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PENGARUH RASIO PENGENCERAN DAN LAMA PENGERINGAN TERHADAP KARAKTERISTIK BUBUK SUSU KEDELAI

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This research aimed to determine the effect of dilution ratio and drying duration on the characteristics of soy milk powder. This research used a Factorial Completely Randomized Design with two treatment factors, namely factor A (ratio of soybeans and water) which had 3 levels (1:2, 1:3, 1:4) and factor B (drying time) which had 3 levels (8 hours, 10 hours, 12 hours). The observed parameters included physical characteristics (yield, brew stability, and color), chemical characteristics (moisture content and protein content), and organoleptic tests (hedonic test including attributes of taste, aroma, viscosity, and color). The results of the research showed that treatment A (the dilution ratio), significantly affected the yield value of the resulting soy milk powder. Treatment B (the drying duration),significantly affected the yield value, brew stability value, lightness value, yellowness value, and moisture content value. The best treatment was treatment A2B1 (soybean and water ratio of 1:3; drying time of 8 hours) with organoleptic test values of taste 3.16 (liked), aroma 3.28 (liked), viscosity 3.12 (liked), and color 3.36 (liked), yield value of 18.69%, brew stability of 79.29%, lightness (L*) of 83,39%, redness (a*) of 3,54, yellowness (b*) of 22,42, moisture content of 8.78%, and protein content of 20.55%.

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Inventory Code Barcode Call Number Location Status
2507002600T172648T1726482025Central Library (Reference)Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T1726482025
Publisher
Indralaya : .,
Collation
xiv, 89 hlm.; ilus.; tab.; 29 cm.
Language
Indonesia
ISBN/ISSN
-
Classification
630.07
Content Type
Text
Media Type
-
Carrier Type
-
Edition
-
Subject(s)
Teknologi Pertanian
Specific Detail Info
-
Statement of Responsibility
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