Analisis Nilai Tambah Asinan Rebung Bambu Tabah  (Gigantochloaa nigrociliata Burze-Kurz) Berdasarkan Nilai Organoleptik Terbaik Selama Fermentasi

The purpose of this study is to determine the added value of the processed bamboo shoots pickle at the optimum fermentation time. The study was divided into 3 stages, the first stage were determining the best organoleptic properties during fermentation, secondly analyzing the characteristics of bamboo shoots pickles at determined optimum fermentation time, and lastly analyzing the added value of processing the bamboo shoots turned to pickles. The results showed that the most preferred organoleptic value of bamboo shoots pickles was fermentation on day 4 with the hedonic score of 5.65 (slightly preferred ? preferred) with chemical and microbiological characteristics of bamboo shoots and its liquids microbial population 4.6 x 107 CFU/ml and 8.4 x 107 CFU/ml, and lactic acid levels of 0.56% and 0.63%, with salinity of 2.89% and 3.51%, pH 4.0 and 3.7 and reduced sugar content of 1.87% and 2.70%. The value added analysis showed that in a year scenario the producing of bamboo shoots to become pickled using raw materials as much as 566.4 Kg could produce 1510.4 Kg of bamboo shoots pickles (320 gram/jar), of which the results obtained an added value of IDR 566.984.936/ year with added value ratios amounting to 87.89% and the profit received by the company is IDR. 554.273.072 (92.09%). Keyword: Gigantochloaa nigrociliata Burze-Kurz, bamboo shoot pickle, fermentation, organoleptic, added value.

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PEMANFAATAN FERMENTASI REBUNG UNTUK BAHAN SUPLEMEN PANGAN DAN TEPUNG SERAT

Jurnal Riset Industri Hasil Hutan ◽

10.24111/jrihh.v3i1.1187 ◽

2011 ◽

Vol 3 (1) ◽

pp. 37 ◽

Cited By ~ 1

Author(s):

Andri Taruna Rachmadi

Keyword(s):

Metal Content ◽

Local Food ◽

Raw Materials ◽

Starch Content ◽

Quality Standard ◽

Food Supplements ◽

Crude Fiber ◽

Bamboo Shoot ◽

Spontaneous Fermentation ◽

Bamboo Shoots

One of the solutions to fulfill the food sustainability is diversification of local food. One of the local food that potential to be used and processed is bamboo shoots. In South Kalimantan, the potential of bamboo as a producer of bamboo shoot plants with an estimated total area of 2158 hectares with a potential of 6 million stems. To increase the value and health of bamboo shoots can be made with fermentation. Fermentation is done by two methods, enzimatic fermentation and spontaneous fermentation. The results of the highest crude fiber obtained in spontaneous fermentation of bamboo shoots Haur 44.46% while the highest starch content present in fermented bamboo shoots Paring stater of 13.91%. Metal content, everything is still fulfill the quality standard. Flour bamboo shoots can be used as food supplements or raw materials of fiber flour.Keywords: bamboo shoots, fermentation, fiber flour

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NILAI TAMBAH PENGOLAHAN KANGKUNG HIDROPONIK MENJADI KANGKUNG RENDANG

Jurnal Agrilink ◽

10.36985/agrilink.v9i2.433 ◽

2020 ◽

Vol 2 (2) ◽

pp. 95-106

Author(s):

Indrawaty Sitepu ◽

Nurmely Violeta Sitorus

Keyword(s):

