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KARAKTERISTIK FISIKOKIMIA SUSU KEDELAI BUBUK DENGAN PENAMBAHAN SPIRULINA (SPIRULINA SP.) MENGGUNAKAN METODE FOAM-MAT DRYING

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Penilaian

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Spirulina (Spirulina sp.) was known to have a high content of vitamin B₁₂ and had the potential to enhance the nutritional value of soy milk. This study aimed to determine the effect of adding different concentrations of Spirulina on the physicochemical characteristics of soy milk powder produced through foam mat drying. The study used a Randomized Block Design. The treatment factor was the concentration of Spirulina, which consisted of four levels: A0 (0% Spirulina), A1 (0.75% Spirulina), A2 (1% Spirulina), and A3 (1.25% Spirulina). The results showed that soy milk powder with added Spirulina using the foam mat drying method had a moisture content ranging from 7.62%-9.02%, fat content from 18.10%-22.17%, and protein from 10.12%-12.56%. Vitamin B12 was not detected in treatments A0 and A1. Vitamin B12 was detected in treatment A2 at 0.15mcg/100g and A3 at 0.12mcg/100g. The L* (lightness) values ranged from 61.66-94.65, a* (redness) from -4.36-9.82, b* (yellowness) from 26.32-33.94, and hygroscopicity from 15.11% -16.89%.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2507002420	T171724	T1717242025	Central Library (Reference)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1717242025

Publisher

Indralaya : Prodi Teknologi Hasil Perikanan, Jurusan Perikanan, Fakultas Pertanian Universitas Sriwijaya., 2025

Collation

xvii, 64 hlm.; ilus.; tab.; 29 cm.

Language

Indonesia

ISBN/ISSN

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Classification

663.607

Content Type

Text

Media Type

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Carrier Type

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Edition

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Subject(s)

Pembuatan Susu Kedelai

Specific Detail Info

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Statement of Responsibility

MI

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