Aufsatz
Quality of synbiotic yogurt drink based on beneng taro flour and honey pineapple juice
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.
Citation
In: Future of Food: Journal on Food, Agriculture & Society Vol. 11 / No. 5 (2023-12-28) eissn:2197-411XCollections
Vol 11, No 5 (2023) (Future of Food: Journal on Food, Agriculture & Society // The Future of Food Journal: Journal on Food, Agriculture & Society)Citation
@article{doi:10.17170/kobra-202307218417,
author={Pramono, Yoyok Budi and Tiarsono, Dinadi Riska and Rofifah, Annisa and Marutiningsih, Eva},
title={Quality of synbiotic yogurt drink based on beneng taro flour and honey pineapple juice},
journal={Future of Food: Journal on Food, Agriculture & Society},
year={2023}
}
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2024-01-05T15:09:17Z 2024-01-05T15:09:17Z 2023-12-28 doi:10.17170/kobra-202307218417 http://hdl.handle.net/123456789/15349 eng Namensnennung 4.0 International http://creativecommons.org/licenses/by/4.0/ synbiotic yogurt beneng taro flour total lactic acid bacteria dietary fiber hedonic 500 Quality of synbiotic yogurt drink based on beneng taro flour and honey pineapple juice Aufsatz 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. open access Pramono, Yoyok Budi Tiarsono, Dinadi Riska Rofifah, Annisa Marutiningsih, Eva Joghurt Mehl Milchsäurebakterien Ballaststoff Lebensmittelqualität publishedVersion eissn:2197-411X No. 5 Future of Food: Journal on Food, Agriculture & Society Vol. 11 false 667
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