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Along with the increasing need for functional ingredients, research on functional polysaccharides such as inulin continous to be explored from local plants. This study aimed to develop a method to obtain a high yield of Beneng Tuber's Inulin (BTI) by extracting inulin with varying concentrations of ethanol (30%, 40%, 50%, and 96%), determining inulin content, and elucidating the structure. Moreover, the resulting inulin was applied in yogurt making. The study found that the highest yield of inulin was obtained at 50% ethanol concentration, by 19.641%, with solubility at 100°C of 32. 355%, moisture content of 8.521%, purity of 66.205%, and reducing sugar content of 0.698 ppm. The structure analysis by FTIR confirmed the presence of an inulin-type fructan that is the same as commercial inulin. The XRD diffractograms showed diffraction peaks characteristic of 29% crystallinity. The inulin was applied to yogurt resulting in the highest viability of lactic acid bacteria (3.05×1010) by adding 7% inulin. The organoleptic properties of treatment with 7% inulin have the best result for all parameters with pH of 4, protein 3.79%, fat 2.31%, moisture 87.06%, carbohydrates 6.23%, and ash 0.71%
Eris et al. (Sat,) studied this question.