Pengaruh Perbandingan Susu Kedelai dengan susu Segar dan Jenis Penstabil Terhadap Mutu Soyghurt

Abstract

The effect of mixture soy milk with milk and the types of stabilizing agent on the quality of soygart was investigated.

The experiment using factorial Completely Randomized Design (CRD) with two factors, i.e. the mixture soy milk with milk (P, =100%: 0%,

P₂-85%: 15%. P 70 %: 30%, P.- 55 %: 45%, Ps- 60 %: 40 %) and the types of stabilizing ag (& Caragenan, S₂-Gelatino, S-Gum Arabic). Analysed of parameters were total acid, iodium value, fat content, protein content, texture, aromatic, and taste organoleptic value.

The results show that the mixture soy milk with milk affect total acid, iodium vaalus, fat content, protein content, texture, and taste organoleptic value highly significant (P<0,01) but not aromatic organoleptik valuc,

The types of stabilizing agent affect total acid, protein content and texture arganoleptic value highly significant (P<0,01) but not iodium valuc, fat content, aromatic and taste organoleptic value.

The combination of mixture soy milk with milk types of stabilizing agent affect taste organoleptic value higly significant (P<0,01) but not total acid, iodium value, fat content, protein content, texture and aromatic organoleptic value.

The mixture soy milk with milk 70%: 30% and the type of stabilizing agent were gelatin 0,1% that produced the higher and more acceptable quality of soyghurt.