Characterization of Soyghurt Synbiotic Drink from Soymilk and Purple Yam Extract

Abstract

The production of synbiotic drink from soy milk and water am filtrate had been studied. Synbiotic is a combination of probiotic and prebiotic components. Synbiotic product is usually found on fermented drink product, such as soyghurt. Prebiotic components of water yam, such as soluble dietary fiber and Inulin, can stimulate selective growth activity of lactic acid bacteria of fermented drink. The aim of this study is to develop diversivy healthy drink based on locally food resources. This research used Completely Randomized Design with factorial pattern cosisted of 2 factors and 2 replications. Factor 1 is the proportion of soymilk:water yam extract (50:50, 60:40, and 70:30) and Factor 2 is the addition of skim milk (5%, 7,5% and 10%). The observed data were analyzed by Analysis of Variance, and if there are significant differences, the data were analyzed by Duncan's Multiple Range Test. The study revealed that the best treatment is the proportion soymilk:water yam extract (50:50) and 10% of skim milk addition, which produced synbiotic drink with total lactic acid bacteria 10.44 log CFU/ml, pH 4.11, lactic acid content 1.18%, soluble protein content 0.78%, and soluble dietary fiber content 0.21%,