Reformulation of Banana Flour Synbiotic Yoghurt High in FOS for Short-chain Fatty Acid (SCFA) Production

Dyslipidemia is one of the risk factors for heart attack. Reducing fat levels in people with dyslipidemia can be done by consuming foods containing short-chain fatty acid (SCFA) in the form of acetate, propionate, and butyrate. Sources of SCFA can come from complex carbohydrates such as fructooligosaccharides (FOS) derived from unripe bananas, fermentation by probiotics. This study aims to evaluate the highest FOS content of four types of bananas and three types of wild bananas in the flesh and seeds. Banana flour with the highest FOS will be applied as a prebiotic in yogurt. The design of this study was an experiment with a completely randomized design. FOS analysis used the GC method, the preference test used the hedonic test, SCFA used the HPLC method, and sensory characteristics used the description test. The highest FOS content was obtained from Klutuk Batu seed flour (6.1031% ± 0.0398). The prebiotic concentration of Klutuk Batu banana seed flour was set at 6% based on the results of the preference test. The best SCFA content was obtained from yoghurt added with probiotic Lactobacillus acydophillus FNCC 51 (acetate 40.35%, propionate 3.09 ppm, and butyrate 0.08 ppm). The highest SCFA found in yoghurt with the addition of 6% prebiotic Klutuk Batu seed flour using probiotic L. acydophillus FNCC 51. The slightly sandy texture can be minimized by reducing the particle size from 60 mesh to 100 mesh.