Study of Proportion of Milk with Lesser Yam Filtrate  and Starter Concentration for Producing Synbiotic  Yoghurt

Rosida; S.S. Santi; F.R. Rohman

doi:10.33005/ijeise.v2i02.42

Authors

Rosida Food Technology Department, Engineering Faculty, UPN “Veteran” Jawa TimurFood Technology Department, Engineering Faculty, UPN “Veteran” Jawa Timur
S.S. Santi Chemical Engineering, Engineering Faculty, University of Pembangunan Nasional “Veteran” East Java
F.R. Rohman Food Technology Department, Engineering Faculty, UPN “Veteran” Jawa TimurFood Technology Department, Engineering Faculty, UPN “Veteran” Jawa Timur

DOI:

https://doi.org/10.33005/ijeise.v2i02.42

Keywords:

yoghurt, synbiotic, milk, lesser yam, inulin

Abstract

This study aimed to determine the effect of the proportion of cow's milk with lesser yam filtrate and
starter concentration on the characteristics of synbiotic yoghurt. The research used a factorial
completely randomized design (CRD) with two factors, factor I was the proportion of cow's milk with
lesser yam filtrate (100:0; 60:40; 50:50; 40:60; 0:100) and factor II was the starter cocentration (3%, 5%,
7%). The data obtained were analyzed using analysis of variant (ANOVA) and if there was a significant
difference between treatments, then continued with Duncan's test at the 5% level. Synbiotic yoghurt
from proportion of cow's milk with lesser yam filtrate (50:50) and 5% starter concentration was the best
treatment with total Lactic Acid Bacteria of 7.23 log CFU/ml; pH 4.20; total dietary fiber 3.05%,
soluble fiber content 1.3%, inulin content 1.2%, fat content 0.41% and soluble protein content 2.66%
with an average texture preference score of 6.13 (like much); taste core 6.02 (like much) and smell score
5.20 (like).