Main Article Content
Abstract
Soyghurt is one of the beverage products from soy milk, which is produced through a fermentation process by lactic acid bacteria (LAB). The bacteria commonly used are Lactobacillus bulgaricus and Streptococcus thermophilus. This study aimed to analyse the quality of the physical and chemical properties of banana yoghurt with various fermentation times. The method used in this research involves making soy yoghurt products through four stages of fermentation: 6 hours, 12 hours, 18 hours, and 24 hours. The quality analysis performed was physical analysis (viscosity test and pH test), chemical analysis (ash content test, acid content test, and protein test), and organoleptic properties (hedonic test and hedonic quality test). Then, an analysis of the ANOVA test was conducted to determine the average of more than two groups of data by comparing the variances and describing the total data. Based on the results of the study, it can be interpreted that the analysis of the quality of banana soyghurt with various physical and chemical showed results, namely the viscosity between 51.00cp - 55.05cp, pH test 5.27 - 4.18, ash content 0.37% - 0.49%, test for acid content 0.50% - 0.72%, and test for protein 2.18%, and the organoleptic test for hedonic panelists is somewhat like texture, somewhat like the taste, liked the aroma and somewhat liked the color, for hedonic quality slightly thick texture, sour flavour, distinctive pungent soyghurt aroma, and yellowish white color.
Keywords
Article Details
Copyright (c) 2025 Titis Linangsari, Ema Lestari, Siti Habidiyah, Fatimah
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
An author who publishes in the Jurnal AGRITROPICA agrees to the following terms:
Author retains the copyright and grants the Journal the right of first publication of the work simultaneously licensed under the Creative Commons Attribution-ShareAlike 4.0 License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
Submission of a manuscript implies that the submitted work has not been published before (except as part of a thesis or report, or abstract); that it is not under consideration for publication elsewhere; that its publication has been approved by all co-authors. If and when the manuscript is accepted for publication, the author(s) still hold the copyright and retain publishing rights without restrictions. For the new invention, authors are suggested to manage its patent before published. The license type is CC-BY-SA 4.0.
AGRITROPICA is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
You are free to:
Share — copy and redistribute the material in any medium or format
Adapt — remix, transform, and build upon the material
for any purpose, even commercially.
The licensor cannot revoke these freedoms as long as you follow the license terms.
References
-
Angelia, I. O. (2017). Kandungan pH, Total Asam Tertitrasi, Padatan Terlarut Dan Vitamin C Pada Beberapa Komoditas Hortikultura. Jurnal of Agritech Science, 68-74.
Banua, j. (2022). Pisang Tundang Tanah Laut Dapat Sertifikat Hak Cipta. Retrieved from jejak banua: https://jejakbanua.com/2022/07/04/pisang-tundang-tanah-laut-dapat-sertifikat-hak-cipta/
Dhahana, K. A., Nocianitri, K. A., & Duniaji, A. S. (2021). Pengaruh Lama Fermentasi Terhadap Karakteristik Soyghurt Drink Dengan Penambahan Lactobacillus Rhamnosus skg 34. Jurnal Ilmu Dan Teknologi Pangan, 646-656.
Gabriela, F. V., Chairunnisa, F., Raniah, N., Pratama, R., Swandi, M. K., & Azizah, N. (2021). Uji Organoleptik Dan Umur Simpan Soyghurt Dengan Berbagai Konsentrasi Gula Dan Waktu Inkubasi. Jurnal Penelitian Biologi, Botani, Zoologi Dan Mikrobiologi, 63-69 .
Jayanti, S. (2015). Pengaruh Penambahan Konsentrasi Susu Sapi Dan Waktu Fermentasi Terhadap Kualitas Soyghurt. Universitas Negeri Semarang : Jurusan Biologi .
Lumbantoruan, P., & Yulianti, E. (2015). Pengaruh Suhu Terhadap Viskositas Minyak Pelumas (Oli). 26-34.
Meirida, Lestari, E., & Sandri, D. (2016). Pengaruh Penambahan Carboxymethyl Cellulose (CMC) Dan Agar-Agar Sebagai Pengemulsi Pada Pembuatan Soyghurt Buah Naga.
Natsir, N. A., & Latifa, S. (2018). Analisis Kandungan Protein Total Ikan Kakap Mera Dan Ikan Kerapu Bebek. Jurnal Biologi Science Dan Education , 49-55.
Nirmagustina, D. E., & Wirawati, C. U. (2014). Potensi Susu Kedelai Asam (Soygurt) Kaya Bioaktif Peptida Sebagai Antimikroba. Jurnal Penelitian Pertanian Terapan.
Riadi, S., Rukmayadi, D., Roswandi, I., & Wangitan, R. (2020). Pengaruh Perbedaan Dosis Naoh Pada Pembuatan Sabun Dengan Metode Anova Satu Arah Dan Penentuan Perbandingan 3 Jenis Minyak Sebagai Bahan Utama Dengan Metode Ahp Pada Produk Sabun Mandi Ramah Lingkungan. Jurnal Ilmiah Teknik Industri, 101 – 112.
References
Banua, j. (2022). Pisang Tundang Tanah Laut Dapat Sertifikat Hak Cipta. Retrieved from jejak banua: https://jejakbanua.com/2022/07/04/pisang-tundang-tanah-laut-dapat-sertifikat-hak-cipta/
Dhahana, K. A., Nocianitri, K. A., & Duniaji, A. S. (2021). Pengaruh Lama Fermentasi Terhadap Karakteristik Soyghurt Drink Dengan Penambahan Lactobacillus Rhamnosus skg 34. Jurnal Ilmu Dan Teknologi Pangan, 646-656.
Gabriela, F. V., Chairunnisa, F., Raniah, N., Pratama, R., Swandi, M. K., & Azizah, N. (2021). Uji Organoleptik Dan Umur Simpan Soyghurt Dengan Berbagai Konsentrasi Gula Dan Waktu Inkubasi. Jurnal Penelitian Biologi, Botani, Zoologi Dan Mikrobiologi, 63-69 .
Jayanti, S. (2015). Pengaruh Penambahan Konsentrasi Susu Sapi Dan Waktu Fermentasi Terhadap Kualitas Soyghurt. Universitas Negeri Semarang : Jurusan Biologi .
Lumbantoruan, P., & Yulianti, E. (2015). Pengaruh Suhu Terhadap Viskositas Minyak Pelumas (Oli). 26-34.
Meirida, Lestari, E., & Sandri, D. (2016). Pengaruh Penambahan Carboxymethyl Cellulose (CMC) Dan Agar-Agar Sebagai Pengemulsi Pada Pembuatan Soyghurt Buah Naga.
Natsir, N. A., & Latifa, S. (2018). Analisis Kandungan Protein Total Ikan Kakap Mera Dan Ikan Kerapu Bebek. Jurnal Biologi Science Dan Education , 49-55.
Nirmagustina, D. E., & Wirawati, C. U. (2014). Potensi Susu Kedelai Asam (Soygurt) Kaya Bioaktif Peptida Sebagai Antimikroba. Jurnal Penelitian Pertanian Terapan.
Riadi, S., Rukmayadi, D., Roswandi, I., & Wangitan, R. (2020). Pengaruh Perbedaan Dosis Naoh Pada Pembuatan Sabun Dengan Metode Anova Satu Arah Dan Penentuan Perbandingan 3 Jenis Minyak Sebagai Bahan Utama Dengan Metode Ahp Pada Produk Sabun Mandi Ramah Lingkungan. Jurnal Ilmiah Teknik Industri, 101 – 112.