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All Journal Journal of Applied Agricultural Science and Technology Jurnal Sains dan Teknologi Pangan
Yanda Bhinnelka
Politeknik Pertanian Negeri Payakumbuh
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry

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PENGARUH PENGGUNAAN BERBAGAI SUMBER STARTER DALAM PEMBUATAN SOYGURT DARI KEDELAI UNGGULAN SUMATERA BARAT Yanda Bhinnelka; Agustina; Yoshika Maharani Putri Bintani; Sahrani Siregar; Rahmah Putri Ayu; Sintya Kartikasari
Jurnal Sains dan Teknologi Pangan Vol. 9 No. 4 (2024): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/4d5bck77

Abstract

  Penelitian ini bertujuan untuk mengetahui pengaruh berbagai jenis starter pada soyghurt sebagai pangan fungsional serta untuk mengetahui karakteristik kimia, mikrobiologi, dan organoleptik soyghurt dari berbagai jenis starter tersebut. Proses pembuatan soyghurt terbagi menjadi dua tahap utama: pembuatan susu kedelai dan pembuatan soyghurt. Tahap pertama, susu kedelai dibuat dengan menyortir dan mencuci kedelai. Kemudian, kedelai direndam dalam air (1:3) selama 12 jam, kemudian ditiriskan. Setelah itu, kedelai direndam lagi dalam air selama 30 menit dan dibilas dengan air mengalir. Kemudian, kulit ari dipisahkan dari kedelai. Kedelai kemudian diblender dengan air panas (85°C) selama 10 menit, lalu disaring dengan kain blacu. Sari kedelai kemudian dicampur dengan gula pasir dan bubuk susu skim. Susu kedelai dipanaskan hingga 80°C, lalu didinginkan hingga suhu 42°C. Tahap kedua, soyghurt dibuat dengan cara menambahkan bakteri starter ke dalam 100-200 ml susu kedelai, lalu menginkubasi campuran tersebut dalam inkubator sederhana selama 18 jam pada suhu 35-37°C. Terakhir, soyghurt didinginkan dalam kulkas pada suhu 4°C untuk menghentikan proses fermentasi. Penggunaan berbagai jenis starter tidak memberikan perbedaan yang signifikan pada soyghurt sebagai pangan fungsional. Namun, penggunaan berbagai jenis starter (dadih, biokul, CMR) memberikan pengaruh terhadap karakteristik kimia, mikrobiologi, dan organoleptik, meskipun tidak berbeda signifikan dalam kualitas soyghurt yang dihasilkan
The Effect of Storage Duration on Fat Deterioration and Sensory Quality of Beef Rendang at Dapoer Rendang Riry, Payakumbuh City Susi Desminarti; Yanda Bhinnelka; Agustina Agustina
Journal of Applied Agricultural Science and Technology Vol. 10 No. 2 (2026): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v10i2.547

Abstract

Rendang is a high-fat food product that is susceptible to quality deterioration during storage, particularly due to lipid oxidation and potential microbiological contamination resulting from inadequate packaging. This study investigated the effect of storage duration on the quality of beef rendang stored at room temperature, as indicated by fat deterioration, sensory changes, and microbiological quality. Beef rendang was stored for three months in vacuum-sealed aluminum foil packaging at room temperature. Monthly analyses included fat content, free fatty acid (FFA) levels, thiobarbituric acid (TBA) value, total plate count (TPC), initial spoilage assessment using the Eber test, and sensory evaluation of color, aroma, texture, taste, and overall appearance. Protein, moisture, and ash contents were determined at the beginning and end of storage to evaluate compliance with SNI 7764:2012. Protein was analyzed using the Kjeldahl method, while moisture and ash were determined gravimetrically in accordance with AOAC (2007) procedures. The results showed a gradual decline in product quality during storage. Fat content decreased from 27.00±0.16% to 20.95±0.43%, while FFA levels increased from 3.31±0.17% to 5.52±0.34%. The TBA value increased from 0.01±0.002 to 0.07±0.002 mg Ma/kg. Sensory attributes exhibited a decreasing trend over the storage period. No microbial growth, including Salmonella and Escherichia coli, was detected, and the Eber test indicated no ammonia formation. Protein, moisture, and ash contents remained within SNI limits. Overall, quality deterioration was mainly associated with lipid degradation, while the product remained safe and suitable for consumption throughout storage.
Co-Authors Agustina Agustina Rahmah Putri Ayu Sahrani Siregar Sintya Kartikasari Susi Desminarti Yoshika Maharani Putri Bintani