KAJIAN PENGGUNAAN MALTODEKSTRIN PADA PEMBUATAN SOYGHURT BUBUK DENGAN METODE PENGERINGAN BEKU

Abstract

The utilization of soybeans into yoghurt is one of foods diversification. Yoghurt is one of perishable food and yoghurt powder from freeze drying method by adding coating material can be an alternative to extend its storage life. The purpose of this study was to determine the exact concentration of maltodextrin to produce soyghurt powder from freeze drying with the best characteristics. Randomized Block Design method was used in this research with six treatments : concentration of maltodextrin 5%, 10%, 15%, 20%, 25% and 30% (w/v) repeated four times respectively. The results showed that the best treatment of soyghurt powder is the addition of maltodextrin concentration of 5% which has a water content of 3.89% wb; soluble time 47.07 seconds; rate of higroscopic 16%, water holding capacity 1.44 g/g; pH 3.7; total of titrated acid 1.24%; viscosity 297.50 cP. Besides that, the organoleptic assessment includes preferred color 4.05; viscosity for visual 3.90; viscosity for sensory mouth 3.59 and the overall appearance 3.85 indicates the panelists like this; the taste 2.90 and the aroma 3.29 means that the panelists rather favored, yield 19.04% (w/v), protein content of 22.84% wb and TPC 1.34 x 109 CFU/ml.