Sifat Kimia dan Sineresis Yoghurt yang Dibuat Dari Tepung Kedelai Full Fat dan Non Fat dengan Menggunakan Pati Sagu sebagai Penstabil

Abstract

One of the problems in the manufacture of yoghurt made from full fat soy and non-fat is the consistency. To improve the consistency, addition of sago starch therefore applied. The objective of this study is to identify the chemical characteristic and syneresis of yogurt made from full fat soy flour and non-fat with the addition of stabilizer sago starch at various concentrations. The study design used was completely randomized factorial design with 3 treatments with the addition of 1% sago starch stabilizer; 1.5% and 2% of the weight of soy flour. Analysis of statistical data processing used one way ANOVA test and independent t-test . Based on the results of the study, no significant effect found of yoghurt made from non-fat soy flour and full fat sago starch in addition to the pH of yogurt 2% (p<0.05), with the highest pH of soy non-fat yogurt is the addition of sago starch 1,5% (4.25) and the lowest is the addition of sago starch at 1% (4.20). No significant effect of non-fat yogurt and full fat with the addition of sago starch at various concentrations of the stabilizer to the total acidity (p>0.05). No significant effect of non-fat yogurt and full fat with the addition of sago starch at various concentrations of stabilizer to syneresis (p>0.05).There is the influence of the addition of sago starch on pH of yogurt is made from full fat soy flour and non-fat