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All Journal International Journal of Eco-Innovation in Science and Engineering (IJEISE)
Rosida
Food Technology Department, Engineering Faculty, UPN “Veteran” Jawa TimurFood Technology Department, Engineering Faculty, UPN “Veteran” Jawa Timur
Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Engineering Industrial & Manufacturing Engineering Mechanical Engineering

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Study of Proportion of Milk with Lesser Yam Filtrate and Starter Concentration for Producing Synbiotic Yoghurt Rosida; S.S. Santi; F.R. Rohman
International Journal of Eco-Innovation in Science and Engineering (IJEISE) Vol. 2 No. 2 (2021): IJEISE
Publisher : International Journal of Eco-Innovation in Science and Engineering (IJEISE)

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Abstract

This study aimed to determine the effect of the proportion of cow's milk with lesser yam filtrate andstarter 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 score5.20 (like).
Co-Authors F.R. Rohman S.S. Santi