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Sari Wiji Utami
Politeknik Negeri Banyuwangi
Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Mechanical Engineering Public Health Social Sciences Veterinary Other

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KARAKTERISTIK KIMIA YOGHURT SINBIOTIK DENGAN PENAMBAHAN TEPUNG HANJELI (Coix lacryma-jobi L.): CHEMICAL CHARACTERISTICS OF SYNBIOTIC YOGURT WITH THE ADDITION OF HANJELI FLOUR (Coix lacryma-jobi L.) Sari, Dewiarum; Utami, Sari Wiji
Tropical Animal Science Vol. 8 No. 1 May (2026): TROPICAL ANIMAL SCIENCE
Publisher : Universitas Boyolali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36596/tas.v8i1.2065

Abstract

Synbiotic yogurt is yogurt made by combining probiotics and prebiotics that can increase functional value because they have a positive impact on health. Commercial starter "biokul" contains Lactobacillus acidophilus and Bifidobacterium, which are groups of probiotic bacteria that can live in the intestine. hanjeli flour (Coix lacryma-jobi L.) contains bioactive compounds that can be used as a substrate for probiotic growth, in addition to being able to improve the chemical quality of synbiotic yogurt. This study aims to determine the chemical characteristics of synbiotic yogurt with the addition of hanjeli flour (Coix lacryma-jobi L.) as a natural stabilizer. The research parameters include protein content, fat content, and water content. The method used in this study was a Completely Randomized Design (CRD) consisting of 4 treatments, including P0 (without the addition of 0% hanjeli flour); P1 (addition of 1% hanjeli flour); P2 (addition of 2% hanjeli flour); and P3 (addition of 3% hanjeli flour). The data obtained were analyzed using Analysis of Variance (ANOVA); if there was a significant difference, then continued with Duncan's Multiple Range Test (DMRT). The results of the analysis of variance showed that the difference in the concentration of millet flour had a significant effect (P <0.05) on the protein content, fat content, and water content of synbiotic yoghurt. The best treatment from this study was obtained in treatment P3 (addition of 3% millet flour), which had a protein content of 3.41%, a fat content of 2.72%, and a water content of 82.79%.
Co-Authors Achmad Roghib Mabrur Adetiya Prananda Putra Ahmad Azmi Khoirul Umam Aldy Bahaduri Indraloka Aldy Bahaduri Indraloka Anis Usfah Prastujati Anisatun Nadhiroh Aprilia Divi Yustita Ari Istanti Ari Istanti Arief Daryanto Asmaul Khusna Astri Iga Siska Bahrul Fahmi Dian Ridlo Dwi Sucianingtyas Sukamto Fatimah Fatimah Fatimatuz Zuhro Firda Rachma Amalia, Firda Rachma Halil Halil, Halil Hari Rujito Hasanah , Hasni Ummul IGNB. Catrawedarma Ine Kurnia Dewi Istanti, Ari Kurniawan M. Nur Kurniawan Muhammad Nur Litasari, Maria Rosa M. Abdul Wahid M. Shofiul Amin Mahbubah, Fina Saffanatul Mirza Ghulam R Mustofa Hilmi Ninik Sri Rahayu Nuraini Lusi Nuryantiningrum, Anggy Purwaningtyas, Ayu Rahmayanti, Novita Risti Rindu Ayu Agustin Riza Rahimi Bachtiar Riza Rahimi Bachtiar Sandryas Alief Kurniasanti Sari, Dewiarum Shinta Setiadevi Silfiatus Saadah Yuni Ulfi Yati Zuhro , Fatimatuz Zulis Erwanto