<![CDATA[The bioactive components of soybean sprouts have been known to provide health benefits. The functional product that can be developed is instant soybean sprout milk through an encapsulation process using a spray dryer. This product can have its functional and nutritional value increased through fortification. Calcium is a fortifier that can be used to increase the calcium of soybean sprout milk. This research aims to determine the chemical and functional composition (vitamins C and E) as well as the antioxidant activity of instant soybean sprout milk fortified with calcium. Three types of calcium used are: calcium: lactate, carbonate and chloride, each with 4 concentration levels (0.3%; 0.6 %; 0.9% and 1.2%). The results showed that calcium fortification had an effect on chemical composition, vitamin C, vitamin E and antioxidant activity. Fortification with calcium lactate provides the highest results in chemical composition including levels of: ash, fat, protein, crude fiber, vitamins C and E and antioxidant activity.]]>
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