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Soy is a source of vegetable protein that is recommended for consumption. One of the soybean ingredients known to the general public is soy milk. Soy milk is a health drink that has a nutritional value equivalent to cow's milk. Utilization of soy milk is still limited because the flavor is less favored. To get a good taste can be processed through the process of fermentation by utilizing the bacteria Streptococcus thermophillus and Lactobacillus bulgaricus which will produce Soygurt. How long is the proper incubation time to produce soygurt at room temperature is unknown?. The purpose of this research is to know the effect of incubation time on quality and organoleptic value of soygurt. Research procedure. The starter is obtained from the Laboratory of Microbiology Andalas University in the form of bacterial culture of Streptococcus thermophillus and Lactobacillus bulgaricus in cow milk medium. 50 ml of soy milk is heated for 15-20 minutes at 90⁰C, cooled to 43⁰C, then inoculated with 1.5 ml of starter and put into a jar of jam, stirring evenly, cover with aluminum foil. Soy milk is incubated at room temperature for 0 hours (control); 10 hours; 12.5 hours; 15 hours; 15 hours; 17.5 hours; 20 hours; 22.5 hours and 25 hours. Parameters observed in this study include acidity, fat content, protein content, and organoleptic test. This research is an experimental research with Completely Random Design 8 treatment, 3 replications. The treatments consisted of different incubation periods: 0 hours (control), 10 hours, 12.5 hours, 15 hours, 17.5 hours, 20 hours, 22.5 hours, 25 hours. Parameters measured were acidity, fat content, protein content and organoleptic value. The acidity data was analyzed by Anava.  

 

Table 1: Average acidity, fat content and soygurt protein levels with different incubation times. Incubation Time Acidity

(%)

Fat

(%)

Protein

(%)

B    (10.0)

0.44    a

1.22

12.09

C    (12.5)

0.60    a

1.79

7.42

D    (15.0)

0.74      b

1.35

7.55

E     (17.5)

0.83      b c

1.67

4.55

A    (0.0)

0.88      b c

0.63

12.06

F     (20.0)

0.92      b c

1.45

11.00

H    (25.0)

0.97         c

1.06

17.95

G    (22. 5)

1.00         c

1.21

14.04

Description: The numbers followed by the same lowercase letters show no different real at the 5% level.

 

For more details see the results of acidity, fat, and soygurt protein content from different incubation times can be seen in the graph.

 

 

To determine the level of consumer acceptance of the resulting soygurt products need to be tested organoleptic. The organoleptic test was performed on the basis of Hedonic test with panelists of 15 (Soekarto, 1985: 78) [7]. Each panelist is required to complete the questionnaire provided. Assessment of each parameter is scored with the hedonic scale of less like, like, very like. Organoleptic assessment is done on color, viscosity, pleasure (aroma).The incubation time to affects the quality and value of the organoleptic soygurt. 

Length of incubation; Soybean Milk; Soygurt