PENGARUH KEDALAMAN MEDIUM TERHADAP KARAKTERISTIK FISIK, KIMIA, SENSORIS YOGURT KEDELAI HITAM MENGGUNAKAN INOKULUM CASPIAN SEA YOGURT

• Main Authors: , ELISABETH DIAN N.P, , Dr. Ir. Tyas Utami, M.Sc.
• Format: Theses and Dissertations NonPeerReviewed
• Published: [Yogyakarta] : Universitas Gadjah Mada 2014
• Subjects: ETD
• Online Access: https://repository.ugm.ac.id/132757/; http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=73300
• Institution: Universitas Gadjah Mada

Black soybean yogurt (black soygurt) using Caspian Sea inoculum may be one of the alternatives of black soybean processing which has a higher antioxidant content than yellow soybeans. Use of Caspian sea is perfect because it has characteristics that are not too sour yogurt, more viscous, and can be inoculated at room temperature. Caspian Seainoculum has two dominant bacterium Lactococcus lactis ssp. Cremoris, which is one of the lactic acid bacteria and Acetobacter orientalis which is acetic acid bacteria. Both bacteria have the distinct characteristics that lactic acid bacteria are anaerobic, while the acetic acid bacteria are aerobic. Differences in these properties allows these bacteria to grow at different depths in the fermenter as deep as 100 cm, which led to differences in the characteristics of the black soygurt sensory properties, acidity, pH, viscosity and total solids at some point the depth of the medium. Since both of these bacteria produce acid, it is showing that the depth of the first medium is more acidic than the IV medium depth of the sensory properties. But the difference is not visible from the viscosity, pH, keasaan, and total solid.