KARAKTERISASI DAN EVALUASI SIFAT PREBIOTIK INULIN UMBI GEMBILI (Dioscorea esculenta)
| Main Authors: | , SRI WINARTI, , Prof. Dr. Ir. Eni Harmayani, MSc. |
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| Format: | Thesis NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 2014
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/134455/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=77046 |
Daftar Isi:
- tubers (Dioscorea esculenta) was done, but information on its properties is still very limited. Therefore it is necessary to characterize of inulin from lesser yam tubers to determine its physicochemical, immunostimulatory and prebiotics properties. Inulin was extracted from lesser yam tuber using hot water at temperature of 80-90°C and precipitation at -20°C, then the precipitate of inulin dried by cabinet drying (KR Inulin) and foam mat drying (Inulin FM) methods. Properties of inulin included solubility, water absorption, purity, viscosity, gel strength, crystallinity, degree of polymerization (DP), its functional properties as immunostimulatory and in vitro and in vivo prebiotic activity were observed. Commercial inulin (Inulin SD) was used as a standard. Evaluation of immunostimulatory properties included the ability of inulin in promoting the production of cytokines IL-6 and TNF-α by murine macrophage-like cell line J774.1 and P-Mac cells. Inulin obtained from Dioscorea esculenta had the following characteristics: 6 degree of polymerization (DP), 73.585% purity, 23.59 degree of crystallinity, 24.30 mPa viscosity, 79.09% solubility and 0.1295 N gel strength. Foaming the lesser yam inulin increased the solubility from 79.09% to 89,97%, water absorption from 12.39% to 34,39% and decrease gel strength from 0.0929 N to 0.1295 N, viscosity from 24.30 mPa to 23.43 mPa, purity from 73.585% to 66.34 % and crystallinity from 23.59 into 13.71. Lesser yam inulin stimulated the production of cytokines IL-6 and TNF-α produced by murine macrophagelike cell line J774.1 and P-Mac from BALB/c mice. Lesser yam inulin, that dried by cabinet drying (KR Inulin) or foam mat drying method can stimulate the production of IL- 6 at a concentration of 8 Î1⁄4g/ml by murine macrophage-like cell line J774.1 and P-Mac, while the commercial inulin (Inulin SD) at a concentration of 24 Î1⁄4g/ml. Lesser yam inulin (Inulin KR and Inulin FM) stimulated the production of TNF-α by murine macrophage-like cell line J774.1 at a concentration of 16 Î1⁄4g/mL and 8 Î1⁄4g/mL by P-Mac, while the commercial inulin (Inulin SD) concentration of 24 Î1⁄4g/mL. This showed that lesser yam inulin could be used as immunostimulatory. Lesser yam inulin increased the growth of Bifidobacterium spp. and Lactobacillus spp., and suppress the growth of E.coli. Prebiotic activity score influenced by length of incubation, the higher of prebiotic activity at the longer incubation time. Lactic acid production by Bifidobacterium spp. and Lactobacillus spp. on the medium containing lesser yam inulin lower than on the glucose medium. The diet containing lesser yam inulin significantly increased the number of Bifidobacterium spp. and Lactobacillus spp. and supress E.coli in the digesta rat. The number of Bifidobacterium spp. in the digesta rat with diet formulated inulin KR, inulin FM, inulin SD and standar diet were 8.65 log cfu/g, 8.66 log cfu/g, 9.22 log cfu/g and 7.99 log cfu/g xx respectively. The number of Lactobacillus spp. in the digesta of rats with diet formulated inulin KR, inulin FM, inulin SD and standar diet were 9.03 log cfu/g, 8.54 log cfu/g, 8.63 log cfu/g and 7.44 log cfu/g respectively. The number of E. coli in the digesta rat with diet formulated inulin KR, inulin FM, inulin SD and standar diet were 8.06 log cfu/g, 6.08 log cfu/g, 6.50 log cfu/g and 6.36 log cfu/g respectively. Lesser yam inulin increased the levels of SCFA (acetate, propionate and butyrate), however only propionate molar ratio was increased. From this study, it can be concluded that lesser yam inulin can be used as a prebiotic and immunostimulatory ingredient, which can be formulated into the variety of food products. Key word : inulin, Dioscorea esculenta, lesser yam, immunostimulator, prebiotic, SCFA