Download fulltext HTML
Yuniastuti , A., & Iswari , R. S. (2019). Isolation and Identification of Inulin and Fos from Dioscorea Esculenta . KnE Social Sciences, 3(18), 41–46. https://doi.org/10.18502/kss.v3i18.4696

https://doi.org/10.18502/kss.v3i18.4696

statistics

  • 381 Abstract Views
  • 269 PDF Views
  • 0 HTML Views

authors

  • Ari Yuniastuti

    Ari Yuniastuti

    BiologyDepartment,FacultyofMathematicsandNaturalSciences,UniversitasNegeriSemarang
  • Retno Sri Iswari

    Retno Sri Iswari

    BiologyDepartment,FacultyofMathematicsandNaturalSciences,UniversitasNegeriSemarang

Published Date

  • Jul 3, 2019

Isolation and Identification of Inulin and Fos from Dioscorea Esculenta

KnE Social Sciences / UNNES International Conference on Research Innovation and Commercialization 2018 / Pages 41–46

Abstract

Inulin and fructooligosaccharides(FOS) OS are dietary fibers that are needed by the body to maintain the health. So far, the inulin used in Indonesia are imported from the other countries. Therefore, this research was conducted to isolate and identify the inulin and FOS from the lesser yam (Dioscorea esculenta). In hydrolysis at 30∘ C, pH 5, a concentration of 12% (v / w dried inulin) for 120 hours to obtain the inulin fiber, the crudeinulinaseenzymefromAcremoniumspCBS3asthebestinulinasetypewasable to produce SDF (Solouble Dietary Fiber) by 86, 04%.

References
[1] Badan Pusat Statistik (2012). NilaiImpor Inulin, 2010. http :// www.bps.go.id/table. shtml. [10 Juni 2017].


[2] Franck A., De Leenher L., and Belgium. Inulin in Polysaccharides and Polyamides in the Food Industry. Steinbuchel A, Rhee SK (ed). Wiley-VCH; 2005.


[3] Marlida,Y. 2001. Isolation and purification of starch degrading enzyme from endophytic fungi and its application for flucose production. Thesis. Universiti Putra Malaysia, Malaysia.


[4] Park, K.J., Toneli, J.T.C.L., Elisabeth, F. danMartinelli, P. (2006). Optimation of Physical Concentration Process for Inulin. School of Food Engineering, State University of Campinas (UNICAMP), Brazil.


[5] Roberfroid, M.B. (2005). Introducing inulin-type fructans. British Journal of Nutrition 93: (Suppl.1): S13-S25.


[6] Sardesai, V.M. (2003). Introduction to Clinical Nutrition. Ed ke-2. USa: Marcel Dekker, Incon: Herb Panduan Hunters.


[7] Winarti, S., E. Harmayani, Y. Marsono, Y. Pranoto. 2013. Pengaruh Foaming Pada Pengeringan Inulin Umbi Gembili (Dioscorea esculenta) Terhadap Karakteristik Fisiko-Kimia dan Aktivitas Prebiotik. Agritech (33):4.


[8] Yuniastuti, A.. Iswari RS, Susanti. 2010. Kandungan Senyawa Flavanoid, Terpenoid dan Alkaloid Pada Ubi Jalar Ungu dan Putih. Laporan Penelitian. Lembaga Penelitian dan pengabdian Pada Masyarakat. Unnes


[9] Yuniastuti, A., Dewi P., Hartati, I. 2013. Pengembangan Pangan Fungsional Tepung Probiotik Berbasis Jagung Untuk Peningkatan Status Balita Gizi Kurang di Provinsi Jawa Tengah. Laporan Penelitian. Progran Fasilitasi Provinsi Jawa Tengah.


[10] Yuniastuti, A., Iswari RS., Wijayanti, N. 2015. Pengembangan Pangan Fungsional Berbasis umbi-umbian sebagai sumber antioksidan dalam upaya meningkatkan derajat kesehatan masyarakat melalui pendekatan nutrigenomik. Laporan Penelitian. Lembaga Penelitian dan Pengabdian Kepada Masyarakat. Universitas Negeri Semarang.


[11] Yuniastuti, A, Iswari RS, Dewi M, Indah H, 2017. Pengembangan Produksi Inulin dan FOS Berbasis Gembili (Dioscorea esculenta) Sebagai Antikanker dan Antidiabetik. Laporan Penelitian. Lembaga Penelitian dan Pengabdian Kepada Masyarakat. Universitas Negeri Semarang