Purwanto, Trianisa (2018) FORMULATION OF SINBIOTIC SOYGURT DRINK WITH DATE FRUIT (Phoenix dactylifera) JUICE. S1 Undergraduate thesis, UNIDA.

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Abstract

ABSTRACT Probiotics and prbiotics combination will form a sinbiotics, these two parts will work synergistically. Soybean has a good functionality, but there are lipoxygenase enzymes which causes an odor flavour in soybean or soybean products. Several method was developed to improve the acceptance, such as making soymilk, adding flavour etc. Dates have a complete nutritional content, teurapeutic effect and heakth benefit. Streptococcus thermophillus and Lactobacillus bulgaricus are the microbial species in this study. The purpose of this research is to make the formulation of soygurt and date palm juice, analyze pH level and organoleptic properties in each formulation and analyze the nutrient content in the best formulation product. This research is an experimental research using Randomized Block Design method or RAK which is arranged factorially and twice repetition. Factor I is the time of bacterial inoculation, that is before and after the formulation of the ingredients. Factor II is the percentage of soymilk and date palm juice, then got 6 treatments with two repetitions. The results are: 1) There was no significant difference between pH level of the date soygurt formulation in the replication. 2) There was a significant difference between the color and taste properties of the date soygurt formulation, and there is no significant difference between the scent and teksture properties of date soygurt. 3) T1P3 formulation is the best formulation, has energy 18,69 kcal, protein 1,62 g, fat 1,39 g, carbohydrate 0,48 g, dietary fiber 3,9 gram, iron 3,561 mg in every 100 g date soygurt. Keywords : Soygurt Dates, pH Level Analysis, Organoleptic Test, Hedonic Quality Test

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