Karakteristik mutu karbohidrat dan evaluasi mutu sensoris minuman fungsional berbasis FOS dan inulin

Chemical characteristics and sensory quality evaluation functional beverages of FOS and inulin

Authors

  • Danu Indra Wardhana Program Studi Teknologi Industri Pertanian, Fakultas Pertanian, Universitas Muhammadiyah Jember, Jl. Karimata No. 49 Jember, Jember, Indonesia
  • Ara Nugrahayu Nalawati Program Studi Teknologi Industri Pertanian, Fakultas Pertanian, Universitas Muhammadiyah Jember, Jl. Karimata No. 49 Jember, Jember, Indonesia
  • Andika Putra Setiawan Program Studi Teknologi Industri Pertanian, Fakultas Pertanian, Universitas Muhammadiyah Jember, Jl. Karimata No. 49 Jember, Jember, Indonesia
  • Shinta Artamevia Ramadhani Program Studi Teknologi Industri Pertanian, Fakultas Pertanian, Universitas Muhammadiyah Jember, Jl. Karimata No. 49 Jember, Jember, Indonesia
  • Oppy Valencia Program Studi Teknologi Industri Pertanian, Fakultas Pertanian, Universitas Muhammadiyah Jember, Jl. Karimata No. 49 Jember, Jember, Indonesia

DOI:

https://doi.org/10.35891/agx.v14i2.3458

Keywords:

Functional drinks, fructooligosaccharides, inulin

Abstract

Introduction: Fructooligosaccharides (FOS) and inulin are some of the many bioactive elements that are often used in functional food products. FOS and inulin compounds have various benefits that can be used as low-calorie food products and as raw materials for making fructose syrup. So that FOS and inulin compounds have the potential to be developed into functional drinks. The purpose of this study was to evaluate the quality characteristics of carbohydrates in functional drinks FOS and inulin, as well as to determine the level of preference or feasibility of a product so that it can be accepted by panelists (consumers). Method: The research was conducted in two stages. The first stage was the preliminary stage which includes the production of FOS with PDA solid media, extraction of inulin from dahlia tubers, and the formulation of FOS and inulin functional drinks. The second stage was the main research by conducting chemical quality characteristics in the form of reducing sugar content, fructose, sucrose, glucose, inulin, soluble fiber, and organoleptic tests. Results: Based on the observations, several characteristics of the carbohydrate quality of functional drinks based on FOS and inulin were obtained, namely reducing sugar levels ranging from 0.22 to 5.60%. Fructose and sucrose levels of functional drinks based on FOS and inulin ranged from 1-2%, while glucose levels were between 0.1-2%. The levels of inulin and soluble fiber in functional drinks based on FOS and inulin were 55-86% and 2-5%, respectively. Also, the pH value of functional drinks based on FOS and inulin ranged from 5-7. Conclusion: The results of the organoleptic test showed that the best functional drink based on FOS and inulin was in the AD treatment, namely the addition of 7 grams of inulin and 50 ml of fructooligosaccharides.

References

Abed, S. M., Ali, A. H., Noman, A., & Bakry, A. M. (2016). Inulin as prebiotics and its applications in the food industry and human health; a review. International Journal of Agriculture Innovations and Research, 5(1), 88–97.

Akalin, A. S., & Erişir, D. (2008). Effects of inulin and oligofructose on the rheological characteristics and probiotic culture survival in low-fat probiotic ice cream. Journal of Food Science, 73(4), 184–188. https://doi.org/10.1111/j.1750-3841.2008.00728.x

Albalasmeh, A. A., Berhe, A. A., & Ghezzehei, T. A. (2013). A new method for rapid determination of carbohydrate and total carbon concentrations using UV spectrophotometry. Carbohydrate Polymers, 97(2), 253–261. https://doi.org/10.1016/j.carbpol.2013.04.072

Anggraeni, A. A. (2012). Prebiotik dan manfaat kesehatan. Seminar Nasional 2012 "Peningkatan Kompetensi Guru Dalam Menghadapi UKG†Jurusan PTBB FT UNY, 1–11.

Arcia, P. L., Costell, E., & Tárrega, A. (2011). Inulin blend as prebiotic and fat replacer in dairy desserts: Optimization by response surface methodology. Journal of Dairy Science, 94(5), 2192–2200. https://doi.org/10.3168/jds.2010-3873

Catrinck, M. N., Campisi, S., Carniti, P., Teófilo, R. F., Bossola, F., & Gervasini, A. (2021). Phosphate enrichment of niobium-based catalytic surfaces in relation to reactions of carbohydrate biomass conversion: The case studies of inulin hydrolysis and fructose dehydration. Catalysts, 11(1077), 1–21. https://doi.org/10.3390/catal11091077

Gilbert, S. W. (2013). Applying the Hedonic Method. In National Institute of Standards and Technology.

Herlina, E., & Nuraeni, F. (2014). Pengembangan produk pangan fungsional berbasis ubi kayu (manihot esculenta) dalam menunjang ketahanan pangan. Jurnal Sains Dasar, 3(2), 142–148.

Isnasari, A. N., Kusharyati, D. F., & Oedjijono. (2020). Pengaruh penambahan prebiotik inulin dan fruktooligosakarida (FOS) terhadap pertumbuhan probiotik Bifidobacterium sp . Bb2E. 2(3), 382–391.

