Formulation of a Synbiotic Beverage Based on Red Bean with Addition of Inulin Dahlia Tuber

Abstract

This study aims to determine the effect of adding inulin to synbiotic beverage chemical and organoleptic properties. The study consisted of two stages, the first stage was the isolation of inulin from dahlia tubers and the second stage was the manufacture of synbiotic beverage. The design used in this study was a Randomized Block Design (RBD) with one factor, namely the concentration of dahlia tuber inulin added with a concentration level of 0 %, 1 %, 3 %, 5 %, and 7 %. One-factor research with two replications has ten experimental units with research variables: qualitative dahlia tuber inulin, synbiotic beverage water content, ash content, lipid content, protein content, fiber content, and organoleptic tests. The addition of inulin significantly affected the chemical variables of ash, lipid, protein, and fiber, and organoleptic variables of aroma, texture, colour, and taste. The best treatment results from this study were F0 treatment with the addition of 1 % inulin concentration resulting in 85 % water content, 0.14 % ash content, 3.58 % protein content, 0.32 % lipid content, and 1.76 % fiber content. The best treatment organoleptic results were 4.96 % aroma variables, 5.20 % texture, 4.96 % colour, and 4.60 % taste variables.

Keywords

• dahlia pinnata l
• digestive problems
• functional drink
• phaseolus vulgaris l
• probiotic and prebiotic