Abstract
Back soygurt is a food product fermented by black soy milk using the bacteria Streptococcus thermophillus and Lactobacillus bulgaricus commonly used in the process of making yogurt. To improve the black color of the soyghurt produced, it was added black sticky rice extract. The objective of this study was to investigate the effect of the proportion of black soybean extract (BS) with black sticky rice extract (BR) and fermentation time, on physicochemical characteristics in black soygurt. This study uses a completely randomized factorial design consisting of two factors. The first factor was the proportion of black soybean extract and black sticky rice extract which consists of three levels (50:50, 60:40, and 70:30). Factor II was fermentation time which consists of 3 levels (10 hours, 12 hours and 14 hours). The data obtained were analyzed with ANOVA, and further tests with Duncan. The best treatment was the proportion of black soybean extract: black sticky rice extract (50:50) with 14 hours fermentation time. The characteristics of black soygurt from this treatment were total LAB 10.63 CFU/ml; acidity (pH) 4.23; intensity of color L* 58.28; soluble protein 1.58%; total anthocyanin 1.61 mg/100g; antioxidant activity 19.55%.
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