Abstract:
The purpose of this research was to obtain the best quality of soyghurt, made from soymilk with addition of sucrose (S) and inulin (I). A complete Random Design (CRD) with two factors and three replications, was applied in this research. The first factor was the concentration of sucrose, were was 2% (S1), 5% (S2) and 7% (S3) and the second factor were the concentration of inulin, which was 0% (I1), 3% (I2), and 6% (I3). The design response used ANOVA and the further test used Tukey by the level 5%. The result showed that the concentration of sucrose and inulin not significant on the interaction. Concentration of sucrose affect to total solids. While the addition of inulin concentration affects the pH value, total lactic acid, total lactic acid bacteria (LAB), and total solids. The best concentration of sucrose given to the soyghurt was 5%, while for inulin 3% was the best concentration.
