Karakterisasi Produk Yoghurt Susu Nabati Kacang Hijau (Phaseolus radiatus L.)

Agustina, Wawan and Andriana, Yusuf Karakterisasi Produk Yoghurt Susu Nabati Kacang Hijau (Phaseolus radiatus L.). Karakterisasi Produk Yoghurt Susu Nabati Kacang Hijau (Phaseolus radiatus L.). (Submitted)

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    Abstract

    Yoghurt was one of the fermentation product which prefered by the consumer. Sometime its difficult to found yoghurt which made from vegetable milk. This research aim were to analyze the charateristics of mungbean yoghurt according to SNI 01-2981- 1992. The methods of this research were the making mungbean milk, mungbean yoghurt with adding emulsifier (CMC), skim milk, and sucrose which according to other research. The result show that the chemical charaterictics of mungbean yoghurt are highly viscosity appearance, unique odor, acid, stability of emultion, fat content 0,17%, dry matter nonfat content 10,65%, protein content 1,23%, and total acid as lactic acid 0,70%. All of the chemical charaterictics were include of SNI accept protein content. Key words : yoghurt, mungbean, fermentation

    Item Type: Article
    Subjects: 600 Teknologi
    Divisions: Fakultas Teknologi Industri > Teknik Kimia
    Depositing User: Wikan Pinandhito
    Date Deposited: 13 Jul 2011 10:42
    Last Modified: 13 Jul 2011 10:42
    URI: http://repository.upnyk.ac.id/id/eprint/567

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