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Universitas Prima Indonesia
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Journal : Nusantara Science and Technology Proceedings

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Processing of Red Dahlia Tubers in Produce Inulin Extract and Material Proximate Testing Sunarti Sunarti; Chrismis Novalinda Ginting; Sahna Ferdinand Ginting
Nusantara Science and Technology Proceedings 2nd Bioinformatics and Biodiversity Conference
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2022.2105

Abstract

Dahlia tubers from Berastagi, North Sumatra, are plants that contain carbohydrates and contain high levels of inulin. Inulin is very good as a dietary fiber and has other physiological functions such as lowering blood sugar and blood fat, anticancer, regulating intestinal microbial flora, increasing absorption of minerals and vitamins. Currently, the utilization of dahlia tubers is not optimal in the community and is considered as agricultural waste, therefore it is necessary to manage dahlia tubers in producing inulin extract and study the proximate material, considering that previous studies still obtained varying results. This study aimed to obtain inulin extract and its yield value and to measure the proximate material of red dahlia tuber. The extraction method used is based on the solubility of inulin in water at a temperature of 800 C. And precipitation are carried out with 70% ethanol. Proximate examination of the material consisted of water content using the heating method, ash content using the gravimetric method, fat and crude fiber content using the Soxhlet method, determination of protein content using the Macro Kjedhal method, and carbohydrate content using the proximate method using the carbohydrate percentage formula. The results obtained were 48,25% Inulin Flour yield, the proximate results obtained 80,8% water content, 0,36% ash content, 0,33% total fat content, 1,29% crude fiber content, protein content 1,15%, Carbohydrate content 14.6%. From this study, it can be concluded that dahlia tubers contain high carbohydrates and low-fat content, have crude fiber and protein that can be used as low-calorie foodstuffs.
Co-Authors Al Badrul Alabid Telaumbanua Alfurqan Alfurqan amsah, amsah Andriani Harahap Ardedi Putra H.I.J Zalukhu Banjarnahor, Tesalonika Ruth Berkat Setiawan Halawa Buulolo, Fanolonama Chrismis Novalinda Ginting Chrismis Novalinda Ginting Daya, Saprianto Dea Puspita Sari Debi Novita Siregar Debora Paninsari Destini Zebua Devi Riska4 Dewi Nirwana Berutu Dewi Simamora Efridariani Sari Gulo Elis Anggeria Elsari M Siregar Eny Patonah Epi Yanto Laila Erwasan Laia Fitria Ningsih Friskila Zega Gaby Ana Susanti Silalahi Gregorius Benard Ndruru Hajrah Ainun Harefa, Arnudin Harita, Sanohu Saro Herna Erly Yanti Lase Hulu, Indah Kristiani Idaman Kristiani Waruwu Indartati, Indartati Karmila Br. Kaban Krisna Yuliriska Baeha Laia, Sekawan Lia Trisia Loni Yanasari Nasution Magdalena Christy Yolanda Manik Mahyana Mahyana Maisarah Siahaan Manao, Lukmadil Dakhi Rafael Rianto Marhamah , Marhamah Maria Fransisca Situmorang Mariana Berutu Masrini Masrini Mei Melvi Sihaloho Muhammad Arman Azizi Muhammad Haikal Lufthy Daulay Nadia Safira Fonna Natania Filiska Hulu Nathasya Dwinta P Wau Nehe, Sona Kristian Okviyanti Telaumbanua Pakpahan, Ria Anjeli Popi Marlina Waruwu Putra Jaya Gori R Uli Meilani Br Haro Rajagukguk Rahmad Hidayat Ratih Andela Raudhatul Khairi. MR Reli Sugianto Rimna Rita Riyan Saputra Rodi Saputra Buulolo Sadarmawata Zai Sahna Ferdinand Ginting Sahna Ferdinand Ginting Sari, Rita Nova Saydi Saydi Setiawati Dakhi Simanungkalit, Cristina Leyli Siti Paramita Sitorus, Desi Natalia Sitorus, Frisnayanti Sumariadi Sumariadi Syuhada, Muhammad Taufiq Talenta Talenta Trisna Feberwati Laia Yeyen Rahmi Zebua Yosefhine Christine Sihombing Zurni, nn