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.