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STUDI BERBAGAI VARIETAS KEDELAI LOKAL SERTA PENAMBAHAN EKSTRAK TEMULAWAK TERHADAP FISIKO KIMIA DAN ORGANOLEPTIK SARI KEDELAI

Vernynda, Septiana (2018) STUDI BERBAGAI VARIETAS KEDELAI LOKAL SERTA PENAMBAHAN EKSTRAK TEMULAWAK TERHADAP FISIKO KIMIA DAN ORGANOLEPTIK SARI KEDELAI. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Soymilk is a drink that is often consumed, but most of soybeans are off flavor. The problem can be overcome by processing and using the right of soybean varieties, because each variety has different off flavor. Various studies off flavor in soymilk with the additional of rhizome extract. Rhizome contains distractive aroma and rich of antioxidants, but the extraction method is not optimal. Based on this, studies of differences in varieties and additional of curcuma concentration with ethanol immersion extraction formula, so that the expected can be extracted properly. This study use a nested design consisting of two factors with three repetition. The first treatment is soybean varietas that consisting of three varietas, i.e K1 (Argomulyo), K2 (Bromo), and K3 (Burangrang). The second treatment is concentration of curcuma extract which consist of three concentration, i.e T1 (extract 0, 05%), T2 (extract 0, 1%), and T3 (extract 0, 15%). Changes observed included pH value, protein content, TPT value, fat content, viscosity, colour intensity, organoleptic and antioxidant activity. The results of the study showed that the soymilk varieties that were used had a significant effect on physicochemical properties at pH 6.85, protein content 3.91%, fat content 2.13%, total dissolved solids 12.17%, viscosity 0.75dPas, brightness colour intensity (L +) 186.1 and redness (a) -4.23. While the addition of curcuma’s extract concentration was significantly affected in yellow colour intensity (b +) 28.13, and antioxidant activity 81%. In the community acceptance, organoleptic tests included (appearance, aroma, taste and fovorite), on the average organoleptic test which significantly affected the community's acceptance, i.e the addition of curcuma’s extract concentration. The acceptance of the best treatment test on antioxidant activity, i.e K1T3 (variety of argomulyo and additional 0,015% of curcuma’s extract) , where the treatment obtained high antioxidant activity.

Item Type: Thesis (Bachelors Degree (S1))
Additional Information: 201410220311114
Uncontrolled Keywords: Soymilk, curcuma’s extract, antioxidant activity
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agriculture & Animal Husbandry > Department of Food Science & Technology
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 22 Dec 2018 03:41
Last Modified: 22 Dec 2018 03:41
URI : http://eprints.umm.ac.id/id/eprint/42518

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