Pengaruh Starter Bakteri Asam Laktat Dan Penambahan Tepung Talas Termodifikasi Terhadap Kualitas Yogurt Sinbiotik

Yogurt was the one of functional food product which contains probiotic bacteria to improve the balance of intestinal microflora. The functional value of yogurt can be increased by the addition of modified taro flour to stimulate the growth of probiotic bacteria in the digestive tract. This study aimed to determine the effect of variation lactic acid bacteria starter and fortified of modified taro flour for the quality of taro yogurt synbiotic. This research used statistical randomized block design. The parameters which used to determine the quality of yogurt in this study were pH value, total acid content, the viability of lactic acid bacteria and organoleptic tests. The results showed that the best combination starter to produce yogurt were starter Lactobacillus bulgaricus + Lactobacillus achidophillus + Streptococcus thermophillus with a pH value of 4, total acid content 1.32 persen, total lactic acid bacteria 6.93 log cfu / ml, and total organoleptic test by a value of 4.5. Meanwhile, the best formulation was added to modify taro flour (TTM) 0.5 persen (w/v) to produce taro yogurt synbiotic with pH value 4.5, total acid content 1.44 persen, total lactic acid bacteria (LAB) 7.01 log cfu / ml, and total organoleptic test 4.215. Variation of lactic acid bacteria starter and fortification of modified taro flour was not given significant effect for pH, total lactic acid content and organoleptic quality (taste, texture, colour, smell) of synbiotic yogurt. Based on microbiology and organoleptic standard, qualities of taro yogurt synbiotic products stay awake during the storage period of 4 weeks at cold temperatures.Keywords: product quality, lactic acid bacteria starter, prebiotic taro flour, taro yogurt synbiotic Jurnal Riset Teknologi Industri, Vol 11 No.1 Juni 2017, 18-30