Pengaruh Penambahan Sumber Karbon Glukosa, Dekstrosa dan Amilosa terhadap Kualitas Soygurt

Kristiningsih, Novita (2009) Pengaruh Penambahan Sumber Karbon Glukosa, Dekstrosa dan Amilosa terhadap Kualitas Soygurt. Other thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Soygurt dihasilkan dari hasil fermentasi susu kedelai dengan menggunakan Streptococcus thermophillus dan Lactobacillus bulgaricus selama 20 jam. Pengaruh penambahan glukosa, dekstrosa dan amilosa terhadap kualitas soygurt telah diketahui. Penelitian ini dilakukan dalam 3 tahap yaitu: 1) Pembuatan susu kedelai, 2) Pembuatan soygurt, dan 3) Analisa kimia. Analisa yang dilakukan meliputi analisa protein dengan metode kjeldahl, analisa lemak dengan metode ekstraksi, kadar air dan total padatan dengan metode AOAC, asam laktat dengan metode titrasi asam basa, dan pengukuran pH menggunakan pHmeter. Pada penelitian ini dilakukan penambahan variasi glukosa, dekstrosa dan amilosa sebesar 7% untuk pembuatan soygurt. Susu kedelai yang digunakan untuk pembuatan soygurt telah memenuhi syarat SNI. Hasil penelitian menunjukkan bahwa soygurt yang paling baik adalah soygurt dengan penambahan glukosa, dimana mempunyai kadar protein sebesar 19,68%, kadar lemak sebesar 2,9%, kandungan asam laktat sebesar 0,7%, total padatan 16,18% dan pH 4,52. Soygurt dengan penambahan glukosa, dekstrosa dan glukosa+dekstrosa telah memenuhi SNI sebagaimana produk yogurt sedangkan soygurt dengan penambahan amilosa, amilosa+glukosa, dan dekstrosa+amilosa tidak memenuhi SNI.
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Soyghurt is produced from soymilk fermented with Streptococcus thermophillus and Lactobacillus bulgaricus during 20 hours. The effect of glucose, dextrose and amylase addition to the quality of soyghurt has been known. This research has conducted in three phases, which are: 1) Soymilk production, 2) Soyghurt production, and 3) Chemical analysis. The analysis includes protein analysis with kjeldahl method, fat analysis with extraction method, rate of H₂O and total solid with AOAC method, lactic acid with acid - base titration and pH measurement using pHmeter. In this research was done variation addition 7% of glucose, dextrose and amylose for soyghurt production. Soymilk that was used for soyghurt production has qualified the SNI. Research results has indicated that the best soyghurt is soyghurt with glucose addition, with 19,68% protein, 2,9% fat, 0,7% lactic acid, 16,18% total solid and pH 4,52. Soyghurt with the addition of glucose, dextrose and glucose plus dextrose have qualify SNI as well as yoghurt production while soyghurt with the addition of amylose, amylose plus glucose, and dextrose plus amylose have not qualify with SNI.

Item Type:	Thesis (Other)
Additional Information:	RSKi 663.64 Kri p
Uncontrolled Keywords:	soygurt, glukosa, dekstrosa, amilosa,soyghurt, glucose, dextrose, amylose
Subjects:	Q Science > QD Chemistry > QD481 Chemical structure.
Divisions:	Faculty of Mathematics and Science > Chemistry > 47201-(S1) Undergraduate Thesis
Depositing User:	magang .
Date Deposited:	08 Oct 2026 08:22
Last Modified:	08 Oct 2026 08:22
URI:	http://repository.its.ac.id/id/eprint/145446

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