| dc.description.abstract | The effect of processing methods and sugar consentration on the quality of soymilk were investigated.
The investigation had been performed using Factorial Completely Randomized Design (CRD) with two factors, i.e. Method of Processing (M1, M2, M3, M4) and Consentration of Sugar (8%, 10%, 12%, 14%). Parameters analysed were total soluble solid, protein content, fat content, and organoleptic value.
The results show that the processing method had highly significant effect on organoleptic value and significant affect on total soluble solid and protein content but not on fat content.
The consentration of sugar had highly significant effect on total soluble solid, protein content and organoleptic but only significant effect on fat content.
The combination of processing method and sugar consentration had highly significant effect on organoleptic value but had no significant effect on the total soluble solid, protein content and fat content.
The third method was the best processesing method and 8% sugar consentration produced the better and ecceptable quality of soymilk. | en_US |
