Effect of concentration of ambon banana flour and addition of Lactobacillus casei on chemical characteristics of synbiotic yogurt

Authors

  • Isti Handayani Department of Food Technology, Faculty of Agriculture, Unsoed Purwokerto http://orcid.org/0000-0002-6648-1308
  • Nuraini Nuraini Department of Food Technology, Faculty of Agriculture, Unsoed Purwokerto

DOI:

https://doi.org/10.31764/jau.v9i3.8452

Keywords:

Keywords, ambon banana flour, L. casei, pH, reduced sugar, total acid titrated

Abstract

Synbiotic yogurt is a yogurt that contains probiotics and prebiotics and is one type of functional food. This study aims to determine the effect of the addition of L. casei and ambon banana flour on the chemical characteristics of synbiotic yogurt.  The study was conducted using a randomized group design with two treatments, namely the type of starter and the concentration of ambon banana flour. Starters used: 1) Steptococcus thermophilus and Lactobacillus bulgaricus; 2) Steptococcus thermophillus, Lactobacillus bulgaricus, and Lactobacillus casei. The concentration of added banana flour is as follows: 0; 2,5; 5,0; 7,5; and 10%. The observed variables include pH, total titrated acid, and reduction sugar.  The results showed that the addition of L. casei to yogurt culture increased pH, total titrated acid, and reduction sugar. Where, the increase in the concentration of ambon banana flour decreases the pH and sugar reduction but increases the total titrated acid yogurt.

Author Biographies

Isti Handayani, Department of Food Technology, Faculty of Agriculture, Unsoed Purwokerto

Prodi Teknologi Pangan, Jurusan Teknologi Pertanian Fakultas Pertanian Unsoed Purwokerto

Nuraini Nuraini, Department of Food Technology, Faculty of Agriculture, Unsoed Purwokerto

Prodi Teknologi Pangan, Jurusan Teknologi Pertanian Fakultas Pertanian Unsoed Purwokerto

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Published

2022-07-31

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Section

Articles