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

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@article{IJASEIT316,
   author = {Yanna Syamsuddin and Hesti Meilina and Friday Septavia and Rahmad Darmawan},
   title = {Effect of Skimmed-Milk and Starter Addition on Lactic Acid Formation in Soyghurt},
   journal = {International Journal on Advanced Science, Engineering and Information Technology},
   volume = {3},
   number = {4},
   year = {2013},
   pages = {314--317},
   keywords = {Lactic Acid; Skimmed-Milk; Soyghurt; Starter},
   abstract = {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.},
   issn = {2088-5334},
   publisher = {INSIGHT - Indonesian Society for Knowledge and Human Development},
   url = {http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=316},
   doi = {10.18517/ijaseit.3.4.316}
}

EndNote

%A Syamsuddin, Yanna
%A Meilina, Hesti
%A Septavia, Friday
%A Darmawan, Rahmad
%D 2013
%T Effect of Skimmed-Milk and Starter Addition on Lactic Acid Formation in Soyghurt
%B 2013
%9 Lactic Acid; Skimmed-Milk; Soyghurt; Starter
%! Effect of Skimmed-Milk and Starter Addition on Lactic Acid Formation in Soyghurt
%K Lactic Acid; Skimmed-Milk; Soyghurt; Starter
%X 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.
%U http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=316
%R doi:10.18517/ijaseit.3.4.316
%J International Journal on Advanced Science, Engineering and Information Technology
%V 3
%N 4
%@ 2088-5334

IEEE

Yanna Syamsuddin,Hesti Meilina,Friday Septavia and Rahmad Darmawan,"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, pp. 314-317, 2013. [Online]. Available: http://dx.doi.org/10.18517/ijaseit.3.4.316.

RefMan/ProCite (RIS)

TY  - JOUR
AU  - Syamsuddin, Yanna
AU  - Meilina, Hesti
AU  - Septavia, Friday
AU  - Darmawan, Rahmad
PY  - 2013
TI  - Effect of Skimmed-Milk and Starter Addition on Lactic Acid Formation in Soyghurt
JF  - International Journal on Advanced Science, Engineering and Information Technology; Vol. 3 (2013) No. 4
Y2  - 2013
SP  - 314
EP  - 317
SN  - 2088-5334
PB  - INSIGHT - Indonesian Society for Knowledge and Human Development
KW  - Lactic Acid; Skimmed-Milk; Soyghurt; Starter
N2  - 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.
UR  - http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=316
DO  - 10.18517/ijaseit.3.4.316

RefWorks

RT Journal Article
ID 316
A1 Syamsuddin, Yanna
A1 Meilina, Hesti
A1 Septavia, Friday
A1 Darmawan, Rahmad
T1 Effect of Skimmed-Milk and Starter Addition on Lactic Acid Formation in Soyghurt
JF International Journal on Advanced Science, Engineering and Information Technology
VO 3
IS 4
YR 2013
SP 314
OP 317
SN 2088-5334
PB INSIGHT - Indonesian Society for Knowledge and Human Development
K1 Lactic Acid; Skimmed-Milk; Soyghurt; Starter
AB 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.
LK http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=316
DO  - 10.18517/ijaseit.3.4.316