The Use of Yacon (Smallanthus Sonchifolius) Tubers Prebiotic Syrup with Pineapple (Ananas Comosus) as a Natural Inhibitor for Good Health and Well-Being
Authors: Yuanita Leny , Sabtiawan Wahyu Budi , Wikandari Prima Retno , Wardana Andika Pramudya , Sari Dhita Ayu Permata 
Published: February 2025

Objective: This research aims to evaluate the effectiveness of adding pineapple fruit as a natural inhibitor in making prebiotic yanasa syrup (Yacon Nanas UNESA) from yacon tubers, including antioxidant activity, glucose levels, triglycerides, and blood cholesterol as represensting for good health and well-being.
 
Theoretical Framework: Yacon tubers function to reduce triglyceride and total cholesterol levels, maintain blood sugar and are able to suppress the growth of pathogenic bacteria S. Typhimurium and E. coli and increase duodenum-colon SCFA; while prebiotic yacon syrup with inhibitors is effective in reducing triglyceride levels, blood glucose, increasing body resistance, cellular and humoral immunity. As a functional food, bioactive FOS and CA must be protected from environmental changes that cause a decrease in their levels; while in order to effectively consume FOS yacon, yacon tubers can be processed into syrup. The characteristics of yacon syrup include three parameters, namely the concentration of dissolved solids oBrix, density, and pH. To avoid FOS degradation, the boiling time, pH and processing temperature are regulated.
 
Method: Analysis of bioactive compound levels using HPLC and UV-Vis Spectroscopy. 28 Rattus norvegicus were divided into 4 groups, each through a feeding tube received @ 8 ml of water supplement (control), yacon syrup, yanasa syrup 4:1 and yanasa syrup 8:1, for 45 days.
 
Results and Discussion: Results of the study: 1) The highest to lowest percentage of inhibition and antioxidant activity were: yanasa 8:1, yacon, yanasa 4:1. 2) Yacon syrup supplement lowered blood glucose levels; yanasa syrup 8:1 had the same effect as the control group. 3) Yacon and yanasa syrup supplements lowered blood triglyceride and cholesterol levels. The highest decrease in triglycerides was in the yacon syrup group, followed by yanasa 8:1 and yanasa 4:1. The highest cholesterol reduction was in the 8:1 Yanasa syrup group, followed by the yacon syrup and 4:1 Yanasa groups. 4) 8:1 Yanasa syrup had the highest taste and shelf life (no mold growth was observed within 92 days). It is recommended that Yanasa syrup be made with a weight ratio of 8:1.
 
Research Implications: The developed syrup was carried out with pineapple fruit supplementation to prevent browning, without reducing the effectiveness and levels of bioactive ingredients in the prebiotic syrup produced. Pineapple fruit has an attractive yellow color, a fresh sweet taste, is preferred, has an acidic pH of ± 3.5, has antioxidant and antimicrobial activity. The resulting syrup has an attractive color and aroma than without pineapple supplements. The results indicated that The Yacon and 8:1 Yanasa Syrup has good impact for glucose levels, triglycerides, and blood cholesterol, then it can be said that the syrup supports the realization of SDG 3, namely, Good Health and Well-Being. 
 
Originality/Value: This study contributes as a new reference regarding functional foods that have a positive impact on reducing blood glucose levels, blood triglycerides, cholesterol, and antioxidant activity. In addition, this study also produced an original finding in the form of a natural inhibitor (pineapple) to prevent enzymatic browning effects for yacon syrup.