Zahrotur Rozana, Premy Puspitawati Rahayu, Lukman Hakim, Nicolays Jambang, Teguh Wahyono, Dinar Suksmayu Saputri, Afi Candra Trinugraha, Ema Damayanti, Agus Bahar Rachman
Synbiotic yogurt formulations commonly rely on conventional or imported prebiotic ingredients, while the potential of locally available carbohydrate-rich crops in Indonesia remains underutilized. Cilembu sweet potato (Ipomoea batatas L.) is a traditional variety with documented nutritional properties and prebiotic-related characteristics, yet its application as a prebiotic source in fermented dairy products has not been comprehensively evaluated. This study evaluated the use of Cilembu sweet potato (Ipomoea batatas L.) puree as a local prebiotic source for synbiotic yogurt fortification. The effects of Cilembu puree incorporation on the yogurt’s color attributes (L*, a*, b*), color spectrum, physicochemical characteristics (moisture, ash, water-holding capacity, total acidity, starch), rheology, texture, and lactic acid bacteria (LAB) viability were evaluated. A completely randomized design was applied with four treatments and five replications: T0 (0%), T1 (4%), T2 (6%), and T3 (8%) of Cilembu sweet potato puree addition. The addition of Cilembu sweet potato puree significantly affected (P < 0.05) on water-holding capacity, moisture, and ash content, alongside enhanced texture and rheological stability. The highest concentration (8%) produced yogurt that was more viscous, stable, and visually appealing, with a color shift toward a yellowish-red hue. These findings suggest that fortification with 8% Cilembu sweet potato puree effectively enhances the physical and functional qualities of synbiotic yogurt without compromising microbial viability, supporting the utilization of Cilembu as a promising local prebiotic ingredient in synbiotic yoghurt. © 2026 by the authors. Licensee ResearchersLinks Ltd, England, UK.
Faculty of Animal Science, Universitas Brawijaya, East Java, Malang, 65145, Indonesia; National Research and Innovation Agency of the Republic Indonesia, D.I. Yogyakarta, 55861, Indonesia; Faculty of Agriculture, University of Gorontalo, Gorontalo, 96128, Indonesia
