THE EFFECT OF RED SWEET POTATO (Ipomoea batatas L.) SUBSTITUTION ON SKIM MILK AS PREBIOTIC ON SYNBIOTIC DRINK POWDER CHARACTERISTIC

Abstract

Red sweet potato (Ipomoea batatas L.) is known as a source of prebiotic because it contains oligosaccharide
raffinose. Usage of prebiotic along with probiotic known as synbiotic. Powdered fermented synbiotic
drink is one of the fermented drink diversification. The aim of this research was to study the effect of formulation
ratio of red sweet potato filtrate (RSPF) and skim milk (SM) on probiotic bacterial count, physicochemical
and sensory characteristic of synbiotic drink powder that dried using spray dryer.
Formulation ratio of RSPF:SM = 75%:25% (F1), 50%:50% (F2), and 25%:75% (F3). Formulation ratio of RSPF
and SM showed effect on pH, microencapsulation efficiency, solubility, and sensory properties. Lowest pH
value (4.55), highest microencapsulation efficiency (4.47%) obtained from the formulation of 75% RSPF
and 25% SM. Highest solubility obtained from the formulation of 50% RSPF and 50% SM. Based on sensory
analysis, formulation of 75% RSPF and 25% SM had the highest sensory properties with ‘neutral’
aroma (3.20); ‘neutral’ flavor (3.3); and ‘like’ overall (3.50).
Keywords: fermented drink, raffinose, red sweet potato, spray drying, synbiotic