Kualitas soyghurt dengan Variasi Konsentrasi Sukrosa Dan Inulin

lestary, Suci

Kualitas soyghurt dengan Variasi Konsentrasi Sukrosa Dan Inulin

dc.contributor.author	lestary, Suci
dc.date.accessioned	2015-07-08T02:18:09Z
dc.date.available	2015-07-08T02:18:09Z
dc.date.issued	2015-07-08
dc.description.abstract	Soyghurt is the fermentation of soy milk by using Streptococcus thermophilus and Lactobacillus bulgaricus which have been commonly used in producing yoghurt. The process of fermentation in producing yoghurt, however, has some difficulty became the type of carbohydrate found in the soy milk is different from the one of ox milk. The carbohydrate of soy milk consists of some kind of oligosakarida which cannot be functioned as source of energy and carbon by the culture starter. To succed the fermentation, the sugar source of the soy milk must be increased first by adding sucrose before inoculated. One to improve fungtional properties of soyghurt is to add prebiotic. Inulin is thepopular source of prebiotics. Study was true experimental research with factorial design with two factors. The first factor is the concentration of sucrose (S) (2%, 5%, and 7 %) and the second factor is the concentration of inulin (T) (0%, 3% and 6%).	en_US
dc.description.sponsorship	Higher Education Institution-Implementation Unit(HEI-IV) Indonesia-Managing Higher Education For Relevance and Efficiency (I-MHERE) Project bersumber dari dana pinjaman Bank Dunia (IBRD Loan no.4789-IND dan IDA Loan no.4077-IND) dengan Surat Kontrak Pelaksanaan Student Grant N0.OI2/SG/I/OR/I-MHERE/UR/2OII Tanggal 04 November 2011	en_US
dc.identifier.other	Dody
dc.identifier.uri	http://repository.unri.ac.id/xmlui/handle/123456789/7304
dc.language.iso	en_US	en_US
dc.subject	Soyghurt	en_US
dc.subject	Sucrose	en_US
dc.subject	Inulin	en_US
dc.subject	Prebiotic	en_US
dc.subject	Fermentation.	en_US
dc.title	Kualitas soyghurt dengan Variasi Konsentrasi Sukrosa Dan Inulin	en_US
dc.type	UR e-Research	en_US