Comparative of storage time and prebiotic sources (Inulin and Unripe Banana Flour) on the nutritional content of synbiotic yogurt

Ratih Putri Damayati* -  Clinical Nutrition Program, Department of Health, Jember State Polytechnic, Jember Regency, East Java, Indonesia
Stephani Nesya Renamastika -  Clinical Nutrition, Department of Health, Jember State Polytechnic, Jember Regency, East Java, Indonesia
Firda Agustin -  Clinical Nutrition, Department of Health, Jember State Polytechnic, Jember Regency, East Java, Indonesia
Ayu Febriyatna -  Clinical Nutrition, Department of Health, Jember State Polytechnic, Jember Regency, East Java, Indonesia
Sekar Ayu Wulandari -  Agribusiness Management, Department of Health, Jember State Polytechnic, Jember Regency, East Java
M. Rizal Permadi -  Clinical Nutrition, Department of Health, Jember State Polytechnic, Jember Regency, East Java, Indonesia
DOI : 10.30867/action.v11i2.2768

The consumption of synbiotic yogurt continues to rise; however, Indonesia's reliance on imported inulin as a prebiotic source has also increased by 25.24%. Raw Berlin banana flour (UBF) contains resistant starch that has the potential to serve as a local alternative to inulin. This study aimed to investigate the effects of storage duration and prebiotic sources on the nutritional composition of synbiotic yogurt. A 2 × 3 factorial design was employed, with prebiotic type (Inulin and UBF) and storage time (days 0, 7, and 14) as factors. Each treatment was replicated twice with duplicate analyses. Proximate analyses included moisture, ash, carbohydrate, fat, protein, total energy, and fat energy contents. Data were analyzed using SPSS version 16 with independent t-tests and ANOVA, with significance set at p < 0.05. Results indicated that Storage time significantly affected the moisture, carbohydrate, fat, protein, total energy, and energy from fat contents (p < 0.05). The prebiotic sources inulin and UBF differed significantly in moisture and carbohydrate content on day 7, ash content on day 14, fat and energy from fat on days 0 and 7, and total energy on day 0. In conclusion, both storage duration and prebiotic source influenced the nutritional composition of the synbiotic yogurt.

Keywords : Local prebiotic source, proximate analysis, storage time, synbiotic yoghurt, unripe banana flour

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Open Access Copyright (c) 2026 Ratih Putri Damayati, Stephani Nesya Renamastika, Firda Agustin, Ayu Febriyatna, Sekar Ayu Wulandari, M. Rizal Permadi
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AcTion: Aceh Nutrition Journal
Published by: Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health.
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