Ekstraksi Inulin dari Umbi Gembili (Dioscorea esculenta) dan pengaruhnya terhadap Karakteristik Yogurt

Wardah, Syifa Aulia (2026) Ekstraksi Inulin dari Umbi Gembili (Dioscorea esculenta) dan pengaruhnya terhadap Karakteristik Yogurt. Other thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Meningkatnya kebutuhan pangan fungsional mendorong penelitian mengenai polisakarida fungsional seperti inulin terus dikembangkan, terutama yang bersumber dari tanaman lokal. Penelitian ini bertujuan untuk mengekstraksi inulin dari umbi gembili menggunakan metode hot water extraction serta mengaplikasikannya pada yogurt sebagai bahan tambahan pangan fungsional. Hasil penelitian menunjukkan bahwa hasil inulin diperoleh dengan rendemen sebesar 5,42%, kelarutan pada suhu 80°C sebesar 95,59%, kadar air 10,56%, dan kadar abu 1,52%. Analisis FTIR mengonfirmasi adanya fruktan khas inulin yang serupa dengan inulin komersial dan literatur, sedangkan uji kualitatif Seliwanoff menunjukkan perubahan warna menjadi jingga yang menandakan keberadaan fruktosa sebagai penyusun utama inulin. Aplikasi inulin pada yogurt menyebabkan penurunan pH dari 4,87 menjadi 4,67 dan peningkatan total asam tertitrasi dari 0,75% menjadi 0,83% pada penambahan inulin 3%. Kualitas fisik yogurt menjadi lebih stabil, ditunjukkan dengan peningkatan viskositas dari 2940 mPa.s menjadi 3800 mPa.s dan penurunan sineresis dari 27,09% menjadi 14,32%. Analisis proksimat yogurt dengan penambahan inulin 3% menunjukkan kadar air 87,35%, kadar abu 0,56%, lemak 3,4%, protein 0,12%, dan karbohidrat 8,57%. Total bakteri asam laktat meningkat pada penambahan inulin 3%. Namun, penambahan inulin belum mampu meningkatkan penerimaan sensori yogurt secara keseluruhan.
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The increasing demand for functional foods has encouraged continuous research on functional polysaccharides such as inulin, particularly those derived from local plant sources. This study aimed to extract inulin from lesser yam (Dioscorea esculenta) tubers using the hot water extraction method and to apply the extracted inulin as a functional food additive in yogurt. The results showed that the extracted inulin had a yield of 5,42%, solubility at 80°C of 95,59%, moisture content of 10,56%, and ash content of 1,52%. Fourier Transform Infrared (FTIR) analysis confirmed the presence of characteristic fructan groups similar to those found in commercial inulin and reported in the literature, while the qualitative Seliwanoff test indicated an orange color change, confirming the presence of fructose as the main constituent of inulin. The application of inulin in yogurt resulted in a decrease in pH from 4,87 to 4,67 and an increase in titratable acidity from 0,75% to 0,83% at 3% inulin addition. The physical quality of yogurt became more stable, as evidenced by an increase in viscosity from 2940 mPa.s to 3800 mPa.s and a reduction in syneresis from 27.09% to 14,32%. Proximate analysis of yogurt supplemented with 3% inulin showed moisture, ash, fat, protein, and carbohydrate contents of 87,35%, 0,56%, 3,40%, 0,12%, and 8,57%, respectively. The total lactic acid bacteria count increased with the addition of 3% inulin. However, the addition of inulin was not able to improve the overall sensory acceptance of the yogurt.

Item Type:	Thesis (Other)
Uncontrolled Keywords:	Inulin, Yogurt, Pangan Fungsional, Prebiotik, Sinbiotik, Inulin, Yogurt, Functional Food, Prebiotic, Synbiotic
Subjects:	Q Science Q Science > QD Chemistry Q Science > QD Chemistry > QD251.2 Chemistry, Organic. Biochemistry
Divisions:	Faculty of Science and Data Analytics (SCIENTICS) > Chemistry > 47201-(S1) Undergraduate Thesis
Depositing User:	Syifa' Aulia Wardah
Date Deposited:	03 Aug 2026 10:27
Last Modified:	03 Aug 2026 10:27
URI:	http://repository.its.ac.id/id/eprint/142402

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