Abstract
Isolation of inulin from starch generally is done by extraction method. The size of the material to be extracted will affect the extraction process performance. In laboratory scale, the size reduction was done with a knife and the separation of starch from tubers was done by juicer. Temperature fluctuations during the extraction process would affect the yield of inulin, hence juicers and waterbath were found ineffective for larger scale. This research was aimed to design an extractor equipped with agitator blades for size reduction and a temperature controller. Extractor performance was investigated by evaluating agitation time (60-150 minutes), distance between agitator blades on the shaft (5 and 7 cm), number of the agitators, (1, 2, and 3 blades) against the fineness of cut material, starch and inulin content. The results showed that the highest fineness of the samples was achieved at a distance of agitator blade of 7 cm, with 3 agitator blades and agitating time of 150 minutes. The highest yield of starch was 11.7% at size reduction time of 120 and 150 minutes using 3-blades agitator and the distance of 7 cm. The content of crude inulin obtained were by using the extractor was 2.206% and 2.213% by using the water bath. The difference of inulin content was 0.007% so it suggests that the extractor designed in this study can be used on inulin production in larger scale. The efficiency of the extractor was 85%.
Highlights
Inulin is a substance in food material which cannot be digested by digesting enzymes that reach the colon without changing the structure and can select the growth of stimulation and beneficial activity of bacteria in the digesting system (Zubaidah et al, 2013)
The results show that the best ratio of tubers dahlia and ethanol is 1: 2. The inulin content of fresh dahlia tubers is 6.0-9.5% (w/w)
The performance of the extractor is evaluated by the influence of stirring time (60-150 min), the distance of bladesw on the shaft (5 and 7 cm), the number of stirrer in the agitating shaft (1, 2, and 3 stirrers) to the fineness level (%) of the ingredients and the yield of starch and inulin
Summary
Inulin is a substance in food material which cannot be digested by digesting enzymes that reach the colon without changing the structure and can select the growth of stimulation and beneficial activity of bacteria in the digesting system (Zubaidah et al, 2013). Inulin is currently used by some industries in Indonesia comes from chicory and artichoke tubers (Gaafar, 2010). Both species are not exist in Indonesia, but dahlia tubers have characteristics similar to imported tuberss. The inulin of dahlia tubers has been studied by several previous researchers such as, Kosasih et al (2015) who did extraction by using ethanol solvent. Melanie et al (2015) utilized red dahlia tubers as samples in the study found that at 80 °C, with a 30 minute extraction time and pH 5-10 on affect the changes in inulin structure. The results showed that at a ratio of 1:2, 15 minutes of contact time, temperature of 70 C, and 48 hours of sedimentation time gave a rough inulin as 45 grams
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