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All Journal Jurnal Periodic Jurusan Kimia UNP
Fatimah Jora
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Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Energy Materials Science & Nanotechnology

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Pengaruh Penambahan Prebiotik Inulin dari Bengkoang (Pachyrhizus erosus) terhadap Organoleptik Sinbiotik Set Yoghurt Fatimah Jora; Minda Azhar; Edi Nasra
Jurnal Periodic Jurusan Kimia UNP Vol 10, No 1 (2021): PERIODIC
Publisher : Departemen Kimia FMIPA UNP

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (181.342 KB) | DOI: 10.24036/p.v10i1.110315

Abstract

Improving the quality of yoghurt can be done by adding prebiotics, known as yoghurt synbiotic sets. This study aims to determinine the effect of adding prebiotic inulin from bengkoang (Pachyrhizus erosus) to the synbiotic organoleptic of yoghurt sets. This research is an experimental research. The yoghurt synbiotic set was made with inulin concentration variations of 0.1%,0.3%,0.5% with an incubation time of 20 hours at 37˚C. Organoleptic data were processed statistically using the Wilcoxon test with a significance level of α=0.05%. Organoleptic test results showed that the addition of 0.3% inulin concentration did not have a significant effect on the sour aroma, white color and solid texture of the yoghurt set compared to without the addition of inulin. The results of wilcoxon analysis at α=0.05 on organoleptic test showed that there was no significant difference in the color, aroma and texture of the yoghurt set.
Co-Authors Edi Nasra Minda Azhar