Abstract
Soy-based drinks are an alternative source of high-quality vegetable protein and have almost the same content as cow's milk but do not contain lactose which can cause digestive problems in some people (lactose intolerance). Nutrition value and quality in legumes will be better after going through the germination process. This study aims to determine the effect of soybean seed soaking time and the percentage of stabilizer Carboxymethyl Cellulose (CMC) on the best chemical, physical and olganoleptic quality in soybean sprouts milk. The method used in the study of soybean sprouts milk is Random Factorial Design (RCBD) which consists of 2 factors: soaking time (4 hours, 8 hours and 12 hours) and the percentage ofstabilizers Carboxymethyl Cellulose (CMC) (0.4% and 0,6%). Each treatment was repeated 3 times so 18 trials were obtained. The tests included chemical tests including protein content and antioxidant activity, physical including viscosity and organoleptics including color, the flavor, texture and taste. Analysis of chemical and physical content data is done using the Minitab application to search fordata Analysis of Variance and to determine the notation using the Tukey Method. While the organoleptic test uses the Friedman method and to find the best treatment using the Effectiveness Index. The best research results on soybean sprouts milk on chemical, physical and organoleptic content were found in the P1C1 treatment (4 hours immersion time and 0,4% CMC percentage) with protein analysis results with a value of 4.97, antioxidant activity with a value of 45.75, viscosity with a value of 19.73, color with a value of 35.33 (likes), the flavor with a value of 3.50 (somewhat like), texture with a value of 3.20 (somewhat like) and taste with a value of 3.63 (like).
Highlights
Soy-based drinks are an alternative source of high-quality vegetable protein and have almost the same content as cow's milk but do not contain lactose which can cause digestive problems in some people
This study aims to determine the effect of soybean seed soaking time and the percentage of stabilizer Carboxymethyl Cellulose (CMC) on the best chemical, physical and olganoleptic quality in soybean sprouts milk
Pengaruh penambahan carboxymethyl cellulose (cmc) terhadap sifat dan kesukaan minuman sari kacang hijau (phaseolus radiatus l) (Doctoral dissertation, Universitas Gadjah Mada)
Summary
Volume 11, No 2, (2020), Halaman 171-181 yang teridiri dari 2 faktor yaitu lama perendaman (4 jam, 8 jam dan 12 jam) dan persentase penstabil Carboxymethyl Cellulose (CMC) (0,4% dan 0,6%). Hasil penelitian terbaik pada susu kecambah kedelai terhadap kandungan kimia, fisik dan organoleptik terdapat pada perlakuan P1C1 (lama perendaman 4 jam dan prosentase CMC 0,4%) dengan hasil analisa protein dengan nilai 4,97, aktivitas antioksidan dengan nilai 45,75, viskositas dengan nilai 19,73, warna dengan nilai 35,33 (suka), aroma dengan nilai 3,50 (agak suka), tekstur dengan nilai 3,20 (agak suka) dan rasa dengan nilai 3,63 (suka). Yang terbaik belum diketahui sehingga peneliti ini bertujuan untuk mengetahui lama perendaman dan persentase CMC yang terbaik dan perlakuan terbaik dilihat dari sifat kimia, fisik dan organoleptik pada susu kecambah kedelai. Analisis yang dilakukan pada susu kecambah kedelai terhadap sifat kimia meliputi kadar protein dengan metote lowry dan aktivitas antioksidan DPPH (Huang, 2005). Untuk uji organoleptik menggunakan uji friedman dan untuk mencari perlakuan terbaik pada analisa fisika kimia dan organoleptik menggunakan uji Indeks Efektifitas De Garmo et al (1984) yang dimodifikasi oleh Susrini (2003)
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have