KARAKTERISTIK SOYGHURT DENGAN VARIASI KONSENTRASI SUKROSA DAN INULIN

Abstract

The objective of this research was to obtain the best quality of soyghurt, made from soymilk with addition of sucrose (S) and inulin (I). The study was conducted using a Completely Randomized Design with factorial arrangement that consists of two main factors with three replications. The first factor was the concentration of sucrose, which was 2% (S1), 5% (S2) and 7% (S3) and the second factor was the concentration of inulin, which was 0% (I1), 3% (I2), and 6% (I3). Data were reported as a mean value of all observations. The statistical analysis was performed using SPSS software. The data obtained were statistically analyzed by ANOVA and followed by Tukey’s test to see the differences. The different among the means were considered significant when P<0.05. Properties analyzed were pH, total lactic acid, total lactic acid bacteria (LAB), total solids and protein content. The result showed that the interaction between sucrose and inulin was not significantly different on soyghurt properties. The treatment of sucrose concentration gave effect significantly different (P<0.05) on total solids. While the addition of various inulin concentration affected the pH value, total lactic acid, total LAB, and total solids. In conclusion, the best concentration of sucrose added to the soyghurt was 5%, while the 3% inulin was the best concentration in this study.