The Characteristics of Dried Yogurt Enriched by Difructose Anhydride III from Dahlia Tubers as Functional Drink

Dried yogurt is one of yogurt product development innovations. Beside increases the shelf life, dried yogurt is also more practical because it reduces the volume to the easier distribution process. Dried yogurt enriched by Difructose Anhydride III as functional food in increasing calcium absorption is useful as osteoporosis prevention. The purpose of this study was to analyze the characteristics of dried yogurt enriched by DFA III from dahlia and chicory tubers as functional drink on physicochemical, microbiology, and organoleptic properties. The research stages include: (1) The production of dried yogurt without enrichment (Y), with DFA III enrichment from dahlia tubers (YD), and with DFA III commercial enrichment from chicory tubers (YC), (2) The test for physicochemical, microbiology, and organoleptic properties. The results showed that the purity level of DFA III from dahlia tubers was 96.0% and commercial DFA III from chicory tubers was 99.9%. The best results were obtained from the dried yogurt enriched by DFA III from dahlia tubers (YD) which produced yield of 17.83 +/- 0.36%. It was significantly higher than dried yogurt without enrichment (Y) which produced yield of 14.90 +/- 1.27% and dried yogurt enriched by DFA III from chicory tubers (YC) which produced yield of 14.71 +/- 1.69% (p<0.05). YD product had moisture content of 7.89 +/- 0.01%; ash content of 3.43 +/- 0.06%; protein content of 12.43 +/- 0.13%; fat content of 1.22 +/- 0.07%; carbohydrate content of 75.02 +/- 0.10%; pH/acidity of 3.9 +/- 0.00; acidity as lactic acid of 0.49 +/- 0.02%; whiteness degree of 89.29 +/- 0.08%; and lactic acid bacteria viability of 1.20x10(7) cfu.g-1. Organoleptic test was conducted by 40 semi-trained panelists. The results showed that for flavour and color levels got like preference, while for texture and taste level got medium-like preference. Dried yogurt enriched by DFA III from dahlia tubers could improve the viability of lactic acid bacteria as probiotic. It means that the dried yogurt could be classified as synbiotik products and used as a functional drink to increase calcium absorption as osteoporosis prevention.