UNIVERSITAS AIRLANGGA



Detail Article

Berkala Ilmiah Kimia Farmasi

ISSN 2302-8270

Vol. 4 / No. 2 / Published : 2015-11

Order : 6, and page :37 - 77

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Original Article :

Analisis kandungan lemak dan protein terhadap kualitas soyghurt dengan penambahan susu skim

Author :

  1. DIANA SERLAHWATY*1
  2. SYARMALINA*2
  3. NOVITA SARI*3
  1. 1Fakultas Farmasi Universitas Pancasila , Jakarta 12640, Indonesia
  2. 1Fakultas Farmasi Universitas Pancasila , Jakarta 12640, Indonesia
  3. 1Fakultas Farmasi Universitas Pancasila , Jakarta 12640, Indonesia

Abstract :

Soyghurt is a product from soy milk which is made by using bacteria Lactobacillus bulgaricus and Streptococcus thermophillus and used as a substitute for cow’s milk.Soybean milk do not contain lactose, so it can be consumed by people with lactose intolerance.However the utilization of soybean milk is still limited due to its less preferred flavor and it’s short shelf life.These limitation can be overcome through fermentation process in order to increase it’s self life and produce products with the taste,aroma,and texture that is unique and tasty. The purpose of this study was to determine the fat content by the soxhletation method,protein with biuret method,the effect of shelf life from the amount of lactic acid during 7 day period,and hedonic test on the quality of soyghurt with the addition of skim milk with concentration variation of 5%,10%,15%,and 20%. The results showed that fermented soybean milk have lover fat and higher protein content. formula with skim milk concentration of 15% were the most favourable and it’s shelf life were up to six days based on the concreation of the lactic acid and hedonic test.The result of pH test on soybean milk were 5,5 and fermented soybean milk were 4,4.The fat and protein content of soymilk were 0,6%-0,7% and 7%;and the fermented soy milk were 0,1%-0,2% and 17,1%.. 

Keyword :

Soyghurt, fat content, protein, skim,


References :

Chotimah SC,(2009) Peranan Streptococcus thermophillus dan Lactobacillus bulgaricus dalam proses pembuatan yoghurt 4(2);47-52 : Jurnal ilmu peternakan





Archive Article

Cover Media Content

Volume : 4 / No. : 2 / Pub. : 2015-11
  1. Perbandingan Metode Spektrofotometri Sinar Tampak Dan Titrasi Kompleksometri Untuk Penentuan Kadar Zink Dalam Sediaan Sirup
  2. Pengaruh Substituen 2-metoksi Pada Sintesis Turunan 2-hidroksibenzohidrazida Dengan Iradiasi Gelombang Mikro
  3. Isolasi Dan Penapisan Fibrinolitik Jamur Tanah Hutan Mangrove Wonorejo Surabaya
  4. Aktivitas Invitro Enzim Fibrinolitik Ekstrak Tempe Hasil Fermentasi Rhizopus Oligosporus Atcc 6010 Pada Substrat Kedelai Hitam
  5. Perbandingan Metode Penentuan Kadar Oksitetrasiklin Dalam Udang Dengan Klt-densitometri Dan Klt-bioautografi
  6. Analisis Kandungan Lemak Dan Protein Terhadap Kualitas Soyghurt Dengan Penambahan Susu Skim
  7. Validasi Metode Kromatografi Lapis Tipis–densitometriuntuk Analisis Pewarna Merah Sintentikpada Beberapa Merek Saus Sambal Sachet

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