A.N. Al-Baarri, B. Dwiloka, S. Mulyani, Y. Pramono, B.E. Setiani, A.A. Rahmawati, A. Jordan, P.U.B.L. Nababan
{"title":"黑酸奶饮料中的蛋白质成分和理化质量","authors":"A.N. Al-Baarri, B. Dwiloka, S. Mulyani, Y. Pramono, B.E. Setiani, A.A. Rahmawati, A. Jordan, P.U.B.L. Nababan","doi":"10.26656/fr.2017.8(2).143","DOIUrl":null,"url":null,"abstract":"Blacksoyghurt is often processed using lactic acid bacteria to increase its nutritional\ncontent, but the growth of the microorganism affects the content and organoleptic\nanalysis. Therefore, this study aimed to determine the effect of longer fermentation time\non the chemical and organoleptic characteristics of Blacksoyghurt. The samples were\ndivided into 4 treatment groups, which consisted of different durations, i.e., 0, 3, 6, 9, and\n12 hrs. The result showed that variation in time significantly affected the protein content,\nfat content, pH, total acid, viscosity, total dissolved solids, and the organoleptic\ncharacteristics of the product, but no significant effect was observed on the total solids.\nBased on the chemical and organoleptic analysis, the best treatment was 12 hrs.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"114 51","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Protein fraction profile and physicochemical quality of Blacksoyghurt drink\",\"authors\":\"A.N. Al-Baarri, B. Dwiloka, S. Mulyani, Y. Pramono, B.E. Setiani, A.A. Rahmawati, A. Jordan, P.U.B.L. Nababan\",\"doi\":\"10.26656/fr.2017.8(2).143\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Blacksoyghurt is often processed using lactic acid bacteria to increase its nutritional\\ncontent, but the growth of the microorganism affects the content and organoleptic\\nanalysis. Therefore, this study aimed to determine the effect of longer fermentation time\\non the chemical and organoleptic characteristics of Blacksoyghurt. The samples were\\ndivided into 4 treatment groups, which consisted of different durations, i.e., 0, 3, 6, 9, and\\n12 hrs. The result showed that variation in time significantly affected the protein content,\\nfat content, pH, total acid, viscosity, total dissolved solids, and the organoleptic\\ncharacteristics of the product, but no significant effect was observed on the total solids.\\nBased on the chemical and organoleptic analysis, the best treatment was 12 hrs.\",\"PeriodicalId\":12410,\"journal\":{\"name\":\"Food Research\",\"volume\":\"114 51\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2024-04-21\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Research\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.26656/fr.2017.8(2).143\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Research","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.26656/fr.2017.8(2).143","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
Protein fraction profile and physicochemical quality of Blacksoyghurt drink
Blacksoyghurt is often processed using lactic acid bacteria to increase its nutritional
content, but the growth of the microorganism affects the content and organoleptic
analysis. Therefore, this study aimed to determine the effect of longer fermentation time
on the chemical and organoleptic characteristics of Blacksoyghurt. The samples were
divided into 4 treatment groups, which consisted of different durations, i.e., 0, 3, 6, 9, and
12 hrs. The result showed that variation in time significantly affected the protein content,
fat content, pH, total acid, viscosity, total dissolved solids, and the organoleptic
characteristics of the product, but no significant effect was observed on the total solids.
Based on the chemical and organoleptic analysis, the best treatment was 12 hrs.
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