Abstract
Sorghum flour goat milk can be processed into functional food product, which is sinbiotic yoghurt. The aim of this study is to determine the appropriate concentration of sorghum flour to produce goat milk sinbiotic yoghurt with good characteristics. The method of this study is descriptive method and using Randomized Block Design with 4 treatments of sorghum flour addition by 2%, 3%, 4%, 5% (w/v) and 3 replications. The results showed that the addition of sorghum flour of 5% (b/v) was the selected treatment with microbiological quality, namely total acid resistant probiotic bacteria, total salt resistant probiotic bacteria, total lactic acid bacteria (BAL) in accordance with the standard of more than 7 log CFU/mL, pH and total titrated acid are in the acid range, total solids and viscosity tend to be in the yoghurt set range.
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