POTENSI YOGHURT UBI JALAR UNGU (Ipomoea batatas (L.) Lamb.) DALAM MEMPERBAIKI KADAR HDL DAN LDL SERUM TIKUS SPRAGUE DAWLEY YANG DIBERI DIET TINGGI LEMAK

Background: High level of LDL and low level of HDL in serum can increase the risk factors of cardiovascular disease (CVD). Purple sweet potato is one of the functional food which has low price, easily accessible, rich in nutrients and active compounds, has been reported to have hypocholesterolemic effect. Yoghurt as beverages that contain good bacterias also has hypocholesterolemic effect. So, processing purple sweet potato into yoghurt could optimize the effect. Objective: This study was conducted to see the effect of purple sweet potato yoghurt on serum LDL-cholesterol and HDL-cholesterol level in rats with high fat diet. Method: Quasi experimental study with pre-post test with control group design was used. This study used twenty five (25) male Sprague Dawley rats aged 2 months. In the beginning, all rats were randomized into 5 group. Control group (ST) was given only standard diet, Y2 (YUJU 2ml/day) , Y4 (YUJU 4 ml/day), SV (simvastatin 0,8 mg/day), Y4+SV (combination Y4 and SV). Rats had been adapted for a week, then given a high-fat diet for 2 weeks, and blood analysis was done (pretest). The treatment start from here for 4 weeks. Blood samples were colected and analyzed at 2nd week (midtest) and 4th week (postest). Result: The average of HDL and LDL level were not significantly different in all groups, both midtest and postest (p>0,05). A significant reduction occured on LDL (pre-posttest) level of Y4 (-32,65%), SV (-23,27%) and Y4+SV (-34%) group. The HDL level also decreas in all groups. The lowest and not significant reduction (p>0,05) were occured in the Y2 (-8,27%) and Y4 (-4,85%) groups, but the increase of HDL was shown in last-2 weeks by Y4 group (26

IDENTIFIKASI KADAR ANTIOKSIDAN YANG TERDAPAT DALAM MINUMAN BANANA ISOTONIC DRINK BERBASIS EKSTRAK TEPUNG PISANG KEPOK (MUSA PARADISIACA FORMAL TYPICAL)

Background : Nowadays isotonic or sport drink is commonly found in the market particularly due to its advantage in instant rehydration recovery. During intense physical activity or exercise, instant rehydration fluid recovery is needed to prevent dehydration. This becomes a background of the isotonic drink production based on banana flour extraction. Other major ingredients in this isotonic drink contains antioxidants such as vitamin C and phenolic compounds, which are intended to give instant recovery after having physical activities or exercise. Objective : The aim of the research is to identify vitamin C and total phenolic content in fresh banana, banana flour and Banana Isotonic Drink (BID) based on banana flour extraction (Musa paradisiaca formal typical). Method : Analysis of content vitamin C was determined using 2,6 dichlorophenol indophenol and the total phenolic contents were determined using Follin-cioceltau colorimetric method. The result was presented in tables and analyzed descriptively. Result : The content of vitamin C in the sample of fresh banana, banana flour, and BID were 0.4831

INDEKS GLIKEMIK DAN BEBAN GLIKEMIK MIE BASAH FORMULASI TEPUNG GARUT (Maranta arundinacea), TEPUNG GEMBILI (Dioscorea esculenta), DAN TEPUNG TERIGU

The changing in lifestyle and consumption pattern among population has increased the risk of degenerative disease, for example diabetes mellitus (DM). Riskesdas (2013) shows the prevalence of diagnosed DM is 2,1%, which is 1,1% higher than it was in 2007. Besides, proportion of �15y.o-aged population with DM is 6,9%. Food consumption pattern modification has been considered as an alternative to prevent DM. The glycemic index (GI) and glycemic load (GL) approach can be applied in DM prevention and diet management. This study was aimed to investigate GI and GL of wet noodle formulated with arrowroot flour (Maranta arundinacea), lesser yam flour (Dioscorea esculenta), and white flour with ratio 1:1:2. This research utilized quasi experimental control group with pre and post design. Ten people as subject of this study were chosen based on predetermined inclusion criteria. Examination of blood glucose was carried out five time

