(Similarity + Document) Karakteristik mutu karbohidrat dan evaluasi mutu sensoris minuman fungsional berbasis FOS dan inulin

Setiawan, Andika Putra (2023) (Similarity + Document) Karakteristik mutu karbohidrat dan evaluasi mutu sensoris minuman fungsional berbasis FOS dan inulin. Agriculture Faculty, Yudharta University, Indonesia, Agriculture Faculty, Yudharta University, Indonesia.

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Abstract

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). Methods: 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.

Contribution

Nama Dosen Pembimbing

NIDN/NIDK

UNSPECIFIED

Setiawan, Andika Putra

nidn0713129401

Item Type:	Peer Review
Keywords/Kata Kunci:	Functional drinks; fructooligosaccharides; inulin
Subjects:	600 Technology and Applied Science > 630 Farm, Farming > 635 Garden Crops, Horticulture, Vegetables
Divisions:	Faculty of Agriculture > Department of Agriculture Industrial Technology (S1)
Depositing User:	Andika Putra Setiawan | andikaputra@unmuhjember.ac.id
Date Deposited:	05 Mar 2025 06:00
Last Modified:	05 Mar 2025 06:00
URI:	http://repository.unmuhjember.ac.id/id/eprint/24475

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