Addition of Ganyong (Canna discolor) Starch as Prebiotic to Support the Quality of acidophilus Milk Yufa Mulyani (a*), Yurliasni (b), Elmy Mariana (b), Zuraida Hanum (b), Amhar AB (b)
a) Jl. Teuku Nyak Arief No. 441, Kopelma Darussalam, Syiah Kuala, Banda Aceh, Aceh 23111
*yufamulyani20[at]gmail.com
b) Department of Animal Science, Faculty of Agriculture, Syiah Kuala University, Banda Aceh, Aceh 23111
Abstract
Research on the quality of fermented goat milk with the addition of ganyong (Canna discolor) starch flour by Lactobacillus acidophilus bacteria was conducted to determine the best percentage of ganyong (Canna discolor) starch flour that can produce Lactobacillus acidophilus-based fermented goat milk that meets the characteristics of healthy drinks. The design used in this study consisted of 5 treatments (percentage of ganyong starch flour), namely 0% (P1), 1% (P2), 2% (P3), 3% (P4), and 4% (P5) with 4 replications for each treatment, thus obtaining 20 experimental units. Furthermore, the parameters measured were acidity (pH), lactic acid content, and syneresis. The resulting data were statistically analyzed using ANOVA and Duncan^s multiple range test (DMRT) if there were differences. The results showed that there was a very significant effect on pH and lactic acid content (P<0.01), while there was a significant effect (P<0.05) on sineresis. The addition of ganyong starch flour at 2% gives the quality of fermented goat milk that meets the standards of SNI 2981:2009.
