Edamame Caspian Sea Soyghurt as Plant-based Yoghurt Alternatives Joni Kusnadi, Nur Diana Septi, Kiki Fibrianto*
Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Brawijaya University, Malang, Indonesia.
*kiki.fibrianto[at]ub.ac.id
Abstract
Caspian sea soyghurt is fermented soy milk using Lactococcus lactis ssp. cremoris and Acetobacter orientalis. Edamame was chosen as the basic ingredient because of its better nutritional content than other commodities. Producing Caspian Sea Soyghurt from edamame requires the addition of external carbon sources, namely sucrose and skim. The purpose of this study was to determine the effect of the proportion of sucrose, skim and starter concentration on physical, chemical, microbiological and sensory characteristics. Experimental work was designed as Completely Randomized Block Design with 2 factors- proportion of sucrose:skim (2.5:7.5, 5:5 7.5:2.5) and concentration of starter (8, 10, 12%) in 3 replicates.The results showed that caspian sea soyghurt edamame which had the best and preferred physical, chemical and microbiological characteristics was the proportion of sucrose:skim 5:5% starter 10% which produced pH 4.4, viscosity 491.7 cP, total LAB 9.89 log cfu/ml, color L* 78.6, a* -2.9, b* 24.2, crude protein content 3.04%, antioxidant 45.1% and is liked and accepted by consumers based on the sensory attributes of greenness, brightness, sour aroma, beany aroma, thickness, sour taste, sweet taste and beany flavor.