EFEK SITOTOKSIK EKSTRAK TEH KOMBUCHA PADA cell line KANKER KOLON WiDr

Background: Kombucha is a fermented tea beverage that has long been known to people of the world especially East Asia. Kombucha tea fermentation process produces a variety of important compounds such as polyphenols, glucoronic acid, lactic acid, amino acids, antibiotics, and various vitamins and mineral such as vitamin B complex, vitamin C, and folic acid. Kombucha tea is beneficial for health trustworthy and can cure various diseases such as cancer but not a lot of research on this subject . Objectives: The purpose of this study was to study the cytotoxic activity of kombucha tea extract on colon cancer cells WiDr and to find out the fifty percent Inhibition Concentration (IC50) Method: This was a true experimental study. Kombucha tea extract is made by fermenting tea for 12 days and then concentrated using a rotary evaporator. Cytotoxic activity of kombucha tea extract was analyzed with MTT methods using 5-FU as control. The absorbance values were measured using ELISA reader (λ = 550 nm). The absorbance values were then calculated the percentage of inhibition and analyzed using probit analysis to obtain the IC50 values. Result: Kombucha tea extracts have cytotoxic effects on colon cancer cells WiDr with IC50 values of 28667,435 ug/ml, whereas the positive control 5 flourorasil have IC50 value of 78,995 ug/ml. Conclusion: Kombucha tea extracts have a lower cytotoxic effect when compared with 5-FU

PENGARUH PEMBERIAN YOGHURT UBI JALAR UNGU TERHADAP TOTAL BAKTERI ASAM LAKTAT (BAL) DAN Escherichia coli DIGESTA TIKUS Sprague Dawley YANG DIBERI DIET TINGGI LEMAK

Background : High fat diet can increase the number of bacterial pathogens (E. coli) in human gut. The growth of pathogenic bacteria can be suppressed by lactic acid bacteria (LAB) that usually used in yoghurt product. On the other hand, purple sweet potato has potential as a prebiotic because containing oligosaccharide that suitable for the LAB growth media. Therefore, research about the process of making purple sweet potato yoghurt from powder and paste was conducted to identify the type of processing that optimal for LAB growth and to know the potential of purple sweet potato yoghurt to suppress pathogenic bacteria (E. coli) in digesta of Sprague Dawley rats which given high fat diets. Objective : This study aimed at determining the effect of purple sweet potato on total number of LAB and E. coli in Sprague Dawley rat`s digesta which given high fat diets. Method : There are two types of research in this study : true experimental and quasi-experimental. In true experimental studies, counting of the number of LAB in yoghurt powder and pasta was performed by using TPC method. Quasiexperimental studies were conducted to test the total LAB and E. coli in digesta of Sprague Dawley rats which given high fat diet by employing TPC methods on MRS and TBX agar media. Result : Total LAB of yoghurt from purple sweet potato paste was 9.107 CFU/g, while for yoghurt from purple sweet potato powder it was 8.338 CFU/g. Total LAB digesta showed that there was no significant difference between groups (p=0,561). But there is an increase of 0,145 CFU/g in group which given 4 ml yoghurt. Total E. coli in digesta of rats which given 2 ml yoghurt showed decrease of 1,653 CFU/g although not statistically significant (p = 0.099). Conclusion : There is difference in total LAB between yoghurt from purple sweet potato paste and yoghurt from purple sweet potato powder. There is no effect of purple sweet potato yoghurt on total BAL digesta. There is effect of purple sweet potato yogurt on total E. coli digesta

