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

¹ Department of Food Technology, Faculty of Agriculture and Animal Science, University of Muhammadiyah Malang, Jl. Raya Tlogomas Street No. 246, Malang 65144, East Java, Indonesia
² Molecular Biology and Genetics, The Hashemite University, PO Box 330127, 13133 Zarqa, Jordan
³ Department of Plant Biology, Faculty of Biotechnology, University of Surabaya, Jl.Raya Kalirungkut, Surabaya 60293, East Java, Indonesia
⁴ Graduate School of Biotechnology, Kyung Hee University, Kyungheedae-ro Street No 26, Dongdaemun-gu, Seoul 02447, Republic of South Korea

^* Corresponding author: vritta@umm.ac.id

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.