The degree of polymerization (DP) of inulin plays important rolein inulin utilization.This study aims to determine and compare DP of inulin from dahlia tubers that wereextracted in fresh and extracted after storaging in 15 days.Extraction of inulin is carried out based on its solubility in hot water.DP of inulin was measured using a High Performance Liquid Chromatography (HPLC) instrument with variety of measurement conditions. HPLC with RID detector, Hi-plex H Column, 100% aquabidest mobile phase, flow rate of 0.6 ml / minute, and injection volume of 20 µl gave the best measurement results. Dahlia tubers extracted in fresh produce fructose content 1.02%, while extracted after storaging in 15 days produce fructose content 1.71%.Hence, DP of inulin from dahlia tubers extracted in fresh is greater than DP of inulin from dahlia tubers extracted after storaging in 15 days.

Increasing the functional value of yogurt can be done by combining prebiotics with probiotics, known as yoghurt set synbiotics. This study aims to determine the effect of adding inulin chicory to the organoleptic synbiotic yoghurt set. This research is an experimental research. The yoghurt synbiotics made have variations in inulin concentrations (0.1%, 0.3%, 0.5%). Preparation of yoghurt synbiotic set was carried out at an incubation time of 20 hours, temperature 37°C. The analysis of the organoleptic test results showed that in the addition of 0.3% inulin, there was a significant difference in the aroma and texture of the yogurt synbiotic set, while the color was not significant between the comparison yogurt with the addition of 0.3% inulin.