PEMANFAATAN UBI JALAR UNGU (Ipomoea batatas L.) SEBAGAI YOGURT DENGAN OPTIMALISASI KARAKTERISTIK FISIK DAN KIMIA

Background: Recently, there were many kind of food which had benefits for our health, including functional food. Purple sweet potato was one of local food which had high potency as functional food. Not only nutritious, but also it has a lot of active components such as phenolic acid, anthocyanin, and tocopherol which were antioxidants that could prevent the occurrence of many diseases. Purple sweet potato as functional food can be consumed in the form of yogurt. Meanwhile in the making of yogurt, there were little concern regarding variation and processing method of the raw materials. Previous studies showed that processing method could affect the antioxidant level. Hence that would be necessary to compare the physical and chemical characteristics between different treatment of raw materials, in the form of powder and paste. Objective: To determine the physical characteristics (viscosity) and chemical (pH, total of titrated acid, anthocyanins, antioxidant activity) purple sweet potato yogurt made from powder and purple sweet potato paste. Methods: It was experimental research with a completely randomized design. Yogurt is made from purple sweet potato powder and purple sweet potato paste. The physical properties were viscosity. Chemical properties were pH, total of titrated acid, anthocyanins, and antioxidant activity. Statistical analysis Independent Samples T-test to test the viscosity, whereas pH and total titrated acid were tested with Mann-Whitney test, and anthocyanin level and antioxidant activity were tested with One Way Anova. Results: Differences in the processing of the raw materials of yogurt in the form of powder and paste caused significant differences in the viscosity of yogurt (p<0.05). There were significant differences in pH, total titrated acid, anthocyanin level, and antioxidant activity between yogurt from purple sweet potato paste and yogurt from purple sweet potato powder (p<0.05). Conclusion: There were differences in viscosity, pH, total titrated acid, anthocyanin level, and antioxidant activity between yogurt from purple sweet potato paste and from purple sweet potato powder

ANALISIS SIFAT FISIK, KIMIA, MIKROBIOLOGI, DAN DAYA TERIMA ES KRIM SUSU KAMBING DENGAN VARIASI KADAR SUBSTITUSI SUSU KAMBING FERMENTASI TERHADAP SUSU SKIM

Background: Nowadays, some people have unhealthy diet that can lead them to suffer degenerative disease. Therefore, they have to consume functional food. Goat milk�s benefit become popular now but consumers still don�t like its flavor. Goat milk processing becomes preferred product can be done. The food product that can made from goat milk is ice cream with addition of probiotic. This product be expected can give the additional benefits for people�s health who consume it. Objective: This study aims to determine the difference of fermented goat milk substitution to skim milk on physical-chemical-microbiological properties and acceptance of goat milk ice cream. Methods: This was an experimental study with Completely Random Design that consist of four variations, 0%, 25%, 50%, and 75% substitution of fermented goat milk to skim milk. Physical properties (color, flavor, taste, viscosity, overrun,melting rate), chemical properties (pH, acidity), and microbiological properties (lactic acid bacteria population) were assessed descriptively. Acceptance was assessed with hedonic test. Result: There were no difference in color and flavor of goat milk ice cream. There were difference on taste, viscosity, overrun, melting rate, pH, acidity, and lactic acid bacteria population. Goat milk ice creams do not have significant differences in color acceptance (p>0,05). Goat milk ice cream have significant difference in flavor, texture, taste, and overall acceptance (p<0,05). Conclusion: There are effects of fermented goat milk substitution to skim milk on physical properties (taste, viscosity, overrun,melting rate), chemical, microbiological, and acceptance (flavor, texture, taste,overall) of goat milk ice cream. There are no effects of fermented goat milk substitution to skim milk on physical properties (color, flavor) and color�s acceptance of goat milk ice cream

FORMULASI TEPUNG TERIGU, TEPUNG GARUT, DAN TEPUNG GEMBILI TERHADAP SIFAT FISIKO-KIMIA MIE BASAH UNTUK PENDERITA DIABETES MELITUS TIPE 2

