Abstract
There are many variations of Yam ( Dioscorea spp.) which spread out in the world including Indonesia. Those variations could be categorized based on their shape, size, colour, and flavour of their tuber. The genus of Dioscorea spp. has more than 600 species, such as Dioscorea hispida , Dioscorea esculenta (lesser yam), Discorea bulbifera , Dioscorea alata (purple yam), Dioscorea opposita (white yam), Dioscorea villosa (yellow yam), Dioscorea altassima , and Dioscorea elephantipes. At the present, the utilization of yam tubers is seen to be limited. The purpose of the research was to evaluate the properties/characteristics of dried synbiotics yoghurt from lesser yam tubers. The treatment on this study was performed by the number of substitution of lesser yam tubers and the fermentation time. The results show that the dried synbiotics yoghurt that most preferred by consumers was G 2 F 3 (lesser yam 40% and fermentation time 22 hours) with an average value 3.65. It is followed by the total LAB (lactic acid bacteria) 8,15 log cfu/g, pH 4.27, total lactic acid 1.02%, yield of dried synbiotic yoghurt 32.30%, and total soluble protein 4.53%.
Highlights
One of the food products being developed recently is a functional food
Total lactic acid bacteria The results show that the fermentation time and the levels of lesser yam tubers effect on the total lactic acid bacteria in dried symbiotics yoghurt were produced (Figure 1)
Increasing in the fermentation time and levels of lesser yam tubers can lead to increase in the total lactic acid bacteria in the yoghurt
Summary
One of the food products being developed recently is a functional food. Functional food is defined as the food that provides beneficial effects for health apart from the fulfillment of basic nutritional needs. One example of a functional food is the one that is containing probiotic bacteria and prebiotic compound. Probiotics are foods supplements which contain live microbial that have beneficial effects on the health of its host. The function of probiotics includes the following; improving gastrointestinal health, suppresses the growth of pathogenic bacteria, synthesizes vitamins and protein, helps in the absorption of nutrients, aids to overcome lactose intolerant, as well as stimulate immune function (Pompei, et al, 2008). Prebiotics is food components that cannot be digested in the upper gastrointestinal tract They selectively stimulate the growth and activities of beneficial bacteria in the digestive tract, such as Bifidobacterium and lactobacilli, so as to improve the health of the host (Gibson, 2004; Pompei et al, 2008; Gaggia et al, 2010). That is 14.77% (db) (Winarti et al, 2011)
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