Innovation of Synbiotic Yogurt Product Based on Red Dragon Fruit (Hylocereus polyrhizus) with Added Inulin as an Effort to Improve Digestive Health
DOI:
10.29303/jpm.v21i5.11409Published:
2026-10-23Downloads
Abstract
Digestive health is closely associated with the balance of the gut microbiota, and synbiotic foods that combine probiotics and prebiotics may support beneficial microbial activity and overall gastrointestinal health. This study aimed to develop a synbiotic yogurt formulated with red dragon fruit (Hylocereus polyrhizus) and inulin extracted from kepok banana (Musa paradisiaca) and to evaluate its physical, chemical, and organoleptic characteristics. A descriptive experimental design was used, with yoghurt fermented with Lactobacillus bulgaricus and Streptococcus thermophilus and formulated with varying concentrations of red dragon fruit extract and banana-derived inulin (P0–P4). The evaluated variables included pH and sensory attributes consisting of color, aroma, taste, texture, and overall acceptability, assessed by 10 untrained panelists using a 1–5 hedonic scale. Data were analyzed descriptively and quantitatively to compare responses across formulations. The results showed that higher concentrations of red dragon fruit extract produced more intense red colouration, while higher inulin levels were associated with a thicker, smoother yoghurt texture and a slight decrease in pH, indicating increased fermentation activity. Sensory evaluation showed favorable acceptance, with dominant scores of 4.5 for color, taste, and overall acceptability, 4.0 for texture, and 3.5 for aroma. The combination of red dragon fruit and kepok banana-derived inulin therefore improved the sensory and functional characteristics of yogurt and demonstrated potential as a synbiotic functional food that may support digestive health.
Keywords:
Banana Biotechnology Fermentation Synbiotic YoghurtReferences
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Copyright (c) 2026 Rina Hidayati Pratiwi, Andira Nizar Ahmadi, Siti Miftahul Janah, Najua Selly Yulisa
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