Pengaruh Penambahan Pasta Ubi Jalar Ungu (Ipomoea batatas var. Ayamurasaki) pada Es Krim Sinbiotik terhadap Jumlah Bakteri Asam Laktat, pH, dan Overrun

Synbiotic ice cream is a functional food that consisting of probiotics and prebiotics. The addition purple sweet potato paste can be utilized as natural prebiotic source in making synbiotic cream. aim this research was to determine the effect on number lactic acid bacteria, pH, overrun. This conducted experimentally using completely randomized design with 4 concentration levels (0%, 5%, 10%, 15%) repeated 5 times. observed variables included pH data obtained were analyzed one-way analysis variance Duncan’s multiple range test if treatment showed significant variables. results had (P<0.05) bacteria but no 10% preferred count 1.98 x 10 8 CFU/mL, value 4.77 overrun 14.23%.