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

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 in...

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Autori principali:	Ratih Putri Damayati, Stephani Nesya Renamastika, Firda Agustin, Ayu Febriyatna, Sekar Ayu Wulandari, M. Rizal Permadi
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	Jurusan Gizi Politeknik Kesehatan Kemenkes Aceh 2026-06-01
Serie:	AcTion: Aceh Nutrition Journal
Soggetti:	local prebiotic source, proximate analysis, storage time, synbiotic yoghurt, unripe banana flour
Accesso online:	https://ejournal.poltekkesaceh.ac.id/index.php/an/article/view/2768
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