FERMENTASI SUSU KEDELAI HITAM MENGGUNAKAN KULTUR CASPIAN SEA YOGURT
Black soybean (Glycine max L. Merr) is a kind of nutritionally rich food and main source of plant-based protein. Black soybean contains 37-41% protein, carbohydrate, mineral, vitamin, and bioactive compounds including phenol and anthocyanin having antioxidative properties. In this research, black so...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Theses and Dissertations NonPeerReviewed |
| Published: |
[Yogyakarta] : Universitas Gadjah Mada
2013
|
| Subjects: | |
| Online Access: | https://repository.ugm.ac.id/120921/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=60959 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Universitas Gadjah Mada |
| Summary: | Black soybean (Glycine max L. Merr) is a kind of nutritionally rich food and
main source of plant-based protein. Black soybean contains 37-41% protein,
carbohydrate, mineral, vitamin, and bioactive compounds including phenol and
anthocyanin having antioxidative properties. In this research, black soybean was
fermented into yogurt using Caspian Sea Yogurt culture. The aims of this research were
to study chemical, physical, and microbiological characteristics, antioxidant activity and
exopolysaccharide (EPS) production during fermentation at 300C and storage at 40C.
Black soybean was extracted using distilled water with ratio 1:5 (b/v). Black soybean
milk was inoculated with 5% (b/v) Caspian Sea Yogurt culture and incubated for 18h at
300C. Fermented black soybean milk was stored for 15 days at 40C. The result showed
that microbes could utilize black soybean milk as substrate. Microbes could grow well
and produced organic acids, leading to pH decrease and formed yogurt gel. Black
soybean yogurt had pH value of 4,26, titratable acidity of 0,71 %, lactic acid bacteria cell
count of 1,74 x 109 CFU/g, acetic acid bacteria cell count of 4,08 x109 CFU/g, and
viscosity 73.856,91 ± 3.297,81cP. Exopolysaccharide (EPS) content was 33,72 ± 0,88
mg/kg yogurt, radical scavenging activity was 64,35 ± 7,9%, phenol and anthocyanin
content were 32,87 ± 5,34 mg GAE/g yogurt and 10,52 ± 0,96 mg cyanidin-3-
glukosida/kg yogurt, respectively. Cell count, viscosity, antioxidant activity, total phenol
and anthocyanin of fermented black soybean milk were higher than control from cow
milk-yogurt. During 15 days of storage at 40C, pH value increased, followed by titratable
acidity decrease. Cell count, viscosity, exopolysaccharide (EPS) content and antioxidant
activity also showed decrease. |
|---|