The effect of variation concentration white oyster mushroom flour for quality yogurt mushroom taro synbiotic during storage

Abstract

Yoghurt was probiotic drink fermented by Lactobacillus bulgaricus, Streptococcus thermophiles, and Lactobacillus acidophilus. The source of prebiotics was 0.5% taro flour from a previous studied. This studied aims to investigate the effect of variations concentration of white oyster mushroom flour on the quality of synbiotic mushroom taro yogurt during a storage period of 4 weeks. The mushroom flour was added with a concentration of 0%; 0.10%; 0.20%; 0.30%; and 0.40%. The results for the concentration factor of white oyster mushroom flour and storage time had significantly different (p<0.05), namely the viscosity test, total lactic acid titrated, pH, viability lactic acid bacteria, and organoleptic tests. The results for the best mushroom taro yogurt, namely 0.01% white oyster mushroom flour, produced a valued that was not significant with previous studied. The results of the antioxidant test for the mushroom taro yogurt was very weak (ES50 807.50 ppm). There was an increase in dietary fibre content (0.11%), a decrease in total fat content (0.04%), an increase in protein content (0.24%), decrease in moisture content (0.5%), and increased levels of total carbohydrates (0.30%) from mushroom taro yogurt. The results of the quality test of mushroom taro yogurt was in accordance with Indonesian National Standard.