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

YOYOK BUDI PRAMONO; DINADI RISKA TIARSONO; ANNISA ROFIFAH; EVA MARUTININGSIH; SITI SUSANTI; ANANG MOHAMAD LEGOWO; BAMBANG DWILOKA

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

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

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 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