Raw Materials ◽

Value Added ◽

Data Retrieval ◽

Rice Flour ◽

Production Costs ◽

Added Value ◽

Water Spinach ◽

A Value ◽

Chicken Eggs

Kangkung hidroponik menjadi kangkung rendang merupakan kegiatan yang dapat meningkatkan nilai tambah, menghasilkan produk yang dapat dikonsumsi, serta menambah pendapatan dan keuntungan produsen.Tujuan penelitian untuk menguraikan apa saja tahapan pengolahan kangkung hidroponik menjadi kangukung rendang, menganalisis biaya produksi, penerimaan, dan pendapatan, menganalisis nilai tambah pengolahan kangkung hidroponik menjadi kangkung rendang, menganalisis apakah usaha pengolahan kangkung hidroponik menjadi kangkung rendang layak diusahakan. Penelitian ini dilakukan di Jalan Bromo lorong Amal Medan Denai Kota Medan. Penentuan daerah penelitian dilakukan secara purposive, Metode pengambilan sampel secara sensus yaitu usaha Syifa Hidroponik dengan pengambilan data ulangan selama 2,5 bualan sebanyak 10 kali ulangan. Hasil penelitian: 1) Tahapan pengolahan kangkung hidroponik menjadi kangkung rendang yaitu: Penyediaan bahan baku kangkung hidroponik, kangkung dihaluskan, pengadonan kangkung, telur ayam, tepung beras dan garam, kangkung dikukus, kangkung didinginkan, dipotong-potong, digoreng, pemasakan bumbu rendang, pencampuran kangkung yang digoreng dengan bumbu rendang dan pemasaran. Total biaya pengolahan kangkung hidroponik menjadi kangkung rendang untuk sekali produksi sebesar Rp 545.291,83, penerimaan sebesar Rp 1.500.000,00, per sekali produksi dan pendapatan sebesar Rp 954.708,17 per sekali produksi. Nilai tambah yang dihasilkan dari pengolahan kangkung hidroponik menjadi kangkung rendang tergolong tinggi dengan rasio nilai tambah 75,31% > 50%.Usaha pengolahan kangkung hidroponik menjadi kangkung rendang layak untuk diusahakan dengan nilai R/C rasio 2,75 > 1. Abstract Hydroponic water spinach into rendang water spinach is an activity that can increase added value, produce edible products, as well as increase producer income and profits. The purpose of the research is to describe what are the stages of processing hydroponic water spinach into rendang kangukung, analyze production costs, revenue, and income, analyze added value of processing hydroponic water spinach into rendang water spinach, analyzing whether the business of processing hydroponic water spinach into rendang water spinach is worth the effort. This research was conducted in Jalan Bromo Amal Medan Denai alley Medan City. Determination of the study area was done purposively, census sampling method that is Syifa Hydroponic business with retrieval data retrieval for 2.5 boasting as many as 10 replications. The results of the study: 1) The stages of processing hydroponic water spinach into rendang water spinach, namely: Provision of raw materials for hydroponic water spinach, crushed water spinach, stirring water spinach, chicken eggs, rice flour and salt, steamed water spinach, water spinach water spinach, cut into pieces, fried, fried spicy water spinach, cooking water spinach kale, chicken egg, rice flour and salt, steamed water spinach, water spinach kangkung cooled, cut, fried, cooking spices, rendang, mixing fried kale with spicy rendang and marketing. The total cost of processing hydroponic water spinach into rendang water spinach for one production is Rp. 545,291.83, revenue is Rp. 1,500,000.00, per production and income is Rp. 954,708.17 per production. The added value generated from the processing of hydroponic water spinach into rendang water spinach is classified as high with a value added ratio of 75.31%> 50%. The business of processing hydroponic water spinach into rendang water spinach is feasible to be cultivated with an R / C ratio of 2.75> 1.

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ADDED VALUE ANALYSIS ON FRIED ONION OF UD. SAFARI BAWANG GORENG IN KELURAHAN KEBUN TEBENG BENGKULU CITY

Jurnal Agroindustri ◽

10.31186/j.agroind.8.1.62-70 ◽

2018 ◽

Vol 8 (1) ◽

pp. 62-70

Author(s):

Zuhardi Perdana Putra ◽

Reswita Reswita Reswita ◽

Irnad Irnad Irnad

Keyword(s):

Economic Growth ◽

Raw Materials ◽

Value Added ◽

Raw Material ◽

Added Value ◽

Value Analysis ◽

Horticultural Crops ◽

Processed Products ◽

A Company

ABSTRACTAgroindustry is an agriculture based industry that has an important role in economic growth in Indonesia. One of the agricultural subsector is horticultural crops, namely onion. The need for onion consumption in Indonesia has always increased. In the Bengkulu city there is a company engaged in the industry of fried onions are "UD. Safari Bawang Goreng". This research is done with consideration of the company has long standing, big enough company, and produce about 336 kg/day. Fried onions are processed products that are processed from the main source of raw material is onion. The processed onion comes from Brebes Java. To know the process can be done by the method of observation, and participation. Processed red onion products produce added value that can be analyzed by Hayami method. The process of onion processing into fried onions consists of several stages, namely the provision of raw materials, onion gaebage, sorting, slicing onion, affixing onion with flour, frying, pressing, packaging. The process of onion treatment into fried onions is called value added. The added value obtained in this study amounted to Rp 9549.65 / Kg BB.Keywords: Fried Onion, Hayami Method, Added Value.

