengamatan, meliputi sifat fisik, kimia, dan sensori umbi. Hasil penelitian menunjukkan bahwa varietas Beta 3 (daging umbi oranye) memiliki warna umbi (L*) paling tua pada pemupukan KNO₃ dengan kadar beta karoten tertinggi (7.003 µg/100 g bb). Namun sumber pupuk N tidak berpengaruh terhadap intensitas warna umbi varietas lokal (daging umbi putih sembur ungu). Interaksi varietas dan pemupukan N berpengaruh nyata terhadap kadar abu dan pati umbi, sedangkan faktor genetik (varietas) tampak dominan pada kadar air, gula reduksi, dan amilosa. Pemupukan dengan pupuk kandang, Phonska dan KNO₃ tidak berpengaruh terhadap kadar nitrat umbi segar, namun kombinasi ketiganya memberikan kadar nitrat yang lebih rendah. Kadar nitrat umbi (2,82-4,69 mg/kg bb) masih dalam batas aman untuk konsumsi. Bentuk, warna kulit dan daging umbi serta warna, rasa, dan tekstur umbi kukus varietas Beta 3 lebih disukai daripada varietas lokal sehingga berpeluang untuk dikembangkan di lahan pasang surut.

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