Danu Indra Wardhana, Ara Nugrahayu Nalawati, Andika Putra Setiawan, Shinta Artamevia Ramadhani, Oppy Valencia

Karakteristik mutu karbohidrat dan evaluasi mutu sensoris minuman fungsional berbasis FOS dan inulin

Introduction

Karakteristik mutu karbohidrat dan evaluasi mutu sensoris minuman fungsional berbasis fos dan inulin. Evaluasi mutu karbohidrat & sensoris minuman fungsional FOS dan inulin. Pelajari kandungan gula, serat larut, dan formulasi terbaik untuk minuman sehat yang disukai konsumen.

Abstract

Introduction: Fructooligosaccharides (FOS) and inulin are some of the many bioactive elements that are often used in functional food products. FOS and inulin compounds have various benefits that can be used as low-calorie food products and as raw materials for making fructose syrup. So that FOS and inulin compounds have the potential to be developed into functional drinks. The purpose of this study was to evaluate the quality characteristics of carbohydrates in functional drinks FOS and inulin, as well as to determine the level of preference or feasibility of a product so that it can be accepted by panelists (consumers). Method: The research was conducted in two stages. The first stage was the preliminary stage which includes the production of FOS with PDA solid media, extraction of inulin from dahlia tubers, and the formulation of FOS and inulin functional drinks. The second stage was the main research by conducting chemical quality characteristics in the form of reducing sugar content, fructose, sucrose, glucose, inulin, soluble fiber, and organoleptic tests. Results: Based on the observations, several characteristics of the carbohydrate quality of functional drinks based on FOS and inulin were obtained, namely reducing sugar levels ranging from 0.22 to 5.60%. Fructose and sucrose levels of functional drinks based on FOS and inulin ranged from 1-2%, while glucose levels were between 0.1-2%. The levels of inulin and soluble fiber in functional drinks based on FOS and inulin were 55-86% and 2-5%, respectively. Also, the pH value of functional drinks based on FOS and inulin ranged from 5-7. Conclusion: The results of the organoleptic test showed that the best functional drink based on FOS and inulin was in the AD treatment, namely the addition of 7 grams of inulin and 50 ml of fructooligosaccharides.

Review

This study presents an investigation into the carbohydrate quality characteristics and sensory acceptability of functional beverages formulated with fructooligosaccharides (FOS) and inulin. The authors appropriately highlight the increasing relevance of these bioactive compounds in functional foods due to their low-calorie nature and potential health benefits. The research method involved both preliminary stages, including FOS production and inulin extraction, and a main stage encompassing detailed chemical analysis of various sugars, inulin, soluble fiber, and pH, alongside organoleptic evaluation. The findings offer specific ranges for key carbohydrate components and identify a specific formulation (AD treatment) that achieved the best sensory preference. The chosen methodology is robust, providing a comprehensive characterization of the functional drinks, from the individual carbohydrate components to their overall acidity and, critically, consumer acceptance. The quantification of reducing sugar, fructose, sucrose, glucose, inulin, and soluble fiber offers valuable data for understanding the nutritional profile and potential functionality of the developed beverages. However, the abstract could be strengthened by providing more context around the "AD treatment" in terms of its specific FOS concentration rather than just volume, to allow for better replication and understanding of the optimal blend. Additionally, while the results present specific ranges, their interpretation in terms of meeting functional claims or regulatory standards for "functional drinks" is not explicitly stated, which would enhance the immediate impact of the findings. Overall, this research addresses a highly relevant topic in food science and nutrition, contributing valuable data to the development of healthier beverage options. The detailed chemical characterization, combined with sensory evaluation, provides a practical foundation for product development. For the full paper, a more explicit discussion of the functional implications of the observed inulin and soluble fiber levels, perhaps benchmarked against existing products or dietary recommendations, would significantly enhance its impact. Furthermore, a clearer description of the organoleptic test methodology, including the scale and panelist selection, would be beneficial. Provided these points are elaborated upon, this study holds strong potential for publication and contributes meaningfully to the field of functional food development.

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