FERMENTASI SUSU KEDELAI HITAM MENGGUNAKAN KULTUR CASPIAN SEA YOGURT

• Main Authors: , RATNA DEWI KUSUMANINGRUM, , Dr. Ir. Tyas Utami, M.Sc.
• Format: Theses and Dissertations NonPeerReviewed
• Published: [Yogyakarta] : Universitas Gadjah Mada 2013
• Subjects: ETD
• 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
• Institution: Universitas Gadjah Mada

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.