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dc.contributor.authorPutri, Fadhila Asri Pratiwi
dc.contributor.authorRouf, Rusdin
dc.contributor.authorPurwani, Eni
dc.date.accessioned2015-02-16T07:22:52Z
dc.date.available2015-02-16T07:22:52Z
dc.date.issued2013-12
dc.identifier.citationAtherton, H.V and Newlander, J. A. 1981. Chemistry and Dairy Testing. Fourth Edition. Avi Publising Company. Connecticut. Cole, G.B. 2001. Gelatine : It’s Properties And It’s Application In Dairy Product. Presented at The Dairy Symposium. Gordon Bay. South Africa. Drake, M., Cheng, X., Tamarapu, S., and Leenanon, B. 2000. Soy Protein Fortification Affect Sensory, Chemical and Microbiological Properties of Dairy Yogurt. Journal of Food Science, 65 (7):1244-1247 Fennema, O.R. 1996. Principles of Food Science Part 1. Food Chemistry Incorporation. New York. Keogh, M.K. and O’Kennedy, B.T. 1998. Rheology of Stirred Yoghurt as Affected by Added Milk Fat, Protein and Hydrocolloids. Journal of Food Science, 63 (1): 108-112 Radi, M.N. and Amiri, S. 2009. Physicochemical, Textural and Sensory Properties of Low Fat Yogurt Produced by Using Modified Wheat Starch as Fat Replacer. Journal of Applied Sciences, 9 (11): 2194-2197 Rauf, R., Widowati, D., dan Widodo, A. 2011. Sifat Fisik dan Kimia Yoghurt yang Dibuat dari Tepung Kedelai. Seminar Nasional Membangun Daya Saing Produk Pangan Berbasis Bahan Baku Lokal. Surakarta: Fakultas Teknologi Pertanian UNISRI. Santoso. 2009. Susu dan Yoghurt Kedelai. Laboratorium Kimia Pangan Faperta. Universitas Widyagama. Malang. Snyder, H. E. and Kwon, T. W. 1987. Soybean Utilization An. Avi Book Published by Van Nostrand Reinhold Company: New York. Spreer, E. 1998. Milk and Dairy Product Technology. Marcell Dekker Inc. New York. Sumardikan. 2007. Penggunaan Carboxymethylcellulose (CMC) terhadap pH, Keasaman, Viskositas, Sineresis dan Mutu Organoleptik. Teknologi peternakan: Malang. Tamime, A. Y. and Robinson, R. K. 1999. Yoghurt Science and Technology. 2nd ed. Woodhead Publishing. Ltd Cambridge. England.en_US
dc.identifier.issn1979-7621
dc.identifier.urihttp://hdl.handle.net/11617/5250
dc.description.abstractOne 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-faten_US
dc.publisherUniversitas Muhammadiyah Surakartaen_US
dc.subjectYoghurten_US
dc.subjectNon Fat Soyen_US
dc.subjectStabilizersen_US
dc.subjectpHen_US
dc.subjectAcidityen_US
dc.subjectSyneresisen_US
dc.titleSifat Kimia dan Sineresis Yoghurt yang Dibuat Dari Tepung Kedelai Full Fat dan Non Fat dengan Menggunakan Pati Sagu sebagai Penstabilen_US
dc.typeArticleen_US


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