The Effect of Solvent Ratio and Precipitation Time on Isolation of Inulin from White Sweet Potato (Ipomoea batatas L.)

Abstract

White sweet potato has the potential as a source of inulin and is largely abundant in Indonesia. The solvent ratio and precipitation time in ethanol solvent can increase yield produced in the inulin isolation process. This research aimed to determine the effect of different solvent ratios and precipitation times on inulin yield in the extraction-isolation process and as well to know the physical and chemical characteristics of white sweet potato inulin. The stages of the study consisted of determining the total sugar content and sugar reduction, extraction, isolation, physical and chemical characterization. This research used Factorial Completely Randomized Design (RALF) with two factors, different solvent ratio were 1:1, 1:2, and 1:3 with precipitation time for 6, 12, and 18 hours. Data were analyzed used General Linier. The analysis was followed by DMRT (a = 0,05). The results showed that the ratio of 1:2 and the precipitation time of 12 hours produced the best inulin yield of 7.72%. It had an effect on the physical characteristics of inulin that were produced, namely color, solubility, water absorption and water content. While the other characteristics in the form of ash content were not significantly different in ratio and precipitation time.