NAME : HAURA RAHMAYANTI

CLASS : 2A/DIV INDUSTRIAL

ASSIGNMENT 2 UNIT 2
CHEMICAL TECHNOLOGY

HOW TO MAKE YOGHURT FROM SOYMILK (SOYGHURT)

Soy milk can also be made into soy milk yoghurt, called soyghurt. The process of
making soyghurt and culture (pure culture) starter that is used in basically the same as in the
of yoghurt. But the fermentation process in making soyghurt has difficulty because the type
of carbohydrate contained in soy milk is very different from carbohydrates from cow's
milk.Carbohydrates in soy milk consist of groups of oligosaccharides that can not be used as
a source of energy or as a source of carbon by starter culture.
The results showed that soybean milk was directly inoculated with starter and
incubated for four hours at 45 ○C, not formed a soygurt. In order for the fermentation process
to succeed, soybean milk must added the source of sugar first, before inoculated (added
yoghurt seeds). The experimental results show that soyghurt can be made with good results, if
the protein content of soy milk is between 3.6 to 4.5 percent, and with the addition of sugar
source of 4 to 5 percent. Sugar sources that can be added include, sucrose (sugar), glucose.
lactose, frucktose, or skimmed milk powder.
The first to be prepared in making soyghurt, is the seeds of bacteria L. bulgevicus and
S. themophilus. There are two ways to get soyghurt starter, that is, and unpasteurized yoghurt
and from pure seed (cultures) . Must to know, there are two kind of yogurt sold on the
market, yoghurt with microbes still blowing, and which have been pasteurized or the
microbes that have been turned off. Size one and a half teaspoon of yoghurt enough to
fermentation three glasses of milk.
The process of making soy yoghult can be described as follows:
1. At first soy milk is pasteurized, by boiling it at temperature between 80○ and 90○C for 30
minutes.
2. Then added 4 to 5 percent sugar, and skim milk as much as 5%. Gelatin is also often added
(but it is not absolute) as much as 0, s to 1.5 percent to keep the soyghurt produced stable and
good texture. To add the scent, can also added essence such as vanilla, orange, strawberry, or
lemon, to taste.
3. The resulting mixture is cooled to 43○C, then inoculated (supplemented) starler mixture
with the same comparator (1: 1) between L.bulgaricus with S. themophilus, as much as 5
percent of the milk volume soy.
4. Then incubated temperature 45 ○C, for 3 hours, or at room temperature for 12 hours, the
end result is soyghurt. That soygurt can last long must stored at cold temperatures in the
refrigerator.

The results of research from several health centers released in the American Journal
of Clinical Nutrition, Journal of Dairy Research, itself shows that yogurt is useful for produce
many minerals and calcium , contribute vitamin B (B2, B12), D, and E, which is great for
enriching vitamins for bone, hair, and skin, rich protein to maintain body stamina, maintain
digestive health various diseases can be prevented, such as ulcer, constipation, diarrhea, and
the potential to prevent colon cancer ,Increase endurance or immunity from bacterial
probiotics in yoghurt, lowering blood pressure, good enough for people with hypertension ,
reduce cholesterol etc.