Comparison of Chemical Characteristics of Sinbiotik Yogurt Fermentation Using Streptococcus thermophilus Bacteria Lactobacillus delbrueckii subsp. bulgaricus and Chili Stalks

Purwaningtyas Kusumaningsih, Ni Wayan Nursini, Dylla Hanggaeni Dyah Puspaningrum

Abstract


Background: This study aimed to determine the comparison of nutritional content, Lactic Acid Bacteria content and acidity levels of milk-based yogurt using the stater Streptococcus thermophillus and Lactobacillus delbrueckii subsp. bulgaricus with chili stalks.

Research Methods: The method used in this study was an experimental method consisting of 3 treatments. The addition of prebiotics in the form of stone banana tuber flour aims to improve the quality of yogurt, namely increasing the growth of lactic acid bacteria.

Research Result: The results showed that the addition of prebiotics using chili stalks as a stater contained nutrients and the growth of lactic acid bacteria was better than the stater Streptococcus thermophiles and Lactobacillus delbrueckii subsp. bulgaricus.  


Keywords


Prebiotics; Probiotics; Synbiotics.

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References


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DOI: https://doi.org/10.17509/jafn.v6i1.86014

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