The Characteristics of Goat Milk Synbiotics-Yogurt using Lactobacillus plantarum as Probiotic and Inulin of Mangrove Apple (Sonneratia caseolaris)
The Characteristics of Goat Milk Synbiotics-Yogurt using Lactobacillus plantarum as Probiotic and Inulin of Mangrove Apple (Sonneratia caseolaris)
Jeki Mediantari Wahyu Wibawanti1,3, Sri Mulyani2*, Rudy Hartanto1, Ahmad Ni’matullah Al-Baarri2, Yoyok Budi Pramono2, Anang Mohamad Legowo2
ABSTRACT
One of the sources of inulin comes from mangrove apple, which is potential as a prebiotic. Inulin combined with probiotics would be an ideal synbiotic for yogurt. By combining the synergistic effects of prebiotics and probiotics, synbiotic yogurts have the potential to be functional foods. This study was carried out to investigate the influence of synbiotics from the inulin of mangrove apple and Lactobacillus plantarum in the characteristics of goat milk. This study used a Completely Randomized Design (CRD) with five treatments and four replications, with differences in the addition of synbiotics inulin from extracted mangrove apple and Lactobacillus plantarum. Yogurts with no synbiotic were used as a control, while yogurts with synbiotics of 2, 4, 6, and 8% (v/v) were used in another treatment.The results of goat milk yogurt showed that the addition of various levels of synbiotic had a significant effect (p<0.05) on the total LAB, pH value, viscosity, total dissolved solid, and total soluble dietary fibre of yogurt. The yogurt with the addition synbiotic 8% was the highest (p<0.05) in the total Lactic Acid Bacteria (LAB) and the soluble dietary fibre compared to the other treatment. The addition of a synbiotic had no effect on the titratable acidity of the yogurt (p>0.05).
Keywords | Goat milk yogurt, Inulin, Lactobacillus plantarum, Mangrove apple, Synbiotics
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