PENGARUH RASIO PELARUT DAN WAKTU PENGENDAPAN PADA ISOLASI INULIN UBI JALAR (Ipomoea batatas)

Bara Yudhistira, Siswanti Siswanti, Dea Anindita W

Abstract

Inulin is one of many functional food components that becomes a trend nowadays. Inulin can be found in the stems and roots/tubers of plants. Yellow sweet potato (Ipomea batatas L.) is a widespread species of sweet potato with abundant availabilty in Indonesia, where it is exploited only as a source of carbohydrate. From the previous study, it was stated that sweet potato can be used as an alternative resource of inulin besides dahlia and Dioscorea spp. tubers. This study aimed at extracting and isolating inulin from aqueous extract of yellow sweet potato with 3 different ratio (1:1, 1:2, 1:3) and 3 different time (6, 12, 18 hours) to determine its effect on the yield of inulin. After preparation of extracts, crude inulin was precipitated in 96% ethanol. The free reducing sugar from sweet potato flour was tested using Dinitrosalisylic Acid Method (DNS). After precipitation, inulin powder was obtained by an overnight drying process using oven at 60ºC and characterized by color, solubility, water absorption, moisture content and ash content. Its inulin structure was analyzed and confirmed by Fourier Transformed Infrared (FT-IR) spectroscopy. The results showed that different ethanol ratio and precipitating time has effect on the yield of inulin. The highest yield of inulin were 8.80% obtained from solvent ratio 1:3 with 18 hours of precipitating time. It can be concluded that yield of inulin were affected by solvent ratio, precipitating time and degree of polymerization (DP). Higher solvent ratio and precipitating time could obtain higher yield of inulin.

Keywords

Inulin, Sweet Potato; Solvent Ratio; Ethanol; Precipitation Time

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Yudhistira et al/AGROINTEK 14(2): 130-138 137

Arixs, 2006. Mengenal Olahan Bahan

Pangan Nonberas. Cybertokoh,

Bandung.

BPOM, 2005. Peraturan Kepala Badan

Pengawas Obat dan Makanan

Republik Indonesia Nomor HK

05.52.0685.

Chafid, M., 2016. Outlook Komoditas

Pertanian Tanaman Pangan Jagung.

Pus. Data dan Sist. Inf. Pertan.

Kementeri. Pertan. 2016 102.

Dewi, Novita Sari., Nur Her Riyadi

Parnanto, A.R.A., 2012.

Karakteristik Sifat Fisikokimia

Tepung Bengkuang (Pachyrhizus

erosus) Dimodifikasi Secara

Asetilasi dengan Variasi Konsentrasi

Asam Asetat selama Perendaman. J.

Teknol. Has. Pertan. 5, 104–112.

Dias, Nildo S., Jorge F. S. Ferreira, Xuan

Liu, D.S.S., 2016. Jerusalem

Artichoke (Helianthus tuberosus L.)

Maintains High Inulin, Tuber Yield,

and Antioxidant Capacity Under

Moderately – Saline Irrigations

Water. Ind. Crop. Prod. J. 94, 1009–

Glibowski, P., Bukowska, A., 2011. The

Effect of pH, Temperature and

Heating Time on Inulin Chemical

Stability. Acta Sci. Pol. Technol.

Aliment. 10, 189–196.

https://doi.org/10.1007/s00217-004-

-8

Gonçalves, R.A.C., Lopes, S.M.S.,

Gonçalves, J.E., de Oliveira, A.J.B.,

Rada, V., Krausová, G., 2015.

Isolation and Characterization of

Inulin with a High Degree of

Polymerization from Roots of Stevia

rebaudiana (Bert.) Bertoni.

Carbohydr. Res. 411, 15–21.

https://doi.org/10.1016/j.carres.2015

.03.018

Kaur, N., Gupta, A.., 2002. Applications of

Inulin and Oligofructose in Health

and Nutrition. J. Biosci. 27, 703–714.

Ku, Yuoh., Olaf Jansen, Carolyn J. Oles,

Esther Z. Lazar, J.I.R., 2003.

Precipitation of Inulins and

Oligoglucoses by Ethanol and Other

Solvents. Food Chem. 81, 125–132.

Lopes, S.., Krausová, G., Rada, V.,

Gonçalves, J.., Gonçalves, R.., de

Oliveira, A.., 2015. Isolation and

Characterization of Inulin with a

High Degree of Polymerization from

Roots of Stevia rebaudiana (Bert.)

Bertoni. Carbohydr Res 15–21.

M. A. Bouaziz., R. Rassaoui., S.B., 2014.

Chemical Composition, Functional

Properties, and Effect of Inulin from

Tunisian Agave americana L. Leaves

on Textural Qualities of Pectin Gel.

J. Chem., 1–11.

Melanie, H., Susilowati, A., Iskandar,

Y.M., Lotulung, P.D., Andayani,

D.G.., 2015. Characterization of

Inulin from Local Red Dahlia

(Dahlia sp. L) Tubers by Infrared

Spectroscopy. Procedia Chem. 16,

–84.

Popova, A. V, 2017. Spectral

Characteristics and Solubility ff Β-

Carotene and Zeaxanthin in Different

Solvents. Compt. rend. Acad. bulg.

Sci 70, 52–60.

Rubel, I.A., Iraporda, C., Novosad, R.,

Cabrera, Fernanda A Genovese,

D.B., Manrique, G.D., 2018. Inulin

Rich Carbohydrates Extraction from

Jerusalem Artichoke (Helianthus

tuberous L.) Tubers and Application

of Different Drying Methods. Food

Res. Int. 103, 226–233.

Sundari, E., Desfitri, E.R., Martynis, M.,

Praputri, E., 2014. Umbi Dahlia Di

Sumatera Barat. Pros. SNSTL I

Wahyono, H., Fitriani, L., Widyaningsih,

T.D., 2015. Potensi Cincau Hitam

(Mesona Palustris Bl.) sebagai

Pangan Fungsional untuk Kesehatan:138 Yudhistira et al/AGROINTEK 14(2): 130-138

Kajian Pustaka. J. Pangan dan

Agroindustri 3, 957–961.

Widowati, S., Sunarti, T.C., Zaharani, A.,

Ekstraksi, Karakterisasi, dan

Kajian Potensi Prebiotik Inulin dari

Umbi Dahlia (Dahlia pinnata L.), in:

Seminar Rutin Puslitbang Tanaman

Pangan. Bogor.

Winarti, S., Harmayani, E., Marsono, Y.,

Pranoto, Y., 2013. PENGARUH

FOAMING PADA

PENGERINGAN INULIN UMBI

GEMBILI (Dioscorea esculenta)

TERHADAP KARAKTERISTIK

FISIKO-KIMIA DAN AKTIVITAS

PREBIOTIK. J. Agritech 33, 424–

https://doi.org/10.22146/agritech.95

DOI

https://doi.org/10.21107/agrointek.v14i2.6232

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