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All Journal Syntax Literate: Jurnal Ilmiah Indonesia EDUFORTECH Jurnal Gizi dan Pangan Soedirman (JGPS) Jurnal Fakultas Teknik UNISA Kuningan Jurnal ATSAR UNISA Kuningan JURNAL PENGABDIAN KEPADA MASYARAKAT UNISA KUNINGAN
Irma Kusumastuti
Universitas Islam Al Ihya Kuningan
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Public Health Social Sciences Other

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Journal : Jurnal Gizi dan Pangan Soedirman (JGPS)

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KARAKTERISTIK DAN DAYA TERIMA KEFIR SINBIOTIK TEPUNG GEMBILI MODIFIKASI FISIK Kartika Kartika; Irma Kusumastuti
Jurnal Gizi dan Pangan Soedirman Vol 6 No 1 (2022): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (446.983 KB) | DOI: 10.20884/1.jgipas.2022.6.1.5078

Abstract

Synbiotic drinks are products that contain probiotics and prebiotics that can provide a healthy effect on the body. One type of prebiotic drink that is well known is kefir, and Dioscorea esculenta tuber is one of the food commodities which is known to have a high content of prebiotics such as inulin. This study aims to determine the effect of adding physical modification of Dioscorea esculenta flour to the physical, chemical, and microbiological properties of synbiotic kefir. The method used in this research is an experiment with descriptive data analysis. The results of this study indicate that the addition of physically modified Dioscorea esculenta flour can reduce the pH value and increase the titrated acid total (TAT) value and the number of lactic acid bacteria in kefir. The results of the organoleptic test showed that there was no significant difference in color, aroma, taste, and texture of synbiotic kefir with the addition of physically modified Dioscorea esculenta flour with concentrations of 0%, 2%, 4%, and 6%.
KARAKTERISTIK DAN DAYA TERIMA KEFIR SINBIOTIK TEPUNG GEMBILI MODIFIKASI FISIK Kartika Kartika; Irma Kusumastuti
Jurnal Gizi dan Pangan Soedirman Vol 6 No 1 (2022): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jgipas.2022.6.1.5078

Abstract

Synbiotic drinks are products that contain probiotics and prebiotics that can provide a healthy effect on the body. One type of prebiotic drink that is well known is kefir, and Dioscorea esculenta tuber is one of the food commodities which is known to have a high content of prebiotics such as inulin. This study aims to determine the effect of adding physical modification of Dioscorea esculenta flour to the physical, chemical, and microbiological properties of synbiotic kefir. The method used in this research is an experiment with descriptive data analysis. The results of this study indicate that the addition of physically modified Dioscorea esculenta flour can reduce the pH value and increase the titrated acid total (TAT) value and the number of lactic acid bacteria in kefir. The results of the organoleptic test showed that there was no significant difference in color, aroma, taste, and texture of synbiotic kefir with the addition of physically modified Dioscorea esculenta flour with concentrations of 0%, 2%, 4%, and 6%.
Co-Authors Kartika Kartika Kartika Kartika Lya Priliawati Melia Putri Anjani Nenden Fika Kartini Shifa Atiyatul Hasanah Slamet Hadi Kusumah Slamet Hadi Kusumah Slamet Hadi Kusumah Solly Aryza Sri Anggraeni Tatang Teguh Juang Gemilang Wahyu Surakusumah Wismanto W