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Mochammad Adnan
Fakultas Teknologi Pertanian, Universtas Gadjah Mada, Yogyakarta
Agriculture, Biological Sciences & Forestry

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Perubahan Nilai Cerna dan Fraksi Protein pada Susu Kedelai dalam Proses Pembuatan Soygurt Yusmarini Yusmarini; Mochammad Adnan; Suwedo Hadiwiyoto
agriTECH Vol 21, No 3 (2001)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1057.069 KB) | DOI: 10.22146/agritech.13590

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.
Co-Authors Suwedo Hadiwiyoto Yusmarini Yusmarini