Physic, Chemical and Microbiological Properties of Caspian Sea Soyghurt from Edamame
Joni Kusnadi, Nur Diana Septi and Kiki Fibrianto*

Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia
Veteran Street Malang, Ketawanggede, Lowokwaru District, East Java, Indonesia, 64154
*kiki.fibrianto[at]ub.ac.id

Abstract

Caspian sea soyghurt is made by fermenting edamame with Lactococcus lactis ssp. cremoris and Acetobacter orientalis as a microbia culture. In order to produce good soyghurt, the fermentation of edamame requires the ideal conditions, such as a carbon source and the optimum concentration starter. This study aims to determine the effect of the proportions of sucrose:skim and starter concentration on physical, chemical and microbiological characteristics of caspian sea soyghurt. This study used a 2-factor randomized block design: proportion of sucrose:skim (2.5:7.5, 5:5 7.5:2.5) and concentration of starter (8, 10, 12%) repeated 3 times then followed by the Tukey test. These results will be used to select the best treatment using the Zeleny Multiple Attribute Method. The best caspian sea soyghurt treatment had a sucrose:skim ratio of 2.5:7.5 (% w/v) and a 10 (% v/v) starter concentration, resulting in color (L*) 80.02, (a*) -2.77 (b*) 24.01, viscosity 751.67 cP, protein 3.37%, antioxidant activity 51.28%, pH 4.52, and total lactic acid bacteria 9.73 log cfu/ml.

Keywords: caspian sea soyghurt, edamame, soybean fermented, yoghurt

Topic: Food microbiology