Physicochemical and Organoleptic Properties of Dried Synbiotics Yoghurt from Lesser Yam Tubers (Dioscoreaesculenta L.)
1 Department of Food Technology, University of Pembangunan Nasional “Veteran” Jawa Timur, Surabaya, Indonesia
2 Department of Chemical Enginering, University of Pembangunan Nasional “Veteran” Jawa Timur, Surabaya, Indonesia
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There are many variations of Yam (Dioscorea spp.) which spread out in the world including Indonesia. Those variations could be categorized based on their shape, size, colour, and flavour of their tuber. The genus of Dioscorea spp. has more than 600 species, such as Dioscorea hispida, Dioscorea esculenta (lesser yam), Discorea bulbifera, Dioscorea alata (purple yam), Dioscorea opposita (white yam), Dioscorea villosa (yellow yam), Dioscorea altassima, and Dioscorea elephantipes. At the present, the utilization of yam tubers is seen to be limited. The purpose of the research was to evaluate the properties/characteristics of dried synbiotics yoghurt from lesser yam tubers. The treatment on this study was performed by the number of substitution of lesser yam tubers and the fermentation time. The results show that the dried synbiotics yoghurt that most preferred by consumers was G2F3 (lesser yam 40% and fermentation time 22 hours) with an average value 3.65. It is followed by the total LAB (lactic acid bacteria) 8,15 log cfu/g, pH 4.27, total lactic acid 1.02%, yield of dried synbiotic yoghurt 32.30%, and total soluble protein 4.53%.
Key words: synbiotic dried yoghurt / lesser yam / Dioscorea esculenta / lactic acid bacteria
© Owned by the authors, published by EDP Sciences, 2016
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