PEMBUATAN SOYGURT YANG MENGANDUNG FAKTOR-2 (6,7,4-TRIHIDROKSI ISOFLAVON) MCNGGUNAKAN BAHAN DASAR SUSU KEDELAI

• Main Author: Tanti Narwati, Yulia
• Format: Theses
• Language: Indonesia
• Subjects: Ilmu hayati ; Biologi
• Online Access: https://digilib.itb.ac.id/gdl/view/5357
• Institution: Institut Teknologi Bandung

<p>Abstract:<p align=\"justify\"> <br /> <br /> Research about the production of soygurt which contain factor-2 by fermenting soymilk with Rhizopus oligosporus and lactate bacteria has been carried out. The aim of this research was to make soygurt containing factor-2 using R. oligosporus and homofermetatif lactate bateria ( Lactobacillus bulgaricus and Streptococcus thermophillus ) and heterofermentatif lactate bacterial ( Lactobacillus fermentum), and to determine the best inoculum\'s concentration. All of the bacteria that used in this research were adapted graduallly in fermentation medium (soymilk). Adaptation curves used to determine the maximum growth rate for lactate bacteria. Adaptation curves showed that L. bulgaricus achieved maximum growth rate in four hours with specific growth rate 0,6369 cells/hours, the best growth rate for S. thermophillus and L. fermentum happened in 7 hours with specific growth rate 0,5984 cells/hour and 0,4446 cells/hour respectively. Optimation of inoculum concentration with variations of 5%, 7,5%, 10%, 12,5% and 15% v/v, showed that the best of inoculum consentration for all soygurt was 5% v/v Organoleptic test showed that the best soygurt was Aa ( soymilk fermented with I?. oligosporus and homofermentative lactate bateria in . the same time). Based on KLT analysis of soygurt extract, factor-2 isoflavone wasn\'t found in Aa (soymilk fermented with R. oligosporus and homofermentative lactate bateria in the same time), Ab (soymilk fermented with R. oligosporus and heterofermentative lactate bateria in the same time), Ba (soymilk first fermented with I?. oligosporus for 2x24 hours, then inoculated by homofermentative lactate bacteria and incubated for 24 hours) dan Bb (soymilk first fermented with R. oligosporus for 2x24 hours, then inoculated by heterofermentative lactate bacteria and incubated for 24 hours), but it was found in soygurt Ca (soymilk first fermented with if oligosporus for 5x24 hours, then inoculated by homofermentative lactate bacteria and incubated for 24 hours) and Cb (soymilk first fermented with R. oligosporus for 2x24 hours, then inoculated by heterofermentative lactate bacteria and incubated for 24 hours).<p align=\"justify\">