Future of Food: Journal on Food

Quality of synbiotic yogurt drink based on beneng taro flour and honey pineapple juice

YOYOK BUDI PRAMONO
Department of Food Technology, Diponegoro University, Semarang, Indonesia.
DINADI RISKA TIARSONO
Department of Food Technology, Diponegoro University, Semarang, Indonesia
ANNISA ROFIFAH
Department of Food Technology, Diponegoro University, Semarang, Indonesia
EVA MARUTININGSIH
Department of Food Technology, Diponegoro University, Semarang, Indonesia
SITI SUSANTI
Department of Food Technology, Diponegoro University, Semarang, Indonesia.
ANANG MOHAMAD LEGOWO
Department of Food Technology, Diponegoro University, Semarang, Indonesia
BAMBANG DWILOKA
Department of Food Technology, Diponegoro University, Semarang, Indonesia

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 combined, with breast milk, probiotics, and prebiotics. The bacteria used in fermentation as probiotic bac- teria are Lactobacillus acidophilus. 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 total soluble solids, viscosity, total LAB, reduced sugar content, fiber content, and hedonic level of syn- biotic 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 concen- tration (2%, 4%, 6%), and the addition of 4% honey pineapple juice. Microbial tests (total LAB), physicochemical tests (total dissolved solids, viscosity, fiber content, and reduction sugar content), and hedonic tests (aroma, color, taste, texture, overall). The results of statis- tical 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 synbi- otic yogurt, dietary fiber content, total LAB, and hedonic overalls

Keywords : synbiotic yogurt; beneng taro flour; total LAB; dietary fiber; hedonic .

Myanmar High School Students’ Perceptions of College and International Readiness in Western Society

Mark Speckien
Louisiana Tech University
Mark Speckien
Louisiana Tech University
International students are more likely to experience mental health issues and increased stress. Mental health is often surrounded by negative societal stigmas that act as barriers to seeking support and tend to lead to greater mental health concerns. International students tend to seek socioemotional support from other international student peers rather than seeking out counseling services. However, this study shows that LGBTQIA+ international students were less likely to seek socioemotional support from other international student peers due to fear of their sexual orientation being discovered and their families finding out about their identity. This study examines how LGBTQIA+ international students talk about their experiences on and off campus in relations to their socioemotional well-being. Specifically, this study sought to better understand the complexities of LGBTQIA+ students’ identities, and the challenges they faced in terms of their socioemotional well-being. Implications for practice and future research are discussed.
Keywords : international students, socioemotional well-being, mental health, identity development, intersectionality, LGBTQIA