Synbiotic Yogurt Fortified with Bawang Dayak (Eleutherine palmifolia) Extract

Aims: The purpose of this research was to study the quality yogurt symbiotic fortified with Bawang Dayak (Eleutherine palmifolia) extract.
 Study Design: This used Completely Randomized Design (CRD) experimental method and consist 4 treatments.
 Place Duration Study: Sample: Animal Product Technology Laboratory Faculty Science Universitas Brawijaya, Food Quality Safety Testing Department Agricultural Technology, between June 2022 – December 2022.
 Methodology: material are skim milk, fresh starter bacteria (Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophillus), bawang dayak extract. were extracted using Microwave-Asisted Extraction (MAE) temperature 60-700C. which treatments 3 replications various concentration extract T0 (0%), T1 (1%), T2 (4%), T3 (6%), respectively. samples synbiotic fortification analyzed for their total lactic acid bacteria, antioxidant activity, viscosity color analysis.
 Results: Fortification in results highly significant different effects on parameters (lightness, redness yellowness) (P<0.01), but had no effect (P>0.05) bacteria. 6% (T3) produced best terms content redness, yellowness).
 Conclusion: treatment achieved