An economic added value analysis of ready-to-drink prebiotic candidate milk Silvia Oktavia Nur Yudiastuti, Anna Maria Handayani, Annisa^u Choirun, Resti Pranata Putri, Findi Citra Kusumasari, Yossi Wibisono, Agung Wahyono
Politeknik Negeri Jember
Abstract
Nowadays, RTD (ready-to-drink) milk is increasingly being consumed and most often combined with other ingredients to produce new food products. Even so, this can cause a setback due to excess nutrition caused by the use of excess sucrose and simple carbohydrates (emulsifiers) to make it acceptable by consumers. Xylose is a pentose sugar with fuctional properties as anti-diabetic agent by repairing pancreatic cells. Its sweetness level as sweet as sucrose. The aim of this research was to Analysis the value added of RTD prebiotic candidate milk wich enrich by xylose as prebiotic candidate. The research was conducted using a descriptive method with hayami and Kawagoe value-added analysis method.
Keywords: functional food, Hot Filling, new product development, pasteurize milk, retort
