Synbiotic yoghurt was made with difference concentrations of banana puree of 25%, 50%, 75% and 100%. The research method used was randomized block design with 4 treatments and 3 replications. The purpose of study was to determine the concentration of banana puree on synbiotic yoghurt made from goat milk and banana puree with the best microbiological, pH value, viscosity and organoleptic characteristics. The banana used in this study will be processed into puree form. The milk that was used in this study is Saneen goat milk which has higher digestibility than cow milk. Synbiotic yoghurt is a yoghurt with the addition of prebiotics and lactic acid bacteria (LAB) that serves as probiotic which helps to improve digestion, able to survive in gastric acid condition and able to improve immune system.
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