Quality of synbiotic yogurt drink based on beneng taro flour and honey pineapple juice
| dc.date.accessioned | 2024-01-05T15:09:17Z | |
| dc.date.available | 2024-01-05T15:09:17Z | |
| dc.date.issued | 2023-12-28 | |
| dc.identifier | doi:10.17170/kobra-202307218417 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/15349 | |
| dc.language.iso | eng | |
| dc.rights | Namensnennung 4.0 International | * |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | * |
| dc.subject | synbiotic yogurt | eng |
| dc.subject | beneng taro flour | eng |
| dc.subject | total lactic acid bacteria | eng |
| dc.subject | dietary fiber | eng |
| dc.subject | hedonic | eng |
| dc.subject.ddc | 500 | |
| dc.title | Quality of synbiotic yogurt drink based on beneng taro flour and honey pineapple juice | eng |
| dc.type | Aufsatz | |
| dcterms.abstract | Yogurt is one of the beverage products that people are interested in comes from fermented milk from bacteria generally Lactobacillus bulgaricus and Streptococcus thermophillus. Synbiotic yogurt is an innovative yogurt product derived from bacteria combine, breast milk, probiotics and prebiotics. The bacteria used in fermentation as probiotic bacteria are Lactobacillus acidhophilus. Prebiotics are types of carbohydrates that cannot be digested by the digestive system, one of which is found in taro flour. This research aims to determine the effect of adding different concentrations of taro beneng flour on viscosity, total soluble solids, total LAB, reduced sugar content, fiber content and hedonic level of synbiotic yogurt products combination of beneng taro flour and honey pineapple juice. This study was conducted with the addition of 0.3% bacterial starter, beneng taro flour concentration (2%, 4%, 6%) and the addition of 4% honey pineapple juice. Microbial tests (total LAB), physicochemical test (total dissolved solids, viscosity, fiber content and reduction sugar content) and hedonic test (aroma, color, taste, texture, overall). The results of statistical studies of synbiotic yogurt beneng taro flour and honey pineapple juice showed that the difference in the concentration of adding beneng taro flour had a significant effect on total dissolved solids, viscosity, fiber content, but in total LAB and reduced sugar content had no real effect. The conclusion of the best treatment research was obtained from yogurt with the addition of taro flour as much as 6% based on the Simple Additive Weighting method with three parameters that are priorities for determining the best quality of synbiotic yogurt, dietary fiber content, total LAB, and hedonic overalls. | eng |
| dcterms.accessRights | open access | |
| dcterms.creator | Pramono, Yoyok Budi | |
| dcterms.creator | Tiarsono, Dinadi Riska | |
| dcterms.creator | Rofifah, Annisa | |
| dcterms.creator | Marutiningsih, Eva | |
| dc.subject.swd | Joghurt | ger |
| dc.subject.swd | Mehl | ger |
| dc.subject.swd | Milchsäurebakterien | ger |
| dc.subject.swd | Ballaststoff | ger |
| dc.subject.swd | Lebensmittelqualität | ger |
| dc.type.version | publishedVersion | |
| dcterms.source.identifier | eissn:2197-411X | |
| dcterms.source.issue | No. 5 | |
| dcterms.source.journal | Future of Food: Journal on Food, Agriculture & Society | eng |
| dcterms.source.volume | Vol. 11 | |
| kup.iskup | false | |
| dcterms.source.articlenumber | 667 |
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Das Dokument erscheint in:
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Vol 11, No 5 (2023) [12]
Solange nicht anders angezeigt, wird die Lizenz wie folgt beschrieben: Namensnennung 4.0 International