"Pengembangan Produk Yoghurt Sinbiotik Uwi Ungu (Dioscorea Alata Var.Purpurea) Sebagai Pangan Fungsional "

Rosida, Rosida and Santi, Sintha Soraya (2021) "Pengembangan Produk Yoghurt Sinbiotik Uwi Ungu (Dioscorea Alata Var.Purpurea) Sebagai Pangan Fungsional ". Agrointek, 15 (3). pp. 774-778. ISSN 2527-5410


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Purple water yam had good prospect to be developed as functional food because it had high dietary fiber, inulin, antocyanin and antioxidant compunds. The aim of this research was to determine the physicochemical and sensoric characteristics of synbiotic yoghurt from cow’s milk and purple water yam extract using Lactobacillus bulgaricus, Streptococcus thermophilus and Bifidobacterium bifidum. This research used Completely Randomized Design with factorial pattern which was consisted of 2 factors and 2 replications. Factor 1 is the proportion of cow’s milk: purple water yam extract (50:50, 40:60, and 30:70) and Factor 2 is concentration of Lactic acid bacteria (3%, 4% and 5%). ANOVA was employed to analyze the data. If there was significant diffence, it should be followed by Duncan’s Multiple Range Test (DMRT) at a significance level α=0.05. The result revelaed that the best treatment was the proportion milk: water yam extract (40:60) and 5% starter LAB, which produced synbiotic yoghurt with lactic acid bacteria total of 9.42 Log CFU/ml, lactic acid total 1.98%, dietary fiber content 3.85%. This synbiotic yoghurt had average hedonic score of taste 2.75, color 3.25, smell 3.50, texture 2.85, which means it was preferred by the pannels.

Item Type: Article
Subjects: T Technology > TP Chemical technology > TP368 Food processing and manufacture
Divisions: Faculty of Engineering > Departement of Food Engineering
Depositing User: Dr. Rosida Rosida
Date Deposited: 17 Apr 2023 12:47
Last Modified: 17 Apr 2023 12:47
URI: http://repository.upnjatim.ac.id/id/eprint/13007

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