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PENGARUH PENAMBAHAN KONSENTRASI XHANTAN GUM DAN SARI UMBI BIT (Beta vulgaris L.) TERHADAP MUTU SARI KEDELAI (Glycine max L.)

Timur, Meyta Fajar (2019) PENGARUH PENAMBAHAN KONSENTRASI XHANTAN GUM DAN SARI UMBI BIT (Beta vulgaris L.) TERHADAP MUTU SARI KEDELAI (Glycine max L.). Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Soybean milk is one of soybean processed products obtained by grinding soybeans with mixed water then filtered and heated. However, the stability of soybean milk does not last long, therefore xhanthan gum is added to maintain the stability of soybean milk by inhibiting the formation of deposits. The use of dyes in food is very popular because the limited quality and source of natural alternative dyes that can be applied is that it can be obtained from beetroot. This study aimed to determine the effect of the addition of xhantan gum and beetroot extrack on the quality of soybean milk. The design of this study was a randomized complete block design, consisting of 2 factors, first factor is the addition concentration of xhantan gum stabilizer 0.01% (C1), 0.02% (C2), and 0.03% (C3), and second factor is the addition concentration of beetroot extract 2% (K1), 4% (K2), 6% (K3), 8% (K4), 10% (K5) each with 3 replications. Parameters were analyzed pH value, color intensity, total dissolved solids, fat content, protein content, viscosity, antioxidant activity, and organoleptic (taste, aroma, appearance). The results showed that there was an interaction of antioxidant activity, color intensity, and organoleptic taste and appearance, while the addition of beetroot extrack had no effect on the quality of soybean milk, and the addition of xanthan gum affected TPT, and viscosity. The best treatment in this study was the addition of 0.03% xhantan gum and 6% beetroot extract (C3K3) with TPT value 11.500rix, pH value 6.67, viscosity value 4.75 dPas, color brightness value (L) 56 , 10, reddish color value (a +) 4.35, yellowish color value (b +) 3.95, antioxidant activity value 47.76%, fat content 0.37%, protein content 1.20%, organoleptic taste 3.03 % (quite good), organoleptic appearance (color) 3.10% (quite interesting), and organoleptic aroma 2.98% (unpleasant).

Item Type: Thesis (Bachelors Degree (S1))
Student ID: 201310220311105
Corporate Creators: Elfi Anis Saati (0021066601), Mochammad Wachid (0721068201)
Keywords: soybean milk, beetroot, xanthan gum
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User: 201310220311105
Date Deposited: 21 Aug 2019 07:33
Last Modified: 21 Aug 2019 07:33
URI : http://eprints.umm.ac.id/id/eprint/50320

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