Physicochemical and Microbiological Quality of Synbiotic Yogurt with The Addition of Hanjeli Flour (Coix lacryma-Jobi L.) as a Natural Stabilizer

¹ Livestock Product Processing Technology Department, Politeknik Negeri Banyuwangi, Jalan Raya Jember Km. 13, Labanasem, Kabat, Banyuwangi, Jawa Timur 68461.
² Agribusiness Department, Politeknik Negeri Banyuwangi Jalan Raya Jember Km. 13, Labanasem, Kabat, Banyuwangi, Jawa Timur 68461.

^* Corresponding author: dewiarum@poliwangi.ac.id

Abstract

This research aims to determine the physicochemical quality of synbiotic yogurt with the addition of hanjeli flour (Coix lacryma-jobi L.) as a natural stabilizer and substrate for probiotic growth, besides being able to improve the quality of synbiotic yogurt by increasing the viscosity value, improving the texture and stability, and reducing the syneresis value. Research variables include viscosity value, syneresis, water holding capacity, pH value, total acid, and total lactic acid bacteria. The method used in this research was a Completely Randomized Design (CRD) consisting of 4 treatments, including P0 (hanjeli flour concentration 0% + skim milk 2%); P1 (hanjeli flour concentration 1% + skim milk 2%); P2 (2% hanjeli flour concentration + 2% skim milk); and P3 (3% hanjeli flour concentration + 2% skim milk). The data obtained were analyzed using Analysis of Variance (ANOVA); if there were real differences, then it was continued with the Duncan’s Multiple Range Test (DMRT). The results of the analysis of variance showed that the addition of hanjeli flour with different concentrations had a significant effect (P<0.05) on the viscosity, syneresis, water holding capacity, pH value, total acid, and total lactic acid bacteria values. The conclusion from this research is that P3 is the best treatment with a viscosity value of 4250 cP, syneresis 17.09%, WHC 90.62%, pH 4.02, total acid 1.26%, and total lactic acid bacteria 7,42 log CFU/g.