Abstract
Abstract. Soy is a soursce of vegetable protein that is recommended for consumption. One of the soybean ingredients known to the general public is soy milk. Soy milk is a health drink that has nutritional value equivalent to cow's milk. Utilization of soy milk is still limited because the flavor is less favored. To get a good taste can be processed through the process of fermentation by utilizing the bacteria Streptococcus thermophillus and Lactobacillus bulgaricus which will produce Soygurt. How long is the proper incubation time to produce soygurt at room temperature is unknown. The purpose of this research is to know the effect of incubation time on quality and organoleptic value of soygurt. This research is an experimental research with Completely Random Design 8 treatment, 3 replications. The treatments consisted of different incubation periods: 0 hours (control), 10 hours, 12.5 hours, 15 hours, 17.5 hours, 20 hours, 22.5 hours, 25 hours. Parameters measured were acidity, fat content, protein content and organoleptic value. The acidity data was analyzed by Anava. The results showed that the treatment given significant effect on acidity level. Levels of acidity, fat content, and protein content meet the Indonesian National Standard. For oerganoleptic test the highest score for color was on the 17,5 hour treatment and the viscosity was at 22,5 hours and 25 hours treatment. While for the favorite test is the treatment of 10 hours, 12.5 hours, 17.5 hours and 20 hours. The incubation time to affects the quality and value of the organoleptic soygurt.
Highlights
Diversification of foodstuffs from nuts is restricted, whereas peanut seads is a source of protein for most of the world's population, especially for people in developing countries like Indonesia. the pattern of society consumption shifts from eating highcholesterol animal foods to consuming low-cholesterol vegetable foods.Soybean is one source of vegetable protein, raw materials of tofu and tempe for the Indonesian
The results showed that the treatment given significant effect on acidity level
Soy milk is widely consumed as alternative milk to substitute cow's milk, has high protein content and relatively cheap price compared to other protein and has nutrient content that is not inferior to cow's milk, known as a health drink that contains no cholesterol, does not contain lactose, contains phytochemicals in the form of flavonoids so suitable to be consumed by lactose intolerance patients
Summary
Soybean is one source of vegetable protein, raw materials of tofu and tempe for the Indonesian. In addition to tofu and tempe other soybean processed products are soy extract known as soy milk (Yusmarini, 2004: 1)[1]. Soy milk can be an alternative to overcome the problem of protein deficiency, especially in infants, children, and mothers who are breastfeeding (Suprapti, 2005: 7)[2]. Soy milk is widely consumed as alternative milk to substitute cow's milk, has high protein content and relatively cheap price compared to other protein and has nutrient content that is not inferior to cow's milk, known as a health drink that contains no cholesterol, does not contain lactose, contains phytochemicals in the form of flavonoids so suitable to be consumed by lactose intolerance patients. The utilization of soy milk is limited because the flavor is less favored (Cahyadi,2007: 26-28) [3]
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