BIOSUPLEMEN SINBIOTIK (PROBIOTIK DAN PREBIOTIK) DALAM SOYGHURT SEBAGAI IMUNOSTIMULAN DAN PENURUN KADAR KOLESTEROL
Abstract: The concept of
synergistic synbiotics ( prebiotics and probiotics ) recently used for the
characterization of foods as biosuplemen health improvement infunctional foodis
soyghurt ) One way food fortification fermented yoghurt based on vegetable
protein or soy seed with supplementation of probiotics and prebiotics . The
purpose of the research was to determine the effect biosuplemen synbiotics(
probiotics and prebiotics ) in soyghurt as an immunostimulant and lowering
cholesterol levels . The research method consists of three stages: the first
stage is the isolation of probiotic from yoghurt fermentation industrial
products ; the second stage is biopreparation synbiotics in soyghurt the
addition of robiotics : 2 % maltodextrin , FOS 2 % , the mixtures 2 % FOS:
Maltodextrin 2 % = 1 : 1 and 2 % Chito - oligosaccharides and probiotics 10 % v
/ v ( Lactobacillus casei ) ; the third stage is the analysis of fermented
product that level of fat, level of protein, levelof microbial contamination
and the level of preference (color , smell , consistency , flavor) by
panelists. The results showed the fortification synbiotics in soyghurt as a
functional food can provide immunostimulatory effects of cholesterol - lowering
and an effortto reduce the risk of coronary heartdisease .
Penulis: Eni Rumiyati
Kode Jurnal: jpbiologidd140110
