Inulin Extraction and Characterisation of Fresh and Chip Gembili (Dioscorea Esculenta) Extract by Ultrasound-assisted Extraction

pH

The pH parameter becomes important because inulin is an additive in various food products to increase functional value. So the base-acid information from gembili extract can be used as a basic knowledge in its use in various food products. The average pH value of gembili extract from fresh gembili non- ultrasound, fresh gembili ultrasound, chip gembili non-ultrasound, chip gembili ultrasound extract were 6,55. The pH value of 6.55 is still within the normal pH range. Franck (2007) reported that the standard inulin pH range of 10% (w/v) concentration was 5-7. So this can make the gembili extract as fortification or food additives into food products.

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