Over past years, a dairy product called probiotic yogurt has been manufactured known as a functional food. In order to increase activity and improve growth and survival of probiotics and to improve technological properties of probiotic yogurt, prebiotics are added to its formulation. The aim of this study was to evaluate the effect of prebiotics (lactulose and inulin individually, and as mixtur...

The prevalence of type 2 diabetes mellitus (T2D) is increasing worldwide, and there are no long-term preventive strategies to stop this growth. Emerging research shows that perturbations in the gut microbiome significantly contribute development T2D, while modulators may be beneficial for T2D prevention. However, effective, safe, affordable, able administered daily not yet available. Based on o...

Yogurt is one of the most popular fermented dairy products worldwide, with huge consumer acceptance due to its health benefits. While shelf life still relatively low, freeze-drying could extend yogurt. Other non-milk raw materials that can be an alternative substrate in yogurt are local Indonesian beans, namely Mung bean and Garut red bean. Additionally, added fiber- carbohydrate-rich Manonjaya...

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 Departm...

In this study, Propionibacterium freudenreichii was used for in situ production of conjugated linoleic acid (CLA) yogurt. Firstly, effects process variables, including strain type, percentage milk fat, inoculum, quantity sunflower oil, concentration inulin, temperature fermentation and time storage at 4°C, on CLA by were investigated using screening method the Plackett–Burman design. Then optim...

Soybean has good nutritional and functional properties, which are essential for human physiology. Okara, a residue from soybean processing industries distinct profile of nutrients phytochemicals. Therefore, the current study was planned to investigate importance okara. In first phase this study, okara isolated characterized in terms protein, fat, ash, soluble dietary fiber, insoluble fiber. Fur...