Raditya Meidiyanti Alifia Azzahra, Shafa and Dr. Siti Narsito Wulan,, STP, MP, MSc. and Dego Yusa Ali,, STP, M.Sc. (2023) Pengaruh Metode Pengeringan terhadap Parameter Fisik dan Kimia Susu Edamame (Glycine max (L.) Merrill) Bubuk. Sarjana thesis, Universitas Brawijaya.
Abstract
RINGKASAN Edamame (Glycine max (L.) Merrill) atau sayur kedelai merupakan jenis sayuran berwarna hijau yang menjadi salah satu sumber protein nabati. Edamame sendiri merupakan kacang kedelai yang dipanen pada kematangan sekitar 80%. Edamame dapat diolah menjadi produk susu edamame yang termasuk dalam jenis susu nabati. Susu edamame bubuk dapat menjadi alternatif pengganti susu hewani. Produk susu edamame cair akan dikembangkan menjadi produk bubuk untuk meningkatkan daya simpan dan nilai ekonomis produk agar dapat didistribusikan secara luas. Pembuatan susu edamame dapat dilakukan dengan dua metode yang berbeda yaitu pengeringan semprot dan foam-mat drying. Penelitian ini dilakukan dengan membandingkan dua metode pengeringan yaitu pengeringan semprot dan foam-mat drying untuk mengetahui jenis metode pengeringan yang paling baik dilihat dari parameter fisik dan kimia dari susu edamame bubuk. Penelitian ini dilakukan dengan menggunakan tipe Rancangan Acak Lengkap (RAL) dengan satu faktor perlakuan berupa metode pengeringan yang diikuti dengan konsentrasi maltodekstrin. Dari rancangan penelitian, akan didapatkan 4 perlakuan dengan masing-masing 3 kali ulangan yang menghasilkan 12 total perlakuan. Analisis karakteristik fisik yang dilakukan meliputi rendemen, kelarutan dan warna (L*, a*, b*), sedangkan analisis kimia meliputi kadar air, protein dan analisis antioksidan. Analisis data dilakukan dengan metode One Way ANOVA dengan selang kepercayaan 95% dan uji lanjut dengan metode uji DMRT dengan selang kepercayaan 95%. Penentuan perlakuan terbaik dilakukan dengan uji Multiple Attribute Zeleny. Dari hasil penelitian, diketahui bahwa metode pengeringan yang diikuti dengan penambahan konsentrasi maltodekstrin memiliki pengaruh nyata (p-value < 0,05) terhadap rendemen, kelarutan, warna, kadar air, kadar protein dan aktivitas antioksidan susu edamame bubuk. Hasil analisis Multiple Attribute Zeleny menunjukkan bahwa perlakuan terbaik diperoleh dari perlakuan metode pengeringan semprot dan penambahan maltodekstrin 60% (b/v). Susu edamame bubuk perlakuan terbaik memiliki rendemen 51,94%, kelarutan 92,40%, nilai L* 88,2, nilai a* -0,8, nilai b* 13,6, kadar air 2,00%, protein 1,66% dan aktivitas antioksidan 192,00 ppm.
English Abstract
SUMMARY Edamame (Glycine max (L.) Merrill) or vegetable soybean is a type of green vegetable which provide a high amount of protein. Edamame is harvested at about 80% maturity. Edamame can be processed into plant-based milk products, namely edamame milk. The development of edamame milk into an edamame milk powder increases its shelf life and its economic value due the wider area of distribution. Edamame milk powder can be produced by two different drying methods, namely spray drying and foam-mat drying. This research was conducted compare the two drying methods, spray drying and foam-mat drying used in the production of edamame milk powder, to evaluate the characteristics of the edamame milk powder produced by two different drying methods, to select the best drying method to be applied in a large scale based on the physicochemical parameters of edamame milk powder. This research used completely randomized design type with one factor in the form of drying method followed by maltodextrin concentration. From the research design, 4 treatments were obtained with three replications for each treatment, resulting in a total of 12 experimental treatments. Physical properties were analyzed by including yield, solubility and color (L*, a*, b*). Meanwhile, the chemical properties were analyzed by including moisture content, protein content and antioxidant activity. The data obtained were analyzed by One Way ANOVA method with 95% confidence interval and followed by DMRT test method with 95% confidence interval. Determination of the best treatment was analyzed by Multiple Attribute Zeleny From the result of the research study, it was found that the drying method followed by the addition of maltodextrin concentration had a significant effect (p- value < 0,05) on yield, solubility, color, moisture content, protein content and antioxidant activity of the end product of edamame milk powder. The results of Multiple Attribute Zeleny analysis showed that the best treatment was obtained from the spray drying method and the addition of 60% (b/v) of maltodextrin. The best edamame milk powder treatment has yield of 51,94%, solubility of 92,40%, L* value of 88,2, a* value of -0,8, b* value of 13,6, moisture content of 2,00%, protein of 1,66% and antioxidant activity of 192,00 ppm.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 052310 |
| Uncontrolled Keywords: | Edamame, Foam-Mat Drying, Pengeringan Semprot, Susu Edamame Bubuk |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | Unnamed user with username saputro |
| Date Deposited: | 15 Jan 2024 06:59 |
| Last Modified: | 15 Jan 2024 06:59 |
| URI: | http://repository.ub.ac.id/id/eprint/210224 |
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