The addition of Yam Tuber (<i>Dioscorea alata</i>) flour as a source of prebiotic on biomilk synbiotic characteristics

Yelnetty, Afriza; Tamasoleng, M.

doi:10.1088/1755-1315/247/1/012052

Cited by 6 publications

(4 citation statements)

References 3 publications

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“…Tepung Talas Beneng Yogurt Sinbiotik (Kusumasari & Pamela, 2019) Tepung Umbi Uwi Salami (Triasih et al, 2020) Tepung Umbi Gembolo Yogurt Sinbiotik (Ihsan et al, 2017) Tepung Talas Termodifikasi Yogurt Sinbiotik (Setiarto et al, 2017) Tepung Umbi Gembili Yogurt Sinbiotik (Bahtiar et al, 2020) Tepung Umbi Uwi Kuning Biomilk Sinbiotik (Yelnetty & Tamasoleng, 2019) Vol…”

Section: Jenis Aplikasimentioning

confidence: 99%

Short Review of Oligosaccharides Application from Local Indonesian Tubers as Prebiotic

Riyanto

Nafisah

2022

JFAP

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The application of prebiotics in processed food and feed has been widely carried out as an effort to improve the health level of humans and livestock. This literature review aims to provide an overview of the development of the use of local Indonesian tubers and their oligosaccharide content for prebiotic applications in food and feed. The results showed that local Indonesian tubers contain oligosaccharides among groups such as inulin, raffinose, glucomannan, and lactulose. Its applications in food processing include synbiotic yogurt and salami. While its prebiotic properties can also be applied as animal feed.

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Section: Jenis Aplikasimentioning

confidence: 99%

Short Review of Oligosaccharides Application from Local Indonesian Tubers as Prebiotic

Riyanto

Nafisah

2022

JFAP

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“…In addition, Dioscorea tubers have many nutritious benefits compared to other root crops [29]. Yam is rich with carbohydrates and it is a good source of prebiotics and has bioactive components; if it is administered into probiotic products it will help in increasing and balancing the growth of the microbiota in human's gut [30]. In addition, it contains prebiotic properties since it is rich with polysaccharides; this make the dietary fibers in yam resistant to the hydrolysis of the human digestive enzymes present in the intestine which are specific for glycosidic bonds as shown in Figure1.…”

Section: Yammentioning

confidence: 99%

Lactobacillus acidophilus and Non-Digestible Carbohydrates: A Review

Al-Kaf¹,

Huyop²,

Zainol³

2021

International Journal of Life Sciences and Biotechnology

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In the recent years, lactic acid bacteria species such as Lactobacillus are considering one of the important species of probiotics used in the food processing sector to produce fermented products. It plays a significant role for the transformation and preservation of food. Besides, there is a huge exploration of new molecules that promote health and exhibit potential for technological applications such as non-digestible carbohydrates. The non-digestible carbohydrates provide various health benefits such as balancing and sustaining the microbiota in the intestine and increasing the production of short chain fatty acids (SCFA). The aim of this review is to discuss some aspects of non-digestible carbohydrates as an enhancer for the growth of probiotics. These compounds can help in improving many characteristics of food such as sensory and textural properties.

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“…Bahan yang digunakan dalam penelitian ini adalah 4,800 mL susu UHT, skim milk 8%, sukrosa 6%, pati termodifikasi dari umbi uwi ungu (Dioscorea alata) dengan konsentrasi 0%, 0,1%, 0,2%, 0,3%, 0,4%, 0,5% , aquadest, (Yelnetty et al, 2019).…”

Section: Bahanunclassified

KUALITAS SENSORIS YOGHURT SINBIOTIK MENGGUNAKAN PATI TERMODIFIKASI DARI UMBI UWI UNGU (Dioscorea alata)

Yaumi¹,

Hadju²,

Yelnetty³

et al. 2020

ZOT

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YOGHURT SINBIOTIK SENSORY QUALITY USING MODIFIED STARCH FROM BULBS UBE PURPLE (Dioscorea Alata). The materials used in this study were 4.800 ml UHT milk, skim milk 8%, 6% sucrose, starch modified from Uwi purple tuber (Dioscorea alata) with a concentration of 0%, 0.1%, 0.2%, 0.3% , 0.4%, 0.5%, distilled water, alcohol, spritus, Thermopilus Streptococcus bacteria, Lactobacillus bulgaricus, Lactobacillus rhamnosus, and materials that were used for sensory testing is mineral water, and cucumber. This study uses a completely randomized design (CRD) with 6 treatments and the panelists were as replications. Organoleptic data measurement using hedonic test using 44 trained panelists. For a highly significant variable followed by HSD test. The variables were the color, aroma, texture, consistency and taste. Results of analysis of variance showed that the administration of the modified starch from Uwi purple tuber (Dioscorea alata) highly significant for color, aroma, texture, consistency and taste. Treatment with modified starch provision of uwi purple tuber (Dioscorea alata) as much as 0,4% of the best value of sensory qualities in the taste and texture of synbiotic yoghurt.Keywords: yoghurt, modified starch, tuber uwi purple, sensory properties

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The addition of Yam Tuber (Dioscorea alata) flour as a source of prebiotic on biomilk synbiotic characteristics

Cited by 6 publications

References 3 publications

Short Review of Oligosaccharides Application from Local Indonesian Tubers as Prebiotic

Short Review of Oligosaccharides Application from Local Indonesian Tubers as Prebiotic

Lactobacillus acidophilus and Non-Digestible Carbohydrates: A Review

KUALITAS SENSORIS YOGHURT SINBIOTIK MENGGUNAKAN PATI TERMODIFIKASI DARI UMBI UWI UNGU (Dioscorea alata)

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