Skripsi

PENGARUH LAMA PERENDAMAN DAN SUHU PEREBUSAN TERHADAP KARAKTERISTIK KIMIA DAN SENSORIS SARI KEDELAI

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Penilaian

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ABSTRACT The Objective of this research was to determine the effects of soaking time and boiling temperature on the characteristics of soybean extract. The research used a Factorial Group Randomized Design with 2 treatment factors, namely (a) soaking time consistsa1 = 8 hours, a2 = 16 hours, a3 = 24 hours and (b) boiling temperature consists b1 = 600Cand b2 = 800 C. All experiments were conducted in triplicates. The observed parameters were chemical characteristics(moisture content, ash content, pH, and protein content) and sensory characteristics (aroma, taste and color).The results showed that soaking time had a significant effect on the total solids, ash content, pH (acidity) of the soybean extract and the characteristics of soybean extract in the form of aroma, color and taste. The best treatment in this research with the highest protein content was a1b1 sample with 1.14% protein, 13.14% total solids, an acidity level of 6.41 with a high ash content of 1.54% but with sensory characteristics that the aroma does not like, color and taste of 2.80; 2.84 and 2.80.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2107003275	T43266	T432662021	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T432662021

Publisher

Inderalaya : Prodi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian Universtas Sriwijay., 2021

Collation

xvi, 39 hlm,: ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

630.07

Content Type

Text

Media Type

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Carrier Type

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Edition

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Subject(s)

Teknologi Pertanian
Jurusan Teknologi Pertanian

Specific Detail Info

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Statement of Responsibility

MURZ

Other version/related

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