Sari Mustika, Sedarnawati Yasni, Suliantari
Cullinary Art Of Home Economics Department
Faculty Of Tourism and Hospitality Universitas Negeri Padang sarimustika101@gmail.com
ABSTRACT
Increased the beneficial of purple sweet potato puree that contain high levels of anthocyanins and antioxidants can be done through the manufacture of yoghurt sinbiotic, purple sweet potato puree as a prebiotic and a probiotic Lactobacillus rhamnosus R23.This study aimed to obtain a yoghurt product formulations sinbiotic of a mixture of cow’s milk with sweet potato puree purple and assess physicochemical characteristics and total lactic acid bacteria yogurt products sinbiotic produced. In the early stages of making yoghurt made by mixing milk, purple sweet potato puree at a concentration of 4, 6, and 8%. Then proceed with the manufacture of yoghurt sinbiotik using L. rhamnosus R23 with rasio 1: 1: 1, 1: 1: 2, 1: 1: 3 (v / v). Determination of yogurt products chosen based on the parameters: pH, total of titration acid, total dissolved solids and total lactic acid bacteria. Mixture of purple sweet potato puree 8% (w / v) and L. rhamnosus R23 3% (v / v) is chosen sinbiotic yoghurt with characteristics of pH 4.17, total of titration acid 1.23%, viscosity 559.3 cp, total dissolved solids10.9o Brix and total lactic acid bacteria1.4×109 cfu/ml.
KEYWORDS: cow’smilk, purple sweet potato puree, yoghurt sinbiotic