Open AccessUJI ORGANOLEPTIK YOGHURT BERBAHAN BAKU SUSU KACANG KEDELAI BERDASARKAN LAMA WAKTU FERMENTASI
Author(s) -
Johannes Kurniawan
Publication year - 2018
Publication title -
proceeding national conference of creative industry universitas bunda mulia
Language(s) - English
Resource type - Journals
ISSN - 2622-7436
DOI - 10.30813/ncci.v0i0.1255
Subject(s) - organoleptic , food science , fermentation , streptococcus thermophilus , aroma , flavor , lactose , lactic acid , chemistry , lactobacillus , biology , bacteria , genetics
Yogurt is a milk product that is fermented by microbial bacteria. Fermentation of lactose produces lactic acid which acts on milk protein, making yogurt denser and has a distinctive texture, flavor and aroma. Generally yogurt is made using cow's milk, but with advances in yogurt biotechnology can also come from vegetable milk, for example soyghurt raw material for milk (soybeans) and cocoghurt (coconut milk). Data is taken from all research units, in the form of fermentation time (with treatment 0 - 24 hours). The length of time for fermentation is the length of time needed when fermentation of milk to yogurt using Lactobacillus bulgaricus and Streptococcus thermophilus. The parameters measured in this study are the physical and organoleptic qualities of yogurt. Based on the fermentation time resulting from the fermentation of soy bean milk into yogurt 0 hours, 12 hours, and 24 hours. After doing research on the treatment of soybean milk with a treatment of 0 - 24 hours with 24 research units in getting results that there is no significant effect on fermentation treatment at 0 hours, 12 hours, and 24 hours. Obtained t value is 0.847<t. table 2.086 and sig value. 0.406> 0.05. Then it can be concluded that H0 is accepted and H1 is rejected, which means the treatment of fermentation time does not significantly affect the organoleptic quality of yogurt. Keywords: Organoleptics, Soy Beans, Soy Bean Milk, Fermentation, Yoghurt.