Sensory evaluation of synbiotic yoghurt with Banten taro flour as prebiotic

Abstract

Abstract Banten taro is indigenous food in Banten Province, Indonesia. The functional value of yogurt can be increased by the addition of Banten “beneng” taro flour to stimulate the growth of probiotic bacteria in the digestive tract. Banten taro had potential as prebiotic. Sensory quality was an importance aspect of food product. Flavor change caused by adding Banten taro flour in yoghurt was undetermined. This study was aimed to determined the effect of variation lactic acid bacteria starter for the sensory quality of Banten taro yoghurt synbiotic. A seven-point facial hedonic scale was used to evaluate six yogurt samples. Variation of lactic acid bacteria starter and fortification of modified taro flour was not given significant effect for organoleptic quality (taste, texture, and smell) of synbiotic yogurt. The results showed that the best combination starter to produce yogurt was Lactobacillus bulgaricus + Lactobacillus achidophillus + Streptococcus thermophillus.