Characteristics of inulin from mangrove apple (Soneratia caseolaris) with different extraction temperatures

Wibawanti, Jeki Mediantari Wahyu; Mulyani, Sri; Legowo, Anang Mohamad; Hartanto, Rudy; Al-Baarri, Ahmad Ni’matullah; Pramono, Yoyok Budi

doi:10.26656/fr.2017.5(4).662

Cited by 5 publications

(6 citation statements)

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“…Inulin is one of the sources of soluble dietary fibre. The soluble dietary fibre content was found in the inulin of mangrove apples at 9.67% (Wibawanti et al, 2021). As a result, adding inulin from extracted mangrove apple to yogurt could increase the amount of soluble dietary fibre.…”

Section: The Total Soluble Dietary Fibre Of Goat Milk Synbiotic-yogurtmentioning

confidence: 94%

“…Inulin extract of mangrove apple (Sonneratia caseolaris) was prepared following the procedure of Wibawanti et al (2021). The mangrove apple was cut into small pieces and heated to 90°C.…”

Section: Inulin Extract Of Mangrove Applementioning

confidence: 99%

“…Inulin is a type of prebiotic that can support the growth of probiotic products. Inulin has been obtained from the Mangrove apple (Sonneratia caseolaris), which contains up to 5.08% inulin (Wibawanti et al, 2021). As a result, the current study aimed to investigate the effect of adding inulin from a mangrove apple extract and Lactobacillus plantarum extract to the production of synbiotic goat milk yoghurt.…”

Section: Introductionmentioning

confidence: 99%

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The Characteristics of Goat Milk Synbiotics-Yogurt using Lactobacillus plantarum as Probiotic and Inulin of Mangrove Apple (Sonneratia caseolaris)

Wibawanti¹,

Mulyani²,

Hartanto³

et al. 2022

AAVS

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One of the sources of inulin comes from mangrove apple, which is potential as a prebiotic. Inulin combined with probiotics would be an ideal synbiotic for yogurt. By combining the synergistic effects of prebiotics and probiotics, synbiotic yogurts have the potential to be functional foods. This study was carried out to investigate the influence of synbiotics from the inulin of mangrove apple and Lactobacillus plantarum in the characteristics of goat milk. This study used a Completely Randomized Design (CRD) with five treatments and four replications, with differences in the addition of synbiotics inulin from extracted mangrove apple and Lactobacillus plantarum. Yogurts with no synbiotic were used as a control, while yogurts with synbiotics of 2, 4, 6, and 8% (v/v) were used in another treatment.The results of goat milk yogurt showed that the addition of various levels of synbiotic had a significant effect (p<0.05) on the total LAB, pH value, viscosity, total dissolved solid, and total soluble dietary fibre of yogurt. The yogurt with the addition synbiotic 8% was the highest (p<0.05) in the total Lactic Acid Bacteria (LAB) and the soluble dietary fibre compared to the other treatment. The addition of a synbiotic had no effect on the titratable acidity of the yogurt (p>0.05).

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Section: The Total Soluble Dietary Fibre Of Goat Milk Synbiotic-yogurtmentioning

confidence: 94%

“…Inulin extract of mangrove apple (Sonneratia caseolaris) was prepared following the procedure of Wibawanti et al (2021). The mangrove apple was cut into small pieces and heated to 90°C.…”

Section: Inulin Extract Of Mangrove Applementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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The Characteristics of Goat Milk Synbiotics-Yogurt using Lactobacillus plantarum as Probiotic and Inulin of Mangrove Apple (Sonneratia caseolaris)

Wibawanti¹,

Mulyani²,

Hartanto³

et al. 2022

AAVS

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“…Apple mangrove (Soneratia caseolaris) is a mangrove plant that generally grows in the tropics and belongs to the Sonneratiaceae species [16]. Mangrove apples, both in fruit and extracts, also contain 5.08% inulin, 9.67% soluble dietary fibre from inulin and inulin fructans, and 0.66% FOS [17]. In mangrove apples, the content of inulin, soluble fibre, and FOS can increase body immunity during the COVID-19 pandemic.…”

