Study of Making Black Soybean Soyghurt (Glycine soja L Merrit) Using Lactobacillus acidophilus to Inhibit Pathogenic Bacteria

Study, Soyghurt, Black soybean, Lactobacillus acidophilus, Zone of inhibition, pathogenic bacteria

Authors

  • Ida Ningrumsari Departement of Food Technology, Facultuy of Agriculture, Ma'soem University. Jln. Raya Cipacing No. 22 Jatinangor Sumedang 45363, Sumedang Regency, West Java, Indonesia.
  • Lina Herlinawati Departement of Food Technology, Facultuy of Agriculture, Ma'soem University. Jln. Raya Cipacing No. 22 Jatinangor Sumedang 45363, Sumedang Regency, West Java, Indonesia.
  • Asep Hodijat Departement of Food Technology, Facultuy of Agriculture, Ma'soem University. Jln. Raya Cipacing No. 22 Jatinangor Sumedang 45363, Sumedang Regency, West Java, Indonesia.
November 8, 2022

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Black soybean soyghurt is a very beneficial health drink because it contains good nutrition and as an antibacterial. This study used a factorial 3 x 3 x 3 Completely Randomized Design (CRD). The collected data were analyzed using Analysis of Variance (ANOVA). If there is a significant difference with the control then it is continued with Duncan's multiple distance test. The results obtained are the best fat content of 1.978%, ash content of 0.241 and pH 4.055. All research results were in accordance with the 1992 Indonesian National Standard (SNI). Meanwhile, the inhibition zone of Lactobacillus  acidophilus against Escherichia coli was 15.7 mm.