THE EFFECT OF COMPARISON BETWEEN SOYBEAN EXTRACT AND JICAMA EXTRACT AND DURATION OF FERMENTATION ON SOYGHURT QUALITY

Autor:	Benika Naibaho, Handaniel Hutagalung, Samse Pandiangan
Rok vydání:	2020
Předmět:	Streptococcus thermophilus Antioxidant biology medicine.medical_treatment Organoleptic food and beverages biology.organism_classification Total dissolved solids Lactic acid chemistry.chemical_compound chemistry Lactobacillus medicine Fermentation Food science Completely randomized design
Zdroj:	Jurnal Visi Eksakta. 1:142-163
ISSN:	2746-7678 2723-3707
DOI:	10.51622/eksakta.v1i1.63
Popis:	Soyghurt is a fermented soy milk product using Streptococcus thermophilus and Lactobacillus bulgaricus bacteria. Efforts to enrich drinks high in antioxidants are carried out by combining food ingredients that can function as antioxidants such as soybeans and jicama. The combination of these two food ingredients and the assistance of the fermentation process by S. thermophilus and L. bulgaricans was expected to increase antioxidant activity in soyghurt production.This study used a completely randomized design (CRD) with 2 factors, namely: the first factor was the ratio of soybean juice and yam juice (S) which consisted of 4 treatment levels, namely: S0 = 100: 0, S1 = 75: 25, S2 = 50: 50, S3 = 25: 75, S4 0: 100. Meanwhile for the second factor was the duration of fermentation (F) which consisted of 3 levels of treatment, namely: F0 = 6 hours, F1 = 8 hours, F2 = 10 hours. The parameters observed were total solids, total acid, organoleptic value, antioxidant activity, and total lactic acid bacteria in jicama soyghurt on the best samples.The results showed that both treatment factors had a very significant effect (P
Databáze:	OpenAIRE
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