FORMULATION OF INULIN FIBER SUPPLEMENT PRODUCED BY HYDROLYZING ASPERGILLUS CLAVATUS-CBS5 INULINASE ENZYME USING LOW-FAT SHANK GELATIN AS CHOLESTEROL BINDER

Agustine Susilowati, Aspiyanto -, Hakiki Melanie, Yati Maryati

Abstract


The formulation of low-fat shank gelatin and inulin hydrolysate as fructooligosaccharides (FOS) was conducted to obtain dietary fiber supplement as cholesterol binder. FOS was obtained through the hydrolysis of Aspergillus clavatus CBS5 fungi inulinase enzyme on commercial inulin. This study aimed to evaluate the ability of low-fat shank gelatin as a cholesterol binder in its application as inulin fiber supplement with a comparison of commercial gelatin. Application in preparing supplement was carried out at gelatin concentration of 30% (v/w hydrolysate) fortified on inulin fiber with 20, 40, 60, 80 and 100% (v/w total fiber). The experiment showed that fat reduction in crude shank gelatin tends to decrease composition and gel strength. A high concentration of inulin fiber would increase supplement composition on total solids, total sugar and reducing sugar and produced optimization of Soluble Dietary Fiber (SDF), Insoluble Dietary Fiber (IDF) and Cholesterol Binding Capacity (CBC). Based on optimum inulin fiber concentration and CBC, the best supplement formulation was achieved at inulin fiber of 60% with compositions of reducing sugar 99.5 mg/mL, total sugar 322.18 mg/mL, total solids 28.4%, SDF 8.33% (dry weight), IDF 21.783% (dry weight), CBC pH 7 (20.62 mg/g) and CBC pH 2 (16.65 mg/g). In this condition, shank gelatin increased CBC pH 2 by 11.56% and CBC pH 7 by 13.71% compared to commercial gelatin.

Keywords: inulin fiber, formulation, supplement, gelatin, CBC

 

ABSTRAK

Formulasi gelatin ceker ayam rendah lemak yang dihasilkan melalui proses reduksi lemak dan hidrolisat inulin sebagai fructooligoccharides (FOS) dilakukan untuk memperoleh suplemen serat sebagai pengikat kolesterol. FOS diperoleh melalui hidrolisis enzim inulinase fungi Aspergillus clavatus CBS5 pada inulin komersial. Penelitian ini bertujuan untuk mengetahui kemampuan gelatin ceker ayam rendah lemak sebagai pengikat kolesterol dalam aplikasinya sebagai suplemen serat inulin dengan gelatin komersial sebagai pembanding. Aplikasi dalam pembuatan suplemen dilakukan pada konsentrasi gelatin 30% (v/w hidrolisat) yang difortifikasi pada serat inulin dengan konsentrasi masing-masing 20, 40, 60, 80 dan 100% (v/wtotal fiber). Hasil penelitian menunjukkan bahwa reduksi lemak pada gelatin ceker ayam cenderung menurunkan komposisi dan kekuatan gel. Semakin tinggi konsentrasi serat inulin akan meningkatkan komposisi suplemen terhadap total padatan, total gula dan gula reduksi, namun menghasilkan optimisasi SDF, IDF dan CBC. Berdasarkan efesiensi penggunaan serat inulin dan CBC maksimal, formulasi suplemen terbaik dicapai pada serat inulin 60% yang menghasilkan formula suplemen dengan komposisi gula reduksi 99,5 mg/mL, total gula 322,18 mg/mL, total padatan 28,4%, IDF 21,783 % (berat kering), SDF 8,33 % (berat kering), CBC pH7 20,62 mg/g dan CBC pH2 16,65 mg/g. Pada kondisi optimum dengan serat inulin 60%,  penggunaan gelatin ceker ayam meningkatkan CBC pH2 sebesar 11,56% dan CBC pH7 sebesar 13,71% dibandingkan dengan penggunaan gelatin komersial.

Kata kunci: serat inulin, formula, suplemen, gelatin, CBC


Keywords


inulin fiber; formulation; supplement; gelatin, CBC

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DOI: http://dx.doi.org/10.36974/jbi.v12i2.7059

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