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Inulin consists of soluble dietary fiber and insoluble dietary fiber, which is undigested carbohydrate produced by inulin extraction from local red dahlia tuber (Dahlia sp. L). Extraction of inulin was carried out through gelatinization by heating at a temperature of 90 °C for 30 minutes at pH 5 (control) and 10, respectively, then precipitated with ethanol to obtain inulin and continued with characterization by infrared spectroscopy (FT-IR). Based on FT-IR spectral analysis, the results showed characteristic absorption bands of inulin structure, OH stretch (3350 cm-1) and carbonyl (1645 cm-1). In addition, four characteristic regions can be distinguished from 3600 to 2500 cm-1, 2500 to 1550 cm-1, 1500 to 900 cm-1 and under 900 cm-1. The difference of infrared spectra obtained from each sample of inulin could be caused by different structure and influence of glucose, sucrose and mannan existed in inulin and the purification stage during treatment in alkaline condition.

Enzymatic hydrolysis on local red dahlia (Dahlia sp. L.) tuber from Sukabumi (West Java), could generate Soluble Dietary Fibre (SDF) and Insoluble Dietary Fiber (IDF), which had important role in rate of cholesterol synthesis. Hydrolysis was carried out by using 2 kinds of crude inulinase enzyme from Aspergillus sp.-CBS5 and Bacillus sp.-CBS6 at concentration of 20, 40 and 60% (v/w total sugar), pH 5 and 30°C for 0, 24, 48, 56, 72, 96 and 120hours for inulin hydrolysate, and result of hydrolysis in step I by commercial β-Amylase enzyme. The result of experiment showed that hydrolysis time becoming more and more long would increase SDF and reducing sugar, dropped total solids and IDF, fluctuated total sugar. Treatment of hydrolysis process affected on each specific component. Based on the highest SDF, process optimization was reached by using Bacillus sp.-CBS6 inulinase enzyme with concentration of 20% (v/w total sugar) for 120hours and yielded SDF of 71.752% (dry weight). In this condition, it is occurred an increase of SDF in inulin hydrolysate 37.4% when compared to before process with composition of IDF and SDF at concentration relative of 1: 6.24.

Diafiltration-Nanofiltration (DF-NF) mode of fermented mung beans (Phaseolus radiatus L.) autolysate by Rhizopus sp.-PL19 and Aspergillus sp.-K3 to recover L-glutamic acid as savory fraction with salt concentration relating with organoleptic aspect has been done. DF-NF mode was performed by adding pure water to autolysate feed in 0/3500, 700/3500, 1400/3500, 2100/3500, and 2800/3500 mL/mL as Number of diavolume (Nd) of 0, 0.2, 0.4, 0.6, and 0.8 at DF flow rate of 35.66 and 35.5 mL/minute at pump motor frequency of 20 Hz (∼ 7.5 L/minute), room temperature, and pressure of 20 bar for 155.3 and 197.6 minutes, respectively. The result indicated that DF-NF mode on autolysate-Rhizopus sp.-PL19 and autolysate-Aspergillus sp.-K3 was able to reduce salt at Nd of 0.2, namely 20 and 4.76%, respectively. High Nd gave high salt reduction in retentate. At the optimal Nd (0.2) was resulted compositions of retentate-Rhizopus sp.-PL19 and retentate-Aspergillus sp.-K3 with concentrations of salt of 0.106 and 0.53%, N-amino of 7 and 7 mg/mL, and L-glutamic acid as savory fraction of 0.5063 and 0.8437% (total protein), respectively, while at permeate gave flux value 70 and 51.23 L/m2.hour, and concentrations of salt 0 and 0.1325%, N-amino 3.5 and 1.4 mg/mL, and L-glutamic acid 0.6375 and 0.3188% (total protein), respectively.