Section: Ce-2024-166mentioning

confidence: 99%

Utilization of Inulin from Mangrove Apple and Pineapple Juice as Prebiotic Drink to Recovery Covid-19 Patients

Pramono,

Mulyani,

M. Legowo

et al. 2024

int.jour.sci.res.mana

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Amidst the COVID-19 pandemic, some individuals have turned to functional foods in an effort to bolster their immune systems. One such functional option is prebiotic drinks. These beverages are crafted from fermented sugars, which serve as a carbon source for lactic acid bacteria. To enhance their functional properties, prebiotic drinks often incorporate inulin—a type of prebiotic. Traditionally, these drinks are milk-based, but for those who cannot tolerate dairy, alternatives have emerged. For instance, pineapple-based prebiotic drinks enriched with inulin from mangrove apples have gained popularity. The process involves extracting inulin from mangrove apples and combining it with pineapple to create a probiotic drink. The resulting beverage derives its sweetness from the natural sugars found in pineapples and mangrove apples. Pineapple contains approximately 2.32% glucose, 1.42% fructose, and 7.89% sucrose, while mangrove apples boast 5.08% inulin, 9.67% soluble dietary fiber, and 0.66% FOS. These sugars serve as nourishment for lactic acid bacteria, ultimately stimulating the production of IgG and IgM antibodies. In summary, the combination of inulin-rich mangrove apples and pineapple’s total soluble solids can contribute to fortifying the body’s immune system during the COVID-19 pandemic.

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“…Consumption of probiotic drinks regularly can maintain microflora balance by suppressing the growth of harmful bacteria and perfecting the human digestive process by protecting the digestive tract from pathogenic bacteria. [3].…”

Section: Introductionmentioning

confidence: 99%

The Characteristics of Pineapple Probiotic Drinks Enriched by Inulin’s Mangrove

Pramono,

Mulyani,

Legowo

et al. 2024

int.jour.sci.res.mana

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Probiotic drinks are functional drinks made from the fermentation process of Lactic Acid Bacteria (LAB). This drink usually uses milk-based ingridients, but diversification of vegetable-based products is carried out with pineapple because it contains sugar, vitamin, and has an attractive color and aroma. The probiotic drink was enriched by Inulin's mangrove apple. The research aims to determine the Characteristics of pineapple probiotic drink enriched by inulin's mangrove apple. The research procedures carried out were making pineapple juice, inulin's mangrove apple, and pineapple fruit probiotic drink which enriched by inulin's mangrove apple. The concentration of Inulin's mangrove apple was significant (p<0.05) on the characteristics of pineapple fruit probiotic drinks. The pH valus of 3.70-4.10, total sugar 9.30-10.53o brix, and total LAB 9.5 x 107 -4.33x 108 CFU/mL. There was a significant effect (p<0.05) on the aroma, taste and overall variables in the hedonic test results and no significant effect on the color. THe concentration of 3% inulin's mangrove apple is the best.

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Characteristics of inulin from mangrove apple (Soneratia caseolaris) with different extraction temperatures

Cited by 5 publications

References 0 publications

The Characteristics of Goat Milk Synbiotics-Yogurt using Lactobacillus plantarum as Probiotic and Inulin of Mangrove Apple (Sonneratia caseolaris)

The Characteristics of Goat Milk Synbiotics-Yogurt using Lactobacillus plantarum as Probiotic and Inulin of Mangrove Apple (Sonneratia caseolaris)

Utilization of Inulin from Mangrove Apple and Pineapple Juice as Prebiotic Drink to Recovery Covid-19 Patients

The Characteristics of Pineapple Probiotic Drinks Enriched by Inulin’s Mangrove

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