Peningkatan Kualitas Pembuatan dan Pemasaran Susu Soya dengan Merek Soy Aku
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Soy milk. which is made /rom soaking, grinding and boiling soy beans lVith water, is a l'elY nutritious drink. Soy is naturally high in essential/ally acids, proteins, jibre. vitamins and minerals. These lJutrients provide energy and keep bociyfUllctioning at its optimum level. The most important allribute 0/ soy milk is its ability to improve blood lipid profile. Unlike daily milk. which is high in saturated /at and cholesterol. soy milk fat is mostly unsaturated with zero cholesterol. The monounsaturated and polyunsaturated/allY acids in say can inhibit the transport 0/ cholesterol into blood stream. The objectives 0/ this study were to de\lelop soy milk home made with improved soy milk quality and quantity processing. 71,e soy milk home-made producer was made and given a set 0/ boiling equipment. The equipment /01' soy bean was equipped with a thermometer and used stainless Sleet material that could improve the quality of soy milk product. Another objective is 10 improve the marketing of soy milk hy improve the design of container Jar keepil/g the producI soy milk sli/l in condition hot and cold. The container was made wilh malJY cololirs such as yellow, red and green alld used aluminium material. Hopefulness il can improve the selling of soy milk and could increase the projit soy milk producer. Ano/her reason is the soy milk product could improve the health qllality children alld people that couldll 't bllY dail), milk that the price is expensive.