Potensi Sirop Umbi Yakon sebagai Prebiotik Dadih Susu Sapi untuk Asupan DMT2

Nutrisia (Yogyakarta) Pub Date : 2023-09-26 DOI:10.29238/jnutri.v25i1.283

Dera Nurul Fadila, Nanang Nasrulloh

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Abstract

Background: The prevalence of people with Type 2 Diabetes Mellitus (T2DM) is ≥90% of the total diabetics worldwide. The formulation of dadih of cow’s milk with the addition of yacon tuber syrup can potentially be a synbiotic product. Consumption of synbiotic products in people with T2DM can provide a glycemic control effect. Objective: Analyzed the effect of adding yacon tuber syrup on total lactic acid bacteria (LAB), pH, total acid, and acceptability of cow’s milk dadih. Method: The research design was experimental with a single-factor completely randomized design (CRD) and three repetitions. The method used to analyze the total LAB test uses total plate count (TPC), the pH test using a pH meter, the total acid test using the acid-base titration method, and the acceptability test using an organoleptic test with a hedonic scale (1-9). Results: the addition of yacon tuber syrup affected the pH value (p= 0,016). While, it did not show a significant effect (p>0,05) between the addition of yacon tuber syrup on total LAB, total acid, and organoleptic. Conclusion: Product F2 with added 20% yacon tuber syrup was the best formula with the highest total LAB and acceptability.

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作为牛奶凝乳的前生凝乳用于DMT2摄入量

背景:全球2型糖尿病(T2DM)患病率≥90%。在牛奶中加入雪莲果糖浆的配方可能是一种潜在的合成产品。2型糖尿病患者食用合成产品可起到控制血糖的作用。目的:分析添加雪莲果糖浆对牛奶大滴总乳酸菌(LAB)、pH、总酸及接受度的影响。方法:采用试验设计，采用单因素完全随机设计(CRD)， 3次重复。用于分析总LAB测试的方法是使用总板计数(TPC)，使用pH计进行pH测试，使用酸碱滴定法进行总酸测试，使用hedonic量表(1-9)进行可接受性测试。结果:雪莲糖浆的加入对pH值有影响(p= 0.016)。而添加雪冬块茎糖浆对总乳酸、总酸和感官值无显著影响(p> 0.05)。结论:F2产品添加20%雪莲果糖浆为最佳配方，总LAB最高，可接受。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Nutrisia (Yogyakarta)

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