Kualitas soyghurt dengan Variasi Konsentrasi Sukrosa Dan Inulin

Abstract

Soyghurt is the fermentation of soy milk by using Streptococcus thermophilus and Lactobacillus bulgaricus which have been commonly used in producing yoghurt. The process of fermentation in producing yoghurt, however, has some difficulty became the type of carbohydrate found in the soy milk is different from the one of ox milk. The carbohydrate of soy milk consists of some kind of oligosakarida which cannot be functioned as source of energy and carbon by the culture starter. To succed the fermentation, the sugar source of the soy milk must be increased first by adding sucrose before inoculated. One to improve fungtional properties of soyghurt is to add prebiotic. Inulin is thepopular source of prebiotics. Study was true experimental research with factorial design with two factors. The first factor is the concentration of sucrose (S) (2%, 5%, and 7 %) and the second factor is the concentration of inulin (T) (0%, 3% and 6%).