Perubahan Nilai Cerna dan Fraksi Protein pada Susu Kedelai dalam Proses Pembuatan Soygurt

https://doi.org/10.22146/agritech.13590

Yusmarini Yusmarini(1*), Mochammad Adnan(2), Suwedo Hadiwiyoto(3)

(1) FAPERTA Universitas Riau
(2) Fakultas Teknologi Pertanian, Universtas Gadjah Mada, Yogyakarta
(3) Fakultas Teknologi Pertanian, Universtas Gadjah Mada, Yogyakarta
(*) Corresponding Author

Abstract


This research investigated the effect  of fermentation of soymilk by Streptococcus thermophilus and Lactobacillus acidophilus on the digestibility and protein fractions of the soygurt. The studies were conducted in three steps : (1) soymilk production, (2) soygurt production, and (3) chemical analysis of soymilk and soygurt. It is found that fermentation stimulated by addition of sucrose in the substrate increased the digestibility of protein. Electrophoretic pattern of the protein showed that only minor changes occured during the fermentation of soymilk into soygurt.

Keywords


Soymilk; soygurt; digestibility; protein fractions

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DOI: https://doi.org/10.22146/agritech.13590

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Agritech (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.


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