Background: Nowadays, count of people with diabetes melitus type 2 is growing up. But now, it�s hard to find foods that compatible with diet for diabetes melitus type 2 in market. For that, we need new innovation to get the diversity of food for people with diabetes. The product that created in this study is wet noodle made by formulation of wheat flour, arrowroot flour, and yam flour whereas has count to be compatible for people with diabetes melitus diets. Objective: The objective of this study is to know the differences of physical properties (color, texture, smell, and taste) and chemical properties (water, ash, protein, fat, carbohydrate, reduction sugar, and total sugar) wet noodle for diabetes melitus type 2 diet made by formulation of wheat flour, arrowroot flour, and yam flour. This study also want to know wet noodle formulation that have the best physico-chemical properties and applicable to diabetes melitus type 2 diets. Method: This study is an experimental study with complete random design. The variables that will explore from this wet noodle is the physical properties subjectively (color, texture, smell, and taste), physical properties objectively (color and texture), and chemical properties (water, ash, protein, fat, carbohydrate, reduction sugar, and total sugar with wet basis). Result: Greater level of arrowroot flour and yam flour substitution in making wet noodles will decrease color brightness level, crumblier texture, stronger smell, and increase of sweet taste. Greater level of arrowroot flour and yam flour substitution in making wet noodles will increase water, ash, total sugar, and reduction sugar level. Meanwhile fat, carbohydrate, and protein level decrease. From physical properties, wet noodle formula 2 have the best color, texture, smell, and taste among the other formula. From carbohydrate, fat, and protein proportion, and also the total sugar and reduction sugar content, wet noodle formula 2 is the most applicable to diabetes melitus diets. Conclusion: There are significant differences at color brightness level, texture, smell, and taste of wet noodle made by formulation of wheat flour, arrowroot flour, and yam flour. There is no significant difference at water level of wet noodle made by formulation of wheat flour, arrowroot flour, and yam flour. There are significant differences at ash, protein, fat, carbohydrate, reduction sugar, and total sugar of wet noodle made by formulation of wheat flour, arrowroot flour, and yam flour. Overall, the best wet noodle that can applicable to diabetes melitus type 2 diets is wet noodle formula 2 (50% wheat flour, 25% arrowroot flour, and 25% yam flour). Key Word: arrowroot, lesser yam, physicochemical properties, wet noodle, diabetes melitu

UJI DAYA TERIMA, KANDUNGAN SERAT PANGAN LARUT, DAN PATI RESISTEN PADA MIE BASAH FORMULASI TEPUNG GEMBILI, TEPUNG GARUT, DAN TEPUNG TERIGU

Background : People who suffered type2 diabetes mellitus (DM)is keepincreasing over the years. The increasing of soluble dietary fiber (SDF) and resistant starch (RS)are expected can overcome type 2 DM. Lesser yam and arrowroot are the foods that contains SDF and RS. Wet noodle, which is made by formulation of lesser yam flour, arrowroot flour and wheat flour can be the alternative food for people who suffer from type 2 (DM). Objective: The aims of this study were to determine the content of SDF, RS and panelist acceptance of wet noodle with the formulation of lesser yam flour, arrowroot flour and wheat flour.Besides, this study would investigate the potential effect of wet noodle for type 2 DM diets. Method:This study is an experimental study with a completely random design. The variables that will be investigated from this wet noodle are the acceptance (colour, aroma, texture, and taste), SDF and RS. This study is done with 3 formulation ratio and 1 control (100% wheat flour). The formulation of lesser yam flour, arrowroot flour, and wheat flour were used in first formula, second formula, and third formula are 1:1:

Peran Sinbiotik Lokal Lactobacillus plantarum Mut7 dan Tepung Ubi Jalar (Ipomoea batatas) Kaya Serat terhadap Respon Imun dan Mikrobiota Digesta : Kajian pada Tikus Sprague Dawley yang Diinfeksi dengan Salmonella typhimurium

Background: The probiotics and prebiotics were known as an immunomodulatory agents that affect the immune function in the gastrointestinal tract (Gut Associated Lymphoid Tissue - GALT). Some probiotic strain and dietary prebiotics have been documented to enhance the gut immune responses. Objectives: To study the immunomodulatory effect of L. plantarum Mut7 and high fiber sweet potato powder. The non-specific and specific immune responses were investigated. The population of cecal microbiota and concentration of short chain fatty acid (SCFA) in the cecum were assayed. Methods: Ninety six male Sprague Dawley rats, which have the same age and body weight ranged from 200-300g, were obtained from National Agency for Drug and Food Control (NADFC), Jakarta. The rats were housed in individual cages in a room maintained at 25 � 27 oC, with 12-h light/dark cycles throughout the experimental period. The rats were adapted with AIN-93M diets for 7 days. They were divided into 2 groups (A � not infected with Salmonella typhimurium and B � infected with S. typhimurium) and each group was divided into 4 subgroups of 12 rats. The treatment for each sub groups was arranged as follow: 1) AIN-93M diets (CON