The addition of Yam Tuber (Dioscorea alata) flour as a source of prebiotic on biomilk synbiotic characteristics

Abstract

Yam tuber is quite abundant in Indonesia and has high carbohydrate and has inulin content. Tuber yam has not been widely used as an ingredient of biomilk synbiotic or yoghurt products. This study aimed to investigate the effects addition of yam Tuber (Dioscorea alata) flour as a source of prebiotic, on physicochemical and microbial characteristics of biomilk synbiotic. Starter culture on biomilk process using Streptococcus thermophillus and Lactobacillus bulgaricus as probiotic bacteria used Lactobacillus rhamnosus. The experiment design in this study using a Completely Randomized Design with six treatments of three replicates. The treatments on this study were the percentage of yam tuber flour. Different data between subjected will be continued with Least Significant Difference Test (LSD). The results of the research showed that addition of yam tuber flour has a significant effect (P<0.05) on pH, total Lactic Acid Bacteria and viscosity of biomilk synbiotic. It was concluded that yam tuber flour could be used as a source of prebiotic on biomilk synbiotic. The addition of 1.0 % of yam tuber flour caused the highest viability of Lactic acid bacteria, best viscosity and lowest pH and water content of biomilk synbiotic. The addition 1.0 % of yam tuber flour produced the best of biomilk synbiotic characteristics.