Pengaruh konsentrasi tepung pisang ambon dan penambahan Lactobacillus casei terhadap karakteristik kimia yogurt sinbiotik

Synbiotic yogurt is a that contains probiotics and prebiotics one type of functional food. This study aims to determine the effect addition L. casei ambon banana flour on chemical characteristics synbiotic yogurt. The was conducted using randomized group design with two treatments, namely starter concentration flour. Starters used: 1) Steptococcus thermophilus Lactobacillus bulgaricus; 2) thermophillus, bulgaricus, casei. added as follows: 0; 2,5; 5,0; 7,5; 10%. observed variables include pH, total titrated acid, reduction sugar. results showed culture increased Where, increase in decreases pH sugar but increases acid