Dinar Rahadiani, Sekar and Prof. Dr. Ir. Harijono,, M.App.Sc and Emi Sofia Murtini,, STP., MP., Ph.D (2023) Pengaruh Proporsi Kedelai dan Air serta Konsentrasi Polisakarida Larut Air Biji Asam (Tamarindus indica L.) terhadap Karakteristik Fisikokimia dan Organoleptik Susu Kedelai. Sarjana thesis, Universitas Brawijaya.
Abstract
RINGKASAN Susu kedelai merupakan hasil ekstraksi dari kedelai dengan penambahan air pada rasio tertentu. Permasalahan dari susu kedelai yaitu terdapat pemisahan air dengan endapan sari kedelai serta masih terdapat aroma langu dari kedelai. Hal tersebut dapat dikontrol melalui rasio penambahan air dan kedelai yang tepat serta penambahan bahan penstabil. Penstabil yang ditambahkan berupa Polisakarida Non Pati (PLA-NP) biji asam. Tujuan penelitian ini yaitu mengetahui pengaruh proporsi kedelai dan air serta konsentrasi PLA-NP biji asam terhadap karakteristik fisikokimia dan organoleptik susu kedelai dan memperoleh dua perlakuan terbaik berdasarkan penerimaan secara organoleptik. Penelitian ini menggunakan metode Rancangan Acak Kelompok (RAK) yang disusun dengan dua faktor, faktor pertama yaitu proporsi kedelai dan air sebesar 1:7, 1:8, dan 1:9, sedangkan faktor kedua yaitu konsentrasi PLA biji asam sebesar 0,4% (b/v), 0,5% (b/v), dan 0,6% (b/v). Susu kedelai dilakukan uji atribut rasa, warna, aroma, kekentalan, dan penerimaan secara keseluruhan. Analisis data dilakukan dengan Analysis of Variance (ANOVA) dengan selang kepercayaan 95%, jika terdapat perbedaan nyata maka dilakukan uji lanjut Beda Nyata Terkecil (BNT) dengan selang kepercayaan 95%. Penentuan perlakuan terbaik dengan metode Multiple Criteria Decision Making. Hasil uji organoleptik dianalisis menggunakan uji Friedman dan jika terdapat perbedaan nyata maka dilakukan uji lanjut perbandingan berganda. Hasil penelitian menunjukkan pengaruh nyata pada proporsi kedelai dan air terhadap karakteristik seperti viskositas, warna (L*, a*, b*), kadar abu, protein, dan lemak. Konsentrasi penambahan PLA-NP biji asam berpengaruh nyata terhadap karakteristik seperti viskositas, warna (L*, a*, b*), kadar abu, protein, lemak dan karbohidrat. Untuk kadar air tidak menunjukkan perbedaan nyata pada kedua faktor. Proporsi kedelai dan air serta konsentrasi PLA-NP biji asam berpengaruh nyata terhadap karakteristik seperti viskositas, warna (L*, a*, b*), kadar abu, protein, lemak, karbohidrat dan organoleptik, namun tidak berbeda nyata pada kadar air. Perlakuan terbaik 1 dan 2 yang diperoleh dari uji tingkat kesukaan berturut-turut adalah susu kedelai dengan formula kedelai dan air 1:8 dan PLA-NP biji asam 0,5% (b/v) serta formula kedelai dan air 1:8 dan PLA-NP biji asam 0,6% (b/v). Susu kedelai terbaik 1 memiliki kadar air 88,15%, abu 0,59%, protein 2,51%, lemak 2,5%, dan karbohidrat 6,25%. Kekentalan 15,33 cP, warna (L*) 76,3, (a*) -2,0, dan (b*) 20,5. Hasil uji organoleptik meliputi warna 5,02 (suka), aroma 4,21 (agak suka), rasa 4,43 (agak suka), kekentalan 4,36 (agak suka), dan overall liking 4,48 (agak suka). Susu kedelai terbaik 2 memiliki kadar air 88,49%, abu 0,56%, protein 2,57%, lemak 2,72%, dan karbohidrat 5,64%. Kekentalan 16,66 cP, warna (L*) 76,2, (a*) -1,8, dan (b*) 21. Hasil uji organoleptik meliputi warna 4,88 (suka), aroma 4,04 (agak suka), rasa 4,17 (agak suka), kekentalan 4,4 (agak suka), dan overall liking 4,28 (agak suka).
English Abstract
SUMMARY Soy milk is the result of extraction from soybeans by adding water at a certain ratio. The problem with soy milk is that there is a separation of water from the soybean juice sediment and there is still a pleasant aroma from the soybeans. This can be controlled through the correct ratio of adding water to soybeans and adding stabilizers. The stabilizer added is non-starch polysaccharide (PLA-NP) tamarind seeds. The aim of this research is to determine the effect of the proportion of soybeans and water and the concentration of PLA-NP tamarind seeds on the physicochemical and organoleptic characteristics of soy milk and to obtain the two best treatments This research used a RAK method that was structured with two factors: the first factor was the proportion of soybeans and water (1:7, 1:8, and 1:9), while the second factor was the PLA concentration of tamarind seeds 0,4% (w/v), 0,5% (w/v), and 0,6% (w/v). Soy milk was tested for the attributes of taste, color, aroma, viscosity, and overall liking. The data analysis was carried out using an ANOVA with a 95% confidence interval. If there were significant differences, a least significant difference (BNT) with a 95% confidence interval. Determining the best treatment using the multiple criteria decision-making method. The organoleptic test results were analyzed using the Friedman test, and if there were significant differences, a further multiple comparison test was carried out. The proportion of soybeans and water has a significant effect on characteristics such as viscosity, color (L*, a*, b*), ash, protein and fat content. The concentration of added PLA-NP tamarind seeds had a significant effect on characteristics such as viscosity, color (L*, a*, b*), ash, protein, fat and carbohydrate. The water content did not show any differences between the two factors. The proportion of soybeans and water as well as the PLA-NP concentration had a significant effect on characteristics such as viscosity, color (L*, a*, b*), ash, protein, fat, carbohydrate and organoleptic content, but did not significantly differ on water content. The best treatments 1 and 2 obtained from the preference level test respectively were soy milk with a 1:8 soy and water formula and 0,5% (w/v) PLA-NP also a 1:8 soy and water formula and 0,6% (w/v) PLA-NP. The best soy milk 1 has a water content of 88,15%, ash 0,59%, protein 2,51%, fat 2,5% and carbohydrates 6,25%. Viscosity 15,33 cP, color (L*) 76,3, (a*) -2,0, and (b*) 20,5. The organoleptic test results included color 5,02 (liked), aroma 4,21 (slightly liked), taste 4,43 (slightly liked), viscosity 4,36 (slightly liked) and overall liking 4,48 (slightly liked). The best soy milk 2 has a water content of 88,49%, ash 0,56%, protein 2,57%, fat 2,72% and carbohydrates 5,64%. Viscosity 16,66 cP, color (L*) 76,2, (a*) -1,8, and (b*) 21. Organoleptic test results include color 4,88 (like), aroma 4,04 (slightly like ), taste 4,17 (slightly like), viscosity 4,4 (slightly like), and overall liking 4,28 (slightly like).
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 052310 |
| Uncontrolled Keywords: | Biji Asam, Formulasi Susu Kedelai, Polisakarida Larut Air Biji Asam, Susu Kedelai |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | Unnamed user with username saputro |
| Date Deposited: | 15 Jan 2024 04:54 |
| Last Modified: | 15 Jan 2024 04:54 |
| URI: | http://repository.ub.ac.id/id/eprint/210112 |
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