| dc.description.abstract | Soygurt is fermented soy milk products are made by using lactic acid bacteria, that are Streptococcus thermophilus and Lactobacillus bulgaricus. The aim of this research were to determine the effect of adding kind of milk on characteristics, physichochemical, and organoleptic of soygurt. This research were divided into three stages, which are 1) Soy milk production, 2) Soygurt production, and 3) physicochemical analysis and sensory evaluation. The obtained data were treated by analysis of variance followed by Duncan’s test. The results of this research indicate that addition of kind of milks as much as 2%, 4%, 6%, and 8% give significant effect on pH value, total lactic acid, viscosity, texture, aroma, taste, and acceptability (overall). However, the addition of kind of milk did not give significant effect on appearance of soygurt. Best formula of this research is soygurt with the addition of skim and full cream milk as much as 6%. | en |
