EVALUASI MUTU FISIKOKIMIA SARI KACANG HIJAU TERFERMENTASI Streptocuccus thermophilus DAN Lactocillus bulgaricus PADA BEBERAPA LAMA FERMENTASI DAN KONSENTRASI KEDELAI BUBUK

developed into a high-protein functional product and an alternative for individuals with lactose intolerance. This study aimed to determine the effect of soy milk powder concentration and incubation time on the physicochemical quality of fermented mung bean extract and to identify the optimal treatment. A factorial Randomized Block Design (RBD) was employed, involving two factors soybean powder concentration (2%, 4%, and 6%) and incubation time (12, 16, and 20 hours) with three replications. The parameters observed included protein content, fat content, viscosity, pH, total lactic acid bacteria (LAB), and total titratable acidity. Data were analyzed using ANOVA followed by Duncan’s Multiple Range Test (DMRT) at the 5% significance level. The parameter values obtained for the optimal treatment—a combination of 6% soy milk powder concentration and 20 hours of incubation—were as follows: protein content 9.87%, fat content 6.30%, viscosity 63.03 cP, total lactic acid bacteria 8.10 × 10⁸ CFU/mL, and total titratable acidity 1.36%.