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All Journal Jurnal Mutu Pangan : Indonesian Journal of Food Quality
Winda Dwi Setiyo Rini
Teknologi Pangan, Fakultas Pertanian, Universitas Jenderal Soedirman, Purwokerto
Agriculture, Biological Sciences & Forestry Chemistry Public Health

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Pemanfaatan Tepung Umbi Gembolo sebagai Prebiotik dan Pengaruh Waktu Inkubasi Pada Karakteristik Yoghurt Sinbiotik Winda Dwi Setiyo Rini; Nur Aini; Prihananto Prihananto
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 13 No. 1 (2026): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2026.13.1.39

Abstract

Gembolo tuber (Dioscorea bulbifera L.) has potential as a prebiotic ingredient due to its relatively high inulin content (10.96%) and the presence of glucomannan as a major polysaccharide. This study aimed to evaluate the effect of gembolo flour supplementation as a prebiotic in synbiotic yogurt containing Bifidobacterium sp. and Lactobacillus acidophilus on the physicochemical, microbiological, sensory characteristics, and antibacterial activity against Escherichia coli. A completely randomized design with two factors was applied: gembolo flour concentration (1, 2, and 3%) and incubation time (16 and 24 h). The resulting synbiotic yogurt was analyzed for pH, total titratable acidity, total lactic acid bacteria (LAB), antibacterial activity against E. coli, and sensory attributes using a scoring test. The best treatment was further evaluated for proximate composition, viscosity, syneresis, and energy content. The results showed that synbiotic yogurt containing gembolo flour had pH values ranging from 3.53 to 3.81, total titratable acidity of 1.5–1.8%, and total LAB counts of 8.72–9.22 log CFU/mL. Antibacterial activity against E. coli produced inhibition zones ranging from 11.42 to 17.77 mm. Both gembolo flour concentration and incubation time significantly influenced the characteristics of synbiotic yogurt. Based on the multi-attribute Zeleny method, the best treatment was yogurt containing 3% gembolo flour with 24 h incubation. This formulation showed a syneresis value of 8.9%, moisture content of 76.1%, ash content of 1.2%, protein 3.92%, fat 2.8%, carbohydrate 16.1%, and energy value of 103.56 kcal/100 g.
Co-Authors Nur Aini Prihananto Prihananto