STUDI PENGGUNAAN KALSIUM KARBONAT ATAU TRIKALSIUM FOSFAT DAN KONSENTRASI AGAR TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK SOYGURT BERKALSIUM TINGGI
Abstract: Soymilk has beany
flavor and lack of calcium content which can be improved by fermentation of
soymilk becoming set soygurt and calcium fortification using calcium carbonate
or tricalcium phosphate. The differences of calcium salts may affect the
soymilk colloid system, therefore it needs a stabilizer, for example agar.
Then, a study of the use of calcium salts and appropriate agar concentration to
produce a high calcium set soygurt is needed. The experimental was Randomized
Block Design using factor Agar Concentrations on (A): 0,0% (0); 0,1% (1) and
0,2% (2) nested to the of Calcium Salts: Calcium Carbonate (C) and Tricalcium
Phosphate (F). Parameters observed were syneresis, calcium content, and sensory
characterisitics (preferences to texture and taste of the soygurt). The
complement analysis were pH, acidity and protein content of soygurt. The data
were analyzed using ANOVA at α = 5%, continued by DMRT test to determine the
level of treatment that gives the significant effects. The result show
significant difference of agar concentrations nested to the calcium salts gave
significant effects to texture & taste of soygurt, but no siginificant
effect to calcium content and syneresis of soygurt. Soygurt with 0,0%
concentration of agar gave the highest score of texture preference at both kind
of calcium salts. Agar concentration at 0,1% and 0,2% gave no significant
difference on texture. Kind of calcium salts gave significant effect on taste
preference on which soygurt with Tricalcium Phosphate gave higher score than
Calcium Carbonate. The preference of taste of soyghurt treated with Tricalcium
Phosphate was higher than The Calcium Carbonate, showed by score 4.3-4.4
compared to 3.2-3.8, on scale 1-7.
Penulis: Grace Evekyn
Josaphat, Indah Kuswardani, Maria Matoetina Suprijono
Kode Jurnal: jppertaniandd140883