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Research of the Ukraine light industry main market segments during the COVID-19 pandemic

Management and Entrepreneurship in Ukraine: the stages of formation and problems of development ◽

10.23939/smeu2021.02.338 ◽

2021 ◽

Vol 2021 (2) ◽

pp. 338-352

Author(s):

Olena Shandrivska ◽

◽

I. Yunko ◽

Keyword(s):

Raw Materials ◽

Aggregate Demand ◽

Value Added ◽

Domestic Market ◽

Government Support ◽

Added Value ◽

Light Industry ◽

Technology Parks ◽

Transport Problems ◽

High Share

This article aims to improve the theoretical and applied bases of activating the development of the light industry market in Ukraine by determining the factors that influence this process. Design / methodology / approach — In the article, authors use a set of scientific methods that ensured the conceptual integrity of the study, in particular: logic — to study the evolution of development of the light industry market; system аnd observation -to highlight the conceptual foundations of the light industry market; methods of dialectical reasoning, induction, deduction — to justify principles of development; statistical analysis — to study the peculiarities of the development of the light industry market in Ukraine (under the influence of the COVID pandemic — 19). The concept of sustainable development of the industry is adhered to in the work. Ukraine’s light industry is a multi-segment industry for the production of final consumer goods with rapid capital turnover. This industry has significant production potential in the process of meeting the domestic needs of consumers in non-food products. Nevertheless, the demand of the domestic market is predominantly met by imports. Only certain segments of light industry (for example, textile, etc.) have a promising growth in terms of entering foreign markets, but with a high share of tolling operations in Ukrainian exports. The light industry market needs to overcome the high dependence of imported raw materials; increase price competitiveness of domestic goods, reduction of illegal imports and shadow production of goods in the domestic market of light industry. The analysis of the influence of factors on the development of the light industry market revealed the following main trends in the industry: reduction of aggregate demand and production of goods (through consumers’ appeals to meet basic needs during the pandemic); consolidation of participants in the domestic market of light industry and exit from the market of weak counterparties; high dependence on world prices for raw materials, which has a low level of quality; growth of consignments of groupage cargoes; emergence of logistical and transport problems; deepening outsourcing in value chains; development of contactless delivery of goods to home; intensification of intra-industry competition and a significant share of the shadow sector; low productivity in the industry and shortage of qualified personnel. The industry needs to gain a highly competitive status through the production of high quality goods and increase supplies of products for export with a high share of value added, reduce the flow of used clothing, government support for the development of the sector. Prospects for the development of the sector are supported by the high adaptability of Ukrainian enterprises to changing market conditions, especially in the context of the COVID-19 pandemic. The development potential of the light industry market should be realized in terms of ensuring the competitiveness of Ukrainian products: by improving the quality of raw materials imports, improving the production structure, taking into account the innovative potential of the industry and the prospects for expanding the capacity of the light industry market, through the formation of industrial technology parks, clusters, vertically integrated structures with the involvement of representatives small and medium-sized businesses, as the most adaptable to the light industry market, as well as improving logistics chains for creating added value, a network of wholesale and branded trade, strengthening the marketing and logistics departments of light industry enterprises.

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NILAI TAMBAH DAN SALURAN PEMASARAN IKAN JULUNG-JULUNG (Hemirhamphus Sp) ASAP DI DESA BUAJANGKA KECAMATAN BUNGKU SELATAN KABUPATEN MOROWALI PROVINSI SULAWESI TENGAH

Jurnal Pengolahan Pangan ◽

10.31970/pangan.v4i2.29 ◽

2019 ◽

Vol 4 (2) ◽

pp. 51-58

Author(s):

Ahsan Mardjudo ◽

Ade Ayu

Keyword(s):

Raw Materials ◽

Value Added ◽

Marketing Channel ◽

Marketing Channels ◽

Added Value ◽

Fish Products ◽

Qualitative And Quantitative ◽

A Value ◽

Quantitative Descriptive ◽

Central Sulawesi

This research aims to find out the fumigation process (local: roa fish)and the added value of fumigation processing, and knowing the marketing channels for roa fish in Buajangka village, South Bungku District of Morowali regency in Central Sulawesi Province. Data collection in this research was carried out by census method to all people who conduct fumigation of smoked-baffled fish (roa fish) in Buajangka Village. The data were analysis through qualitative and quantitative descriptive approaches. The research results show that technically, the fumigation process for roa fish starts from receiving raw materials, washing, transporting, clamping and fixing clips, structuring, fumigation process, and packaging or packing. The added value generated from the cocoa fumigation business in Buajangka Village, South Bungku District in per bunch of roa fish is Rp. 6,082. The added value generated from the cocoa fumigation business in the study area was relative low with a value added ratio> 50% (40.54%). While the marketing channel of Roa's fish fumigation business sells smoked roa fish products directly to consumers and collectors who come from outside the region such as Kendari, Bungku Tengah, Tentena, Poso and Palu who come directly to the place of roa fumigation.

