| dc.description.abstract |
Yogurt is the result of the coagulation process of milk in the fermentation process of
lactic acid bacteria through the activity of lactic acid bacteria (BAL) Lactobacillus
bulgaricus and Streptococcus thermophilus which produce a semi-thick texture with a sour
taste. This fermentation process causes the pH level of milk to drop, thus extending shelf
life and preventing the growth of pathogenic bacteria such as. Soy milk is the result of soy
protein extraction with several processes including soaking, crushing, filtering, and
boiling. One of the antioxidants contained in soy milk is isoflavones that function to ward
off free radicals.
The study used a completely randomized design (CRD) with 6 treatments with 4
repetitions, namely S1 (1%), S2 (1.5%), S3 (2%), S4 (2.5%), S5 (3%), S6 (3.5%). The
results of the data will use the SPSS statistical analysis with the one way ANOVA test
method and if there is a significant effect on each treatment it will be continued with the
Duncans advanced test (DMRT) at the 5% level. The level of starter has a significant effect
on the organoleptic properties of soy milk yogurt in terms of taste, color and appearance.
Based on the sample test, the best concentration was obtained in sample S1 with 1% starter
content. For the pH acidity level test, the best results were obtained in sample S2 with a
starter content of 1.5%, however, the pH value of sample S2 was supported by sample S1
so that it showed relatively small results, and in the sugar content test, the best results were
obtained in sample S1 with starter content 1%. |
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