Isolasi dan Karakterisasi Inulin dari Umbi Gembili Indonesia (Dioscorea esculenta) Serta Aplikasinya Sebagai Pengganti Lemak pada Es Krim Reduced-fat

Rahmatillah, Hilya Fathanah (2026) Isolasi dan Karakterisasi Inulin dari Umbi Gembili Indonesia (Dioscorea esculenta) Serta Aplikasinya Sebagai Pengganti Lemak pada Es Krim Reduced-fat. Other thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Meningkatnya permintaan terhadap produk dairy yang lebih sehat mendorong pengembangan es krim reduced-fat dengan kualitas sensori yang tetap dapat diterima konsumen. Namun, pengurangan kadar lemak sering menyebabkan penurunan creaminess, overrun, dan stabilitas pelelehan akibat terganggunya jaringan partial coalescence lemak. Inulin banyak digunakan sebagai fat replacer pada produk dairy, tetapi sebagian besar inulin komersial masih berasal dari chicory impor. Selain itu, penelitian mengenai inulin umbi gembili (Dioscorea esculenta) masih belum secara komprehensif mengevaluasi proses isolasi, karakterisasi fisikokimia, dan aplikasinya sebagai fat replacer pada es krim reduced-fat berbasis susu. Penelitian ini mengisolasi inulin dari umbi gembili, salah satu umbi lokal Indonesia yang mengandung sekitar 14,77% fruktan basis kering, melalui ekstraksi air panas, pemurnian menggunakan Ca(OH)2 dan H3PO4, presipitasi etanol, dan freeze drying, kemudian dikarakterisasi menggunakan analisis fisikokimia dan FTIR. Inulin hasil isolasi diperoleh dalam bentuk serbuk putih tidak berbau dengan rendemen sebesar 5,42% dan kelarutan sebesar 95,59% pada suhu 70–80 °C. Spektrum FTIR menunjukkan gugus fungsi khas fruktan berupa vibrasi peregangan hidroksil dan ikatan glikosidik β-(2→1). Berdasarkan sifat hidrofilik dan kemampuan mengikat airnya, inulin hasil isolasi diaplikasikan pada es krim reduced-fat dengan konsentrasi 0%, 1%, 2%, dan 3% (b/b). Peningkatan konsentrasi inulin meningkatkan nilai overrun dari 15,79% menjadi 38,35%, sedangkan kadar lemak menurun dari 5,41% menjadi 3,76%. Evaluasi sensori menunjukkan bahwa seluruh atribut masih berada pada kisaran suka, dengan skor tekstur meningkat pada konsentrasi inulin 3%. Hasil penelitian menunjukkan bahwa inulin D. esculenta berpotensi sebagai pengganti lemak lokal pada formulasi es krim reduced-fat dan pengembangan produk pangan fungsional.
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The growing demand for healthier dairy products has encouraged the development of reduced-fat ice cream with acceptable sensory quality. However, fat reduction often decreases creaminess, overrun, and melting stability due to disruption of the partial coalescence fat network. While inulin is widely applied as a fat replacer in dairy products, most commercial inulin is derived from imported chicory root, and previous studies on lesser yam (Dioscorea esculenta) have not comprehensively evaluated its isolation, physicochemical characterization, and application as a fat replacer in milk-based reduced-fat ice cream. This study isolated inulin from lesser yam, a local Indonesian tuber containing approximately 14.77% fructan (dry basis), through hot water extraction, purification with Ca(OH)2 and H3PO4, ethanol precipitation, and freeze drying, followed by physicochemical and FTIR analyses. The isolated inulin was obtained as a white, odorless powder with a yield of 5.42% and solubility of 95.59% at 70–80 °C. FTIR spectra showed characteristic fructan functional groups, including hydroxyl stretching vibrations and β-(2→1) glycosidic linkages. Due to its hydrophilic properties and water-binding capacity, the isolated inulin was incorporated into reduced-fat ice cream at concentrations of 0%, 1%, 2%, and 3% (w/w). Increasing inulin concentration increased the overrun value from 15.79% to 38.35%, while the fat content decreased from 5.41% to 3.76%. Sensory evaluation showed that all attributes remained within the liking range, with the texture score increasing at 3% inulin concentration. These results indicate that D. esculenta inulin has potential as a locally sourced fat replacer in reduced-fat ice cream formulations and in the development of functional food products.

Item Type:	Thesis (Other)
Uncontrolled Keywords:	Dioscorea esculenta, Inulin, Pengganti Lemak, Fruktan, Es krim Reduced-fat, Dioscorea esculenta, Inulin, Fat Replacer, Fructan, Reduced-fat Ice Cream
Subjects:	Q Science > QD Chemistry > QD251.2 Chemistry, Organic. Biochemistry
Divisions:	Faculty of Science and Data Analytics (SCIENTICS) > Chemistry > 47201-(S1) Undergraduate Thesis
Depositing User:	Hilya Fathanah Rahmatillah
Date Deposited:	01 Aug 2026 06:17
Last Modified:	01 Aug 2026 06:17
URI:	http://repository.its.ac.id/id/eprint/141717

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