Synbiotic yogurt with purple sweet potato extract supplementation as prebiotics and Lactobacillus plantarum Dad 13 isolated from buttermilk as probiotics has potential as functional food, but requires low storage temperatures. The freeze drying technique requires cryoprotectant as a protective material for products such as yogurt. The purpose of this study was to determine the effect of sucrose concentration on the level of viability of  Lactic Acid Bacteria and Lactobacillus plantarum. This study used a Completely Randomized Design with one factor : concentration of sucrose as cryoprotectant: 0%, 2.5%, 5%, 7.5%, and was carried out in three replications. The results showed that the concentration of sucrose significantly affected the yield of freeze dried synbiotic yogurt, total Lactic Acid Bacteria (LAB) after freeze drying, and total Lactobacillus plantarum before and after freeze drying, but did not significantly total amount of LAB before freeze drying. The best treatment, shown in frozen dried synbiotic yogurt with a sucrose cryoprotectant concentration of 5%. The treatment has the following characteristics: yield, 14.797%, total Lactic Acid Bacteria  1.98x 109 CFU / ml before freeze drying, 9.28x 108 CFU / ml after freeze drying, total Lactobacillus plantarum 8.23 x 108 CFU / ml before freeze drying and 6.81 x 108 CFU / ml after freeze drying.

The aim of this study was to determined the effect of mocaf flour and maize to the mocatilla chips physical properties and organoleptic properties. The study design using RAL method with one parameter added mocafflour as much as 0% as control, 15%, 30%, 45% and 60% (w / w ABSTRACTJagung dapat dikembangkan menjadi produk yang menarik dan bernilai jual tinggi, kombinasi jagung dan tepung mocaf yang berasal dari singkong merupakan inovasi produk makanan ringan dalam bentuk mocatilla chips. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan tepung mocaf pada pembuatan mocatilla chips dari jagung terhadap sifat fisiknya dan sifat organoleptik. Rancangan penelitian menggunakan metode RAL dengan satu parameter perlakuan yaitu penambahan tepung mocaf sebanyak 0% sebagai kontrol, 15%, 30%, 45% dan 60% (b/b). Masing-masing perlakuan menggunakan 3 unit ulangan percobaan. Analisis produk meliputi pengujian tekstur secara mekanis, uji kadar air dan uji organoleptik. Penambahan tepung mocaf mulai dari 15% hingga 60% pada pembuatan mocatilla chips jagung tidak berpengaruh signifikan terhadap kadar air tetapi menyebabkan perubahan tekstur menjadi lebih keras dengan nilai % deformasi meningkat dari 20,39% menjadi 30,53%. Karakteristik organoleptik pada mocatilla chips mengalami perubahan pada warna, rasa, aroma dan tekstur setelah penambahan tepung mocaf dibandingkan dengan kontol, dan secara keseluruhan (overall) skor tertinggi penerimaan panelis sebesar 4,6 terdapat pada produk mocatilla chips dengan penambahan tepung mocaf sebanyak 15%, sehingga penambahan tepung mocaf 15% pada pembuatan mocatilla chips jagung dapat dilakukan dan memiliki karakter tidak berbeda dengan kontrol (0% mocaf).

<p><em>Penelitian ini dilakukan dengan tujuan melihat trend sifat anti diare baik secara kualitatif maupun secara kuantitatif dari   BAL pada yogurt dengan suplementasi ubi jalar ungu selama satu minggu penyimpanan. Adapun perlakuan tersebut sebagai berikut : S0= Kontrol ( berupa kultur komersial St dan Lb, S1= Kultur komersial + probiotik Lactobacillus plantarum Dad 13, yaitu St :  Lb : Dad 13= 1:1:0.5, S2= Kultur komersial + probiotik  Lactobacillus plantarum Mut7, yaitu St : Lb : Mut7 = 1:1:0.5, S3= Kultur komersial+ probiotik Lactobacillus acidophilus SNP-2 yaitu St : Lb : SNP-2 = 1:1:0.5. Hasil penelitian menunjukkan bahwa aktifitas antidiare secara kualitatif lactobacillus sp indigenous terhadap EPEC ATCC 35281  terbesar terjadi  pada perlakuan Y1 (yogurt dengan probiotik  lactobacillus plantarum Dad 13 dan  suplementasi ekstrak ubi jalar ungu)  dengan diameter zona hambat sebesar 12, 8 mm.  Aktifitas antidiare secara kuantitatif lactobacillus plantarum sp indigenous terhadap EPEC ATCC 35281  selama 1minggu penyimpanan  terbesar, juga terjadi  pada perlakuan Y1 (yogurt dengan probiotik Llactobacillus plantarum Dad 13 dan  suplementasi ekstrak ubi jalar ungu)  dengan kemampuan penurunan jumlah koloni EPEC ATCC 35281  sebesar 5 log cycle (dari mula-mula 1,05. 10⁷ CFU/ml menjadi 8,5. 10² CFU/ml)</em></p>

Synbiotic yogurt with purple sweet potatoes as prebiotics and Lactobacillus plantarum Dad 13 isolated from Dadih as probiotic has potential as a functional food, but it requires at low storage temperatures. Freeze-drying technique requires cryoprotectant as a protective product such as yogurt. The aims of this research were to determine the proper sucrose concentration as cryoprotectant to obtain a high level of total of Lactic Acid Bacteria and good chemical properties. This research was conducted in a completely randomized design with one factor ie sucrose concentration : 0%, 2,5%, 5%, 7,5%, and was carried out in three replicates. The result showed that sucrose concentration significantly affected the levels of reducing sugar, total plate counts (TPC) of Lactic Acid Bacteria (LAB) after freeze-drying, but had no effect on the water content and TPC of LAB before freeze-drying. The best treatment, resulted in sucrose 5% as cryoprotectant, had the following characteristic,, water content of 7,51%, reducing sugar of 14,59 %, TPC of LAB level of 1,98x 10 9 CFU/g, before freeze-drying, and TPC of LAB level of 9,28x 10 8 CFU/g after freeze-drying.

ABSTRAK Lactobacillus plantarum Dad 13)Rattus novergicus) galur Sprague dawley. Penelitian dirancang menggunakan rancangan acak Sprague dawley Escherichia coliEscherichia coliLactobacillus plantarum Dad radikal bebas. Kata kunci ABSTRACT Lactobacillus plantarum Rattus novergicus) Sprague dawley Sprague dawley Escherichia coliEscherichia coli st to 21 st 9 6 th th .liver.Lactobacillus plantarum free radicals.