Physicochemical Characteristics of Yoghurt from Various Beans and Cereals
| dc.contributor.author | Herawati ...[at al], Heny | |
| dc.contributor.other | Balai Besar Penelitian dan Pengembangan Bioteknologi dan Sumber Daya Genetik Pertanian | en_US |
| dc.date.accessioned | 2022-01-31T07:43:45Z | |
| dc.date.available | 2022-01-31T07:43:45Z | |
| dc.date.issued | 2022-01-19 | |
| dc.description.abstract | Abstract. Indonesia has abundant beans and cereals as potential raw materials for yoghurt production. However, for commercialization, it should be characterized, such as physicochemical analysis. So far, yoghurt is processed from fresh milk as raw material. The purpose of this research was to analyze the physicochemical characteristics of yoghurt produced from various beans and cereals. The research was conducted using 2 microbial starters of yoghurt and 2 starters of lactic acid bacteria with raw materials, such as soybean, mung bean, sorghum, and hanjeli. The study was conducted using a completely randomized design with two replications. The results showed that the difference in raw materials affects the proximate characteristics of the yoghurt produced. Soybean yoghurt showed the highest viscosity and total dissolved solids of 1842.05 cP and 16.10°Brix, respectively. Hanjeli flour yoghurt had the highest pH value at 4.80, while mung bean yoghurt had the lowest pH at 3.90. | en_US |
| dc.identifier.isbn | 978-0-7354-4172-9 | |
| dc.identifier.uri | https://repository.pertanian.go.id/handle/123456789/14782 | |
| dc.language.iso | en | en_US |
| dc.publisher | Balai Besar Penelitian dan Pengembangan Bioteknologi dan Sumber Daya Genetik Pertanian | en_US |
| dc.subject | Cereals, yoghurt, sorghum, soybean | en_US |
| dc.title | Physicochemical Characteristics of Yoghurt from Various Beans and Cereals | en_US |
| dc.type | Article | en_US |