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Sains Malaysiana 54(12)(2025): 2887-2896
http://doi.org/10.17576/jsm-2025-5412-07
Extraction and
Characterization of Inulin from Taro Beneng (Xanthosoma undipes K. Koch)
(Pengekstrakan dan Pencirian Inulin daripada Keladi Beneng (Xanthosoma undipes K. Koch))
ERIS, F.R.1,2,*,
PAMELA, V.Y.1, KUSUMASARI, S.1, MEINDRAWAN, B.1 & SARI, A.K1
1Department of Food Technology, Faculty of
Agriculture, University of Sultan Ageng Tirtayasa, Banten, 42111, Indonesia
2Center of Excellence Local Food Innovation,
University of Sultan Ageng Tirtayasa, Banten, 42111, Indonesia
Received: 7 January 2025/Accepted: 11 December 2025
Abstract
Inulin acts as a low-calorie dietary fiber and as a
prebiotic that can stimulate the growth of probiotic bacteria in the intestines
of humans. The development on the production of inulin continues to be carried
out through research. This study aimed to determine the optimal acetone
concentration and precipitation time for extracting high-purity inulin from Beneng taro (Xanthosoma undipes K. Koch) and to evaluate the physicochemical
characteristics of the extract. A factorial randomized block design was applied
with three acetone concentrations (20%, 45%, and 70%) and three precipitation
times (12, 18, and 24 h). The extraction yield, water content, whiteness
degree, solubility, inulin content, and functional groups (FTIR) were analyzed.
The results showed that acetone concentration and precipitation time
significantly affected yield, water content, and solubility (p < 0.05),
while their interaction significantly influenced inulin content. The highest
average yield (10.30%) was obtained with 70% acetone, the lowest average water
content (4.97%) with 70% acetone, and the highest average solubility (34.58%)
with a 24 h precipitation time. The greatest inulin content (53.05%) resulted
from the combination of 20% acetone with 12 h precipitation, showing 97.20% spectral
similarity to commercial inulin. The optimal extraction condition was 20%
acetone for 12 h, producing inulin with high purity, moderate yield (9.16%),
and favorable physicochemical properties. These findings demonstrate Beneng taro’s potential as a local inulin source for
functional food applications
Keywords: Acetone; Beneng taro; extraction; inulin
Abstrak
Inulin bertindak sebagai serat diet rendah kalori dan sebagai prebiotik yang boleh merangsang pertumbuhan bakteria probiotik dalam usus manusia.
Pembangunan penghasilan inulin terus dijalankan melalui penyelidikan. Kajian ini bertujuan untuk menentukan kepekatan aseton optimum dan masa pemendakan untuk mengekstrak inulin berketulenan tinggi daripada keladi Beneng (Xanthosoma undipes K. Koch) dan untuk menilai ciri fizikokimia ekstrak tersebut. Reka bentuk blok rawak faktorial telah digunakan dengan tiga kepekatan aseton (20%, 45% dan 70%) dan tiga masa pemendakan (12, 18 dan 24 jam). Hasil pengekstrakan, kandungan air, darjah keputihan, keterlarutan, kandungan inulin
dan kumpulan berfungsi (FTIR) telah dianalisis.
Keputusan menunjukkan bahawa kepekatan aseton dan masa pemendakan mempengaruhi hasil, kandungan air dan keterlarutan dengan ketara (p < 0.05), manakala interaksi mereka mempengaruhi kandungan inulin dengan ketara. Purata hasil tertinggi (10.30%) diperoleh dengan 70% aseton, purata kandungan air terendah (4.97%) dengan 70% aseton dan purata keterlarutan tertinggi (34.58%) dengan masa pemendakan 24 jam. Kandungan inulin terbesar (53.05%) terhasil daripada gabungan 20% aseton dengan pemendakan 12 jam, menunjukkan persamaan spektrum 97.20% dengan inulin komersial. Keadaan pengekstrakan optimum ialah 20% aseton selama 12 jam, menghasilkan inulin dengan ketulenan tinggi, hasil sederhana (9.16%) dan sifat fizikokimia yang baik. Penemuan ini menunjukkan potensi keladi Beneng sebagai sumber inulin tempatan untuk aplikasi makanan berfungsi.
Kata kunci: Aseton; keladi Beneng; pengekstrakan; inulin
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*Corresponding
author; email: fitria.eris@untirta.ac.id
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