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ANALISIS KETERSEDIAAN BAHAN BAKU DAN NILAI TAMBAH PRODUK MANISAN PADA AGROINDUSTRI REZEKI MORO DI DESA PESUCEN KECAMATAN KALIPURO KABUPATEN BANYUWANGI

SEPA Jurnal Sosial Ekonomi Pertanian dan Agribisnis ◽

10.20961/sepa.v15i2.27594 ◽

2019 ◽

Vol 15 (2) ◽

pp. 180

Author(s):

Inkatama Kharismawanti ◽

Djoko Soejono

Keyword(s):

Data Analysis ◽

Raw Materials ◽

Value Added ◽

Raw Material ◽

Added Value ◽

Optimal Time ◽

Processed Foods ◽

Stock Level ◽

A Value

Candied fruit is one of the processed foods which favored by many people. One of the sweets agro-industry that exists in Pesucen, Kalipuro, Banyuwangi is Rezeki Moro agro-industry. This study aimed to find out: 1) the stock level of raw materials of candid fruit in Rezeki Moro agro-industry, 2) the optimal time to reorder raw materials, and 3) the amount of added value of fruit after being processed into candied fruit. The data analysis used was the analysis of raw materials availability using EOQ and ROP methods and value-added. The result of the study showed that the need for raw material such as nutmeg was 30 kilograms, while the number of economical orders with the EOQ method was 73 kilograms. The need for tamarind was 25 kilograms, while the number of economical orders with the EOQ method was 32 kilograms, also the need for ceremai (Phyllantus acidus) was 50 kilograms while the number of economical orders with the EOQ method was 60 kilograms. The level of reordering of raw materials from all sweets product in Rezeki Moro agro-industry was efficient since the ROP point was smaller than the EOQ point. The processing of candied nutmeg provided an added value of Rp. 9,848.00 (39.39%). The added value of processing candied tamarind is Rp. 17,468.00 (46%). Furthermore, the processing of candied ceremai has added value Rp. 12,548.00 with a value-added ratio of 43.5%. Manisan buah adalah salah satu bentuk makanan olahan yang banyak disukai oleh masyarakat. Salah satu Agroindustri manisan yang ada di Desa Pesucen Kecamatan Kalipuro Kabupaten Banyuwangi adalah Agroindustri Rezeki Moro. Penelitian ini bertujuan untuk mengetahui (1) tingkat persediaan bahan baku manisan buah pada agroindustri manisan Rezeki Moro, (2) waktu optimal pemesanan kembali bahan baku (3) besarnya nilai tambah buah setelah dijadikan manisan buah. Analisis data menggunakan analisis ketersediaan bahan baku dengan metode EOQ dan ROP serta nilai tambah. Hasil Penelitian menunjukkan bahwa kebutuhan bahan baku pala adalah sebesar 30 kilogram sedangkan jumlah pemesanan ekonomis dengan metode EOQ adalah sebesar 73 kilogram. Kebutuhan bahan baku asem adalah sebesar 25 kilogram sedangkan jumlah pemesanan ekonomis dengan metode EOQ adalah sebesar 32 kilogram, begitu juga dengan Kebutuhan bahan baku ceremai adalah sebesar 50 kilogram sedangkan jumlah pemesanan ekonomis dengan metode EOQ adalah sebesar 60 kilogram. Tingkat pemesanan kembali bahan baku dari semua produk manisan pada Agroindustri Manisan Buah Rezeki Moro adalah efisien, dikarenakan nilai ROP lebih kecil daripada nilai EOQ. Pengolahan manisan pala memberikan nilai tambah sebesar Rp. 98,48,00 (39,39%). Nilai tambah pengolahan manisan asem sebesar Rp. 17.468,00 (46%). Selain itu, pengolahan manisan ceremai memiliki nilai tambah sebesar Rp. 12.548,00 (43,5%).

