DOI : https://doi.org/10.18517/ijaseit.3.4.316

Effect of Skimmed-Milk and Starter Addition on Lactic Acid Formation in Soyghurt

Yanna Syamsuddin (1), Hesti Meilina (2), Friday Septavia (3), Rahmad Darmawan (4)
(1) Chemical Engineering Department, Syiah Kuala University Jl. Tgk. Syech Abdurrauf no. 7, Darussalam, Banda Aceh 23111
(2) Chemical Engineering Department, Syiah Kuala University Jl. Tgk. Syech Abdurrauf no. 7, Darussalam, Banda Aceh 23111
(3) Chemical Engineering Department, Syiah Kuala University Jl. Tgk. Syech Abdurrauf no. 7, Darussalam, Banda Aceh 23111
(4) Chemical Engineering Department, Syiah Kuala University Jl. Tgk. Syech Abdurrauf no. 7, Darussalam, Banda Aceh 23111
Fulltext View | Download
How to cite (IJASEIT) :
Syamsuddin, Yanna, et al. “Effect of Skimmed-Milk and Starter Addition on Lactic Acid Formation in Soyghurt”. International Journal on Advanced Science, Engineering and Information Technology, vol. 3, no. 4, Aug. 2013, pp. 314-7, doi:10.18517/ijaseit.3.4.316.
Citation Format :
Research on Effect of Skimmed-Milk and Starter Addition on Lactic Acid Formation in Soyghurt has been done. Soyghurt is a probiotic drinking product made from soy-milk produced by fermentation process using lactic acid bacteria. The bacteria used as starter was Lactobacillus bulgaricus and Streptococcus thermophillus. The objective of this research was to evaluate the effect of skimmed-milk and starter addition on the formation of lactic acid. Variables used in this research was skimmed-milk concentration of 5, 10, and 15% and starter concentration of 3, 5, and 7%, based on volume of soy-milk used as raw material. The soy-milk used was analyzed for its carbohydrate and protein content, and the soyghurt produced was analyzed for its lactic acid, pH and syneresis. The result showed that carbohydrate and protein content in soy-milk was 122.39 mg/L and 2.75%, respectively. The best condition of this process was the addition of 15% skimmed-milk and 5% starter, which yielded the highest lactic acid of 15% with pH of 4.23 and syneresis of 15%. It can be concluded that increasing skimmed-milk concentration cause the increase in lactic acid formation and decrease pH and syneresis. While effect of starter concentration on product analysis was influenced by the amount of nutrition contain in soy-milk.

Authors who publish with this journal agree to the following terms:

    1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
    2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
    3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).