Abstract
Inulin is a source of fiber that can be used as a functional food. Foods that contain inulin can help overcome health problems such as obesity, colon cancer risk, lower blood sugar levels and reduce insulin resistance. The purpose of this paper is to summarize some research results on inulin content in tubers and their extraction methods. The inulin content in dahlia, gembili, uwi, potato, sweet potato, jicama, onion and garlic tubers are 74%; 15%; 12%; 7%; 13%; 41% and 33%, respectively. Extraction methods used include ethanol:water precipitation, microwave-assisted extraction, hot water extraction and ultrasound. In the future, inulin is expected to contribute to the treatment of digestive-related diseases.
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