Effect of local taro starch (Colocasia esculenta) towards the nutritional value of yogurt with commercial probiotic starter

This research was aimed to determine the effect of adding local taro starch (Colocasia esculenta) toward the nutritional value of yogurt with commercial probiotic combination of lactic acid bacteria (BAL) S. thermophillus, L. bulgaricus, and L. acidhopilus. The materials were used in the manufacturing yogurt including raw cow milk, local taro starch, skim milk powder 4%, starter BAL 3%. The method used a laboratory experiment using a completely randomized design (CRD) with 6 treatments and 4 replications. The treatment used level of local taro starch: 0%; 0.5%; 1%; 1.5%; 2%; and 2.5%. The milk pasteurization temperature at 85°C for 30 minutes and the time of incubation at 24 hours. The variables observed were fat, protein and carbohydrate of yogurt. Data were analyzed by one-way ANOVA, and followed by Duncan's multiple range test (DMRT). The results showed the addition of local taro starch had a very significant effect (P <0.01) on the fat, protein and carbohydrate content of yogurt. Fat have decreased, while protein and carbohydrate of yogurt have increased with the addition of taro starch levels. It could be concluded that the addition of local taro starch to produce optimal nutritional value of yogurt with commercial probiotic starter.