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STRATEGI PENGEMBANGAN INDUSTRI PENGOLAHAN KOMODITAS RUMPUT LAUT E. COTONII UNTUK PENINGKATAN NILAI TAMBAH DI SENTRA KAWASAN INDUSTRIALISASI

Jurnal Kebijakan Sosial Ekonomi Kelautan dan Perikanan ◽

10.15578/jksekp.v5i1.1013 ◽

2015 ◽

Vol 5 (1) ◽

pp. 27 ◽

Cited By ~ 1

Author(s):

Hikmah Hikmah

Keyword(s):

Human Resources ◽

Potential Distribution ◽

Raw Materials ◽

Central Area ◽

Value Added ◽

Added Value ◽

Exchange Potential ◽

Seaweed Production ◽

Seaweed Industry

Tulisan ini bertujuan untuk mengkaji tentang potensi dan peluang, p ermasalahan sertapengembagan industri rumput laut. Rumput laut merupakan salah satu komoditas perikanan budidayayang mampu meningkatkan perekonomian masyarakat, menyerap tenaga kerja dan meningkatkandevisa negara. Potensi sebaran rumput laut di Indonesia sangat luas baik yang tumbuh secara alamimaupun yang dibudidayakan di laut. Peluang menuju pengembagan Industri rumput laut masih terbuka dilihat dari potensi lahan budidaya, ketersediaan bahan baku, maupun dari sisi permintaan produk olahan.Permasalahan dan tantangan terkait kemampuan Indonesia dalam mengekspor dan bersaing dalamperebutan pangsa pasar dunia untuk pemenuhan kebutuhan rumput laut dunia antara lain rendahnyakualitas dan kontinuitas bahan baku, permodalan, lemahnya sumberdaya manusia dan kelembagaan,serta permasalahan pemasaran produk rumput laut. Strategi kebijakan pengembangan industripengolahan rumput laut E. cotonii untuk peningkatan nilai tambah adalah peningkatan produktivitas dankualitas rumput laut, pengembangan industri pengolahan rumput laut setengah jadi (ATC,SRC dan RC)secara bertahap di sentra kawasan produksi rumput laut, dan pengembangan skala usaha pengolahanrumput laut siap konsumsi dari skala tradisoinal menjadi skala industri.Title: Strategy of Commudity Precessing Industry DepelopmentE. cottonii Seaweed to Increasing Value Added in The AreaCenter of IndustrializationThis paper aims to assess the potential and opportunities, problems and developing a seaweedindustry. Seaweed is one aquaculture commodity that is able to improve the economy, provide employmentand increase foreign exchange. Potential distribution of seaweed in Indonesia is very wide both naturallygrown and cultivated in the sea. Opportunities towards developing a seaweed industry is still open inview of the potential for the cultivation of land, availability of raw materials and processed productsfrom the demand side. Problems and challenges related to Indonesia’s ability to export and compete inthe race for market share to meet the needs of the world’s seaweed were low quality and continuity ofraw materials, capital, human resources and institutional weaknesses, as well as marketing problemsseaweed products. Strategy of commudities E. cotonii seaweed processing industry to developmentincrease the added value is increased productivity and quality of seaweed, seaweed processing industrydevelopment of semi-finished (ATC, SRC and RC) gradually in the central area of seaweed production,and the development of business scale processing of seaweed ready for consumption on the scaletradisoinal be scale industries.

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Analisis Nilai Tambah Melinjo pada Sentra Industri Emping di Desa Bandar Kecamatan Sukomoro Kabupaten Magetan

Agriecobis : Journal of Agricultural Socioeconomics and Business ◽

10.22219/agriecobis.vol2.no1.58-66 ◽

2019 ◽

Vol 2 (1) ◽

pp. 58

Author(s):

Eka Adityaningrum ◽

Sri Marwanti ◽

Wiwit Rahayu

Keyword(s):

Raw Materials ◽

Value Added ◽

Simple Random Sampling ◽

Added Value ◽

Average Revenue ◽

The Cost ◽

Industrial Center ◽

Total Average Cost ◽

Total Average

Agricultural commodities are generally produced as raw materials and are easily damaged, so they need to be directly consumed or processed first. The processing can increase the added value of agricultural products. The purpose of this study was to determine the cost, revenue, profit, efficiency, and value added of melinjo chips industry in Industrial Center at Bandar Village Sukomoro District Magetan Regency. The basic method of research used is descriptive analytical method. The determination of the sample area is purpossive which is Bandar Village Sukomoro District Magetan Regency because those village is the center of the melinjo chips industry in Magetan Regency. The respondents are found and gathered by using the proportional method and the respondents are found gathered simple random sampling method. The result of this research shows that total average cost spent by those industrialists in Bandar village is Rp5.816.109,00 per month. The average revenue for each of them is Rp7.826.667,00 per month and the profit is Rp2.010.492,00 per month. The running of melinjo chips industries is efficient. It can be known by efficiency value (R/C ratio) 1,42. The business of melinjo chips in Bandar Village, Sukomoro District, Magetan Regency provides added value of Rp. 8,645.00 / kg

