ABSTRACT

Iron Candi Manalu. Influence of ferment time variation to protein rate of soygurt. (Under tuition of Rudi Kartika and Winni Astuti).
Have been research of protein rate correlation to soygurt. This research aim to to know difference of moment soy milk protein rate before ferment and after ferment (soygurt) and know influence of ferment time to protein rate found on soy milk which is ferment (soygurt).
Time ferment variation can influence protein rate of soygurt that is 0 hour 2.3790%, 8 hour 2.6535%, 10 hour 3.4770%, 12 hour 2.6077%, 14 hour 2.9280, 16 hour 2.9280, 18 hour 3.2025% and 20 hour 3.1567%. Ferment can improve protein rate in soy milk which ferment with optimum condition ferment time yielding highest protein rate is 10 hour.

Keywords: Protein, Ferment, Soygurt.