BIOAKTIVITAS EKSTRAK N HEKSAN UMBI UBI JALAR AC KUNINGAN (Ipomoea batatas) DALAM MENGHAMBAT PERTUMBUHAN BEBERAPA PATOGEN DAN PEMANFAATANNYA UNTUK FORTIFIKASI MAKANAN
Abstract: AC kuningan sweet
potato (Ipomea batatas) is one of the endemic plants in Kuningan district which
became the biggest commodity. Sweet potato tuber is a food rich in vitamins and
minerals that include beta carotene, polyphenols, vitamin B1, vitamin C,
calcium, phosphorus, iron, potassium and sodium. This study aimed to obtain the
best concentration of n-hexane extract of AC Kuningan sweet potato tubers
(Ipomea batatas) in inhibiting the growth of some pathogens from the type of
potato AC red and white AC Kuningan tested against microbes in the form of selected
bacteria comprising E. coli, Bacillus sp and Staphylococcus sp collection of
FKIP UNIKU biology laboratory, determined the content of polyphenols and
antioxidant activity as well as the potential for the best formula in the sweet
potato flour fortified biscuits. The method used was experimental laboratory.
Data on antibacterial bioactivity was measured by paper disc diffusion method,
analysed chemical compounds through spectrophotometer polyphenols and
antioxidant activity with DPPH method. Analysis of the data was used for
testing antibacterial that was ANOVA test. Determining the level of preference
for the value of biscuit products was using hedonic test and Freadment. The
results showed that the highest inhibitory potency extract of n-hexane potato
red AC shown at a concentration of 2000 ppm n-hexane while to extract the white
yam AC shown at a concentration of 500 ppm. Both types of potato AC Brass had
fairly high polyphenol content for sweet potatoes 356.78 ± 19.25 ppm and white
potatoes 206.72 ± 6.90 ppm and antioxidant activity with IC50 values are shown
respectively in figures 1759.89 ± 1793.60 ± 7.18 ppm and 25.41 ppm was
beneficial to fight free radicals. Test formulation 1 ranking indicated that it
was more desirable biscuits by panelists in terms of taste, texture, color and
aroma. It showed sweet potato flour helpful for fortifying foods that had
nutritional value and better flavor.
Penulis: Ilah Nurlaelah
Kode Jurnal: jpbiologidd160162
