FORMULATION OF INULIN FIBER SUPPLEMENT PRODUCED BY HYDROLYZING ASPERGILLUS CLAVATUS-CBS5 INULINASE ENZYME USING LOW-FAT SHANK GELATIN AS CHOLESTEROL BINDER

Abstract

The formulation of low-fat shank gelatin and inulin hydrolysate as fructooligosaccharides (FOS) was conducted to obtain dietary fiber supplement as cholesterol binder. FOS was obtained through the hydrolysis of Aspergillus clavatus CBS5 fungi inulinase enzyme on commercial inulin. This study aimed to evaluate the ability of low-fat shank gelatin as a cholesterol binder in its application as inulin fiber supplement with a comparison of commercial gelatin. Application in preparing supplement was carried out at gelatin concentration of 30% (v/w hydrolysate) fortified on inulin fiber with 20, 40, 60, 80 and 100% (v/w total fiber). The experiment showed that fat reduction in crude shank gelatin tends to decrease composition and gel strength. A high concentration of inulin fiber would increase supplement composition on total solids, total sugar and reducing sugar and produced optimization of Soluble Dietary Fiber (SDF), Insoluble Dietary Fiber (IDF) and Cholesterol Binding Capacity (CBC). Based on optimum inulin fiber concentration and CBC, the best supplement formulation was achieved at inulin fiber of 60% with compositions of reducing sugar 99.5 mg/mL, total sugar 322.18 mg/mL, total solids 28.4%, SDF 8.33% (dry weight), IDF 21.783% (dry weight), CBC pH 7 (20.62 mg/g) and CBC pH 2 (16.65 mg/g). In this condition, shank gelatin increased CBC pH 2 by 11.56% and CBC pH 7 by 13.71% compared to commercial gelatin.