Comparative Study of Inulin Extracts from Dahlia, Yam, and Gembili Tubers as Prebiotic

Elok  Zubaidah; Wilda  Akhadiana

doi:10.4236/fns.2013.411A002

Elok Zubaidah, Wilda Akhadiana

Abstract: The addition of prebiotic in food today is mostly done. It is based on the ability of prebiotic to support the growth of probiotic. Inulin is a carbohydrate that serves as an effective prebiotic that cannot be digested by digestive enzymes. The purpose of this research is to assess utilization of inulin from several types of tubers include dahlia tubers, yam tu- bers, and gembili tubers as a source of prebiotic that tested in probiotic bacteria (L. casei and L. plantarum). The study used a Randomized Block Design method with two factors, the type of probiotic isolate and inulin extract from tubers. The result shows that the best treatment is isolates of L. casei obtained in the fermentation medium with the addition of inulin from gembili tubers. The best treatment has the following characteristics: an increase in total LAB 2.71 × 1010 cfu/ml, 1.50% total acid, pH 2.05 and the total sugars are 3.11%. Whereas in isolates of L. plantarum, the best treatment in the fermentation medium is with the addition of inulin from dahlia tubers. The LAB reaches 2.80 × 1010 cfu/ml, 1.29% total acid, pH 2.24 and 2.05% total sugars.

Keywords: Prebiotic; Inulin; Dahlia Tubers; Yam Tubers; Gembili Tubers

Cite this paper: E. Zubaidah and W. Akhadiana, "Comparative Study of Inulin Extracts from Dahlia, Yam, and Gembili Tubers as Prebiotic," Food and Nutrition Sciences, Vol. 4 No. 11, 2013, pp. 8-12. doi: 10.4236/fns.2013.411A002.

References

[1] M. B. Roberfroid, “Probiotic and Synbiotics: Concepts and Nutritional Properties,” 1995, pp. S197-S200.

[2] M. B. Roberfroid, “Introducing Inulin Type Fructans,” British Journal of Nutrition, Vol. 93, Suppl. 1, 2005, pp. S13-S25.

[3] A. Pompei, L. Cordisco, S. Raimondi, A. Amaretti, U. M. Pagnoni, “In Vitro Comparation of The Prebiotic Effect of Two Inulin Type Fructans,” Aerobe, Vol. 14, No. 5, 2008, pp. 280-286.

[4] B. C. Tungland, “Inulin A Comprehensive Scientific Review,” Duncan Crow Wholistic Consultan, 2000.
http://members.shaw.ca/duncancrow/inulin review.html

[5] J. M. Jay, “Modern Food Microbiology,” Cahpman and Hall Book, New York, 1992.

[6] A. D. Apriyantono, Fardiaz, N. L. Puspitasari, Sedarnawati and S. Bidiyanto, “Food Analyzes,” Publisher IPB Press, Bogor, 1989.

[7] S. Sudarmadji, B. Haryono and dan Suhardi, “Procedures for the Analysis of Food and Agriculture,” 4th Edition, Liberty, Yogyakarta, 1997.

[8] G. R. Gibson, E. R. Beatty, X. Wang and J. H. Cummings, “Selective Simulation of Bifidobacteria in Human Colon by Oligofructosa and Inulin,” Gastroenterology, Vol. 108, 1995, pp. 975-982.

[9] M. Hariono, M. F. Akbar, I. Sularsih, L. N. Purwadi and A. W. dan Nugraheni, “Extraction, Identification and Acetylation of Inulin Dahlia Tuber (Dahlia pinata Cav.),” The 9th National Symposium on Polymeric Materials, NSPM, 2009.

[10] S. Widowati, T. C. Sunarti and A. dan Zaharani, “Extraction, Characterization and Assessment of Potential Inulin from Tuber Dahlia (Dahlia pinnata L.),” Seminar Paper Research Institute of Food Crops, Bogor, June 16, 2005.

[11] B. Ray, “Fundamental Food Microbiology,” CRC Press, Bocaraton, 1996.

[12] P. F. Stanbury and A. Whitaker, “Principles of Fermentation Technology,” Pergamon Press, New York, 1984.

[13] E. G. Sa’id, “Bioindustry: PT Mediyatama Sarana Perkasa,” Jakarta, 1987.

[14] K. R. Niness, “Inulin and Oligofructose: What Are They?” Journal of Nutrition, Vol. 129, No. 7, 1999, pp. 1402S-14604S.

[15] S. Salminen and A. von Wright, “Lactic Acid Bacteria,” Marcell Dekker Inc., New York, 1993.

[16] M. Zeleny, “Multiple Criteria Decision Making,” McGraw-Hill Co., New York, 1982.