EFFECT OF THE USE VINEGAR AND SOUR MILK SUBSTITUTE BAU KNOW OF SOYBEAN MILK

This study aims to determine the effect of differences substitute soy milk on the smell of the curd. The method used in this study is an experimental method to use a randomized block design (RAK) and using 10 trained panelists as a block, followed by a comparison orthogonal. As The first factor is the substitution of soy milk (s) comprising the substitution 25 % (S1), substitution of 50% (s2) and the substitution of 75% (s3) and the second factor is dose of vinegar (a) consisting of 14 cc dose (a1) and a dose of 21 cc (a2) each treatment was replicated three times. There are differences in the milk smell out substitution of 25 percent, 50 percent substitution and the substitution of 75 percent in doses of vinegar 14 cc and 21 cc. Substitution of soy milk 50 percent and 14 cc dose of vinegar acid produce odors like community.