Synbiotic Yogurt Enriched with Yakon Tuber (Smallanthus sonchifolius): Physical Properties and Antioxidant Activity Premy Puspitawati Rahayu (a), Angelica Denta Pradiesta Putri (a), Ria Dewi Andriani (a), Dwi Setiawan (b), and Lukman Hakim (c)
a) Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia
b) Department of Biosystems Engineering, Faculty of Agricultural Technology, Universitas Brawijaya, Malang 65145, Indonesia
c) National Research and Innovation Agency of the Republic Indonesia, D. I. Yogyakarta, Indonesia
*premypuspita[at]ub.ac.id
Abstract
Yogurt is a milk-based beverage with a sour taste and thick liquid consistency produced through fermentation using bacterial starters such as Lactobacillus bulgaricus and Streptococcus thermophilus as probiotics. Yogurt with a combination of probiotics and prebiotics is known as synbiotic yogurt, which can provide more optimal health benefits for the body. This study aims to determine the effect of adding yakon tuber with a combination of colostrum and fresh milk on improving the quality of synbiotic yogurt in terms of color, syneresis, viscosity, and antioxidant activity. The method used was an experimental method in the laboratory with a completely randomized design consisting of 5 treatments and 4 replicates, namely P0 (0%), P1 (5%), P2 (10%), P3 (15%), P4 (20%), and P5 (25%). The data obtained will be analyzed using analysis of variance (ANOVA). If the results show significant differences, they will be followed up with Duncan^s Multiple Range Test (DMRT). The results of this study are expected to produce a synbiotic yogurt formulation with better physical quality and antioxidant activity, which will serve as the basis for the development of functional food products based on milk and yakon tubers, while contributing to science, the food industry, and further research.
