The addition of Yam Tuber (Dioscorea alata) flour as a source of prebiotic on biomilk synbiotic characteristics

1st International Conference of Animal Science and Technology 2018

Yelnetty, A.^1 ; Tamasoleng, M.^1

Department of Animal Production, Faculty of Animal Science, Sam Ratulangi University, Jalan Bahu Kampus, Kleak, Malalayang. Manado

95115, Indonesia^1

关键词: Completely randomized designs;    Experiment design;    Lactic acid bacteria;    Lactobacillus bulgaricus;    Lactobacillus rhamnosus;    Least Significant Difference tests;    Microbial characteristics;    Probiotic bacteria;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/247/1/012052/pdf
DOI  :  10.1088/1755-1315/247/1/012052

来源: IOP

【 摘 要 】

Yam tuber is quite abundant in Indonesia and has high carbohydrate and has inulin content. Tuber yam has not been widely used as an ingredient of biomilk synbiotic or yoghurt products. This study aimed to investigate the effects addition of yam Tuber (Dioscorea alata) flour as a source of prebiotic, on physicochemical and microbial characteristics of biomilk synbiotic. Starter culture on biomilk process using Streptococcus thermophillus and Lactobacillus bulgaricus as probiotic bacteria used Lactobacillus rhamnosus. The experiment design in this study using a Completely Randomized Design with six treatments of three replicates. The treatments on this study were the percentage of yam tuber flour. Different data between subjected will be continued with Least Significant Difference Test (LSD). The results of the research showed that addition of yam tuber flour has a significant effect (P