Physicochemical properties of goat milk yoghurt with synbiotics from inulin of mangrove apple and Lactobacillus plantarum
¹Universitas Diponegoro, Faculty of Animal and Agricultural Sciences, Department
of Animal Science, Semarang 50275, Central Java, Indonesia
²Universitas Diponegoro, Faculty of Animal and Agricultural Sciences, Department
of Food Technology, Semarang 50275, Central Java, Indonesia
³Universitas Muhammadiyah Purworejo, Faculty of Agricultural Science, Department of Animal Science, Purworejo 54151, Central Java, Indonesia
Physicochemical changes could affect the quality of goat milk yoghurt. Yoghurt quality has been improved by incorporating a synbiotic derived from a prebiotic combined with probiotics. This study aimed to evaluate the effect of different concentrations of synbiotics (inulin of mangrove apple and Lactobacillus plantarum) in the physicochemical properties of goat’s milk yoghurt. This study used a Completely Randomized Design (CRD) with 5 treatments and 4 replications, with differences in the concentration of synbiotics as much as 0, 2, 4, 6, and 8%. The addition of synbiotics was significant (p < 0.05) in the sugar reduction, colour, and syneresis of yoghurt products. They did not significantly affect (p > 0.05) the firmness of yoghurt texture. This study provides support for the addition of synbiotics to improve physicochemical properties of goat’s milk yogurt.