Organoleptic and chemical characteristic of garut flour (Maranta arundinacea l) mixed with Lactobacillus plantarum as a synbiotics for duck

Abstract

The objective of the study was to evaluated organoleptic and chemical Characteristic of garut flour (Maranta arundinacea L) mixed Lactobacillus plantarum (L. plantarum) as a Synbiotics for duck. The completely randomized design with 3 treaments and 15 replications were used in the research. The treatments were G0 = Garut flour, G1 = Garut flour + 5 % L. plantarum, G2 = garut flour + 10 % L. plantarum. The parameters were organoleptic quality (color, smell and texture) and chemical quality of Garut flour mixed L. plantarum as a Synbiotics. The Result showed that there are no significant the organoleptic quality of garut flour mixed L. plantarum as a Synbiotics. The resistant starch content were significantly (p<0.05) increased but the crude protein, crude fat and amylose were the same. The conclusion was the The resistant starch content of Garut Flour with added 5% L. plantarum were increased and potential as a synbiotic.