PENGARUH PENAMBAHAN BERBAGAI JENIS SUSU TERHADAP KARAKTERISTIK SOYGHURT
ABSTRACT: Soyghurt is a kind
of yogurt as functional food product obtained from the fermentation of lactic
acid bacteria in soy milk. The fermentation process of soy milk is different
from cow's milk fermentation, because of different carbohydrate content.
Carbohydrates in soy milk is composed of oligosaccharide species that can not
function optimally as a substrate of lactic acid bacteria. Therefore, fermented
soy milk requires other carbohydrates, including sucrose and lactose of
different types of milk. The aim of this study was to determine the effect of
various types of milk in the manufacture soyghurt and determine the sensory and
physicochemical characteristics of soyghurt. The method used in this study was
a completely randomized design of experimental design which is the treatment
factor is various types of milk used in the manufacture of soyghurt with three
types of milk are skim milk, full cream milk, sweetened condensed milk.
Soyghurt incubation in the fermentation process carried out at a temperature of
370C for 12 hours. The results showed that there were not significant
differences in sensory characteristics of soyghurt with the addition of various
types of milk. Soyghurt with the addition of sweetened condensed milk, is the
most preferred panelists. It has viscosity 0.30 dPass, pH 3.97, protein content
7.44%, and fat content 7.07%.
Penulis: Mustika Nuramalia
Handayani, Putri Wulandari
Kode Jurnal: jppertaniandd160751
