Open AccessStudy of Proportion of Milk with Lesser Yam Filtrate and Starter Concentration for Producing Synbiotic Yoghurt
Author(s) -
Rosida Rosida,
Sintha Soraya Santi,
Rohman
Publication year - 2021
Publication title -
international journal of eco-innovation in science and engineering
Language(s) - English
Resource type - Journals
ISSN - 2721-8775
DOI - 10.33005/ijeise.v2i02.42
Subject(s) - starter , food science , cow milk , inulin , completely randomized design , taste , factorial experiment , lactic acid , chemistry , biology , mathematics , zoology , bacteria , statistics , genetics
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).