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Budidaya Ubi Jalar Kaya Antosianin Model Pot Karung Vertikultur

Jurnal Pengabdian Masyarakat Ilmu Terapan · Vol. 4 No. 1 (2022) · hlm. 67–72

DOI
10.33772/jpmit.v4i1.27315
ISSN
2686-2921
Terbit
2022-04-30
Penerbit
Vokasi Universitas Halu Oleo
Bahasa
eng

Abstrak

The sweet potato (Ipomoea batatas L). has significant potential as a source of carbohydrates in Indonesia The purple hue of sweet potatoes is a result of natural pigments known as anthocyanins. As antioxidants and free radical scavengers, anthocyanin chemicals have a crucial role in combating aging, cancer, and degenerative disorders. In addition, anthocyanins possess anti-mutagenic and anti-carcinogenic properties, as well as the capacity to prevent liver function abnormalities, act as antihypertensives, and reduce blood sugar levels. Given the numerous benefits of anthocyanin content, the presence of anthocyanin compounds as a source of natural antioxidants in purple sweet potatoes is highly intriguing. Alongside the growing public knowledge of healthy living, consumer food preferences are also altering. Foods that are beginning to be in high demand among consumers have an appealing appearance and flavor, as well as specialized physiological benefits for the human body. The presence of anthocyanin compounds in purple sweet potato makes this type of food very attractive to be processed into foods with functional value. On the one hand, with the increasingly limited land area, the potential for developing agricultural products, including sweet potatoes, is also increasingly limited. Meanwhile, on the other hand, the yard business model owned by households is not utilized optimally. Therefore, in providing healthy food and functional food based on anthocyanin-rich sweet potatoes, it is necessary to develop and revitalize yard land by vertically developing sweet potatoes in sacks. In addition to increase the availability of functional, healthy food, this activity is also a revitalization of the use of yardland.

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Rekan penulisOrganisasiArtikel bersama
Namriah NamriahUniversitas Halu Oleo17
Sahta GintingUniversitas Halu Oleo14
Nini Mila RahniUniversitas Halu Oleo12
Syamsu AlamUniversitas Halu Oleo11
Gusti Ray SadimantaraUniversitas Halu Oleo10
La Ode AfaUniversitas Halu Oleo9
Rachmawati HasidUniversitas Halu Oleo8
La Ode SafuanUniversitas Halu Oleo8
Andi BahrunUniversitas Halu Oleo7
Waode Siti Anima HiseinUniversitas Halu Oleo7
Darwis DarwisUniversitas Halu Oleo7
Hasbullah SyafUniversitas Halu Oleo7
Zulfikar ZulfikarUniversitas Halu Oleo7
Resman ResmanUniversitas Halu Oleo7
Andi KhaeruniUniversitas Halu Oleo6
Fransiscus Suramas RembonUniversitas Halu Oleo5
Laode SabaruddinUniversitas Halu Oleo5
Dedi ErawanAfiliasi tidak diketahui5
Andi NurmasUniversitas Halu Oleo5
Abdul MadikiUniversitas Halu Oleo4
Laode Muhammad Harjoni KilowasidUniversitas Halu Oleo4
MIRZA ARSIATY ARSYADUniversitas Halu Oleo4
La Ode RustamUniversitas Halu Oleo3
ZULFIKAR ZULFIKARUniversitas Halu Oleo3
Azhar AnsiUniversitas Halu Oleo3
Yulius Barra PasolonUniversitas Halu Oleo2
Hamirul HadiniUniversitas Halu Oleo2
Agustono SlametUniversitas Halu Oleo2
Resman ResmanAfiliasi tidak diketahui2
SYAMSU ALAMAfiliasi tidak diketahui2
Sarawa SarawaUniversitas Halu Oleo2
La KarimunaUniversitas Halu Oleo2

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Sumber metadata: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/JPMIT/oai, pertama di-harvest 1 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en-US">Budidaya Ubi Jalar Kaya Antosianin Model Pot Karung Vertikultur</dc:title>
	<dc:creator>Muhidin, Muhidin</dc:creator>
	<dc:creator>Yusuf, Dewi Nurhayati</dc:creator>
	<dc:creator>Leomo, Sitti</dc:creator>
	<dc:creator>Anas, Arsy Aysyah</dc:creator>
	<dc:creator>Sutariati, Gusti Ayu Kade</dc:creator>
	<dc:creator>Rakian, Tresjia Corina</dc:creator>
	<dc:creator>Nuraida, Waode</dc:creator>
	<dc:creator>Erawan, Dedi</dc:creator>
	<dc:subject xml:lang="en-US">sweet potato, functional food, antioxidant, yardland.</dc:subject>
	<dc:description xml:lang="en-US">The sweet potato (Ipomoea batatas L). has significant potential as a source of carbohydrates in Indonesia The purple hue of sweet potatoes is a result of natural pigments known as anthocyanins. As antioxidants and free radical scavengers, anthocyanin chemicals have a crucial role in combating aging, cancer, and degenerative disorders. In addition, anthocyanins possess anti-mutagenic and anti-carcinogenic properties, as well as the capacity to prevent liver function abnormalities, act as antihypertensives, and reduce blood sugar levels. Given the numerous benefits of anthocyanin content, the presence of anthocyanin compounds as a source of natural antioxidants in purple sweet potatoes is highly intriguing. Alongside the growing public knowledge of healthy living, consumer food preferences are also altering. Foods that are beginning to be in high demand among consumers have an appealing appearance and flavor, as well as specialized physiological benefits for the human body. The presence of anthocyanin compounds in purple sweet potato makes this type of food very attractive to be processed into foods with functional value. On the one hand, with the increasingly limited land area, the potential for developing agricultural products, including sweet potatoes, is also increasingly limited. Meanwhile, on the other hand, the yard business model owned by households is not utilized optimally. Therefore, in providing healthy food and functional food based on anthocyanin-rich sweet potatoes, it is necessary to develop and revitalize yard land by vertically developing sweet potatoes in sacks. In addition to increase the availability of functional, healthy food, this activity is also a revitalization of the use of yardland.  </dc:description>
	<dc:publisher xml:lang="en-US">Vokasi Universitas Halu Oleo</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2022-04-30</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ojs.uho.ac.id/index.php/JPMIT/article/view/27315</dc:identifier>
	<dc:identifier>10.33772/jpmit.v4i1.27315</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Pengabdian Masyarakat Ilmu Terapan; Vol 4, No 1 (2022); 67-72</dc:source>
	<dc:source>2686-2921</dc:source>
	<dc:source>10.33772/jpmit.v4i1</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/JPMIT/article/view/27315/15990</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2022 Jurnal Pengabdian Masyarakat Ilmu Terapan (JPMIT)</dc:rights>
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