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VALUE ADDED ANALYSIS OF WATER HYACINTH BAGS AS REGIONAL FEATURED PRODUCT

Teknika: Engineering and Sains Journal ◽

10.51804/tesj.v2i2.279.115-118 ◽

2018 ◽

Vol 2 (2) ◽

pp. 115

Author(s):

Khoirul Hidayat ◽

M Yaskun ◽

M. Adhi Prasnowo

Keyword(s):

Water Hyacinth ◽

Raw Materials ◽

Descriptive Analysis ◽

Value Added ◽

High Growth ◽

Added Value ◽

Growth Speed ◽

Produce Water ◽

A Value ◽

Value Of Water

Research has a purpose and direction to maximize the value of water hyacinth. The condition of water hyacinth which has a high growth speed so that this plant is considered as a weed that can damage the aquatic environment. Water hyacinth is easily spread through water channels to other water locations, so the growth of water hyacinth can develop rapidly. So far, water hyacinth has become a problem for the community, because the presence of water hyacinth is not smooth, reservoirs and swamps are dirty. One of the processed products of water hyacinth is the bag. Thereforethe implementation of research leads to an analysis of the added value (added value) of water hyacinth into the water hyacinth bag. This study uses the Hayami method and descriptive analysis. The use of descriptive analysis to obtain data about raw materials and the use of additional materials to produce water hyacinth bags, then the results go to the value-added analysis with the Hayami method. The results of this study indicate that the added value (added value) obtained from the processing of water hyacinth into the water hyacinth bag in Ghandis Craft is Rp. 10,000/kg or IDR. 50,000/product, with a ratio of value added to the output value of 50% which has a value of greather than or equal to 40% so that it has a high value-added category with a workforce income of 53,333%, the contribution of other inputs 33,333%, and the profit of entrepreneurs is 13,333%. Whereas in R & D Handicraft is IDR. 8,000/kg or IDR. 40,000/product, with a ratio of value added to the output value of 44,444% which has a value of greather than or equal to 40% so that it has a high value-added category with a workforce income of 53,846%, the contribution of other inputs 38,462%, and the entrepreneur's profit of 7,692%. Therefore, the manufacture of water hyacinth bag products provides high added value because of more than 40%.

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Utilization of Lesser Yam (Dioscorea esculenta L.) Flour as Prebiotic in Yogurt to Total Lactic Acid Bacteria (LAB), Sugar Reduction, and Organoleptic Properties

Digital Press Life Sciences ◽

10.29037/digitalpress.22325 ◽

2020 ◽

Vol 2 ◽

pp. 00011

Author(s):

Yoyok Budi Pramono ◽

Nurwantoro Bambang Dwiloka ◽

Sri Mulyani ◽

Bhakti Etza Setiani ◽

Maulida Rochmayani ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Raw Materials ◽

Sugar Content ◽

Streptococcus Thermophilus ◽

Lactobacillus Bulgaricus ◽

Crude Fiber ◽

Organoleptic Properties ◽

Randomized Design ◽

Sugar Reduction

This study aims to determine the effect of the concentration the addition of lesser yam as prebiotic to total Lactic Acid Bacteria (LAB), reducing sugar content, crude fiber, viscosity, and organoleptic properties of yogurt with a combination of three bacteria (Streptococcus thermophilus, Lactobacillus bulgaricus, and Lactobacillus acidophilus). The design of this study used a completely randomized design (CRD) with 4 treatments and 5 replications with variations in the addition of lesser yam tuber, namely T1 with a concentration of 0%, T2 with a concentration of 2%, T3 with a concentration of 4% and T4 with a concentration of 6%. The raw materials used are pasteurized fresh cow's milk, lesser yam tuber flour, and yogurt starter. The results showed that the addition of different lesser yam tuber flour had a significant effect (P <0.05) on total LAB, sugar reduction, crude fiber, viscosity, and organoleptic properties of yogurt. The ideal treatment for the addition of lesser yam tuber flour is the concentration of 2% lesser yam tuber, which produces a total LAB is 9.2 x 109, a sugar reduction is 0.653 mg/mL, crude fiber is 1.3%, 82.25 cPs, and organoleptic properties had sour taste and viscosity is rather thick which the most preferred.

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