Jora, F., Azhar, M., & Nasra, E. (2021). Pengaruh penambahan prebiotik inulin dari bengkoang (Pachyrhizus erosus) terhadap organoleptik sinbiotik set yoghurt. Chemistry Journal of Universitas Negeri Padang, 10(1), 12–16. http://ejournal.unp.ac.id/index.php/kimia

Mccleary, B. V., Devries, J. W., RaDer, J. I., Cohen, G., Prosky, L., Mugford, D. C., Champ, M., & Okuma, K. (2012). Determination of insoluble, soluble, and total dietary fiber. Journal of AOAC International, 95(3), 824–844. https://doi.org/10.5740/jaoacint.CS2011

Mensink, M. A., Frijlink, H. W., Voort, K. Van Der, & Hinrichs, W. L. J. (2015). Inulin, a flexible oligosaccharide I : Review of its physicochemical characteristics. Carbohydrate Polymers, 130, 405–419. https://doi.org/10.1016/j.carbpol.2015.05.026

Niness, K. R. (1999). Nutritional and health benefits of inulin and oligofructose. The Journal of Nutrition, 129(july), 1402–1406.

Praja, D. I. (2015). Zat aditif makanan: manfaat dan bahayanya. Penerbit Garudhawaca.

Rahayu, A., Fahrini, Y., & Setiawan, M. I. (2019). Dasar-dasar gizi (L. Anggraini (ed.)). CV Mine. http://eprints.ulm.ac.id/10046/1/BUKU AJAR DDG.pdf

Redondo-Cuenca, A., Herrera-Vázquez, S. E., Condezo-Hoyos, L., Gómez-Ordóñez, E., & Rupérez, P. (2021). Inulin extraction from common inulin-containing plant sources. Industrial Crops and Products, 170. https://doi.org/10.1016/j.indcrop.2021.113726

Risnoyatiningsih, S. (2011). Hidrolisis pati ubi jalar kuning menjadi glukosa secara enzimatis. Jurnal Teknik Kimia, 5(2), 417–424.

Román, S., Sánchez-Siles, L. M., & Siegrist, M. (2017). The importance of food naturalness for consumers: Results of a systematic review. Trends in Food Science and Technology, 67, 44–57. https://doi.org/10.1016/j.tifs.2017.06.010

Ruswandi, Oktavia, B., & Azhar, M. (2018). Penentuan kadar fruktosa hasil hidrolisis inulin dengan DNS sebagai pengoksidasi. Jurnal Eksakta, 19(1), 13–23.

Setiarto, R. H. B., Widhyastuti, N., & Rikmawati, N. A. (2017). Optimasi konsentrasi fruktooligosakarida untuk meningkatkan pertumbuhan bakteri asam laktat starter yoghurt. Jurnal Veteriner, 18(3), 428–440. https://doi.org/10.19087/jveteriner.2017.18.3.428

Sipos, L., Nyitrai, A., Hitka, G., Friedrich, L. F., & Kokai, Z. (2021). Sensory panel performance evaluation - comprehensive review of practical approaches. Applied Sciences, 11(11977), 1–23.

Slavin, J. (2013). Fiber and prebiotics: Mechanisms and health benefits. Nutrients, 5(4), 1417–1435. https://doi.org/10.3390/nu5041417

Susilowati, A., Mi, Y., Lotulung, P. D., Melanie, H., & Aspiyanto. (2015). Perbedaan komposisi dan oligomer FOS inulin dari umbi dahlia merah (Dahlia sp.L) menggunakan enzim inulinase dari kapang Scopulariopsis sp.-CBS dan β-amylase sebagai anti kolesterol. Jurnal Pangan, 24(2), 107–116.

Yuliana, R., Kusdiyantini, E., & Izzati, M. (2014). Potensi tepung umbi dahlia dan ekstrak inulin dahlia sebagai sumber karbon dalam produksi fruktooligosakarida (FOS) oleh khamir kluyveromyces marxianus DUCC-Y-003. Bioma : Berkala Ilmiah Biologi, 16(1), 39. https://doi.org/10.14710/bioma.16.1.39-49

Downloads

Published

29-09-2023

Issue

Vol. 14 No. 2 (2023)

Section

Articles

License

Copyright Notice

The author sends the manuscript with the understanding that if accepted for publication, the copyright of the article belongs to the author and retains publishing rights without restriction.

Copyright includes the non-exclusive right to reproduce and submit articles in all forms and media, including reprints, photographs, microfilm, and other similar reproductions, as well as translations. Reproduction of any part of this journal, its storage in the database and its transmission by all forms of media, such as electronic, electrostatic and mechanical copies, photocopying, recording, magnetic media, etc.

The journal editorial board makes every effort to ensure that no false or misleading data, opinions, or statements are published in the journal. Either way, the contents of articles and advertisements published in journals are the sole and exclusive responsibility of each writer and advertiser.

All articles published Open Access will be immediately and permanently free for everyone to read and download. We are continuously working with our author communities to select the best choice of license options, currently being defined for this journal as follows: Attribution 4.0 International (CC BY 4.0)